Evaluation of Post-Harvest Procedures for Quality Enhancement in the Louisiana Commercial Shrimp Industry

Document Type

Article

Publication Date

1-1-2022

Abstract

The Louisiana commercial shrimp fishery has faced numerous challenges, and the number of fishermen is declining at an alarming rate. The opportunity may exist to add value to the industry by creating a superior product through optimal operating procedures. Post-harvest processes of plate freezing were analyzed to develop a high-quality shrimp product capable of fostering economic growth for fishermen. Sulfite-free melanosis prevention testing used 4-hexylresorcinol treatments in combination with vacuum-packing and modified atmosphere packing to delay the onset of black spot. The physical and chemical properties of plate frozen shrimp were analyzed from collaborating fishermen. Results found 4-hexylresorcinol products successfully inhibited black spot development for up to 10 days. Vacuum-packing and modified atmosphere packing did not have significant effects on melanosis inhibition. The use of plate freezers both onboard and at docks has the potential to improve shrimp quality, as well as advance the economic stability of the industry.

Publication Source (Journal or Book title)

Journal of Aquatic Food Product Technology

First Page

96

Last Page

111

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