Deep processing and utilization of shrimp and its byproducts: a review

Abstract

The ever-increasing global demand for shrimp has spurred the growth of the shrimp farming and processing industries. Byproducts derived from shrimp processing, including shrimp heads, viscera, and shells, are underutilized and pose potential environmental pollution risks. Shrimp and its byproducts contain a wide number of components, including proteins, lipids, chitin, carotenoids, and minerals. Therefore, utilizing shrimp and its byproducts holds significant economic and environmental importance, with applications in food, pharmaceutical, and other industries. Shrimp processing technologies, including thermal and non-thermal processing techniques, are reviewed. Besides, the applications of shrimp and its byproducts are summarized, covering their use in food and nutritional supplements, development of active edible films, animal feed additives, and environmental and biotechnological applications. Additionally, the barriers and prospects of utilizing shrimp processing byproducts are also discussed. The extracted active ingredients possess various biological activities, such as antioxidant, antimicrobial, antihypertensive, and anti-inflammatory properties, and can serve as natural and safe food or feed additives or as important ingredients for functional foods and feeds due to their unique functional and nutritional characteristics. More importantly, the bioactive compounds contained in shrimp byproducts offer new approaches for the development of food additives and nutritional supplements. Looking ahead, the development and utilization of shrimp byproducts will move towards environmentally friendly directions, such as energy conversion, bioremediation technologies, and the manufacturing of bioplastics. Moreover, the integration with artificial intelligence technologies is expected to present broad prospects for development.

Keywords

Shrimp / Byproducts / Thermal processing / Non-thermal processing / Nutritional supplements / Active edible film / Biotechnological applications / Biomass source

Author contributions

The authors confirm their contributions to the paper as follows: investigation: Lin J, Li Z; validation: Xu D, Fu C; supervision: Ma ZF, Ren Z; funding acquisition: Weng W, Ren Z; visualization: Shi L; data curation: Xu D; formal analysis: Shi L, Li Z; Software: Fu C; writing original draft: Lin J, Ren Z; writing - review & editing: Weng W, Ma ZF. All authors reviewed the results and approved the final version of the manuscript.

Data availability

The datasets generated during and/or analyzed in the current study are available from the corresponding author on reasonable request.

Acknowledgments

This study was funded by the Seed Industry Innovation and Industrialization Project of Fujian Province (Grant No. 2021FJSCZY01), Fujian Province Project for Promoting High Quality Development of Marine and Fishery Industry (Grant Nos FJHYF-L-2023-19, FJHYF-L-2023-29), the Key Research and Development Project of Hainan Province (Grant Nos ZDYF2022XDNY335, ZDYF2024XDNY204), and the opening project of Fujian Provincial Engineering Technology Research Center of Marine Functional Food (Grant No. 2024MFF02002).

Conflict of interest

The authors declare that they have no conflict of interest.

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