Sustainable technologies for the optimization of shrimp production – University of Copenhagen

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Department of Food Science > Research projects > Design and Consumer Behavior > 148.TECHSHELL

03 September 2015

Sustainable technologies for the optimization of shrimp production

The maturation process results in the degradation of the proteins in the epidermis membrane between the meat and shell, whereby the shell more easily loosens from the meat. However, the maturation process is both time and energy consuming.

TECHSHELL will establish the link between protein changes in the epidermis and the shell-loosening ability and use this relationship to improve the peeling efficiency and quality. TECHSHELL will develop a new shell-loosening technology for cold water shrimps, which aims to reduce the maturation time by four days, and to increase the yield by 1%.

The innovative technological approach is based on non-thermal methods, high pressure, microwaves, ultrasound and optimized brine.

This project will provide practical and knowledge-based documentation about the effect of these new sustainable technologies on the shell-loosening, shrimp quality and safety.

Increased competitiveness

The project examines sustainable technologies that can promote and accelerate the maturation process, thus making the peeling of fresh shrimps more feasible and efficient.

Accelerating the peeling process will provide Danish shrimp producers with a shrimp product of a unique quality.

Accelerating the peeling process will provide Danish shrimp producers with a shrimp product of a unique quality. The significantly redder colour, sweeter flavour and firmer texture help the shrimp product meet market demands, and thus increase competitiveness.

TECHSHELL’s optimal shell-loosening technology offers the potential to considerably increase the total revenues for the two industrial partners through increased production output and the production of shrimp of a significantly higher quality. This will strengthen their existing market position and create growth opportunities in global markets.

Original title: Bæredygtige teknologier til resource- og kvalitetsoptimering af rejeproduktion - TECHSHELL

Start date: January 2015

End date: June 2018

Grant donor: Green Development and

Demonstration Programme (GUDP)

FOOD grant: DKK 2,987,000

Total grant: DKK 7,757,000

Total budget: DKK 9,585,000