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Title:Handlingandprocessingshrimp...

Moredetails

Introduction
Speciesofshrimp
TheBritishshrimpfishery
Handlingshrimpatsea
Handlingshrimponshore
Compositionofshrimp
Shrimpwaste

Introduction
Thisadvisorynotegivestechnicaladviceonthehandlingandprocessingofshrimp,[Link]
givenonchilling,freezing,coldstorage,cooking,[Link]
othershrimpproductsarebrieflymentioned,andfiguresaregivenforyieldandcompositionofshrimpmeats.
TheprincipalspeciesofshrimpencounteredintheBritishfisheryarenamedanddescribedatthebeginningofthenote,and
abriefaccountofmethodsofcatchingprecedestheadviceonhandlingthem.

Speciesofshrimp
THETERMSSHRIMPANDPRAWN
ThetermsshrimpandprawnarewidelyusedintheUKindustrytodescribethesamespeciesandthiscanleadtosome
[Link],whichconstitutethebulkoftheBritishcommerciallandings,arehencecalled
shrimpinthisnote,whereasspeciesofPalaemon,whicharecapturedonlyinsmallquantities,arecalledprawn.
[Link]
FoodRegulations1970containalistofprescribednamesforfishwhichcomesintoforceon1January1973,andhereit
statesthatlargefishofthePandalus,PalaemonandPenaeusspeciesmaybecalledprawn,andsmallspecimensofthe
[Link],thiscouldleadto
[Link]
[Link]
issometimesused,againconfusingly,asaguidetonaming,pinkspecimensbeingcalledprawnsandbrownonesshrimps.
Further,thenameprawnisoftenusedlesscorrectlyintheUK,particularlyinScotland,asatradedesignationforNorway
lobster,NephropsnorvegicusthenamingofthisspeciesisdiscussedinAdvisoryNote29.
Tosumup,thisnoteusesonlythenameshrimptomeananyspeciesofCrangonorPandalusindividualspeciesof
commercialimportanceinthisgrouparedescribedbymoreprecisecommonnameslikebrownshrimp,pinkshrimpand
deepwatershrimp.
BROWNSHRIMP
Thebrownshrimp,Crangoncrangon,isfoundmainlyinshallowwater,from012m,aroundtheBritishcoast,andgrowsto
[Link],andtheabsenceofapointedsnoutorrostrum,readilydistinguishitfrom
[Link]
itcanwithstandfairlywidefluctuationsinthetemperatureandsaltinessofthewater,andlivesfor34years.
[Link].

PINKSHRIMP
AlthoughallspeciesofPandalusarepink,itisrecommendedthatthenamepinkshrimpbeappliedinBritaintoPandalus
montagui,[Link],sprawnand,forsmallspecimens,smig.
Thepinkshrimpiscaughtmainlyonhardbottomsinwaters530mdeep,andisoftenfoundnearcoloniesofross,amarine
[Link],butinlateautumnitmovesintodeeper
waters,3060m,wherethefemalecarrieseggsfromaboutNovembertoApril,whentheeggshatchandtheshrimpmove
[Link],about50mm,when23yearsold,andreachesamaximumof
[Link],
[Link]
[Link]
sizeandbytheredandwhitestripesontheantennaewhichgiveabarberspoleeffect.
[Link].

DEEPWATERSHRIMP
Thedeepwatershrimp,Pandalusborealis,isalargespeciesofshrimp,andasthenameimpliesitoccursofftheBritish
coastmainlyindeeperwaters,particularlyontheFladenandFameDeepgroundsinthenorthernNorthSea,andoff
[Link],anotherlargespeciesofshrimp,offthewestofScotland,
particularlyintheMinch,theClydeestuary,andintheIrishSea.
[Link].

PandalusborealisandPandalusbonnieribothgrowtoalengthof100120mm,[Link]
[Link]
from40120m,[Link],crustaceansanddebris.
[Link]
sexinthesamewayasthepinkshrimp,Pandalusmontagui,butthetwosexesofPandalusbonnieriremaincompletely
separatethroughoutlife.
PandalusborealisappearstobeavailableinquantitythroughouttheyearbutPandalusbonnieriismostabundantinwinter
andspring.
PRAWN
Theprawn,Palaemonserratus,iscaughtinsmallquantitiesonthesouthandsouthwestcoastsofEngland,andonthe
Welshcoast.Itgrowstoalengthofabout100mm,andlivesfor35years.Femalescarryeggsfor23monthssometime
betweenDecemberandAugust,[Link],and
aresometimescapturedinpotsorhoopnets.OtherspeciesofPalaemonthatgrowonlytoabout50mmarealsofoundin
[Link].
[Link].

