Md.

 Abdul Hannan · Kazi Ahsan Habib ·
A. M. Shahabuddin · Md. Ariful Haque ·
Mohammad Bodrul Munir

Post-Harvest
Processing,
Packaging and
Inspection of Frozen
Shrimp: A Practical
Guide
Post-Harvest Processing, Packaging
and Inspection of Frozen Shrimp: A Practical
Guide
Md. Abdul Hannan • Kazi Ahsan Habib •
A. M. Shahabuddin • Md. Ariful Haque •
Mohammad Bodrul Munir

Post-Harvest Processing,
Packaging and Inspection
of Frozen Shrimp:
A Practical Guide
Md. Abdul Hannan Kazi Ahsan Habib
Faculty of Fisheries, Aquaculture Faculty of Fisheries, Aquaculture
and Marine Science and Marine Science
Sher-e-Bangla Agricultural University Sher-e-Bangla Agricultural University
Dhaka, Bangladesh Dhaka, Bangladesh

A. M. Shahabuddin Md. Ariful Haque

Faculty of Fisheries, Aquaculture Fish and Shellfish Quality Control
and Marine Science W & M Ventures
Sher-e-Bangla Agricultural University Khulna, Bangladesh
Dhaka, Bangladesh

Mohammad Bodrul Munir

Faculty of Resource Science and Technology
Universiti Malaysia Sarawak (UNIMAS)
Kota Samarahan, Sarawak, Malaysia

ISBN 978-981-19-1565-9 ISBN 978-981-19-1566-6 (eBook)

https://doi.org/10.1007/978-981-19-1566-6

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Preface

Shrimp is a delicious as well as nutritious food item. It is very much popular around
the world because of its taste and boneless characteristics. Shrimp industries play a
vital role in the field of food security, nutritional requirement, employment genera-
tion, and foreign earnings. This book describes the practical situation of postharvest
processing, packaging, and inspection of frozen shrimp; their quality control; scope
and limitation; business policy; and future potentials of the business. The book
highlights the content of receiving of raw materials, their traceability, processing
technology, diversifications of products, food grade packaging of final products,
value-added products, production supervision, final inspection, laboratory analysis,
loading supervision, audit, certification, and payment system of business policy. The
book helps to identify knowledge gap in the processing, packaging, and inspection
of frozen shrimp, thus leading to minimized hazards. Experts, researchers,
academicians, students, advanced learners, and other relevant persons who are
engaged in this sector will be benefited using this knowledge. If we can apply this
knowledge in the practical field of postharvest processing of shrimp, definitely it will
help to produce top-quality products and lead to sustainable seafood business
globally.

Dhaka, Bangladesh Md. Abdul Hannan

Dhaka, Bangladesh Kazi Ahsan Habib
Dhaka, Bangladesh A. M. Shahabuddin
Khulna, Bangladesh Md. Ariful Haque
Kota Samarahan, Sarawak, Malaysia Mohammad Bodrul Munir

v
Contents

1 General Discussion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1
1.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1
1.2 Factors Affecting Seafood Business in International Seafood
Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
1.3 Taxonomic Classification of Shrimp . . . . . . . . . . . . . . . . . . . . . 5
1.4 Morphometric Identification of Shrimp . . . . . . . . . . . . . . . . . . . 6
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
2 Product Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
2.1 Product Specification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
2.2 Types of Frozen Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
2.3 Diversification of Shrimp Products . . . . . . . . . . . . . . . . . . . . . . 16
2.4 Freezing Methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
2.4.1 Individual Quick Freezing (IQF) . . . . . . . . . . . . . . . . . 20
2.4.2 Block Frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
2.4.3 Semi-IQF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
2.5 Packing of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
2.5.1 Packing of Block Product . . . . . . . . . . . . . . . . . . . . . . 34
2.5.2 Packing of Semi-IQF Product . . . . . . . . . . . . . . . . . . . 34
2.5.3 Packing of IQF Product . . . . . . . . . . . . . . . . . . . . . . . 34
2.6 Weight Declaration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
2.7 Brand Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
2.8 Size/Grade of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
2.8.1 Grading Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
2.9 Uniformity of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
2.10 Count of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
2.10.1 Frozen Count (FC) . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
2.10.2 Real Count (RC) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
2.11 Individual Weight of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . 52
2.12 Glazing and Hardening of Shrimp . . . . . . . . . . . . . . . . . . . . . . 55
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
3 Processing of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
3.1 Receiving of Raw Materials . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

vii
viii Contents

3.2 Sensory Assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

3.3 Color Separation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
3.4 De-heading of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
3.4.1 De-heading Method . . . . . . . . . . . . . . . . . . . . . . . . . . 65
3.5 Peeling of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
3.6 Deveining of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
3.7 Washing of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
3.8 Chilled Storage of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
4 Food Additives and Soaking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
4.1 Food Additives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
4.2 Soaking of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
4.2.1 Soaking Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
4.2.2 Determination of Soaking Gain (%) . . . . . . . . . . . . . . . 83
4.3 Numbers or E-Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
5 Defects of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
5.1 Defects of Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
5.2 Description of Defects in Shrimp . . . . . . . . . . . . . . . . . . . . . . . 90
5.3 Causes of Defects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
5.3.1 Calculation of Defects (%) . . . . . . . . . . . . . . . . . . . . . 99
6 Traceability in Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
6.1 Traceability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
6.1.1 Importance of Traceability . . . . . . . . . . . . . . . . . . . . . 105
6.1.2 Traceability in Culture Area . . . . . . . . . . . . . . . . . . . . 105
6.1.3 Traceability in Depot . . . . . . . . . . . . . . . . . . . . . . . . . 106
6.1.4 Traceability in Processing Industry . . . . . . . . . . . . . . . 106
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
7 Plant Sanitation and Hygiene . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
7.1 Sanitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
7.2 Sanitation Guideline for Processing Industries . . . . . . . . . . . . . . 110
7.3 Doses of Sanitizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
7.4 Guidelines for Washing Hand . . . . . . . . . . . . . . . . . . . . . . . . . 111
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
8 Packaging, Labeling, and Storage . . . . . . . . . . . . . . . . . . . . . . . . . . 113
8.1 Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
8.2 Packaging Materials of Frozen Shrimp . . . . . . . . . . . . . . . . . . . 115
8.3 Description of Artwork/Label . . . . . . . . . . . . . . . . . . . . . . . . . 115
8.4 Inner Bag/Polybag (IQF) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
8.4.1 Properties of Inner Bag/Polybag . . . . . . . . . . . . . . . . . 119
8.4.2 Rider Card . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
8.5 Inner Box (Block and Semi-IQF) . . . . . . . . . . . . . . . . . . . . . . . 122
Contents ix

8.5.1 Properties of Inner Box for Block Products . . . . . . . . . 122

8.5.2 Properties of Inner Box for Semi-IQF Products . . . . . . 123
8.6 Master Carton (MC) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
8.6.1 Properties of Master Carton (MC) . . . . . . . . . . . . . . . . 128
8.6.2 Procedure of Master Carton Preparation . . . . . . . . . . . . 130
8.7 Pallet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
8.7.1 Pallet Calculation . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
8.8 Barcode Scanning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
8.9 Metal Detection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
8.10 Frozen Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144
9 Inspection of Frozen Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147
9.1 Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147
9.2 Importance of Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
9.3 Types of Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
9.3.1 Regular Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
9.3.2 Final Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
10 Laboratory Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 179
10.1 Procedure of Sample Collection . . . . . . . . . . . . . . . . . . . . . . . . 180
10.2 Testing/Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 183
10.2.1 Physical Test . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 187
10.2.2 Biological Test . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 187
10.2.3 Chemical Test . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 187
10.2.4 Pesticide Test . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 188
10.2.5 Heavy Metal Test . . . . . . . . . . . . . . . . . . . . . . . . . . . . 189
10.2.6 Antibiotics Test . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 189
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191
11 Shipment and Shipping Documents . . . . . . . . . . . . . . . . . . . . . . . . . 193
11.1 Shipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 193
11.2 Loading and Loading Supervision . . . . . . . . . . . . . . . . . . . . . . 195
11.2.1 Loading Supervision at Factory Premises . . . . . . . . . . . 195
11.2.2 Loading Supervision at Port Area . . . . . . . . . . . . . . . . 197
11.3 Loading Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197
11.3.1 General Information . . . . . . . . . . . . . . . . . . . . . . . . . . 198
11.3.2 Loading Information . . . . . . . . . . . . . . . . . . . . . . . . . . 198
11.3.3 Loading Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 198
11.3.4 Loading Pictures . . . . . . . . . . . . . . . . . . . . . . . . . . . . 199
11.4 Description of Shipping Documents . . . . . . . . . . . . . . . . . . . . . 201
11.4.1 Technical Documents of Frozen Goods . . . . . . . . . . . . 203
11.4.2 Technical Specification/Guidance of Frozen Goods . . . 203
11.4.3 Supplier Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . 204
11.4.4 Packaging and Labeling Checklist . . . . . . . . . . . . . . . . 205
11.4.5 Stock Intake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206
11.4.6 Record Keeping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206
x Contents

12 Audit, Certification, and Payment . . . . . . . . . . . . . . . . . . . . . . . . . . 209

12.1 Audit and Certification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 209
12.2 Inquiry Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212
12.2.1 Step 1: Sending of Requirements . . . . . . . . . . . . . . . . . 213
12.2.2 Step 2: Supplier’s Response . . . . . . . . . . . . . . . . . . . . 213
12.2.3 Step 3: Price Negotiation . . . . . . . . . . . . . . . . . . . . . . 214
12.2.4 Step 4: Confirmation of the Deal . . . . . . . . . . . . . . . . . 215
12.3 Payment Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215
12.3.1 Cash-in-Advance . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215
12.3.2 TT Payment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215
12.3.3 Letter of Credit (LC) . . . . . . . . . . . . . . . . . . . . . . . . . 215
12.3.4 LC Amendment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 218
13 Frozen Shrimp and Other Seafood-Based Value-Added Products . . . 219
13.1 Introduction with Some Value-Added Products . . . . . . . . . . . . . 219
13.1.1 Tempura and Torpedo Shrimp . . . . . . . . . . . . . . . . . . . 220
13.1.2 Filo Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 220
13.1.3 Marinated Butterfly Shrimp . . . . . . . . . . . . . . . . . . . . . 221
13.1.4 Shusi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
13.1.5 Value-Added Crab . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
13.2 Value-Added Fish and Fish Products . . . . . . . . . . . . . . . . . . . . 224
13.3 Other Value-Added Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . 225
13.4 Shrimp Byproducts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226
14 Recommendation and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . 227
Appendix A: A Reference Copy of Letter of Credit
(Terms and Condition) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 235
Appendix B: Size and Weight Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239
Appendix C: A Model Template of Production Supervision
Report/On-line Supervision Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . 241
Appendix D: Pre-shipment Inspection Report/Final Inspection Report . . . 245
Appendix E: A Model Template of Packaging and Labeling Checklist . . . 249
Appendix F: A Model Template of Loading Report . . . . . . . . . . . . . . . . 253
Appendix G: A Sample of Purchase Order (PO) . . . . . . . . . . . . . . . . . . . 255
Appendix H: A Sample of Packing List . . . . . . . . . . . . . . . . . . . . . . . . . 257
Appendix I: A Sample of Shipment Advise . . . . . . . . . . . . . . . . . . . . . . . 259
Appendix J: A Sample of Technical Specification . . . . . . . . . . . . . . . . . . 261
Appendix K: A Sample of Stock Intake . . . . . . . . . . . . . . . . . . . . . . . . . 263
Appendix L: Commercial Invoice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 265
Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 267
About the Authors

Md. Abdul Hannan is now serving as an assistant professor in the Dept. of Aquatic
Animal Health Management, Faculty of Fisheries, Aquaculture and Marine Science,
Sher-e-Bangla Agricultural University, Dhaka–1207, Bangladesh. He is now
conducting his PhD research under Dr. Mohammad Bodrul Munir at Universiti
Malaysia Sarawak (UNIMAS).

Kazi Ahsan Habib is now serving as a professor and chairman of the Dept. of
Fisheries Biology and Genetics, Faculty of Fisheries, Aquaculture and Marine
Science, Sher-e-Bangla Agricultural University, Dhaka–1207, Bangladesh.

A. M. Shahabuddin is now serving as a professor and chairman of the Dept. of

Aquaculture, Faculty of Fisheries, Aquaculture and Marine Science, Sher-e-Bangla
Agricultural University, Dhaka–1207, Bangladesh.

Md. Ariful Haque is now serving as an executive at W and M Ventures (Fish and
Shellfish Quality Control), Khulna in Bangladesh.

