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DeepChilling Shrimp

In collaboration with The Fisheries and Marine Institute of Memorial University of Newfoundland, Sunwell has conducted research to study the effects of DeepChilling on shrimp in comparison with other cooling and preservation methods. This report reviews the results from a few research studies and presents the implications for the shrimp industry.

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Foreword

Seafood is a major source of food and nutrition around the world. Effective seafood preservation is an important concern for all stakeholders from the fishermen and producers to the consumers.

A common method of seafood preservation is flake ice. Though known for having good cooling capacity, flake ice is not as efficient cooling medium as DeepChill® slurry ice. Moreover, flake ice involves a fair amount of manuala labor (shoveling) and does not provide complete product coverage.

This report compares the results of DeepChilling versus traditional icing, and its implications for the shrimp industry.

In Summary, DeepChilling achieves results unattainable by flake ice. DeepChill® significantly slows down the deterioration process and could double the shelf life of shrimp.

  • Shrimp fishermen can stay longer at sea, while their catch is preserved fresh;
  • Harvesters and distributors enjoy a better looking – longer lasting product;
  • Shrimp processors have a longer processing window, without compromising the quality

Implications for the industry

Slurry ice is proven to reduce bacterial growth and preserve the appearance, color and firmness of shrimp, resulting in a premium quality product. In comparison to flake ice, slurry ice holds shrimp at a more consistent temperature throughout the batch and over time, and does not damage shrimp due to its lubricity.

Tests conducted at industrial settings on headless shell-on (HLSO) shrimp showed DeepChill’s impact on yield gains from raw-material to raw product, and even through cooking. It also confirmed HLSO shrimp held in DeepChill® for 12 hours did not discolor and was more resistant to decomposition.

Though the quality benefits of slurry ice for the shrimp industry is relatively well-known, the industry adoption has been slow. Switching from traditional icing methods to a modern system can demonstrably improve the operation efficiency and the bottom line.

Selecting the right technology partner is crucial in ensuring similar results can be achieved. Companies must choose a reliable and proven solution provider that can design a process and integrate into the producer’s operations. When done right, shrimp harvesters and processors will:

Improve profitability

Improve profitability by producing premium quality products with higher yields.

Streamline operations

Simplify and speed up the chilling and icing process throughout entire operation.

Save labor costs

Save labor costs by reducing labor-intensive ice handling process.

Enhance hygiene

Improve hygienic handling and better HACCP compliance.

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