TheBritishshrimpfishery
Thebrownshrimpiscaughtinsomeareasclosetothetideline,eitherbybeamtrawltowedbyhorseortractororbywading
[Link],intheWashfor
example,[Link]
fisheriesareintheWash,theThamesestuary,[Link]
brownshrimpsarenotfullyexploited,forexampleintheFirthofForthandtheMorayFirth.
AlthoughDenmarkandNorwayhaveexploitedthedeepwatershrimpforsomeyears,seriousattemptsbyBritishvesselsto
[Link]
fisheryatthattimefoundthemarketwasunpreparedforthem,andthefisherydidnotbecomeestablishedcommerciallyuntil
1970.Theboatsemployedareabout20minlengthanduseanottertrawloffinemesh,thetowingtimebeingtypically46
hours.By1971twoshrimpprocessingplantshadbeenbuiltinthenortheasttohandlecatchesofPandalusborealisfrom
Fladen.
Nodistinctionismadebetweenbrown,pinkanddeepwatershrimpinUKlandingstatistics.

Handlingshrimpatsea
[Link]
areasonablecatch,[Link]
codendmakessubsequentsortingeasierwhenthecodendcomesupverticallyshrimpsandflatfishtendtoremaininthe
bottomofthecodend,[Link]
[Link]
beenexaminedatfirsthand.
Oncetheshrimpareonboard,[Link]
avoided,[Link]
warmweather.
Thecatchisfirstsortedorculledotherfish,[Link]
shrimparethenwashedthoroughlyinseawatertoremoveanyremainingmudorsand,andtoreducebacterial
[Link],usuallyfreezing,
cookingorchilling.
FREEZINGONBOARD
ShrimparenotfrozenatseaonanyBritishtrawleratthepresenttime,althoughthepracticeisnowcommonplaceinsome
overseasfisheries,[Link],onthe
Fladengroundforexample,maybeworthexaminingintermsofimprovedqualityandincreasedproportionoffishingtimeto
steamingtime.
Shrimpcanbefrozenatseabyimmersioninacoldbrineorasolutionofsugarandsalt,byairblastfreezingorbyplate
[Link]
sugarandsaltsolutionisclaimedtogiveanimprovedglazeontheshrimp,andtomakeseparationoftheshrimpseasier
whenthawing.
[Link]
anunacceptableproductbecauseofexcessiveuptakeofsalt.Shrimpcanalsobefrozensatisfactorilyinblocks50mmthick
inaverticalplatefreezertheshrimparepouredintoapolyethylenebagbetweenthefreezerplates,andthespaces
betweentheshrimparefilledwithwater.Freezingtimefora50mmblockinaplatefreezeroperatingat35Cis90minutes.
Theaddedwatergivesprotectionagainstphysicaldamagetotheshrimp,providesbettercontactduringfreezing,and
[Link],forexample
infibreboardcartons,tomakethemeasierandsafertohandleonamovingship.
Cookedwholeshrimpcanbefrozensatisfactorilyinaplatefreezerinthesamemannerasrawshrimp,butimmersion
freezingofcookedshrimpisunsatisfactorybecausethethawedshrimparedifficulttopeel,andthetextureofthemeatis
poorer.
COLDSTORAGEOFWHOLESHRIMP
Frozenshrimpshouldbestoredatseaat30C.Thefrozenshrimpcanbetransferredtoshorecoldstorageat30Con
arrivalattheport,orthawedimmediatelyforfurtherprocessing.
COOKINGONBOARD
Cookingimmediatelyaftercapturehelpstoretainthebestflavourandcolour,butfoodpoisoningbacteriacangrowrapidly
[Link],thecookedshrimp
musteitherbefrozenonboardimmediately,[Link]
shrimpatseaforseveraldayscannotberecommended.
Cookingtimemustbeasshortaspossibleslowboilingresultsinpoorflavourandtexture,andtheshrimplosemoreweight.
Aftersortingandwashing,theshrimparetippedintobrisklyboilingseawaterbatchesmustbesmallenoughtoallowthe
[Link].Theratioshouldbeabout1kgshrimpto
5litreswater,[Link]
about90litresofwater,andwhen18kgshrimpat10Caretippedintothisamountofseawaterboilingat101C,thewater
temperaturewillfalltoabout86C.
Thewaterinashrimpboilershouldbechangedasoftenaspossibledissolvedproteinanddirtinthewatermayaccelerate
theproductionofoffodoursandflavoursintheshrimp.
Afterremovalfromtheboiler,[Link]
[Link]
contaminatethecookedproduct,[Link]
[Link]
icetheshrimpcanbekeptchilledinthiswayuntiltheyarelandedlaterthesamedayorarefrozenonboard.
CHILLINGONBOARD
Aftersortingandwashing,therawwholeshrimparedrainedandpackediniceinshallowboxesthetimebetweencatching
[Link].
[Link]
crushedblockiceshouldbeplacedinthebottomofthebox.Alayerofshrimpnotmorethan50mmdeepshouldbelaidon
[Link]
beoverfilled,[Link]

