33
12 °C (Goodrick et al. 1995). It was found that M. rosenbergii was able to live for
4–8 h in chilled sawdust.
Penaeus japonicus, called kuruma shrimp, is a shrimp species which traditionally is transported live. Kuruma shrimp Penaeus japonicus is reported to be the only
shrimp species commercially transported in chilled sawdust as it lies in hibernation
(Salin 2005). It is also reported that Penaeus japonicus was exported live from
Korea, China, and Japan. On the other hand, Salin and Vadhyar (2001a, b) studied
live transportation of cold-anaesthetised of Penaeus monodon. They reported that
the demand for live shrimps has increased worldwide and the competitive advantage
of fish farming on fishery has led to an extremely favourable view of the live shrimp
market. Live transport of freshwater shrimps was also tried to increase their market value.
2.1.3.2 Preliminary Processing of Shrimps/Prawns
The processing of seafood products involves a series of processing steps, until the
raw material is converted into the desired processed product form. The first and the
most important ones of these steps are the pre-treatments to make the raw material
workable. While the pre-treatments to be applied according to the type and form of
the material, the technology to be applied and the technical potential of the manufacturer vary, the common goal is to separate the edible part of the product from the
non-edible part. Thus, the separated edible part facilitates further processing and
allows the non-edible parts to be used more effectively in various areas such as animal feed production. It also provides economy by reducing product losses. Today,
most of the pre-treatments applied to aquatic products are made with machines.
However, due to the structural nature of some materials, it is necessary to perform
some pre-treatments manually (Bykowski 1990; Gokoglu 2002).
Sorting/Grading
During the harvest, shrimps of various sizes can be found in the ponds. Shrimp size
affects its marketability. In some markets mixed shrimps are sold at the same price,
while in others, the price varies depending on the size. Therefore, shrimps may need
to be classified according to their size. Grade grading of shrimps according to their
size is done manually or by using mechanical classifiers working according to various principles.
Peeling
The skeleton of the crustaceans is composed of a shell, known as the exoskeleton or
cuticle, which is located on the outer surface of the body and serves as a protective
covering against predators. The shell is hard but segmented into sections that allow
2.1 Shrimps/Prawns
12 °C (Goodrick et al. 1995). It was found that M. rosenbergii was able to live for
4–8 h in chilled sawdust.
Penaeus japonicus, called kuruma shrimp, is a shrimp species which traditionally is transported live. Kuruma shrimp Penaeus japonicus is reported to be the only
shrimp species commercially transported in chilled sawdust as it lies in hibernation
(Salin 2005). It is also reported that Penaeus japonicus was exported live from
Korea, China, and Japan. On the other hand, Salin and Vadhyar (2001a, b) studied
live transportation of cold-anaesthetised of Penaeus monodon. They reported that
the demand for live shrimps has increased worldwide and the competitive advantage
of fish farming on fishery has led to an extremely favourable view of the live shrimp
market. Live transport of freshwater shrimps was also tried to increase their market value.
2.1.3.2 Preliminary Processing of Shrimps/Prawns
The processing of seafood products involves a series of processing steps, until the
raw material is converted into the desired processed product form. The first and the
most important ones of these steps are the pre-treatments to make the raw material
workable. While the pre-treatments to be applied according to the type and form of
the material, the technology to be applied and the technical potential of the manufacturer vary, the common goal is to separate the edible part of the product from the
non-edible part. Thus, the separated edible part facilitates further processing and
allows the non-edible parts to be used more effectively in various areas such as animal feed production. It also provides economy by reducing product losses. Today,
most of the pre-treatments applied to aquatic products are made with machines.
However, due to the structural nature of some materials, it is necessary to perform
some pre-treatments manually (Bykowski 1990; Gokoglu 2002).
Sorting/Grading
During the harvest, shrimps of various sizes can be found in the ponds. Shrimp size
affects its marketability. In some markets mixed shrimps are sold at the same price,
while in others, the price varies depending on the size. Therefore, shrimps may need
to be classified according to their size. Grade grading of shrimps according to their
size is done manually or by using mechanical classifiers working according to various principles.
Peeling
The skeleton of the crustaceans is composed of a shell, known as the exoskeleton or
cuticle, which is located on the outer surface of the body and serves as a protective
covering against predators. The shell is hard but segmented into sections that allow
2.1 Shrimps/Prawns