Mohammad Bodrul Munir is one of the academic faculty members (teaching and
research) in the aquatic science program at the Faculty of Resource Science and
Technology of Universiti Malaysia Sarawak (UNIMAS) since 2017. He obtained his
PhD in aquatic animal nutrition from Universiti Sains Malaysia (USM) in 2016. He
has practical experiences in developing guidelines of hazard analysis critical control
point (HACCP) for frozen food products.

xi
Abbreviations

AHD 1-Aminohydantoin
AMOZ 3-Amino-5-morpholino-methyl-1,3-oxa-zolidinone
AOZ 3-Amino-2-oxazolidinone
ASC Aquaculture Stewardship Council
BAP Best Aquaculture Practices
BRC British Retail Consortium
BSCI Business Social Compliance Initiative
BT Black tiger
CCP Critical control points
CTS Cartons
DF Double-frozen shrimp (frozen two times—frozen raw material)
EAN European Article Numbering System
ETA Estimated date of arrival
EU European Union
FC Frozen count
FAO Food and Agriculture Organization
FTA Foreign Trade Association
FTD Furaltadone
FZ Nitrofurazone
FZD Furazolidone
GMP Good Manufacturing Practice
GTIN (Global Trade Item Number)
gsm Gram per square meter
HACCP Hazard analysis and critical control point
HDPE High-density polyethylene
IFS International Food Standard
INQ Inquiry
IQF Individual quick freezing
LC Letter of credit
LDPE Low-density polyethylene
LLDPE Linear low-density polyethylene
MC Master carton
MSC Marine Stewardship Council

xiii
xiv Abbreviations

NFT Nitrofurantoin
NP Nitrophenyl
NPAHD 3-(2-Nitrobenzylidenamino)-2,4-imi-dazolidinedione)
NPAOZ [3-(2-Nitrobenzylidenamino)-2-oxazolidinone]
NPAMOZ 5-(Morpholino methyl)-3-(2-nitrobenzylidenamino)-2-oxazolidinone)
NPSEM 3[(2-Nitrophenyl) methylene]-hydrazine carboxamide
OPP Orientated polypropylene
Pcs Pieces
PI Proforma invoice
PET Polyethylene terephthalate
RC Real count
SEM Semicarbazide
SF Single frozen shrimp (frozen only one time)
TVBN Total volatile base nitrogen
UV Ultraviolet
WHO World Health Organization
List of Figures

Fig. 1.1 Percentage of major crustaceans’ production in world

aquaculture .. . .. . .. .. . .. . .. . .. .. . .. . .. . .. . .. .. . .. . .. . .. .. . .. . .. . .. . .. . 4
Fig. 1.2 Major divisions of shrimp’s body (P. monodon) . . . . . . . . . . . . . . . . . 8
Fig. 1.3 Morphometric characteristics of shrimp P. monodon . . . . . . . . . . . . 8
Fig. 1.4 Black tiger shrimp . .. . .. . .. .. . .. .. . .. . .. .. . .. .. . .. . .. .. . .. .. . .. . .. .. . 9
Fig. 1.5 Vannamei shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Fig. 1.6 Freshwater shrimp .. . .. . .. . .. .. . .. . .. . .. . .. .. . .. . .. . .. . .. . .. .. . .. . .. . 9
Fig. 1.7 Harina shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Fig. 1.8 Cat tiger shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Fig. 1.9 Chaka shrimp . . . . . . . . . .. . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . .. . . . . . . . . . . . . 10
Fig. 2.1 HLSO shrimp . . . .. . . .. . . . .. . . .. . . . .. . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . 17
Fig. 2.2 Fantail round shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Fig. 2.3 PND shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Fig. 2.4 Butterfly shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Fig. 2.5 HO body peeled shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Fig. 2.6 Shushi cut shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Fig. 2.7 HOSO shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Fig. 2.8 P&D skewer shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Fig. 2.9 HO-skewer shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Fig. 2.10 Operation temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Fig. 2.11 Shrimp at conveyer belt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Fig. 2.12 Shrimp after freezing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Fig. 2.13 Glazing of shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Fig. 2.14 Hardening chamber . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Fig. 2.15 Shrimp after hardening . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Fig. 2.16 IQF shrimp (BT HLSO-EP) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Fig. 2.17 IQF shrimp (BT P&D) .. . .. . . .. . . .. . . .. . . .. . . .. . .. . . .. . . .. . . .. . . .. . . 24
Fig. 2.18 IQF shrimp (FW HLSO) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Fig. 2.19 Blanched IQF (HLSO EP) .. .. . .. .. . .. .. . .. .. . .. .. .. . .. .. . .. .. . .. .. . 25
Fig. 2.20 Blanched IQF (P&D) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Fig. 2.21 Blanched IQF (PUD) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Fig. 2.22 Cooked IQF (HOSO) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Fig. 2.23 Cooked IQF (HLSO) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

xv
xvi List of Figures

Fig. 2.24 Cooked IQF (PDTO) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Fig. 2.25 Steps of IQF shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Fig. 2.26 Shrimp arrangement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Fig. 2.27 Pan with water and ice . . .. . . .. . . .. . . .. . . .. . . .. . . .. . . .. . . .. . . .. . . .. . . 29
Fig. 2.28 Wrapped with poly . . . . .. . . .. . . . .. . . . .. . . .. . . . .. . . . .. . . .. . . . .. . . . .. . . 29
Fig. 2.29 Pan with lid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Fig. 2.30 Freezer (inner view) . . .. . .. . .. . .. . .. .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . 30
Fig. 2.31 Freezer (loading) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Fig. 2.32 Block in pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Fig. 2.33 Spray to separate block . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Fig. 2.34 Final block . . . . .. . . . . . . . . . . . . . .. . . . . . . . . . . . . .. . . . . . . . . . . . . .. . . . . . . . . . . 31
Fig. 2.35 Steps of block frozen shrimp .. . . . . . . .. . . . . . . .. . . . . . . . .. . . . . . . .. . . . . 32
Fig. 2.36 HOSO straight . . . . .. . . . . . .. . . . . . . .. . . . . . .. . . . . . . .. . . . . . .. . . . . . .. . . . . . 33
Fig. 2.37 HO body-peeled-straight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Fig. 2.38 HOSO-flat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Fig. 2.39 Steps of HOSO semi-IQF shrimp . . . . . . . .. . . . . . .. . . . . . .. . . . . . .. . . . . 35
Fig. 2.40 Pan of block frozen shrimp . .. . .. . .. . .. . .. . .. . .. . . .. . .. . .. . .. . .. . .. . 36
Fig. 2.41 Arrangement of shrimps in pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Fig. 2.42 IQF packing (10  1 kg) in MC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Fig. 2.43 IQF packing (polybag) .. . .. . . .. . .. . .. . .. . . .. . .. . .. . . .. . .. . .. . .. . . .. . 37
Fig. 2.44 Bulk packing: 1  10 kg (open view) . . . . .. . . . .. . . . .. . . . . .. . . . .. . . 38
Fig. 2.45 Bulk packing: 1  10 kg (inner view) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Fig. 2.46 Weighing of bulk packing (1  10 kg) . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Fig. 2.47 White bag for bulk packing (1  10 kg) . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Fig. 2.48 Largest and smallest grades of shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Fig. 2.49 Manual grading . .. . .. . . .. . .. . . .. . .. . . .. . . .. . .. . . .. . .. . . .. . .. . . .. . . .. . 43
Fig. 2.50 Grade of 16/20 (HOSO) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Fig. 2.51 Grade of 6/8 (HLSO) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Fig. 2.52 Grading of shrimp with automatic grading machine . . . . . . . . . . . . . 44
Fig. 2.53 Uniformity (HOSO) . . .. . . .. . . .. . . . .. . . .. . . .. . . . .. . . .. . . .. . . .. . . . .. . . 46
Fig. 2.54 Uniformity (HLSO) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Fig. 2.55 Uniformity (PND) .. . . . .. . . . . .. . . . . .. . . . . .. . . . .. . . . . .. . . . . .. . . . .. . . . . 46
Fig. 2.56 Weight of 10% smallest shrimp . .. . . .. . .. . .. . .. . .. . .. . .. . .. . . .. . .. . 48
Fig. 2.57 Weight of 10% largest shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Fig. 2.58 Glazing . . . . . .. . . . . . .. . . . . . . .. . . . . . .. . . . . . . .. . . . . . .. . . . . . .. . . . . . . .. . . . . 56
Fig. 2.59 Glazing . . . . . .. . . . . . .. . . . . . . .. . . . . . .. . . . . . . .. . . . . . .. . . . . . .. . . . . . . .. . . . . 56
Fig. 2.60 Hardening . . . . . . . .. . . . . . . .. . . . . . .. . . . . . . .. . . . . . . .. . . . . . .. . . . . . . .. . . . . . 57
Fig. 3.1 Natural color of black tiger shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Fig. 3.2 Mixed color shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Fig. 3.3 Color variation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Fig. 3.4 Uniformity of color . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Fig. 3.5 Grabbing of shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Fig. 3.6 Twisting of shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Fig. 3.7 Separation of head . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
List of Figures xvii

Fig. 3.8 Grabbing of shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Fig. 3.9 Removing carapace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Fig. 3.10 Removing of carapace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Fig. 3.11 Removing of organs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Fig. 3.12 Resulting neck meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Fig. 3.13 Neck meat after washing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Fig. 3.14 Cutting (EZP) .. . .. .. . .. . .. . .. .. . .. . .. . .. . .. .. . .. . .. . .. .. . .. . .. . .. . .. . 72
Fig. 3.15 Cutting (EZP) .. . .. .. . .. . .. . .. .. . .. . .. . .. . .. .. . .. . .. . .. .. . .. . .. . .. . .. . 72
Fig. 3.16 Cutting (EZP) .. . .. .. . .. . .. . .. .. . .. . .. . .. . .. .. . .. . .. . .. .. . .. . .. . .. . .. . 73
Fig. 3.17 Deveining of shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
Fig. 3.18 Deveining of shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Fig. 3.19 Shrimp after deveining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Fig. 3.20 Table of pressure wash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Fig. 3.21 Washing table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Fig. 3.22 Washing table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Fig. 3.23 Preparation of flake ice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Fig. 3.24 Collection of flake ice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Fig. 3.25 Chill storage of shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Fig. 4.1 Preparation of additives . .. . .. . .. . . .. . .. . .. . .. . .. . .. . .. . .. . . .. . .. . .. . 81
Fig. 4.2 Soaking (stirring method) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Fig. 4.3 Soaking (paddler method) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Fig. 4.4 Temp. of soaking water .. . .. . . .. . .. . .. . .. . .. . .. . . .. . .. . .. . .. . .. . .. . . 84
Fig. 4.5 Temp. of soaking of shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Fig. 4.6 Appearance of soaked shrimp .. . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . 85
Fig. 4.7 Texture and smell of soaked shrimp . . . . . . . .. . . . . . . . .. . . . . . . . .. . . . . 85
Fig. 4.8 Soaking of shrimp with additives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Fig. 4.9 Soaking of shrimp with additives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Fig. 5.1 Loose/dropping head . . .. . . .. . .. . . .. . .. . . .. . .. . . .. . .. . . .. . .. . . .. . .. . . 92
Fig. 5.2 Tail broken . .. . .. .. . .. . .. .. . .. .. . .. . .. .. . .. .. . .. . .. .. . .. .. . .. . .. .. . .. . 92
Fig. 5.3 Black gill .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . . 92
Fig. 5.4 Broken/damage . . . . . . . .. . . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . . . .. . . . . . . . 93
Fig. 5.5 Head discoloration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Fig. 5.6 Uncut (PND shrimp) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Fig. 5.7 Vein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Fig. 5.8 Wrong cut . . .. . .. . .. . .. . . .. . .. . .. . .. . .. . . .. . .. . .. . .. . . .. . .. . .. . .. . .. . . 94
Fig. 5.9 Deep cut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Fig. 5.10 Clumps . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Fig. 5.11 Shell broken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Fig. 5.12 Soft shell . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Fig. 5.13 Necrosis . . . . . . . . . . .. . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 96
Fig. 5.14 Hanging meat . . . .. . . .. . . . .. . . .. . . . .. . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . 96
Fig. 5.15 Back broken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
Fig. 5.16 Broken shrimp . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . .. . . . . .. . . . . .. . . . . .. . . . . 97
Fig. 5.17 Tail broken . .. . .. .. . .. . .. .. . .. .. . .. . .. .. . .. .. . .. . .. .. . .. .. . .. . .. .. . .. . 97
xviii List of Figures

Fig. 5.18 Broken pieces . . .. .. . .. . .. .. . .. .. . .. .. . .. .. . .. . .. .. . .. .. . .. .. . .. . .. .. . 97

Fig. 5.19 Decomposed shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Fig. 5.20 Discoloration (FW) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Fig. 5.21 Discoloration (BT) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Fig. 5.22 Improper peeling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
Fig. 5.23 Melanosis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
Fig. 5.24 Attached foreign matter . . .. . . .. . .. . . .. . .. . . .. . .. . . .. . . .. . .. . . .. . .. . . 100
Fig. 5.25 Attached shell . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
Fig. 5.26 Attached shell . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
Fig. 5.27 Attached organ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
Fig. 6.1 Flowchart of traceability . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . 104
Fig. 6.2 Basket tag (depot) . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
Fig. 6.3 Basket tag (suppliers) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
Fig. 7.1 Hand washing procedure in processing industries . . . . . . . . . . . . . . . 112
Fig. 8.1 Primary and secondary packaging of frozen shrimp . . . . . . . . . . . . . 114
Fig. 8.2 Design of a polybag .. . .. . .. .. . .. . .. .. . .. . .. .. . .. . .. .. . .. . .. .. . .. . .. . 119
Fig. 8.3 Details design and dimension of a polybag . . . . . . . . . . . . . . . . . . . . . . . 120
Fig. 8.4 Rider card (front side) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
Fig. 8.5 Rider card (back side) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
Fig. 8.6 Dimension and design of inner box for block products . . . . . . . . . . 124
Fig. 8.7 Design and dimension of inner box for semi-IQF shrimp . . . . . . . 126
Fig. 8.8 Components of master carton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
Fig. 8.9 3D structure of a master carton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
Fig. 8.10 Preprinted master carton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
Fig. 8.11 White master carton with sticker . . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . 132
Fig. 8.12 Master carton with strap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
Fig. 8.13 Master carton sticker . . . .. . . . . . . . . . . .. . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . 133
Fig. 8.14 Specification of master carton . . . . .. . . . . . .. . . . . . .. . . . . . .. . . . . . .. . . . . 134
Fig. 8.15 Dirt and forest on carton . .. . . .. . .. . . .. . .. . . .. . .. . . .. . . .. . .. . . .. . .. . . 135
Fig. 8.16 Tear carton . . . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . 135
Fig. 8.17 Damaged carton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
Fig. 8.18 Imperfect sealing of bag . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
Fig. 8.19 Imperfect sealing of rider . . .. . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 136
Fig. 8.20 Damaged bag . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137
Fig. 8.21 Wooden pallet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
Fig. 8.22 Plastic pallet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
Fig. 8.23 Cartons on pallet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
Fig. 8.24 Pallet jack . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . .. . . . . . . . . . 139
Fig. 8.25 Pallet description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
Fig. 8.26 Characteristics of barcode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
Fig. 8.27 Different types of barcode . . . . . . . . .. . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . 141
Fig. 8.28 Scanning of rider card . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
Fig. 8.29 Metal detector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
Fig. 8.30 Metal detection of shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
Fig. 8.31 Metal detection of shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
List of Figures xix

Fig. 8.32 Walking over MC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145