arelandediftheyarenot,theninsufficienticehasbeenused.Asmuchas1kgiceto1kgshrimpmaybeneededinan
uninsulatedfishroominsummer.Thefishroomtemperatureshouldbekeptat13Csothattheicemeltsslowlymeltwater
shouldbefreetodrainfromthebottomofabox.
Rawwholedeepwatershrimpstowedincrushedicewillkeepingoodconditionforupto4days,butforbestresultstheiced
shrimpshouldbeprocessedonshorewithin2daysofcapture.Thetypicalshrimpflavourdisappearscompletelyafter6days
iniceandthemeatsbecomesoft,discoloured,anddifficulttopeelafter8dayssourfishyodoursandflavoursdevelop.
Shrimpprocessingplantsonshoreshouldnotuseicedrawmaterialmorethan4daysoldforsubsequentcooking,peeling
andfreezing.
Discolorationduetomelanosis,orblackspotasitiscommonlycalled,isnotaseriousprobleminshrimpfromUKgrounds,
becauseitnormallydoesnotoccuruntilaftertheshrimphavespoiledsomuchastobealreadyunacceptable.
Refrigeratedseawater,rsw,[Link]
willkeepingoodconditionforupto4daysinrswat0C,butforbestresultstheyshouldbeprocessedonshorewithin2
daysofcapture.Asuitablestowagerateis2kgshrimpto1litreofwatertheseawatercanberefrigeratedmechanicallyor
bytheadditionofice.
Deepwatershrimpstoredinrswhaveagenerallymoreattractiveappearancethanicedshrimpofthesameagetheraw
wholeshrimplookcleanerandhaveabetterpinkcolour,andthecookedmeatsareagainpinkerthantheiriced
counterparts.Thereissomeuptakeofsaltrawrswshrimpcontainabout2percentbyweightofsaltafter23daysstorage,
whichisnormallyanacceptableconcentration.

