Fish and fishery products are highly perishable food commodities. Shrimp are high value, exported seafood commodity. Being highly perishable in nature shrimp has very low shelf-life and is mostly consumed fresh or in dried form. The quality of dried shrimp available in markets is poor with poor re-hydration capacity. BARC has developed a process for development of Intermediate Moisture Shrimp having about 30% moisture. The developed product has a better over-all quality, rehydration capacity & can be stored at ambient temperature for 4 months. The shelf life of this product can be further extended to another 2 months by radiation processing (5 kGy) at ambient temperature. This technology promises longer shelf-life of this prime seafood commodity and may ensure deeper availability of shrimp in domestic as well as international market without need of cold storage or refrigerated transport.
Bhabha Atomic Research Centre (BARC)
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