Fig. 8.33 Excess frost on MC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
Fig. 8.34 Protection from frost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
Fig. 9.1 Cold storage temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 152
Fig. 9.2 Selection of cartons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153
Fig. 9.3 Inspection of product temp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
Fig. 9.4 Gross weight .. . .. . . .. . .. . . .. . . .. . .. . . .. . .. . . .. . .. . . .. . . .. . .. . . .. . .. . . 155
Fig. 9.5 Gross weight (S.IQF) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157
Fig. 9.6 Gross weight (IQF) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157
Fig. 9.7 Gross weight (Block) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157
Fig. 9.8 BT-HLSO-Block . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158
Fig. 9.9 BT-HLSO-Block . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158
Fig. 9.10 BT-HOSO-S.IQF . . . . .. . . .. . . . .. . . . .. . . . .. . . . .. . . . .. . . . .. . . . .. . . .. . . . 159
Fig. 9.11 BT-HOSO-S.IQF . . . . .. . . .. . . . .. . . . .. . . . .. . . . .. . . . .. . . . .. . . . .. . . .. . . . 159
Fig. 9.12 BT-EZP-IQF . . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . . .. . . .. . . . .. . . .. . . . .. . . 160
Fig. 9.13 FW-EZP-IQF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
Fig. 9.14 Frozen count (pcs/lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161
Fig. 9.15 Removing of glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162
Fig. 9.16 Releasing of water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162
Fig. 9.17 Deglaze weight (HLSO) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163
Fig. 9.18 Deglaze weight (P&D) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163
Fig. 9.19 Deglaze weight (P&D) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164
Fig. 9.20 Deglaze weight (EZP) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164
Fig. 9.21 Thawing/defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166
Fig. 9.22 Addition of flake ice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166
Fig. 9.23 Defrosting of IQF shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167
Fig. 9.24 Checking of defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167
Fig. 9.25 Thawing of S.IQF shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 168
Fig. 9.26 Shrimp after thawing .. . .. .. . .. . .. . .. . .. . .. .. . .. . .. . .. . .. .. . .. . .. . .. . 168
Fig. 9.27 Net weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 168
Fig. 9.28 Shortage of weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 169
Fig. 9.29 Excess of weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 169
Fig. 9.30 Uniformity (BT-HOSO) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 171
Fig. 9.31 Uniformity (BT-HLSO) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 171
Fig. 9.32 Uniformity (BT-PND) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 172
Fig. 9.33 Checking of odor/bad smell . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 172
Fig. 9.34 Checking of general appearance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 173
Fig. 9.35 Checking of texture, color, and taste after cooking . . . . . . . . . . . . . . 173
Fig. 9.36 Sample in bag with ice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174
Fig. 9.37 Sealing of sample . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175
Fig. 9.38 Cooked HLSO-EZP IQF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175
Fig. 9.39 Cooked PD Tail-On IQF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175
Fig. 9.40 Cooked PD IQF shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 176
Fig. 9.41 Cooked HOSO shrimp . . . .. . . . . .. . . . .. . . . .. . . . . .. . . . .. . . . . .. . . . .. . . . 176
xx List of Figures

Fig. 10.1 Sample isolation . . .. . . . . .. . . . . .. . . . . . .. . . . . .. . . . . . .. . . . . .. . . . . . .. . . . . 184

Fig. 10.2 Sample collection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 184
Fig. 10.3 Weighing of sample . . . .. . .. . .. . .. . . .. . .. . .. . . .. . .. . .. . .. . . .. . .. . .. . . 184
Fig. 10.4 Sample sealing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185
Fig. 10.5 Bottom layer of dry ice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185
Fig. 10.6 Layer of sample . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185
Fig. 10.7 Final layer of dry ice . . .. . . . . . .. . . . . .. . . . . . .. . . . . . .. . . . . . .. . . . . . .. . . . 186
Fig. 10.8 Test sample . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 186
Fig. 10.9 Reference sample . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 186
Fig. 11.1 Dimension of standard 40 ft container.
(Source: Edidiwan.blogspot.com) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 194
Fig. 11.2 Dimension of standard 20 ft container.
(Source: Edidiwan.blogspot.com) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 194
Fig. 11.3 Container temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 199
Fig. 11.4 Internal view . .. . . . .. . . . .. . . .. . . . .. . . . .. . . .. . . . .. . . . .. . . .. . . . .. . . .. . . . 199
Fig. 11.5 Second row . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
Fig. 11.6 Seventh row . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
Fig. 11.7 Tenth row . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
Fig. 11.8 13th row . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201
Fig. 11.9 Closing of container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201
Fig. 11.10 Sealing of container . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . 201
Fig. 11.11 Container number . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202
Fig. 13.1 HLSO butterfly cut .. . . . . .. . . . .. . . . . .. . . . . .. . . . .. . . . . .. . . . . .. . . . . .. . . 221
Fig. 13.2 Marinated with herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 221
Fig. 13.3 Final product (IQF) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
Fig. 13.4 Sushi in Styrofoam tray packing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 223
Fig. 13.5 Color measurement with SalmoFan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 223
Fig. 13.6 Cutting process of shusi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 223
Fig. 13.7 Length and weight measurement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 224
Fig. 14.1 Improper way (clump production) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 228
Fig. 14.2 Clump shrimp in final products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 229
Fig. 14.3 Hammering on clumps to remove clumps . . . . . . . . . . . . . . . . . . . . . . . . 229
Fig. 14.4 Breakdown of glaze due to hammering . . . . . . . . . . . . . . . . . . . . . . . . . . . 229
Fig. 14.5 A good practice, resulting no clumps and no hammering
and no breakdown of clumps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 230
Fig. 14.6 Intervention of middlemen in supply chain . . . . . . . . . . . . . . . . . . . . . . . 231
Fig. 14.7 Wild shrimp (raw) . . .. . .. . .. . .. .. . .. . .. . .. . .. . .. . .. .. . .. . .. . .. . .. . .. . 233
Fig. 14.8 Wild shrimp (cooked) . .. . .. . . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . 233
Fig. 14.9 Farmed shrimp (raw) .. . . .. . .. . .. . .. . .. . .. . . .. . .. . .. . .. . .. . . .. . .. . .. . 233
Fig. 14.10 Farmed shrimp (cooked) .. . .. . .. . . .. . .. . . .. . .. . .. . . .. . .. . . .. . .. . .. . . 234
List of Tables

Table 1.1 Difference between P. monodon and P. vannamei shrimp . . . . . . 3

Table 1.2 Major crustaceans’ production in world aquaculture
(2010–2018) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Table 2.1 Calculation of average pieces and grades in shrimp . . . . . . . . . . . . . 42
Table 3.1 Organoleptic quality assessment technique of raw shrimp
(qualitative method) . .. . . . . . . . . . . . .. . . . . . . . . . . . .. . . . . . . . . . . . . .. . . . . . . 61
Table 3.2 Organoleptic quality assessment technique of raw shrimp
(grading method) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Table 4.1 Permitted food additives currently used in shrimp processing
industries . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . .. . . . . . . . . . 82
Table 4.2 Estimation of soaking gain (%) at different types of frozen
product (shrimp) . . . .. . . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . . .. . . .. . . . .. . . 83
Table 4.3 Most commonly used additives in shrimp processing
industries . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . .. . . . . . . . . . 87
Table 7.1 Doses of chlorine solution that are practiced in shrimp
processing industries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
Table 8.1 Dimension of master carton, polybag, and rider card . . . . . . . . . . . . 121
Table 8.2 Dimension (s) of the master carton, inner box, and sticker
of inner box for block products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
Table 8.3 Dimension of master carton and inner box for semi-IQF
shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
Table 8.4 Flute characters of master cartons
(http://www.realisticpack.com/infrastructure.php) . . . . . . . . . . . . . . . . 131
Table 9.1 The standard of gross weight in different products . .. . . . .. . . . .. . . 156
Table 9.2 The standard of frozen weight in different products . . . . . . . . . . . . . 158
Table 9.3 Individual weight measurement procedure for frozen shrimp . . . 170
Table 9.4 The comparison of standard weight of different products
of frozen shrimp . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 171
Table 10.1 Sample purchase order (PO) for a consignment . . . . . . . . . . . . . . . . . . 181
Table 10.2 Final sampling plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 182

xxi
xxii List of Tables

Table 11.1 Dimensions of standard frozen containers . . . . . . . . . . . . . . . . . . . . . . . . 194

Table 12.1 General process of audit and certification program . . . . . . . . . . . . . . 210
Table 13.1 Packing of shusi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
List of Mathematical Calculations

Sl. no. Calculation parameters

1. Calculation of net weight for block, IQF, and semi-IQF products . . . . . . . 38
2. Calculation of average pieces and grades in shrimp . . . . . . . . . . . . . . . . . . . . . . 42
3. Calculation of uniformity ratio .. . . . . . . . . . . . . .. . . . . . . . . . . . . .. . . . . . . . . . . . . . .. . 47
4. Calculation of pieces (Pcs) for IQF shrimp (FC) . . . . . . . . . . . . . . . . . . . . . . . . . . 49
5. Calculation of pieces (Pcs) for semi-IQF shrimp (FC) . . . . . . . . . . . . . . . . . . . . 50
6. Calculation of pieces (Pcs) for IQF shrimp (RC) . . .. . . . . . .. . . . . . . .. . . . . . .. 51
7. Calculation of pieces (Pcs) for block frozen shrimp (RC) . . . . . . . . . . . . . . . . 51
8. Calculation of individual weight of frozen count (FC) shrimp . . . . . . . . . . . 52
9. Calculation of individual weight of real count (RC) shrimp . . . . . . . . . . . . . 53
10. Calculation of individual weight of semi-IQF shrimp (FC) . . . . . . . . . . . . . . 54
11. Calculation of glazing percentage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
12. Calculate the percentage (%) of soaking gain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
13. Calculation of defects (by means of weight) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
14. Calculation of defects (by means of pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
15. Calculation of pallet and air gap . .. . . . . . .. . . . . .. . . . . . .. . . . . . .. . . . . . .. . . . . . .. 136
16. Calculation of master carton selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153
17. Calculation of Pcs/lb (FC) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
18. Calculation of deglaze count (Pcs/lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164

xxiii
List of Appendices

Appendix 1: A reference copy of letter of credit (terms and conditions) . . . . 235

Appendix 2: Size and weight table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239
Appendix 3: A model template of production supervision report/online
supervision report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 241
Appendix 4: Pre-shipment inspection report/final inspection report . . . . . . . . . 245
Appendix 5: A model template of packaging and labeling checklist . . . . . . . . 249
Appendix 6: A model template of loading report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 253
Appendix 7: A sample of purchase order (PO) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255
Appendix 8: A sample of packing list . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 257
Appendix 9: A sample of shipment advise . . .. . . .. . . .. . . .. . . . .. . . .. . . .. . . .. . . .. 259
Appendix 10: A sample of technical specification . . . . . . . . . . . . . . . . . . . . . . . . . . . . 261
Appendix 11: A sample of stock intake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 263
Appendix 12: Commercial invoice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 265

xxv
General Discussion
1

Abstract

Shrimp is an exceptionally nutritious seafood item. It is a high-protein food, low

in fats content, and high demand in international seafood markets because of its
authentic test. The chapter of the book summarized the general discussion about
shrimp, its importance, source and location of shrimp around the world, world
production statistics, international shrimp business policy, export market of
shrimp, factors affecting seafood business in international seafood markets,
and morphometric identifications and taxonomic classification of commercially
important species. The content of the chapter also helps to know the difference
between the most remarkable exportable shrimp species like Penaeus monodon
and Penaeus vannamei.

Keywords
Penaeus monodon · Penaeus vannamei · Seafood · Taxonomy · Morphology

1.1 Introduction

Shrimp is one of the most common and popular types of seafood consumed
worldwide. Popularization of shrimp is increasing day by day due to its sweet
succulent flavor, delicious test, quality nutrients, low fat content, and a rich source
of omega-3 fatty acids. Shrimp lipid contains mostly polyunsaturated fatty acid
(PUFA), which includes linoleic acid and alpha-linolenic acid that are parent
compounds of omega-6 and omega-3 acid that provides a variety of health benefits
like retina and brain development (Oksuz et al. 2009). The omega-3 fatty acids help
to reduce cholesterol levels in the blood and are thought to reduce the risks of heart
attacks, some cancers, and many other diseases (Dore 2012). Omega-3 fatty acids in
shrimp also lead to reduce the risk of cardiovascular diseases, overcome weight loss,

# The Author(s), under exclusive license to Springer Nature Singapore Pte 1

Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_1
2 1 General Discussion

and lower blood pressure. Furthermore, shrimps are a rich source of calcium, iodine,
vitamin D, vitamin B3, zinc, and protein and low in saturated fats.
The shrimp industry was started to develop on a large scale in coastal areas of
Southeast Asia in the 1970s. Penaeus monodon, P. vannamei, P. orientalis,
P. merguiensis, P. semisulcatus, P. indicus, Macrobrachium rosenbergii,
M. monoceros, M. nipponense, etc. are the remarkable species exported worldwide.
Among these species P. monodon and P. vannamei have the most remarkable
contribution in international seafood market. Seafood refers to any form of sea life
regarded as food consumed by humans, including fish and shellfish prominently.
Shellfish include various species of mollusks, crustaceans, and echinoderms. Edible
sea plants such as seaweed and microalgae are also known as seafood widely eaten
as sea vegetables around the world. P. monodon known as black tiger (BT) is one of
the most remarkable exportable items in frozen seafood. It’s a unique product
because of its authentic test, nutritional content, and regional and global demand
in the seafood market. At the beginning of the 1970s, the species P. monodon was
the preferred species for many years because of its authentic test, but the species was
very sensitive to infectious disease. This susceptibility to disease has led to a
preference for the farming of L. vannamei, which has constituted the largest shrimp
industry growth worldwide (Thornber et al. 2020). Note that P. vannamei is the most
extensively farmed species at current world. Difference between Penaeus monodon
and P. vannamei is given in the following table (Table 1.1).
Besides consumptions a significant proportion of shrimp is also used as the
ingredients of fish feed, fertilizer, medicine, and other purposes. The major
shrimp-producing Asian countries are China, India, Bangladesh, Vietnam,
Thailand, Indonesia, Malaysia, and the Philippines, whereas majority share comes
from China which is around 61% of total Asian shrimp production. Besides China,
India contributes 6%, Indonesia contributes 5%, Vietnam contributes 4%, and
Bangladesh contributes 3% of total Asian shrimp production. The rest of 21%
comes from other Asian countries (Barua and Hossain 2019). The Latin American
shrimp-producing countries are Brazil, Ecuador, Mexico, Honduras, Nicaragua, and
Peru. The species P. monodon is native to Asian countries, but the species
P. vannamei is native to the Pacific coast of Mexico to Peru. Other vannamei
producer countries are China, Thailand, Indonesia, Malaysia, Vietnam, India, the
Philippines, Taiwan P.C., Brazil, Ecuador, Mexico, Venezuela, Honduras,
Guatemala, Nicaragua, Belize, Pacific Islands, Colombia, Costa Rica, Panama, El
Salvador, the United States, Cambodia, Suriname, Saint Kitts, Jamaica, Cuba,
Dominican Republic, and Bahamas. Major crustaceans’ production in world aqua-
culture (2010–2018) is given on the following table (Table 1.2; Fig. 1.1).
Millions of million people are engaged in seafood industries as well as the chain
of shrimp business and lead their livelihood in different ways like seafood
harvesting, transportation, processing, packaging, shipment, restaurants, and retail
business.
The existing problems in shrimp business are the scarcity of raw materials,
intensification of aquaculture, and uses of heavy antibiotics. Shrimp farmers of
third countries are also diverting to other businesses as they didn’t get proper
1.1 Introduction 3