Handlingshrimponshore
[Link]
boardthecatcher,allprocessing,includingcooking,[Link]
shrimpcanbecookedandfurtherprocessedonshoreundermorehygienicconditionswithlittlelossofqualityiftheyareiced
atseaimmediatelyaftercapture.
FREEZINGOFWHOLESHRIMP
Themethodsdescribedearlierforfreezingshrimpatseaareequallyapplicableonshore,providedthechilledrawmaterialis
frozenwithin23daysofcapturethethawedproductcanthenbeusedforfurtherprocessinginthesamewayasfresh
shrimp.
COLDSTORAGEOFWHOLESHRIMP
Wholeshrimp,raworcooked,frozenindividuallyinairblastorinblockswithwaterinaplatefreezer,willkeepingood
conditionincoldstoreat30Cforatleast6months.Individuallyfrozenwholeshrimpwillkeepfor34monthsingood
conditionat20C,andforonly1monthat10Cwholeshrimpstoredat10Caremoredifficulttopeelwhenthawed.
Blocksofshrimpwithaddedwaterwillkeepalittlelongeratthesetemperatures,upto6monthsat20Cand23monthsat
10C.Itisrecommendedthatwhereverpossiblewholeshrimpbeingstoredforanindefiniteperiodshouldbekeptat30C.
Rawandcookedfrozenwholeshrimpdevelopcoldstoreodoursandflavoursduringstorage,andthehigherthestorage
temperature,[Link]
[Link]
dehydrationduringcoldstorage,eitherbyglazingorbysuitablepackagingtheshelloftheshrimpprovidesnoprotection.
Glazingshouldbeinspectedperiodicallyandrenewedasrequired.
THAWINGOFFROZENWHOLESHRIMP
[Link]
blockmeasuring1050mm530mm50mmthickandcontainingabout18kgshrimpand6kgwaterareasfollows20
hoursinstillairat18C,2hoursinsaturatedmovingairat18C,1hoursimmersedinwaterat18Cand1hourinawater
[Link]
thawonthesurface,[Link],theblocksaresoftenoughtobreakup
byhandbeforetheshrimparefullythawed,butitisdifficulttodothiswithoutdamagingsomeoftheshrimp.
Thethawedshrimpcanbefurtherprocessedinthesamewayaswholechilledshrimp.
Individuallyfrozenshrimpcanbethawedinafewminutes,ortheycanbecookeddirectlyfromthefrozenstate.
SIZEGRADING
Wholerawshrimponreceiptatthefactoryarefirstgradedforsize,sincelargeshrimparegenerallymorevaluablethan
smallones,[Link]
topeelareeitherdiscardedorareusedinchoppedformasrawmaterialforvariousproducts.
COOKING
Shrimparecookedtoprovideaproductthatisreadytoeat,andtoloosenthemeatintheshellpriortopeeling.
Thecookingprocesscanbemoreeasilycontrolledonshorethanatseamorespaceisavailable,betterheatingsystems
canbeused,[Link]
towatershouldbeaslowaspossible,sothatthewaterreturnstotheboilasquicklyaspossibleaftertheshrimphavebeen
putin.Witharatioof1kgshrimpto20litresofwater,thetemperatureofthewaterwillfallinitiallytoabout95C,andthere
shouldbesufficientheatavailabletobringitbacktotheboilin12minutes.Thewaterintheboilershouldcontain35per
centsalttheuseofstrongerbrinescancausediscolorationofthemeatsduringsubsequentchilledstorage.
Cookingtimeisimportantabout3minutesisusuallysufficientforUKshrimp,buttheprecisetimeforacertainsizeorquality
[Link]
textureoftheshrimpmeat,andtoloosenthemeatfromtheshellovercookingcandestroytheflavourandcancauselossof
weight.
Aliddedwiremeshbasketcanbeusedforimmersingthebatchesofshrimp,andthebasketofshrimpshouldbeagitated
[Link],
andthewaterintheboilerchangedfrequently,preferablyseveraltimesaday.
COOLING
[Link]
colourbut,unlesstheshrimparetobemarketedinthisform,[Link]
[Link]
intochilledwaterforabout3minutesuntiltheyareatatemperatureofabout0C,ortheycanbecooledintwostages,first
[Link]
[Link]

