There are several new techniques being developed and used by shrimp exporters in Vietnam and Thailand to improve the quality and shelf life of their products during transport.
One of these techniques is called “superchilling.” Superchilling involves rapidly cooling the shrimp to a temperature just above freezing, typically around -1.5°C to -2°C, and keeping them at that temperature throughout the transportation process. This technique helps to maintain the freshness and quality of the shrimp for a longer period, as well as extending their shelf life.
Another new technique is the use of vacuum cooling. This process involves placing the shrimp in a vacuum-sealed chamber and then rapidly reducing the pressure inside the chamber, which causes the shrimp to cool quickly. Vacuum cooling can lower the temperature of the shrimp by up to 10-15°C in just a few minutes, which helps to preserve the freshness and quality of the shrimp.
Some shrimp exporters are also experimenting with modified atmosphere packaging (MAP), which involves altering the gas composition inside the packaging to slow down the growth of bacteria and other microorganisms that can cause spoilage. This technique can help to extend the shelf life of the shrimp and maintain their quality during transport.
Overall, there are several new techniques being developed and used by shrimp exporters in Vietnam and Thailand to improve the quality and shelf life of their products during transport. These techniques are critical in ensuring that the shrimp arrive at their destination in optimal condition, ready for use in a wide range of dishes.