Northern shrimp (Pandalus borealis) - a review on biology, catch, processing, quality changes, shelf-life and product safety

Pandalus borealis is a commercially important wild-caught shrimp species with more than 250,000 tons/year being processed into a wide range of products. This review discusses the biology of P. borealis in relation to catch, processing and characteristics of seafood products including sensory and safe shelf-life. Biochemical, chemical, physiochemical and microbial spoilage reactions are discussed to establish (i) indices of spoilage for instrumental shelf-life determination, (ii) kinetic models for shelf-life prediction and (iii) preservation procedures for shelf-life extension. Free amino acids in P. borealis confer a unique sweet taste to products and polyunsaturated fatty acids contribute to good nutritional properties. Spoilage of frozen P. borealis products is caused by oxidation of lipids and shelf-life can be markedly extended by glazing with brines containing antioxidants. Spoilage of chilled products is due to high concentrations of bacteria and their formation of volatile amines that can be used as indices of spoilage. Developed predictive growth models facilitate design of new brined shrimp recipes with low salt and high pH to maintain desirable nutritional and flavor properties, while also inhibiting growth of Listeria monocytogenes and Clostridium botulinum during chilled storage. Future research should focus on sustainable processing and optimal use of the entire animal as food.