aredowntochilltemperature,theyshouldbeliftedout,drained,packedincleanboxesandtransferredeitherdirecttothe
[Link],andachlorination
systemmaybenecessary.
PEELING
Brownshrimpandpinkshrimpfrominshorewatersarestillnormallypeeledbyhand,butmachinesarenowavailablethat
willhandlethelargerdeepwatershrimp.
Inhandpeeling,thebodyoftheshrimpisheldinonehand,[Link]
segmentsofshellarethenbrokenopenwiththethumb,[Link]
peel23kgwholeshrimpanhour.
[Link]
ofrollersbeheadtheshrimp,[Link]
shrimp,butasinglemachinecanpeelasmuchshrimpas16handworkers.
Shrimpareoftenconsumedwithoutanyfurthercookingthereforeparticularattentionmustbepaidtohygieneand
[Link]
contaminationofcookedshrimpisthepeelingprocess,[Link],
[Link]
[Link]
helpinkeepingdowncontamination,butshrimpwastemustnotbeallowedtoaccumulatesincethechlorineisrapidly
[Link].
[Link]
cleanedatfrequentintervals,theriskofincreasingspoilageorintroducingfoodpoisoningbacteriaismuchlesswithmachine
peelingthanwithhandpeeling.
Whererawmeatsarerequiredforfurtherprocessing,thawedfrozenwholeshrimparemucheasiertopeelthanveryfresh
unfrozenshrimp.Peelingofunfrozenshrimpbecomeseasierafter12dayschilledstorage.
YIELDANDPACKINGDENSITY
Yieldofmeatfromwholeshrimpisvariouslyquotedasrangingfrom20to45percent,butitisnotalwaysspecifiedwhether
theyieldisfromraworcookedwholeshrimp.Theheadconstitutesabout40percentoftheweightofwholerawshrimp,and
[Link],peeledmeats
fromsamplesofrawwholedeepwatershrimp,weighedfirstafterfreezingandthawingandagainaftercookingandhand
peeling,isabout28percent.Theweightlossduringa3minutecookisabout26percent,andafurther46percentislost
[Link],theyieldonhandpeelingisabout38
[Link],counting190/kg,andmediumsizedones
counting320/kg.
Packingdensities,basedonafewmeasurementsofsamplesofdeepwatershrimp,areprovisionallyasfollows
Packingdensityofdeepwatershrimpkg/m3

Raw
Cooked

Unfrozen

Frozen

whole

560

360

meats

890

440

whole

500

meats

620

400

DIPPING
AnumberofdippingtreatmentsbetweenpeelingandfreezingofdeepwatershrimphavebeentriedinBritishtradepractice,
[Link],salt,monosodiumglutamate,citricacidorsodiumcitrate,polyphosphate
anddyehaveallbeen,orarebeing,[Link]
[Link],theyshouldbekeptchilledandrenewedatfrequentintervalstoprevent
bacterialcontaminationofthecookedmeats.
Themeatsaresometimesdippedina37percentsaltsolutionwhenthesaltuptakeduringboilingisfoundtobeinsufficient.
Monosodiumglutamateisusedtoenhanceflavour,andtheuseofpolyphosphateisclaimedtoreduceweightlosson
[Link],anddyeisusedtogiveauniformpinkcolour
[Link]
shrimpmeatshandledandprocessedexpeditiously.
FREEZINGOFMEATS
[Link],IQF,meatsareparticularlysuitablefor
cateringandretailoutlets,[Link]
lessweightlossduringfreezing,andarebetterprotectedincoldstorage,buthavethedisadvantagethatacompleteblock
hastobethawedandusedatonetime.
[Link]
orcontinuoustype,butdelaysbetweenfreezerandcoldstorearemorelikelywithabatchfreezer,andindividualsmall
meatscanwarmquicklyduringthistimecontinuousfreezersarethereforerecommendedtoensureasteadyflowoffrozen
[Link],wherethemeats
aremovedthroughthefreezerentirelybyagitationinair,thereissomeweightlostintheformofpulpedmeatormush,
[Link]
overcomesthisdifficultybyagitatingthemeatsjustenoughatthestartoffreezingtoensurethattheyareindividuallyfrozen,
andthenmovingthembybeltthroughtheremainderofthefreezingprocess.
IQFmeatsofdeepwatershrimprequireafreezingtimeofabout10minutesat30Cinairmovingat5m/[Link]
nitrogenfreezersarecompactandcanfreezeshrimpmeatsquicklyafreezingtimeof35minutesistypical,buttheyare
expensivetooperate,[Link]
[Link]
individually,someinevitablysticktogether,andseparationofthesebeforepackingaddstothelabourcost.
Blocksofshrimpmeatsarenormallypreparedbypackingthemeatsintotraysormouldsandfreezingtheminahorizontal
[Link].A
typicalblockis2530mmthick.Thefreezingtimefora25mmblockinahorizontalplatefreezeroperatingat35Cisabout
[Link],andthenmovedtocoldstore.
Alternativelytheshrimpmaybecartonedbeforefreezingthefreezingtimefora25mmblockinacartonisabout50
minutes.

