Comparison of shucking techniques for white shrimp and its effect on quality of peeled shrimp

In order to determine the optimum shucking technology for white shrimp, different shucking methods including blanching treatment, quick frozen treatment and high hydrostatic pressure (HHP) were used to investigated the shucking effects, physical quality and energy consumption The results showed that quick frozen and HHP shucking both had better shucking effects on shucking time, yield and integrity of peeled shrimps, and there were no significant difference between them (P＞0.05). But the chromatic aberration ΔE value of peeled shrimp with quick frozen treatment was higher to 6.4, which had a significant influence on the color and luster of the peeled shrimp (P<0.05). Due to the lower energy consumption of HHP, which was only 32.8% of quick frozen treatment, it further shows that HHP is a potential technology for shucking white shrimp. In short, the optimum shucking condition of HHP is 200 MPa with 3 min or 300 MPa with 1 min, with former can keep higher integrity and better color, with the latter can obtain higher shucking efficiency and better texture. The research can provide a reference for HHP application in shucking of white shrimp.