The impact of the handling process and different storage conditions on shrimp quality

Shrimps (Macrura Natantia) include more than 300 commercial species of which 100, including species of the Aristeidae and Palaemonidae families, are highly appreciated by gourmets all over the world. Most of the abovementioned shrimp species are found between the infralittoral zone to a depth of about 1000m, where the Aristeidae family lives. Overall, the world harvest of wild shrimp in 2020 amounted to around 3.3 million tonnes. Farmed shrimp production has increased steadily over the last decade, and in 2020 it abundantly exceeded the captured production. This trend has been accompanied by an increase in per capita consumption from 0.4 to 2.2kg in the 1961-2019 period. Over 90% of the wild shrimp and prawns arriving on consumer tables are caught with bottom trawlers. This kind of fishing is poorly sustainable due to its low selectivity. Other minor shrimp harvesting techniques involve the use of special traps that are often part of the local tradition. Bearing in mind local differences and traditions, freshly caught shrimps must be cooled rapidly due to their high perishability. They must then undergo antioxidant treatment and be conserved at temperatures slightly above 0°C (i.e., using crushed or slurry ice) for consumption within 10 days or else be frozen for consumption within 6 months. Where possible, for instance onboard medium/large fishing trawlers, the freezing and/or refrigeration of prawns could be combined with modified atmosphere packaging or pre-cooking. Considering the great increase in shrimp aquaculture production as well as the unregulated exploitation of wild species, this could contribute greatly to their sustainable exploitation and conservation, limiting habitat and biodiversity loss. As for the handling process and storage conditions, there are many tools and techniques that can be widely used to maintain the quality and shelf-life of shrimp, even in an increasingly globalized food system in which seafood products must often travel faster than other goods. The introduction of new preservation techniques may thus be combined with a good traceability protocol to improve the quality and image of these valuable aquatic products in the years to come.