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

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.

KEYWORDS:

• Plate freezing
• shrimp
• post-harvest
• best practices
• standard operating procedures

Acknowledgments

This work was funded by NOAA Saltonstall-Kennedy Grant Award NA17NMF4270214. The authors would also like to thank Thomas Hymel, Anne Dugas, Julie Falgout, and collaborating fishermen, for their invaluable help in completing this research. Additionally, Damen Pheiffer, Lauren Bonatakis and Lauren Carter helped in many aspects of this project through preparation and analyses.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

Data available upon request.

Additional information

Funding

This project was funded by the National Oceanic and Atmospheric Administration Saltonstall Kennedy Grant [#NA17NMF4270214].