Abstract
With the rapid development of the world’s fisheries, shrimp consumption and trade are occupying an increasingly important position in the international aquatic products market. China is the world’s largest producer of shrimp and is also the main exporter of shrimp, however, compared with developed countries, technology level of shrimp production and processing in our country is still low at present, especially in aspect of shrimp preservation and storage techniques. So it is necessary to study various technologies and applications of sterilization and conclude the effective methods of shrimp preservation and storage. Traditional storage, chemical and biological technology, low temperature preservation, heat treatment, gas preservation and physical sterilization technology are reviewed in this paper based on shrimp preservation aiming to provide certain theoretical reference and practical basis for shelf life extension of shrimp.
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