Table 1.1 Difference between P. monodon and P. vannamei shrimp

Characteristics P. monodon P. vannamei
Common Black tiger shrimp or tiger prawn or Whiteleg shrimp or Pacific whiteleg
name giant tiger prawn shrimp
Color Grayish green/dark greenish/reddish Off-white to greenish-white
brown
Stripes Back with alternating dark and light Back with alternating dark and light
transverse stripes transverse stripes
Stocking Lower Higher
density
Production Lower production Higher production
Production Production cycle is longer Production cycle is shorter
cycle
Salinity Salinity tolerance higher Salinity tolerance lower
tolerance
Temperature Temperature range 25–30  C. Temperature range 15–35  C. Can
tolerant Can’t grow well at lower temperature grow in lower temperature
Growth Growth performance slower Growth performance faster
performance
Size Larger in size Smaller in size
FCR FCR higher FCR lower
Dietary Dietary protein requirements are Dietary protein requirements are
protein higher lower
requirements
Post-harvest Post-harvest handling can be easier. Post-harvest handling cannot be
handling Quality can be degraded if processing easier. Quality can be degraded
time is very long within very short time
Test Unique test Testy but not as black tiger
Price Higher price in international seafood Lower price in international seafood
market market

remuneration in response to their production cost. In addition, processing industries

declared themselves bankrupt frequently making the people unemployed. It’s threat
for the fisheries sector in near future. So, it is high time to be conscious more about
this sector. Besides shrimp, emphasis should be given to other exportable items, i.e.,
white fish, live fish, smoked fish, dry fish, crab, kuchia, value-added/marinated
products, byproducts (head, shell, gut content, fish scale, turtle edge, etc.), and
marine resources (seaweeds, octopus, lobster, mollusks, loligo, sepia, cuttlefish,
etc.) that are the potential resource for the near future. The government should
come forward to manage this industry sustainably. Proper planning, necessary
initiatives, and immediate response should be taken immediately to improve our
culture technology and development of the new technique to process quality
products.
4 1 General Discussion

Table 1.2 Major crustaceans’ production in world aquaculture (2010–2018)

Year (production in 1000 tonnes)
Types of crustaceans 2010 2012 2014 2016 2018
Whiteleg shrimp 2648.5 3144.9 3595.7 4126 4966.2
(Penaeus vannamei)
Giant tiger prawn 562.9 669.3 701.8 705.9 750.6
(Penaeus monodon)
Oriental river prawn 193.1 200 204.1 245 237.1
(Macrobrachium nipponense)
Giant river prawn 217.7 216.2 233.7 238.4 234.4
(Macrobrachium rosenbergii)
Red swamp crawfish 596.3 548.7 659.3 894.7 1711.3
(Procambarus clarkii)
Chinese mitten crab 572.4 650.7 722.7 748.8 757
(Eriocheir sinensis)
Other crustaceans 687.9 586.1 631.1 717.3 729.9
Total 5478.8 6015.9 6748.4 7676.1 9386.5
FAO (2020)

Major Crustaceans Production in World Aquaculture in 2018

(Thousand tonns)

2.5 7.8
2.5
8

52.9
8.1

18.2

Whiteleg shrimp (Penaeus vannamei) Red swamp crawfish (Procambarus clarkii)

Chinese mien crab (Eriocheir sinensis) Giant ger prawn (Penaeus monodon)
Oriental river prawn (Macrobrachium nipponense) Giant river prawn (Macrobrachium rosenbergii)
Other crustaceans

Fig. 1.1 Percentage of major crustaceans’ production in world aquaculture (FAO 2020)
1.3 Taxonomic Classification of Shrimp 5

1.2 Factors Affecting Seafood Business in International

Seafood Market

The shrimp business of the world is affected by a variety of parameters because of

global competition. If the respective authorities failed to control these parameters,
there is huge chance to collapse the business because the rival countries will take the
opportunities. The factors affecting shrimp business in international seafood market
are as follows:

• Quality of raw materials (freshness, test, texture, and color).

• Culture technology (either organic or inorganic; either wild catch or cultured, if
cultured then it is intensive, semi-intensive, or traditional, etc.).
• Quality of export grade final product (either the country produces top-quality or
poor-quality product).
• Competition with other shrimp-producing countries.
• Business policy of different business countries.
• Fluctuation of customer demand in international export market.
• Fluctuation of market price.
• Fluctuation of currency.
• Duration of shipment (either the product is shipped earlier or delay shipment. In
the case of delayed shipment and/or non shipment both are dangerous for the
international seafood business). Remember that it is very difficult to achieve a
quick response from both parties (suppliers and buyers) according to the changing
of customer’s demand because of long duration of shipment.
• Payment system.
• Marketing chain.
• Generalized System of Preference (GSP) facilities.

Lack of proper knowledge and technology, scarcity of raw materials, lack of well-
equipped machineries and laboratories, and lack of well-certified processing
industries in third world countries are the common factors that reduce their business
day by day. Furthermore, high labor charge and high operational cost are the key
factors for developed countries.

1.3 Taxonomic Classification of Shrimp

The term “taxonomy” is derived from Greek words “taxis” meaning arrangement
and “nomia,” meaning distribution or method. So, taxonomy is the study of naming,
identifying, describing, and classifying organisms which include animals, plants,
and microorganisms. Classification can be done through the analysis of morphologi-
cal, behavioral, genetic, and biochemical characteristics. The following are the
taxonomic classification of some important species of exported shrimp.
6 1 General Discussion

1. Black tiger/giant tiger shrimp 2. Whiteleg shrimp/Pacific white shrimp

Kingdom: Animalia Kingdom: Animalia
Phylum: Arthropoda Phylum: Arthropoda
Subphylum: Crustacea Subphylum: Crustacea
Class: Malacostraca Class: Malacostraca
Order: Decapoda Order: Decapoda
Family: Penaeidae Family: Penaeidae
Genus: Penaeus Genus: Litopenaeus
Species: P. monodon Species: L. vannamei

3. Chaka/white shrimp 4. Cat tiger/sea cat

Kingdom: Animalia Kingdom: Animalia
Phylum: Arthropoda Phylum: Arthropoda
Subphylum: Crustacea Subphylum: Crustacea
Class: Malacostraca Class: Malacostraca
Order: Decapoda Order: Decapoda
Family: Penaeidae Family: Penaeidae
Genus: Fenneropenaeus Genus: Penaeus
Species: F. indicus Species: P. semisulcatus
*Penaeus indicus in previous

5. Harina/brown harina 6. Fresh water king prawn/scampi

Kingdom: Animalia Kingdom: Animalia
Phylum: Arthropoda Phylum: Arthropoda
Subphylum: Crustacea Subphylum: Crustacea
Class: Malacostraca Class: Malacostraca
Order: Decapoda Order: Decapoda
Family: Penaeidae Family: Palaemonidae
Genus: Metapenaeus Genus: Macrobrachium
Species: M. monoceros Species: M. rosenbergii

1.4 Morphometric Identification of Shrimp

Shrimps are laterally compressed crustaceans with a streamlined shape for swim-
ming (Rudloe and Rudloe 2009). It has elongated and slender shaped bodies with
long muscular abdomens commonly found in marine, brackish, and freshwater
ecosystems both of cold water and warm water regions. The tropical and subtropical
regions around the world are most popular for warm water shrimps; however, the
1.4 Morphometric Identification of Shrimp 7

ocean waters of the northwest and northeast regions of the United States and Canada
are popular for cold water shrimp. The whole shrimp is divided into two parts:

1. The head
2. The body

The head is fused with a thorax called cephalothorax that is protected by a shell
called a carapace. The carapaces of shrimps are more cylindrical, and the shell of
carapace is harder and thicker than the shell elsewhere on the shrimp. The gills of the
shrimp are located inside the carapace. The front of the carapace which is tapered
and curved shape with a serrated edge is called rostrum. The rostrum is a forward
extension rigid structure that can be used to attack or as a defense mechanism of
shrimp. There are two compound eyes which are attached to the base of the rostrum
by movable stalks. These compound eyes are used for detecting movement and
vision. The head also consists of two pairs of antennae (one pair is long and another
pair is short) and mouth with jaws, mandible and maxilla. The antennae of shrimps
are an important organ used as sensors which can help them to feel where they touch
and help to assess smell, taste, and suitability of the prey. The antennular appendages
are also serving as detectors of chemical, tactile, and vibrational stimuli (Vickery
et al. 2012). Again, the body is divided into two parts:

1. Abdomen
2. Tail

The body also consists of six segments. The first five segments each contain a pair
of swimming legs, whereas the sixth segment consists of the tail. The tail consists of
two pairs of appendages called uropods and the telson. Shrimp can swim forward by
paddling their well-developed pleopods (swimmerets) on the underside of their
abdomens. They can also move backward very quickly by flipping their tail uropods
(Rudloe and Rudloe 2009). The uropods of shrimp function as the steering mecha-
nism during their movement and also take part in raid movement. The female shrimp
releases eggs into the water, and the nauplius larvae come up from the eggs and turn
into protozoea, zoea, metazoea, mysis, postlarva, and juvenile stages and finally
become adult shrimp. The growth of shrimp depends on molting. The growth of
shrimp is blocked when the exoskeleton of the shrimp becomes hard and required
molting for further growth. Molting is mostly a night event. Molting is essential for
faster growth of shrimp but also helps to remove scar, infection, parasites, damaged
parts, and limb loss (Panakorn 2018). During the molting process, there is increased
respiration and CO2 production and decreased feeding of shrimp (Corteel and
Nauwynck 2010).
See the following morphometric characteristics of shrimp P. monodon (Figs. 1.2
and 1.3).
The following are the images of different types of exported shrimp (Figs. 1.4, 1.5,
1.6, 1.7, 1.8, and 1.9).
8 1 General Discussion

Fig. 1.2 Major divisions of shrimp’s body (P. monodon)

Abdominal
Spine Carapace segment (1-6)
Antennula
(1st Antenna) Rostrum
Eye
1 2
3

Uropod
Pleopods
(Swimmerets 5 pairs)

Long antenna Tail fans Telson

Antennal scale Pereiopods
(2nd Antenna)
(walking leg)

Fig. 1.3 Morphometric characteristics of shrimp P. monodon

1.4 Morphometric Identification of Shrimp 9

Fig. 1.4 Black tiger shrimp

Fig. 1.5 Vannamei shrimp

Fig. 1.6 Freshwater shrimp

10 1 General Discussion

Fig. 1.7 Harina shrimp

Fig. 1.8 Cat tiger shrimp

Fig. 1.9 Chaka shrimp

References 11

References
Barua D, Hossain MS (2019) Environmental impacts of commercial shrimp farming in coastal zone
of Bangladesh and approaches for sustainable management. Int J Environ Sci Nat Resour 20(3):
84–92
Corteel M, Nauwynck HJ (2010) The integument of shrimp: cuticle and its moult cycle. The
Shrimp Book:73–88
Dore I (ed) (2012) An illustrated guide to shrimp of the world. Springer
FAO (2020) The state of world fisheries and aquaculture 2020. Sustainability in action, Rome.
https://doi.org/10.4060/ca9229en
Oksuz A, Ozyilmaz A, Aktas M, Gercek G, Motte J (2009) A comparative study on proximate,
mineral and fatty acid compositions of deep seawater rose shrimp (Parapenaeus longirostris,
Lucas 1846) and red shrimp (Plesionika martia, A. Milne-Edwards, 1883). J Anim Vet Adv
8(1):183–189
Panakorn S (2018) Managing shrimp moulting. Aquacult Asia Pac 14:18–21
Rudloe J, Rudloe A (2009) Shrimp: The endless quest for pink gold. FT Press
Thornber K, Verner-Jeffreys D, Hinchliffe S, Rahman MM, Bass D, Tyler CR (2020) Evaluating
antimicrobial resistance in the global shrimp industry. Rev Aquac 12(2):966–986
Vickery R, Hollowell K, Hughes M (2012) Why have long antennae? Exploring the function of
antennal contact in snapping shrimp. Mar Freshw Behav Physiol 45(3):161–176
Product Description
2

Abstract

Product description is a kind of marketing strategy that explains what a product is,
what it does, what it can be used for, and what benefits it will provide. The chapter
highlights the details of a product description of frozen shrimp like how to write a
product description for international business communication, types and diversi-
fication (HOSO, PDTO, EZP, PUD, PUDC, PDC, P&D, deep cut, butterfly cut,
grill cut, leaf cut, skewer, fantail round, etc.) of frozen shrimp, types of freezing
method (IQF, semi-IQF, and block) with flowchart, blanched and cooked shrimp,
grading, meaning of grading (what is 16/20 or 21/25, etc.), packing (regular and
bulk packing) of shrimp, grading and grading methods (manual and mechanical),
uniformity ratio, glazing and hardening, etc. The chapter also helps to know about
different types of mathematical calculation like determination of grade with
acceptable limit; counting of average pieces; counting of pieces per unit block/
bag for semi-IQF, IQF, and block frozen shrimp (both real count and frozen
count); standard limit; calculation of individual weight (maximum and minimum)
of shrimp for every grade; and determination of glazing % and uniformity ratio
with some related exercise.

