Shrimp postharvest quality losses

Abstract

Shrimp is one of the crustaceans with high market value and the most consumed seafood around the globe. Shrimp is a highly nutritious seafood with an easily digestible protein source. The worldwide demand and production of shrimp are increasing continuously. Shrimp contain high protein, phospholipids, minerals, carotenoids, vitamins, and moisture. This biochemical composition of shrimp makes them susceptible to easy spoilage after postharvest storage and handling. The shrimp postharvest quality loss occurred via oxidation process, enzymatic reaction, and microbial contamination during storage. Among them, melanosis formation or blackening of the shrimp is a major cause of consumer rejection and economic loss to the producer. The second most reason for the quality loss of shrimp is microbial contamination which affects the textural and sensorial properties of the shrimp. Microbial contamination also initiates various detrimental chemical reactions, which further worsen the quality of the product. This chapter covers the biochemical composition of shrimp and the postharvest quality loss of the shrimp.