Sustainable technologies for the optimization of shrimp production
PROJECT IS COMPLETED
Period: 2015 - 2018
TECHSHELL will optimize product quality and resource utilization by optimizing shrimp maturation and peelability, while minimizing energy consumption and CO2 emissions in the production of ready-to-eat shrimp.
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.
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. 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.
Funded by:
Project: Sustainable technologies for the optimization of shrimp production
Original title: Bæredygtige teknologier til resource- og kvalitetsoptimering af rejeproduktion - TECHSHELL
Period: January 2015 - 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
Contact
Vibeke Orlien
Associate Professor
Design and Consumer Behavior
Fact box
Denmark is quite impressively the world's fifth largest exporter of fish products, with exports worth DKK 19.8 billion in 2011 (FAO, 2013).