PACKINGANDGLAZING
Individuallyquickfrozenmeatsforsaletocaterersandretailersarenormallyweighedintoflexiblefilmbagswhicharesealed
[Link]
resistancetothepassageofwatervapourandoxygen,sothatdehydrationandoxidationarekepttoaminimumfor
examplealaminateofpolyethyleneandpolyester,orasinglepolyamidefilm,issuitable.
Theindividualmeatsareoftenglazed,thatisdippedincoldwatertocoatthemwithice,beforepackingthem,toprotectthe
[Link],packinginsealedfilmbagsissufficienttoprotecttheunglazedproduct
[Link]
[Link],dueto
variationinsizeandtemperatureofthefrozenproduct,thetemperatureoftheglazingwater,andthedurationofthedipping
[Link]
usuallyincludedinthedeclaredweightofcontentsofconsumerpacks,andtheresultinglossofweightonthawingcancause
[Link]
shellfishmeats.
Theadditionofglazealsoresultsinconsiderablewarmingoftheproduct,anditmaybenecessarytorefreezeinorderto
[Link]
[Link]
recommendedthatthepracticeofglazingindividualmeatsforsaletocaterersandretailersbediscontinuedandreplacedby
adequatepacking.
Blocksofshrimpmeatscanbeglazedasanalternativetoprotectivepackaging,ortheycanbewrappedinasuitableplastics
[Link]
[Link]
renewedasrequired.
COLDSTORAGEOFMEATS
Frozencookedshrimpmeatsshouldbestoredat30Ctheywillkeepingoodconditionatthistemperature,providedthey
areproperlywrappedorglazed,[Link]
exampleafter34monthsat20Cthedevelopmentofundesirableodourandflavourandpoortexturecanmaketheproduct
unacceptable.
CANNEDSHRIMP
[Link]
guidetothoseconsideringthepossibilitiesofcanning.Thepeeledmeatsareblanchedbyimmersingthemfor23minutesin
boilingwatercontaining68percentsalt,cooledanddrainedonaconveyorandpackedbyhandintocanslinedwitha
[Link],hotbrinecontaining23percentsaltisaddedtothecan,andsometimesa
[Link]
65Candthenheatprocessedinaretort.A150gcanrequiresabout10minutesat120Cor20minutesat115C.A250g
canrequiresabout12minutesat120Cor35minutesat115C.Thecansarecooledtoabout38Cintheretort,then
removed,driedandstackedforabout48hoursbeforelabelling,[Link]
[Link],
sealedandheatprocessedforabout60minutesat120C,or85minutesat115C,fora150gcan.
Thewetpackprocesscanbemodifiedforpackingshrimpmeatsinglass.
SMOKEDSHRIMP
[Link],orpeeledmeats,areboiledina10percentsalt
solutionforabout3minutes,drainedforabout2hours,laidonoiledmeshtraysandsmokedinamechanicalkilnfor11
[Link]
treatmentscanbevariedtosuitparticulartastes.
POTTEDSHRIMP
IntheUKcookedpeeledmeatsareheatedinmeltedbutter,sometimeswithaddedspices,andthenladledintocontainers,
typicallywaxedcartonsthemixtureisleftuntilthebutterhasset,lidsareputonandthecartonsarewrappedingreaseproof
paperandpackedinoutercartonsfordispatch.Theproductishighlyperishableandshouldbesoldwithin12daysof
manufacture.
OTHERSHRIMPPRODUCTS
Shrimpmeatscanbeusedinthepreparationofanumberofseafoodproducts,includingpastes,spreads,crisps,soups,
bisques,saucesandotherprepareddishes,[Link]
possiblewithinthespaceofthisnotetogiveindividualmethodsofpreparation.

Compositionofshrimp
Rawshrimpmeatcontains7580percentwater,1820percentproteinandabout1percentfatcookedmeatcontains65
70percentwater,2530percentproteinandabout1percentfat.Thecalorificvalueofcookedshrimpmeatisabout4.5
kJ/[Link].

Shrimpwaste
Shrimpwaste,thatisheadsandshells,canbeusedtoproduceashrimpmealcontaining4045percentcrudeproteinand5
percentmoistureaftercooking,[Link]
[Link],whichcanbederivedfromshellwaste,has
beensuggestedasapossiblecommercialsourceofglucosamine.
SmallwholeshrimparealsosometimescookedanddriedontheContinentandusedforfeedingpoultryandfarmedtrout
theshrimpareboiledfor4minutesandthenplacedonmeshtraysinasuitabledryingkilnforabout8hours.