Keywords

IQF · Semi-IQF · Block · Packing · Grading · Uniformity

2.1 Product Specification

Frozen shrimps are important exportable items of global seafood business, especially
the species black tiger shrimp, whiteleg shrimp and freshwater prawn which are
utmost remarkable. A variety of diversified shrimp products are processed in the
processing industries, whereas the diversification of frozen shrimps comes due to

# The Author(s), under exclusive license to Springer Nature Singapore Pte 13

Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_2
14 2 Product Description

competitive seafood business in international seafood market and diversified

customer’s demand. Diversification of frozen shrimp occurs due to its freezing
methods, cutting techniques, processing variations, style of presentation, value
addition, and marination techniques. A product description is an important part of
the seafood marketing. Generally, a product is a term which refers to an item offered
for sale, whereas a product description is a kind of marketing strategy that explains
what a product is, what it does, what it can be used for, and what benefits it will
provide to its final consumers. The purpose of a product description is to provide
necessary information to its customers about the features, ingredients, benefits, and
instruction of the frozen products so that they can decide to buy that frozen shrimp.
Everyone engaged in this sector should have proper knowledge about the details of
product description; otherwise, it will be difficult to continue the business in
international seafood market. The following should be covered for a complete
description of exported frozen product:

• Name of product (English name and scientific name)

• Ingredients (e.g., 20% water, 80% shrimp, etc.)
• Type of product (raw or blanched or cooked)
• Style of presentation (HOSO or PD or EZP or PUD, etc.)
• Method of freezing (block or IQF or S.IQF)
• Net weight (NW) of frozen product (70% net weight or 80% net weight, etc.)
• Percentage (%) of glaze (30% glaze or 20% glaze or 10% glaze, etc.)
• Size grade of shrimp (2/4 or 8/12 or 13/15 or 16/20 or 200/300, etc.)
• Count of shrimp (frozen count/real count)
• Treatment (treated with approved additives or non-treated)
• Packing (regular packing or bulk packing or special packing)
• Brand name (supplier’s brand or buyer’s brand, etc.)
• Storage instruction
• Nutritional value
• Origin of product
• Supplier and importer information
• Customer-readable language
• Production date and expiry date
• Price
• Others

In international business world, importers and exporters are not willing to write in
details product description during business communication or purchase negotiation.
Usually, importers and exporters try to explain the necessary details or information
within a single line. Sometimes, all necessary details may not present here, but
displaying of all information in packaging unit is mandatory. See the following
example of how to explain a specification within a single line during purchase
negotiation of frozen shrimp.
2.2 Types of Frozen Shrimp 15

Style of Type of Percentage of

presentation product net weight Size/Grade Packing Brand name Quantity

BT--PND--RAW--IQF--80% NW--20% GLAZE--8/12--RC--10×1 KG--STTP TREATED—BRAND—ETD—60 CTS

Product Freezing Percentage of Count Treatment Estimated time

Name Method Glazing of delivery

[Note: BT ¼ Black Tiger, PND ¼ peeled and deveined, NW ¼ net weight,

RC ¼ real count, STTP ¼ sodium tri-polyphosphate, CTS ¼ cartons].

2.2 Types of Frozen Shrimp

Shrimps are highly perishable, so it’s important to take necessary steps to keep the
shrimp fresh for longest possible time without any kind of quality deterioration. It’s not
because of freshness only but also the shelf life, test, texture, nutritional quality, and
safety requirements. A variety of techniques are practiced in different types of
processing industries in the world to keep the products safe, i.e., raw, blanched, cooked,
canned, smoked, dried, and other forms of shrimps that are processed and ready to eat.
Among the variety of products, this chapter highlights only the frozen shrimp and their
product variations. There are three basic types of frozen shrimps, i.e. raw, blanched,
and cooked frozen shrimps are commonly processed worldwide. These are as follows.

Raw: Shrimps are frozen in a natural condition without cooking or blanching. Raw frozen
shrimps are fresh, wholesome, hard translucent shells with natural color. Muscles of
raw frozen shrimp are firm with full of flavor and absent odor. Any kind of
discoloration or blackened/reddening edges, limp, slimy, or falling apart are the
signs of quality deterioration of raw shrimp.
Blanched: The word “blanched” means boiling of shrimps in water or stream for a very short
time. Shrimps are blanched at a temperature of 65–100  C for few seconds to a
minute (15–60 s) depending on product specification and operation temperature.
The raw shrimps changed its color immediately after blanching. Sometimes,
blanched shrimps are considered as raw shrimps. Shrimps are transferred to cold
water immediately after blanching to stop cooking. Leave the shrimps in water for
3–5 min, or until they cool completely. Stirring is done during cooling process to
make sure all shrimps are cooled down properly. Always use an ice bath to cool
blanched shrimp to avoid toughness; never allow shrimp to cool in the blanching
water. Be careful about time duration; otherwise, shrimps will be cooked instead of
blanched. Shrimps are frozen after blanching.
Cooked: Cooking of shrimp can be done to inactivate the microbial load. The quality and
safety of a cooked shrimp depend on cooking method, time duration, and
temperature employed. Shrimps are boiled at 85–100  C temperature for few
minutes normally 1–5 min depending on size and type of shrimps. Cooking of
shrimp is done using steam cooker. Shrimps are transferred to cold water
immediately after cooking. Leave the shrimps in water until they cool completely.
Avoid overcooking; otherwise, shrimps become tough and rubbery which leads to
nutritional loss.
16 2 Product Description

2.3 Diversification of Shrimp Products

The term “diversified product” refers to product changed or altered or improved or

applied any kind of new technologies that makes it different. This is the process of
value addition that helps to make opportunities for additional market potential and
business expansion. This business strategy is used to increase the sales of products
and provide an effective path for faster business growth in an international seafood
market although it has some risks. Shrimps in processing industries are made
diversified by developing their existing products by means of a variety of techniques
such as freezing technique, processing technique, cutting technique, use of additives,
marination, etc. Block, semi-IQF, and IQF are different types of freezing techniques
that make the product diversified. Raw, blanched, cooked, marination, etc. are
different types of processing techniques that make the product diversified. On the
other hand, different types of cutting techniques, i.e., regular cut, two-segment cut,
three-segment cut, deep cut, butterfly cut, grill cut, leaf cut, skewer, fantail round,
etc., made the product diversified. The following are examples of some common
diversified products produced worldwide:

• HOSO (head-on shell-on)

• Head-on body peeled or HO-body peeled
• HLSO (headless shell-on)
• PUD (peeled and un-deveined)
• EZP (easy peeled)
• P&D/PD/PND (peeled deveined tail-off)
• PDTO (peeled deveined tail-on)
• PUDC (peeled un-deveined and cooked)
• PDC (peeled deveined and cooked)
• Fantail round
• Peeled deveined tail-off skewer or P&D skewer
• Head-on skewer or HO-skewer
• Butterfly shrimp
• Broken
• Others

[Note that the shrimps that are already peeled, deveined, blanched, or cooked are
not as flavorful as a raw fresh, wholesome shell on shrimp.]
The following are the images of some diversified products of frozen shrimp
(Figs. 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, and 2.9).
[Note: *Fantail round: Head and shell removed except last segment, shell on
last segment, and tail fan present.
*Butterfly shrimp: Peeled and deveined except for the last segment, and split
longitudinally through the dorsal axis and make into two sections that remain
attached on the ventral side.]
2.4 Freezing Methods 17

Fig. 2.1 HLSO shrimp

Fig. 2.2 Fantail round

shrimp

2.4 Freezing Methods

Freezing is the method of preservation by lowering temperature that inhibits the

growth of microorganisms and slows down the chemical changes (enzymatic reac-
tion), resulting in the prevention of food spoilage and foodborne disease and
extended shelf life of frozen shrimp. There are three basic types of freezing method
used in shrimp processing industries worldwide. These are:

• IQF
• Semi-IQF
• Block

Time and temperature are two important factors for the freezing process. The time
of freezing process depends on the following parameters:
18 2 Product Description

Fig. 2.3 PND shrimp

Fig. 2.4 Butterfly shrimp

Fig. 2.5 HO body peeled

shrimp
2.4 Freezing Methods 19

Fig. 2.6 Shushi cut shrimp

Fig. 2.7 HOSO shrimp

Fig. 2.8 P&D skewer shrimp

20 2 Product Description

Fig. 2.9 HO-skewer shrimp

• Type of freezer and freezing method

• Operating temperature
• Type of product
• Percentage of glaze
• Temperature of product
• Size/grade of product
• Contact area and density of the product
• Thickness of product

[Note: Freezing of seafood products must be appropriated, because it preserves

the quality, taste, nutritional value, and shelf life of frozen shrimp.]

2.4.1 Individual Quick Freezing (IQF)

IQF stands for individual quick freezing. Every single (individual) piece of shrimp is
coated with water and frozen separately in this technique. The IQF shrimps are
frozen at the temperature of 38 to 40  C until the core temperature of the shrimp
reached 18  C. Spiral freezer is commonly used for IQF products as it freezes very
quickly, as quickly as between 15 min and 1 h depending on thickness, size/grade,
glaze %, and temperature of shrimps as well as the cooling performance of the
machine. The conveyer belt is used to transport shrimp for various steps of IQF
technique. Speed of conveyer belt is adjusted so that the products are frozen
properly. IQF can be used to freeze raw, blanched, or cooked items of various
diversified products. The following parameters should be checked carefully during
IQF technique.

• Temperature of the freezer

• Temperature of raw materials (shrimp)
• Core temperature of shrimp
2.4 Freezing Methods 21

Fig. 2.10 Operation

temperature

• Temperature of glazing water

• Percentage (%) of glazing
• Hardening temperature

[Note: The defect clumps arise from here. So attention should be given here to
make sure the perfect arrangement of shrimp in conveyer belt and zero clumps in
final products.]
The following are the images of different steps of IQF technique (Figs. 2.10, 2.11,
2.12, 2.13, 2.14, 2.15, 2.16, 2.17, and 2.18).
In the case of blanched IQF, shrimps are blanched first and then are frozen.
Shrimps are blanched to attain an attractive color. It also reduces microbial load and
chemical reaction (enzymatic reaction) which can cause quality degradation, i.e.,
loss of flavor, color, texture, test, etc. Blanch frozen shrimp briefly to kill bacteria on
their surface, extend the shelf life, and ensure that they are safe for human consump-
tion. Salt and/or sugar may be added sometimes to the blanching water as per
product specifications. It is necessary to blanch different grades of shrimps at
different times to make blanched shrimps uniform. Shrimps of different grades are
not allowed to be blanched at one time. Remember that blanched time is very short;
otherwise, shrimp will be cooked instead of blanched.
In the case of cooked IQF, shrimps are almost same as blanched IQF shrimps
except temperature variation. Typically, shrimps are cooked at 90–100  C tempera-
ture. The cooking duration may vary from one to a few minutes depending on
product size/grade, cooking methods, and specification. Generally, products are
cooked in the cooking chamber by using the stem. The core temperature of the
cooked product should be 72  C. Shrimps of different grades are not allowed to be
cooked at one time. Different grades of shrimp required different time and duration
for uniform cooking. The following are the images of some blanched IQF and
cooked IQF shrimps (Figs. 2.19, 2.20, 2.21, 2.22, 2.23, and 2.24).

2.4.1.1 Now the Question Is Why Shrimps Are Red After Cooking?
Raw shrimps are naturally grayish, but they turn into red when they are cooked.
Biochemical reaction is the cause of this change. Chemicals inside the shellfish react
22 2 Product Description

Fig. 2.11 Shrimp at

conveyer belt

Fig. 2.12 Shrimp after

freezing

Fig. 2.13 Glazing of shrimp

2.4 Freezing Methods 23

Fig. 2.14 Hardening

chamber

Fig. 2.15 Shrimp after

hardening

Fig. 2.16 IQF shrimp

(BT HLSO-EP)
24 2 Product Description

Fig. 2.17 IQF shrimp

(BT P&D)

Fig. 2.18 IQF shrimp

(FW HLSO)

to heat and turn its color from grayish to orange/reddish. In raw shrimps the pigment
is attached to a certain protein within, but the pigment breaks away and becomes an
independent orange/reddish substance when the shrimps are cooked. Raw shrimps
are naturally observed grayish due to the accumulation of crustacyanin, a protein-
astaxanthin complex that becomes orange with complex dissociation. This dissocia-
tion may occur because of heat/cooking (Parisenti et al. 2011).

• Flowchart of raw/blanched/cooked-IQF shrimps (Fig. 2.25)

2.4.2 Block Frozen

Block frozen is usually performed by plate freezer. Freezing temperature of block

product varied from 38  C to 40  C, whereas core temperature of frozen shrimp
must be at -18  C. In case of block freezing, final/export grade shrimps are placed in
2.4 Freezing Methods 25

Fig. 2.19 Blanched IQF

(HLSO EP)

Fig. 2.20 Blanched IQF

(P&D)

Fig. 2.21 Blanched IQF

(PUD)
26 2 Product Description

Fig. 2.22 Cooked IQF

(HOSO)

Fig. 2.23 Cooked IQF

(HLSO)

Fig. 2.24 Cooked IQF

(PDTO)

freezing pan in a way of systematic arrangement and wrapped with a loose

low-density transparent liner polyethylene (LDPE film or HM-HDPE film). Chilled
water is poured into the pan at right volume (considering the percentage of glaze as
2.4 Freezing Methods 27

Receiving of Raw Material CCP

Metal Detection
Sorting (Defect Shrimp)

*Primary Washing
Receiving of Additives
& Storage
De-Heading
Receiving of Packaging
*Individual Washing Materials & Storage

Chill Storage
Export Grading

EZP/PD/PUD/PDTO

*Cooking/Blanching *Soaking *Pressure Washing

Chilling
IQF Freezing

*Glazing & Hardening

Unit Weighing

CCP Packaging & Labeling

CCP Metal Detection

CCP Lab Analysis

Frozen Storage

* = Iron Free UV
Export treated Water

Fig. 2.25 Steps of IQF shrimp

per specification) to fill up the spaces among the shrimps and help to produce
uniform block. Finally, the pans are transferred to contact plate freezer covered
with a lid. Sometimes a little volume of flake ice is used at the top of the pan to
maintain the temperature of the water and forwarded to next step of freezing. In
contact plate freezer, shrimps are frozen at -40  C for several hours (normally
1.5–4 h) depending on the thickness of the slab and the cooling performance of
the freezer. Remember that the quicker the freezing, the better the quality of blocked
shrimp. The core temperature of the block frozen shrimp should be at least 18  C.
After completion of the freezing process, blocks are brought out from the freezer and
28 2 Product Description

Fig. 2.26 Shrimp

arrangement

made separated from the pan using water spray over it. Water should be spread from
the back side of the freezing pans to isolate the block from pan. Sometimes the
separated blocks are glazed again for its shiny color and smart appearance. Finally,
the blocks are sent for final packaging. Packaging materials are prepared previously.
The following parameters should be checked properly during the freezing process:

• Temperature of raw materials (shrimp)

• Temperature of water
• Freezer temperature and duration
• Core temperature of shrimp
• Percentage (%) of glaze water
• Proper tagging (lot, size/grade, etc.)

