![]() ![]() The temperature at the core of the shrimp must be lowered as quickly as possible to below 2-3 degrees-C to quickly slow all biochemical reactions that will cause irreparable tissue degradation.Īt ambient temperature, a water and ice mix will have a temperature of only 9-15 degrees-C, which is not cold enough to drop below 3 degrees-C the temperature of a shrimp harvested from the pond at between 20 and 28 degrees-C. ![]() When the atmospheric temperature is higher than 20 degrees-C, dipping one’s hand in a 15 degrees-C solution can feel like it is really chilled, but 15 degrees-C is not chilled. The temperature of the ice/water mixture and the shrimp must be controlled with a thermometer, not by hand feeling. At this stage it is important to avoid mistakes that can compromise the quality of the shrimp. If using bins to process and transport, the bins usually are already partially filled with the ice/water mixture or with slurry ice. If processing and transporting the harvested shrimp in crates, this usually involves immersing the crates with shrimp in tanks containing a mixture of water and ice. After removing the shrimp from this tank, the shrimp can be placed in either crates (30-40 L) or bins (500-1000 L) both work properly if adequate procedures are followed. The shrimp must be chilled as soon as possible when they are removed from the pond, and this is accomplished by dipping the shrimp in a tank with water and ice. In both types of harvesting, manual or mechanized, personnel involved must always be aware of time and temperature. ![]() Melanosis, or blackspot, can be presented with antioxidant treatments like sodium metabisulfite The quality shrimp have at the moment of harvest represents a significant investment in time and resources, and subsequent steps must be adequately planned and executed to maintain this quality. ![]()
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