Northern shrimp ( Pandalus borealis ):Quality changes, shelf-life, and safety of cooked shell-on products
Commercially, the Northern shrimp ( Pandalus borealis ) is the most important crustacean of the North Atlantic and has been caught by the Greenlandic fishermen for decades. It is known for its sweet taste and bright red color both alive and after cooking. Today it accounts for more than 30% of the s...
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| Format: | Book |
| Language: | English |
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Technical University of Denmark
2023
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| Online Access: | https://orbit.dtu.dk/en/publications/06fb25db-6f0c-455b-b97c-1e6259d335c5 https://backend.orbit.dtu.dk/ws/files/351172824/30062023_Thesis.pdf https://backend.orbit.dtu.dk/ws/files/351172826/Correctionssheet_-_Hanne_Aarslev_Jensen.pdf |
| Summary: | Commercially, the Northern shrimp ( Pandalus borealis ) is the most important crustacean of the North Atlantic and has been caught by the Greenlandic fishermen for decades. It is known for its sweet taste and bright red color both alive and after cooking. Today it accounts for more than 30% of the sales of the biggest company in Greenland, Royal Greenland Inc . Several different products are produced from this species, including cooked, whole, shell-on shrimp, a product with a global market value of 3.2 billion DKK. The production of this product mainly occurs onboard the large, off-shore shrimp trawlers. After removal of non-target species and sorting by size, the shrimp are cooked for 3 minutes and cooled in cold seawater before they are individually quick frozen (IQF) and packaged followed by frozen storage. The products are then stored frozen onboard the shrimp trawlers until they reach the shore, sometimes after several weeks. Onshore, the shrimp are further processed, sometimes glazed with ice water, before being repacked and distributed to the retail market. During frozen storage, both during distribution and at retail, the shrimp loses its initial organoleptic properties, such as negative changes in color, odor, and taste. These changes occur within the first six months after production, especially if the frozen product is not glazed. The aim of this PhD thesis is, therefore, to investigate, and, if possible, inhibit the quality changes occurring to this product during frozen storage. Another aim was to investigate the potential of producing a chilled version of this product, including evaluation of the sensory shelf-life and the safe shelf-life regarding the growth of the human pathogen Listeria monocytogenes . Available information on the characteristics, catch, quality changes, and safety of products of P. borealis was collected and reviewed. This literature review showed that limited information is available specifically regarding the quality changes of frozen or chilled, cooked, shell-on Northern ... |
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