The following are the images of different steps of block frozen shrimp (Figs. 2.26,
2.27, 2.28, 2.29, 2.30, 2.31, 2.32, 2.33, and 2.34).
[Note: Volume of glaze water should be accurate; sometimes excess volume of
water are used for block freezing that may create problem in final inspection and
weighing in port. Handling of frozen block should be very careful and in hygienic
way.]

• Flowchart of block frozen shrimp (Fig. 2.35)

2.4.3 Semi-IQF

Semi-IQF is a freezing method which is performed for HOSO shrimps. Semi-IQF is

itself a block product, but the difference is that the whole products are not submerged
within water like frozen block. In case of semi-IQF products, whole shrimps are not
covered with water. Only about 50% shrimps (at the bottom part) are submerged into
water, and the rest of the products remains open (not in submerged condition).
2.4 Freezing Methods 29

Fig. 2.27 Pan with water

and ice

Fig. 2.28 Wrapped with poly

Semi-IQF is usually performed by plate/contact freezer. Freezing temperature varied

from 38  C to 40  C depending on freezer, whereas the core temperature of the
semi-IQF shrimp should be at least 18  C. Freezing duration also depends on
product specification and types of freezers. The following parameters should be
checked properly during the freezing process.

• Temperature of raw materials (HO shrimp)

• Temperature of water
• Freezer temperature and duration
• Core temperature of shrimp
• Percentage (%) of glaze water
• Proper tagging (lot, size/grade etc.)
30 2 Product Description

Fig. 2.29 Pan with lid

Fig. 2.30 Freezer (inner

view)

Fig. 2.31 Freezer (loading)

2.4 Freezing Methods 31

Fig. 2.32 Block in pan

Fig. 2.33 Spray to separate

block

Fig. 2.34 Final block

32 2 Product Description

Receiving of Raw Material CCP

Metal Detection
Sorting (Defect shrimp)

*Primary Washing

De-Heading
Receiving of Packaging
Materials & Storage
*Individual Washing
Chill Storage
Receiving of
Export Grading Additives &
Storage
PD/PUD/PDTO
*Pressure Washing

*Soaking
Unit Weighing

*Panning

Freezing

*De-Panning & Glazing

CCP Packing & Labeling

CCP Metal Detection

CCP Lab Analysis

Frozen Storage

* = Iron free UV treated

Export Water

Fig. 2.35 Steps of block frozen shrimp

The following are the images of some semi-IQF shrimp (Figs. 2.36, 2.37, and
2.38).
[Note: Dropping head/lose head, yellow head, black head, discolored,
decomposed, broken, and lower grade shrimp have to be removed during processing
of semi-IQF shrimp.]
2.5 Packing of Shrimp 33

Fig. 2.36 HOSO straight

Fig. 2.37 HO body-peeled-

straight

• Flowchart of HOSO semi-IQF shrimp (Fig. 2.39)

2.5 Packing of Shrimp

The terms “packing” and “packaging” are often confusing but not exactly of same
meaning. Packing is a part of packaging. Packing means the unit volume or quantity
of shrimps that are used to pack, whereas packaging is the process of wrapping
goods for marketing and shipping. Packing is different for different types of frozen
products. Variation of packing depends on its end users, customers’ demands, and
final destinations. Importers specified their packing variation as per their business
strategy. The following are the examples of packing variation of different products.
34 2 Product Description

Fig. 2.38 HOSO-flat

2.5.1 Packing of Block Product

Usually, 6  1.8 kg packing is used for block frozen shrimp. Here, 6  1.8 kg
packing means six inner blocks/boxes are present inside the master carton, whereas
the weight of a single block is 1.8 kg (1800 g) and weight of whole master carton is
6  1.8 ¼ 10.80 kg. Packing of block frozen shrimp is not a rigid thing; it may vary
as per customer’s requirements, i.e., 6  2 kg, 6  1.2 kg, 6  1.4 kg, 6  1.8 kg, etc.
are commonly used packing of block frozen shrimp. Specific freezing pans are used
for specific sizes of block. Pan is a metallic structure and mandatory for block frozen
shrimp. Pan of different dimensions is used for different packing (Figs. 2.40 and
2.41).

2.5.2 Packing of Semi-IQF Product

In case of Semi-IQF product 10  1 kg packing usually used. It means ten inner

boxes are present within a master carton, whereas weight of an inner box is 1.0 kg
and weight of whole master carton is 10  1 ¼ 10.0 kg. Special type of inner box is
used for semi-IQF product. The box contains two parts: (1) upper part (top part) and
(2) lower part (bottom part). Another special character of semi-IQF box is window.
A window is present in every box. Finally, inner box is wrapped with poly paper.

2.5.3 Packing of IQF Product

There are two types of packing that are used for IQF products.

• Regular packing (10  1 kg)

• Bulk packing (1  10 kg)
2.5 Packing of Shrimp 35

Receiving of Raw Materials CCP

Metal Detection
Sorting (Defect Shrimp)

*Primary Washing

Primary Grading Receiving of Packaging

Materials & Storage
Chill Storage
*Pressure Washing

Export Grading

Unit Weighing

*Panning

Freezing

*De-Panning & Glazing

CCP Packaging & Labeling

CCP Metal Detection

CCP Lab Analysis

Frozen Storage
* = Iron free UV
Export treated water

Fig. 2.39 Steps of HOSO semi-IQF shrimp

2.5.3.1 Regular Packing (10 3 1 kg)

Regular packing of shrimp is the most commonly used worldwide. Generally,
10  1 kg packing is commonly used regular packing of IQF shrimps. It means
ten inner bags (individual bags) are present inside the master carton, whereas the
36 2 Product Description

Fig. 2.40 Pan of block

frozen shrimp

Fig. 2.41 Arrangement of

shrimps in pan

Fig. 2.42 IQF packing

(10  1 kg) in MC

weight of one bag is 1.0 kg and weight of whole master carton is 10.0 kg
(10  1 ¼ 10.0 kg). Recommended poly bag and rider/header card are used for
IQF packing. Dimension and design of master cartons, poly bags, and rider cards are
specified previously. See the following image of regular packing (10  1 kg) of IQF
shrimp (Figs. 2.42 and 2.43).
2.6 Weight Declaration 37

Fig. 2.43 IQF packing

(polybag)

2.5.3.2 Bulk Packing (1 3 10 kg)

Bulk packing (1  10 kg) is a special type of packing but hardly used in shrimp
business. In bulk packing (1  10 kg), the whole shrimps are packed in a bulk
condition instead of individual IQF packing (10  1 kg). It means the whole 10 kg
IQF shrimps are packed in a special type of single poly bag instead of individual
1.0 kg poly bag. A plain (not printed) large size of special type of poly bag is used for
bulk packing. Suitable dimension of bulk poly bag is 700  700 mm  20 mm,
whereas dimension of individual poly bag is 400  250 mm  10 mm. Dimension is
not a rigid thing; it may vary on client’s requirement and specification of the
products. There are two types of color (blue and white) bags that are mostly used
for bulk packing. Blue color bags are too much appreciated because of their good-
looking characteristics. Bulk packing is performed for IQF products only, whereas
the shrimps that need to be re-processed further. Re-processing of shrimp is mainly
performed as per client requirements and better prices. The following are the images
of bulk packing shrimp (Figs. 2.44, 2.45, 2.46, and 2.47).

2.6 Weight Declaration

Weight declaration is a crucial part of international seafood business. It means

confirmation of actual weight or net weight of shrimp within the frozen products.
Different types of weight are calculated in frozen seafood business, i.e., gross
weight, frozen weight, deglazed weight, defrost weight, net weight, etc. Shrimps
are biological products and perishable food items that need to be frozen for long-
term preservation. It is quite impossible to freeze shrimp without water so that water
must be added to shrimp before proceeding to freezing process. Now the question is
how much volume of water should be added in frozen shrimp? Actually, percentage
of water and percentage of shrimp are pre-determined as per specifications. Percent-
age of water, i.e., 10%, 20%, 25%, 30%, or 40% water, is mixed with percentage of
shrimps, i.e., 90%, 80%, 75%, 70%, or 60% shrimp, respectively, whereas the total
volume (water + shrimp) is 100%. Importers fixed up the percentage of water as per
38 2 Product Description

Fig. 2.44 Bulk packing:

1  10 kg (open view)

Fig. 2.45 Bulk packing:

1  10 kg (inner view)

customers’ preference and types of product specification. The price of frozen

products can also be calculated based on their actual/net weight of frozen products.
For example, a product of BT is HLSO, raw, block, 80% net weight, 6  1.8 kg
packing; now calculate the volume of water and net weight of shrimp. Here, net
weight of product is 80% and the rest of 20% is water. See the following calculation.

Block product
80% net weight means ¼ 80% of 1800 g Here,
¼ 100
80
 1800 g Net weight ¼ 80%
¼ 1440 g Packing ¼ 6  1.8 kg (means 1800 g/Block)
Or, Net weight of product ¼ ?
Volume of water ¼ 1800–1440 g Volume of water ¼ ?
¼ 360 g
Result: Net weight of shrimp is 1440 g and weight of water is 360 g.
IQF/semi-IQF product
Net weight product ¼ 80% of 1000 g Here,
¼ 100
80
 1000 g Net weight ¼ 80%
¼ 800 g Packing ¼ 10  1 kg (means 1000 g/Box or block)
Or, Net weight of product ¼ ?
Volume of water ¼ 1000–800 g Volume of water ¼ ?
¼ 200 g
Result: Net weight of shrimp is 800 g and weight of water is 200 g.
2.7 Brand Selection 39

Fig. 2.46 Weighing of bulk

packing (1  10 kg)

Fig. 2.47 White bag for bulk

packing (1  10 kg)

Length 700 mm

[Note: Shortage of weight is a kind of crime. It affects business reputation of the

company as well as the whole country. Importers stop buying shrimp from that
supplier and even from that country and claim demurrage charge for such types of
offense. Sometimes, weight shortage may happen unintentionally during deglazing
and storage; that’s why some importers put some extra weight to avoid that type of
awkward situation.]

2.7 Brand Selection

Brand is a term/name/symbol/design or another feature that distinguishes the

products or business organization from its rivals. Brand image is an important fact
in business world; it helps to develop business through marketing and advertising.
Customers distinguish and choose products based on its brand image. Suppliers and
buyers both have their own brand. Selection of brand greatly depends on buyer’s
instruction: either it is exporters’ brand or importers’ brand. Buyers select their brand
based on market reputation and customer’s demand. On the other hand, customers
choose their brand based on product quality as well as market reputation of that
products.
40 2 Product Description

2.8 Size/Grade of Shrimp

Grading comes from the verb grade; it means “classify or sort.” Grading of shrimp is
done for the uniform sizes of shrimp. Shrimps are graded according to their weight.
Quality grading is very much important to assess the quality of frozen shrimp. It
helps to create brand value. If grading is not in proper way, uniformity goes high that
may not be accepted by the buyer or may lead the buyer to complain demurrage
charge against supplier for improper grading of shrimp. Grading starts from receiv-
ing of raw materials and continues in different stages of processing. Proper sanita-
tion, standard chilled temperature, and appropriate grading must be maintained
during grading procedure. Sometimes it was observed that professional graders are
not willing to wear hand gloves during their grading procedure because it makes
their activity slower.
[Note that some processing industries don’t have their own professional graders
but are performing their grading activities using contractual graders. The contractual
graders are now willing to grade shrimp as per specifications. However, suppliers
should bear in mind, seafood business in international market greatly depends on
good reputation. It will take a long time to recover the reputation if anyone loses it
once.]
There are two types of grading that are practiced in shrimp in processing
industries. These are as follows.

1. Primary grading: Primary grading is the first step of grading procedure. Suppliers grade
their shrimp during receiving of raw materials at processing industry
premises. The shrimps are unloaded from the trawlers or refrigerated
vehicle and transported to receiving room for grading. Temperature
of the receiving room must be at least 4  C. Quality control (QC)
personnel should check the quality (temperature/disease/softshell/
pushed/dart/filth, etc.) of raw materials and discards the products if
the products didn’t meet the requirements buyer’s specifications
during primary grading.
2. Final grading or Final grading or export grading is performed after soaking
export grading: (if necessary) of shrimp and before going to freezing process. This is
the last stage of grading before packaging. Suppliers follow the
international standard of grading procedure for final grading. Quality
graders are necessary for this type of grading, and it must be cross-
checked by the expert personnel. Uniformity arises from here which
is the major concern of importers. So, attention should be very
carefully in final stage of grading and need to avoid contractual
graders.

• The following gradings are practiced for international shrimp business throughout
the world.

• 2/4 • 40/50
• 4/6 • 41/50
• 6/8 • 50/60
• 8/12 • 51/60
(continued)
2.8 Size/Grade of Shrimp 41

• 13/15 • 61/70
• 16/20 • 70/90
• 21/25 • 71/90
• 26/30 • 100/200
• 21/30 • 150/250
• 31/35 • 300/500
• 30/40 • U/5
• 31/40 • U/10

• Now the question is what is the meaning of 16/20? Is there any real meaning?

