Volume 16 Issue 4
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HAO Shuxian, YANG Xiaojie, HUANG Hui, LI Laihao, PAN Chuang, YANG Xianqing, CEN Jianwei. Status of shrimp peeling and pretreatment technology for facilitating peeling[J]. South China Fisheries Science, 2020, 16(4): 121-128. DOI: 10.12131/20190229
Citation: HAO Shuxian, YANG Xiaojie, HUANG Hui, LI Laihao, PAN Chuang, YANG Xianqing, CEN Jianwei. Status of shrimp peeling and pretreatment technology for facilitating peeling[J]. South China Fisheries Science, 2020, 16(4): 121-128. DOI: 10.12131/20190229
shu

Status of shrimp peeling and pretreatment technology for facilitating peeling

  • 1.

    South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs/National Research and Development Center for Aquatic Product Processing, Guangzhou 510300, China

  • 2.

    College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

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  • Received Date: November 11, 2019
  • Revised Date: January 20, 2020
  • Accepted Date: March 11, 2020
  • Available Online: March 19, 2020
    Graphical Abstract
    • Abstract

  • Rapid peeling, a key technology in deep processing of shrimps,  is also  a harsh problem that has restricted the industrialization of shrimp processing industry. This paper reviews the status of shrimp peeling industry and the characteristics of tight connection in shell-meat, discusses the application and the potential utilization of traditional pre-treatment methods and novel high-tech as HP (High pressure), ultrasound, enzyme treatment and microwave in shrimps peeling. Furthermore, we propose the future trends of shrimp peeling industry, providesing references for solving the bottleneck problem of shrimp shelling and improving the technical level of shrimp processing industry.

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