Yes, of course it has a real meaning. 16/20 is a range of shrimp. It means 16 to

20 pieces (pcs) of shrimps are present in 454 g (1 lb), whereas 16 pcs/lb is the largest
grade and 20 pcs/lb is the smallest grade of shrimp. Any grades of shrimps within the
range of 16–20 are acceptable, but shrimps out of range are not acceptable. See the
following example for the clarification:

16 pieces of shrimp per 454 g. [Acceptable]

17 pieces of shrimp per 454 g. [Acceptable]
18 pieces of shrimp per 454 g. [Acceptable]
19 pieces of shrimp per 454 g. [Acceptable]
20 pieces of shrimp per 454 g. [Acceptable]
21 pieces of shrimp per 454 g. [Not Acceptable]
22 pieces of shrimp per 454 g. [Not Acceptable]
23 pieces of shrimp per 454 g. [Not Acceptable]
24 pieces of shrimp per 454 g. [Not Acceptable]

But what will happen if suppliers provide lower than 16 pieces of shrimp per
pound? For example, are 15 pcs/lb, or 14 pcs/lb, or 13 pcs/lb shrimp acceptable by
the buyer or not? Normally, buyers are not interested to buy these types of grading
because the labeling is not matched with declared number of shrimp. As a result,
customers think that suppliers betray with them and they are losing some pieces of
shrimps. Sometimes buyers may accept it without any hesitation, but suppliers won’t
provide ever that types of grading because they will sell this higher-graded shrimp
with higher price. The following are the images of 16/20 grade shrimp (Fig. 2.48):
[Note: U/10 means there are 10 or less than 10 shrimps present per pound.
Remember that 1 pound ¼ 453.59237 g. Normally, suppliers consider it 454 g for
easier calculation.]
Processing industries are used to make average pcs/lb for the calculation of
grading. As per standard protocol, average pcs/lb will be 18 {(16 + 20)/2} for
16/20 grade of shrimp, but practically, suppliers perform their grading through a
technical way. Suppliers estimate their average grading by counting lower grade of
shrimp. It means suppliers calculate their average grade by counting (18 + 22)/
2 ¼ 20 pcs/lb instead of (16 + 20)/2 ¼ 18 pcs/lb for 16/20 grade of shrimp, but total
pcs/lb will be the same within standard limit. They never exceed 20 pcs/lb for 16/20
shrimp. Total pcs/bag will also be within the limit.
42 2 Product Description

Largest/Higher grade of shrimp or grade 16

Smallest/Lower grade of shrimp or grade 20

Fig. 2.48 Largest and smallest grades of shrimp

Table 2.1 Calculation of average pieces and grades in shrimp

Export grade Higher grade + lower grade Average Status Remarks
16/20 16 + 20 ¼ 18 pcs Standard Rare practice
18 + 22 ¼ 20 pcs Practical Common practice
17 + 23 ¼ 20 pcs Practical Rare practice

As a result, suppliers are doing 18/22 grade instead of 16/20 grading, but total
pcs/bag will be same as standard; just some small pieces are included here. In case of
18/22, lower grade is 22 and higher grade is 18 but average 20 pcs/lb. Sometimes
some corrupt suppliers use 17/23 grading instead of 16/20 that is alarming for
international seafood business. See the following example for more clarification
(Table 2.1).
• The reasons for use of 17/23 or 18/22 grade instead of 16/20
– Unavailability of 16/20 grades at that time.
– Availability of 17/23 or 18/22 grades at the same time.
– Proper utilization of all sizes of shrimps.
– For the calculation of total pcs/bag within the limit.
– Sometimes grading may not be accurate because of manual/hand grading. As
18/22 and 17/23 are very close to 16/20 grade and the possibility of chances of
mixing some lower grade shrimp.
– Sometimes corrupt suppliers intentionally mixed lower grade shrimp with the
desired grade shrimp. They did it for selling smaller shrimp at higher price and
higher profit. That is, the illegal way sometimes occurs in processing
industries. This type of illegal activities must be stopped immediately.

2.8.1 Grading Method

There are two types of grading method that are practiced in processing industries.
These are as follows.
2.8 Size/Grade of Shrimp 43

Fig. 2.49 Manual grading

1. Manual Grading
Manual grading means grading of shrimp performed by the hand of expert
graders. Manual grading is nothing but an assumption of expert grader based
on the size and weight of shrimp. Expert graders make grading as per their basic
knowledge, experience, and instruction received from the industry. The quality of
manual grading depends on the quality and experience of expert graders.
Suppliers usually preferred manual grading because manual grading is very fast
comparing to mechanical grading. Manual grading sometimes may not be accu-
rate as mechanical grading. Manual grading is also called hand grading.
The following are the images of grading of shrimp (Figs. 2.49, 2.50, and 2.51).
2. Mechanical Grading
Mechanical grading means grading of shrimp through automatic grading
machine. Mechanical grading is also called automatic grading. Grader machine
mechanically grades the shrimp by passing them over a series of inclined rollers
set to segregate individual shrimp by differences in thickness/weight. As the
shrimps cascade through the rollers, the various sizes are diverted by chutes
into baskets. The baskets of various sizes of shrimp are placed in separate totes.
Mechanical grading is more accurate than manual grading. Processing industries
all over the world are now grading their shrimps by using automatic grading
machine; however, some still preferred manual grading because mechanical
grading is a time-consuming process. Mechanical grading is also a high-speed
grading system that is more accurate and can be performed with minimizing
operator’s workload (Fig. 2.52).
• Precaution of grading
– Manual grading is too fast. It may cause poor grading.
– Professional graders are mostly illiterate and not aware of quality grading or
uniformity.
– Lack of proper supervision from factory personnel.
44 2 Product Description

Fig. 2.50 Grade of 16/20

(HOSO)

Fig. 2.51 Grade of 6/8

(HLSO)

Fig. 2.52 Grading of shrimp with automatic grading machine

2.9 Uniformity of Shrimp 45

– Be careful in grading when performed by third-party people with a contract

basis. They don’t have any concerns about quality grading.
– Sometimes graders make rough grading intentionally as per instruction of
factory personnel. It may happen because of the scarcity of raw materials,
the politics of rivals, or more profit. These types of practices are illegal and
must be stopped.

Grading should be supervised very carefully because uniformity arises from here.
Uniformity is a too important criterion for shrimp business. If any kinds of anomalies
are found in the grading system, necessary steps should be taken immediately to
diminish it as early as possible. Importers are more serious about uniformity. If the
buyer found abnormal uniformity, it may cause to stop shipment immediately as well
as business in the future.
[Note: It is necessary to avoid contract basis grading system. If not possible to
avoid contract basis grading system then processing industries should train the
professional graders to understand the quality of grading, uniformity, and prospects
of grading in these sectors. Only consciousness of expert graders and factory owner
can solve this type of problem.]

2.9 Uniformity of Shrimp

Uniformity is the quality or state of being uniform or homogeneity of shrimp. It’s

related to the grading of shrimp. It means the uniform size as well as uniform weight
of shrimp. Uniformity ensures precise pieces and the weight of shrimp. Uniformity is
one of the important parts of quality control of shrimp. Uniformity ratio helps buyer
to assess the quality of shrimp. The lower uniformity implies good quality product,
but higher uniformity implies less quality product. It is expected that the uniformity
ratio should not be more than 1.5. The following parameters should be ensured
during confirmation of standard grade of uniformity ratio:

• Uniform size of every shrimp.

• Uniform weight of every shrimp. Individual weight of shrimp must be within
limit.
• Underweight shrimp should be avoided.
• Overweight shrimp should also be avoided.
• No. of pcs/lb or pcs/kg must be within the limit. Never cross the standard limit.
• No. of pcs/bag must also be accurate. Pieces out of limit are strictly prohibited.

The following are the images of some uniform shrimp (Figs. 2.53, 2.54, and
2.55).
• How Can We Determine Uniformity Ratio?

The following steps should be followed to determine the uniformity ratio:

46 2 Product Description

Fig. 2.53 Uniformity

(HOSO)

Fig. 2.54 Uniformity

(HLSO)

Fig. 2.55 Uniformity (PND)

2.9 Uniformity of Shrimp 47

Step 1: At first, shrimp of upper grade (largest size) and shrimp of lower grade (smallest size)
should be separated.
Step 2: Weight of 10% largest shrimp should be taken and noted down
Step 3: Weight of 10% smallest shrimp should also be taken and noted down
Step 4: Divide the weight of 10% largest shrimp by the weight of 10% smallest shrimp for the
calculation of uniformity ratio

Weight of 10%largest shrimp ðgÞ

Uniformity Ratio ¼ Weight of 10%smallest shrimp ðgÞ

The tolerance limit of uniformity ratio may vary from product to product and
buyer to buyer. Generally, buyer asked to maintain uniformity ratio within 1.20 or
1.30, but it may be accepted till 1.5 based on size and type of products. Sometimes
buyer may accept uniformity ratio out of 1.5 for larger grade of shrimp.
[Note: Uniformity ratio should be measured in a deglazed condition, not in
defrost condition. Measurement of uniformity ratio in defrost condition is a wrong
method. If, someone measures uniformity ratio in defrost condition, soaking gain of
the products may be released out, resulting in a shortage of weight and higher
uniformity ratio.]
*Calculate and justify uniformity ratio for BT, HLSO-EZP, raw, 8/12, FC, 80%
net weight, and 10  1 kg IQF products, whereas total pcs/bag is 26, weight of 10%
largest shrimp is 106 g, and the weight of 10% smallest shrimp is 82 g

Uniformity Ratio: Here,

Weight of 10%largest shrimp ðgÞ
= Weight Total pcs/block ¼ 26
of 10%smallest shrimp ðgÞ
Weight of 10% largest shrimp ¼ 106 g
¼ 106
82 Weight of 10% largest shrimp ¼ 82 g
¼ 1.29 Uniformity ratio ¼ ?

Justification: Now cross-check with standard uniformity ratio. Standard unifor-

mity ratio is 12/8 ¼ 1.50. In this product uniformity ratio is 1.29 that indicates the
shrimps are within the limit and uniform in size. If the uniformity ratio observed is
within the limit, the product should be accepted; otherwise, product may not be
accepted or decision goes to the buyer’s opinion (Figs. 2.56 and 2.57).
[Note: Count total pcs per bag first. Suppose it has 26 pcs/bag. 10% of 26 ¼ 2.6 or
3 pcs (0.6 shrimp is not possible). That means 3 largest pcs and 3 smallest pcs should
be taken for the calculation of uniformity ratio for this product. Here, the weight of
3 pcs largest shrimp is 106 g and the weight of 3 pcs smallest shrimp is 82 g.]
Perform the following exercises
Exercise 1: Calculate uniformity ratio, when the weight of 10% largest shrimps is 95 g and
weight of 10% smallest shrimps is 72 g.
Exercise 2: Calculate uniformity ratio and justify for BT, HLSO, raw, 21/25, RC, 80% net
weight, 10  1 kg IQF shrimps. The individual weight of largest grade and
smallest grade shrimp is 22 g and 18 g, respectively. [Hints: Pcs should be
standard.]
Exercise 3: Suppose this is BT, HLSO, raw, 31/40, RC, 70% net weight, 6  1.8 kg block
products. If total pcs per block is 110, calculate the uniformity ratio and justify
it. [Hints: The individual weight of shrimp should be standard.]
(continued)
48 2 Product Description

Fig. 2.56 Weight of 10%

smallest shrimp

Fig. 2.57 Weight of 10%

largest shrimp

Exercise 4: Calculate and justify uniformity ratio for BT, HOSO, raw, 8/12, FC, 80% net
weight, 10  1 kg semi-IQF shrimps, whereas the weight of the largest and
smallest shrimp is 99 g and 70 g, respectively.
Exercise 5: Calculate and justify uniformity ratio for BT, PD, raw, 26/30, FC, 75% net
weight, 10  1 kg IQF products. [ Hints: Everything should be standard and
maximum.]

2.10 Count of Shrimp

There are two types of counting system that are practiced in shrimp processing
industries. These are:

• Frozen count (FC)

• Real count (RC)

The count of shrimp is very important. The price of shrimp depends on these
count variations. The price of the real count is higher than the price of frozen count
for same grade of shrimp. The main difference in frozen count and real count is the
2.10 Count of Shrimp 49

variation of individual weight and number of pcs/lb. The individual weight of shrimp
is lower and the larger number of pcs/lb observed is higher in frozen count (FC),
whereas vice versa in real count (RC). The details of frozen count and real count are
as follows.

2.10.1 Frozen Count (FC)

Simply, frozen count (FC) means frozen weight of shrimp or weighing of shrimp in
frozen condition. Frozen count is calculated including the weight of shrimp plus
weight of glaze. In frozen counting method, the individual weight of shrimp goes
lower and total pcs/lb goes higher because the shrimps are weighted with their
glazing.

• Calculation of Pieces (Pcs) for IQF Shrimp (FC)

*Calculate how many pieces of shrimp will be in a bag for BT, HLSO, raw, 8/12,
FC, 80% net weight, 10  1 kg IQF products.

Maximum no. of pcs per bag ¼ Lowest

454
grade
 Frozen weight Here,
¼ 454  1000
12 Size/grade ¼ 8/12
¼ 26.43 or 26 pcs/bag Lowest grade is ¼ 12 pcs/lb
Again, Highest grade is ¼ 8 pcs/lb
Packing ¼10  1 kg
Minimum no. of pcs per bag ¼ Highest grade
 Frozen weight
454 Frozen weight ¼ 1000 g
¼ 454  1000
8
80% Net weight ¼ 800 g
¼ 17.6 or 18 pcs/bag 1 lb ¼ 454 g
(0.6 shrimp is not possible) Max. Pcs/bag ¼ ?
Min. Pcs/bag ¼ ?

Result: Pieces range is 18–26 per bag. It means a maximum of 26 pcs and a
minimum of 18 pcs should be presented in a bag for 8/12, FC, 80% net weight, 10x1
kg, IQF products.
Perform the following exercises
Exercise 1: Calculate how many pcs of shrimp will be in a bag for BT, HLSO-EZP, 13/15,
FC, 80% net weight, 10  1 kg, IQF products.
Exercise 2: Calculate how many pcs of shrimp will be in a bag for BT, PD, 16/20, FC, 75%
net weight, 10  1 kg, IQF products.
Exercise 3: Calculate how many pcs of shrimp will be in a bag for BT, HLSO, 21/25, FC,
60% net weight, 10  1 kg, IQF products.
Exercise 4: Calculate how many pcs of shrimp will be in a bag for BT, HLSO, PDTO, 31/40,
FC, 70% net weight, 10  1 kg, IQF products.
Exercise 5: Calculate how many pcs of shrimp will be in a bag for BT, HLSO, 71/90, FC,
75% net weight, 10  1 kg, IQF products.
[Appendix B: Size and weight table]
50 2 Product Description

• Calculation of Pieces (Pcs) for Semi-IQF Shrimp (FC)

*Calculate how many pcs of shrimps will be in a box for BT, HOSO, raw, 16/20,
FC, 75% net weight, 10  1 kg semi-IQF products.

Maximum no. of pcs per box ¼ Lowest

1000
grade
 Frozen weight Here,
¼ 1000  1000
12 Size/grade ¼ 8/12
¼ 12 pcs/box Lowest grade is ¼ 12 pcs/kg
Again, Highest grade is ¼ 8 pcs/kg
Packing ¼ 10  1 kg
Minimum no. of pcs per box ¼ Highest grade
 Frozen weight
1000 Frozen weight ¼ 1000 g
¼ 1000  1000
8
75% Net weight ¼ 750 g
¼ 8 pcs/box 1 kg ¼ 1000 g
Max. Pcs/box ¼?
Min. Pcs/box ¼ ??

Result: The range of pieces is 8–12 per box or semi-IQF block; it means final
grade is same as a grade of requirement. Maximum 12 and minimum 8 pcs can be
presented in a box for BT, HOSO, raw, 16/20, FC, 75% net weight, 10  1 kg semi-
IQF shrimp.
[Note: Calculation of pcs for semi-IQF is different. Here, unit weights are
calculated in kg instead of the pound (lb) and total pcs/box or semi-IQF block is
same as the final grade.]
Perform the following exercises
Exercise 1: Calculate how many pcs of shrimp will be in a box for BT, HOSO, raw, 13/15,
FC, 80% net weight, 10  1 kg, semi-IQF products.
Exercise 2: Calculate how many pcs of shrimp will be in a block for BT, HOSO, raw, 16/20,
FC, 75% net weight, 10  1 kg, semi-IQF products.
Exercise 3: Calculate how many pcs of shrimp will have in a box for BT, HOSO, raw, 21/30,
FC, 80% net weight, 10  1 kg, semi-IQF products.
Exercise 4: Calculate how many pcs of shrimp will be in a box for BT, HOSO, raw, 40/50,
FC, 70% net weight, 10  1 kg, semi-IQF products.
Exercise 5: Calculate how many pcs of shrimp will be in a block for BT, HOSO, raw, 41/50,
FC, 60% net weight, 10  1 kg, semi-IQF products.
[Appendix B: Size and weight table]

2.10.2 Real Count (RC)

Real count means weighing of shrimp in deglaze condition or weighing of shrimp

without considering their glaze. Real count is the method where the individual
weight of shrimp is higher and total pcs/lb goes lower because glaze is not consid-
ered here. It means total pcs of shrimp per unit weight (lb or kg) is calculated based
on their net weight only. Net weight should be calculated after deglazing/defrosting/
thawing of shrimp. The price of real count shrimp is higher.
2.10 Count of Shrimp 51

• Calculation of Pieces (Pcs) for IQF Shrimp (RC)

*Calculate how many pcs of shrimps can be present in a bag for BT, HLSO, 8/12,
RC, 80% net weight, 10  1 kg, IQF products?

Maximum no. of pcs per bag ¼ Lowest

454
grade
 Net weight Here,
¼ 454  800
12 Size/grade ¼ 8/12
¼ 21.14 or 21 pcs/bag Lowest grade is ¼ 12
Again, Highest grade is ¼ 8
Packing ¼ 10  1 kg
Minimum no. of pcs per bag ¼ Highest grade
 Net weight
454 Frozen weight ¼ 1000 g
¼ 454  800
8
80% Net weight ¼ 800 g
¼ 14.1 or 14 pcs/bag 1 lb ¼ 454 g
(0.1 shrimp is not possible) Max. Pcs/bag ¼ ?
Min. Pcs/bag ¼ ?

Result: Pieces range is 14–21 per bag. It means a maximum of 21 pcs and a
minimum of 14 pcs should be presented in a bag for 8/12, RC, 80% net weight, 10x1
kg, IQF products.
Perform the following exercises
Exercise 1: Calculate how many pcs of shrimp will be in a bag for BT, HLSO-EZP, raw,
13/15, RC, 80% net weight, 10  1 kg, IQF products.
Exercise 2: Calculate how many pcs of shrimp will be in a bag for BT, HLSO, raw, 16/20,
RC, 60% net weight, 10  1 kg, IQF products.
Exercise 3: Calculate how many pcs of shrimp will be in a bag for BT, PD, raw, 21/25, RC,
75% net weight, 10  1 kg, IQF products.
Exercise 4: Calculate how many pcs of shrimp will be in a bag for BT, HLSO, raw, 26/30,
RC, 78% net weight, 10  1 kg, IQF products.
Exercise 5: Calculate how many pcs of shrimp will be in a bag for BT, HLSO, raw, 71/90,
RC, 70% net weight, 10  1 kg, IQF products.
[Appendix B: Size and weight table]

• Calculation of Pieces (Pcs) for Block Frozen Shrimp (RC)

*Calculate how many pcs of shrimp will be in a block for BT, HLSO, raw, 8/12,
RC, 80% net weight, 6  1.8 kg block products

Maximum pcs per bag ¼ Lowest

454
grade
 Net weight Here,
¼ 454  1440
12 Size/grade ¼ 8/12
¼ 38.06 or 38 pcs/block Lowest grade is ¼ 12
Again, Highest grade is ¼ 8
Packing ¼ 6  1.8 kg
Minimum pcs per bag ¼ Highest grade
 Net weight
454 Frozen weight ¼ 1800 g
¼ 454  1440
8
Net weight ¼ 80%
¼ 25.4 or 25 pcs/block ¼ 1800  80%
¼ 1440 g
1 lb (Pound) ¼ 454 g
Max. Pcs/Block ¼?
Min. Pcs/Block ¼ ??
52 2 Product Description

Result: Pieces range is 25–38 per block. It means a maximum of 38 pcs and a
minimum of 25 pcs should be presented in a block for 8/12, RC, 80% net weight,
6  1.8 kg, block frozen shrimps.
Perform the following exercises
Exercise 1: Calculate how many pcs can be presented in a block for BT, HLSO, raw, 16/20,
RC, 70% net weight, 6  1.8 kg block frozen shrimp.
Exercise 2: Calculate how many pcs can be presented in a block for BT, HLSO, raw, 21/25,
RC, 70% net weight, 6  1.8 kg block frozen shrimp.
Exercise 3: Calculate how many pcs can be presented in a block for BT, HLSO, raw, 16/20,
RC, 80% net weight, 6  1.8 kg block frozen shrimp.
Exercise 4: Calculate how many pcs can be presented in a block for BT, HLSO, raw, 26/30,
RC, 80% net weight, 6  1.2 kg block frozen shrimp.
Exercise 5: Calculate how many pcs can be presented in a block for BT, HLSO, raw, 16/20,
RC, 90% net weight, 6  1.8 kg block frozen shrimp.
Exercise 6: Calculate how many pcs can be presented in a block for BT, HLSO, raw, 31/40,
RC, 90% net weight, 6  1.8 kg block frozen shrimp.
Exercise 7: Calculate how many pcs can be presented in a block for BT, HLSO, raw, 16/20,
RC, 100% net weight, 6  1.8 kg block frozen shrimp.
Exercise 8: Calculate how many pcs can be presented in a block for BT, HLSO, raw, 41/50,
RC, 100% net weight, 6  1.2 kg block frozen shrimp.
[Appendix B: Size and weight table]

2.11 Individual Weight of Shrimp

Individual weight means the weight of every single shrimp. Individual weight of
shrimp is fixed and individual shrimp out of limit is not to be accepted anymore.
Variation of individual weight shows abnormal uniformity so it must be within limit.
Standard individual weight must be met during final grading shrimp. The individual
weight of shrimp can be calculated by using following procedure.

• Calculation of Individual Weight of Frozen Count (FC) Shrimp

*Calculate the individual weight of shrimp for BT, HLSO, raw, 8/12, FC, 80%
net weight, 10  1 kg, IQF products?

Min. individual weight of shrimp ¼ Lowest

454
grade  % of net weight
Here,
¼  80%
454 Size/grade ¼ 8/12
12
Lowest grade is ¼ 12 pcs/lb
¼  0.8
454
12 Highest grade is ¼ 8 pcs/lb
¼ 30.3 g or 30 g Packing ¼ 10  1 kg
Again, Net weight ¼ 80%
Max. individual weight of shrimp ¼ Lowest
454
grade  % of net weight 1 lb (pound) ¼ 454 g
¼ 454
8  80% Max. Individual weight ¼ ?
¼ 454
8  0.8
Min. Individual weight ¼ ?
¼ 45.4 g or 45 g
2.11 Individual Weight of Shrimp 53

Result: The range of individual weight of shrimp is 30–45 g. It means the

minimum individual weight of shrimp will be 30 g and the maximum individual
weight of shrimp will be 45 g for BT, HLSO, raw, 8/12, FC, 80% net weight,
10  1 kg IQF products. Shrimps out of this limit are not accepted.
Perform the following exercise
Exercise 1: Calculate the individual weight of shrimp for BT, HLSO-EZP, 13/15, FC, 80%
net weight, 10  1 kg, IQF products.
Exercise 2: Calculate the individual weight of shrimp for BT, HLSO, 16/20, FC, 70% net
weight, 10  1 kg, IQF products.
Exercise 3: Calculate the individual weight of shrimp for BT, PD, 21/25, FC, 75% net weight,
10  1 kg, IQF products.
Exercise 4: Calculate the individual weight of shrimp for BT, PDTO, 26/30, FC, 78% net
weight, 10  1 kg, IQF products.
Exercise 5: Calculate the individual weight of shrimp for BT, P&D, 61/70, FC, 90% net
weight, 6  2 kg, IQF products.
[Appendix B: Size and weight table]

• Calculation of Individual Weight of Real Count (RC) Shrimp

*Calculate the individual weight of shrimp for BT, HLSO, raw, 8/12, RC, 80%
net weight, 10  1 kg IQF products?

Minimum weight of shrimp ¼ Lowest

454
grade
Here,
¼ 454 Size/grade ¼ 8/12
12
Lowest grade is ¼ 12 pcs/lb
¼ 37.8 g or 38 g
Highest grade is ¼ 8 pcs/lb
Again,
Packing ¼ 10  1 kg
Maximum weight of shrimp ¼ Lowest
454
grade Net weight ¼ 80%
¼ 454
8 1 lb (pound) ¼ 454 g
¼ 56.8 g or 57 g Max. Individual weight ¼ ?
Min. Individual weight ¼ ?

Result: The range of individual weight of shrimp is 38–57 g. It means the

minimum individual weight of shrimp will be 38 g and the maximum individual
weight of shrimp will be 57 g for BT, HLSO, raw, 8/12, RC, 80% net weight,
10x1 kg IQF products. Shrimps out of this limit are not accepted.
Perform the following exercise
Exercise 1: Calculate the individual weight of shrimp for BT, HLSO-EZP, raw, 13/15, RC,
80% net weight, 10  1 kg, IQF products.
Exercise 2: Calculate the individual weight of shrimp for BT, HLSO, raw, 26/30, RC, 75%
net weight, 10  1 kg, IQF products.
Exercise 3: Calculate the individual weight of shrimp for BT, PD, raw, 21/25, RC, 70% net
weight, 6  1.8 kg, block products. [Hints: Same as IQF product]
Exercise 4: Calculate the individual weight of shrimp for BT, HLSO, raw, 71/90, RC, 80%
net weight, 6  1.8 kg, block products. [Hints: Same as IQF product]
(continued)
54 2 Product Description

Exercise 5: Calculate the individual weight of shrimp for BT, HLSO, raw, 16/20, RC, 100%
net weight, 6  1.2 kg, block products? [Hints: As same as IQF product]
Exercise 6: Calculate the individual weight of shrimp for BT, HLSO, raw, 8/12, RC, 90% net
weight, 6  1.4 kg, block products? [Hints: As same as IQF product]
[Appendix B: Size and weight table]

• Calculation of Individual Weight of Semi-IQF Shrimp (FC)

*Calculate individual weight of shrimp for BT, HOSO, Raw, 8/12, FC, 20%
glaze, 10  1 kg, Semi-IQF products

Minimum weight of shrimp ¼ Lowest grade  % of net weight

1000 Here,
¼ 12  80%
1000 Size/grade ¼ 8/12
Lowest grade is ¼ 12 pcs/kg
¼ 1000
12 0.8 Highest grade is ¼ 8 pcs/kg
¼ 66.7 g or 67 g
Net weight ¼ 80%
Again,
Packing ¼ 10  1 kg
Maximum weight of shrimp ¼ Lowest
1000
grade  % of net weight 1 kg ¼ 1000 g
¼ 8  80%
1000
Max. individual weight ¼ ?
¼ 1000
8  0.8
Min. individual weight ¼ ?
¼ 100 g

Result: The range of individual weight of shrimp is 67–100 g. It means the

minimum individual weight of shrimp is 67 g and the maximum individual weight of
shrimp is 100 g for BT, HOSO, raw, 8/12, FC, 80% net weight, 10  1 kg semi-IQF
products. Shrimps out of this limit are not accepted.
Perform the following exercise
Exercise 1: Calculate the individual weight of shrimp for BT, HOSO, raw, 13/15, FC, 20%
glaze, 10  1 kg, semi-IQF products.
Exercise 2: Calculate the individual weight of shrimp for BT, HOSO, raw, 16/20, FC, 25%
glaze, 10  1 kg, semi-IQF products.
Exercise 3: Calculate the individual weight of shrimp for BT, HOSO, raw, 16/20, FC, 22%
glaze, 10  1 kg, semi-IQF products.
Exercise 4: Calculate the individual weight of shrimp for BT, HOSO, raw, 21/30, FC, 30%
glaze, 10  1 kg, semi-IQF products.
Exercise 5 Calculate the individual weight of shrimp for BT, HOSO, raw, 31/40, FC, 40%
glaze, 10  1 kg, semi-IQF products.
[Appendix B: Size and weight table]
2.12 Glazing and Hardening of Shrimp 55

2.12 Glazing and Hardening of Shrimp

Glazing is a protective layer of ice that is added to the surface of frozen shrimp.
Shrimps are glazed automatically through brushing water, immersion/dipping them
into water, or spraying water over them that helps to preserve the freshness of frozen
shrimps. Potable water or potable water with approved additives should be added for
appropriate glazing. After glazing, shrimps are shifted to hardening chamber for
hardening of glaze. Hardening is performed to secure the glazing of shrimp. Glazing
and hardening are a significant issue for IQF products. The percentage of glaze
depends on buyer requirements. The following things should be checked during
glazing of shrimp:

• Temperature of product (shrimp)

• Source of glaze water
• Temperature of glaze water
• Surface area of the product means size/grade of shrimp
• Percentage of glaze
• Duration of glazing
• Temperature of hardening chamber and duration

The following are the images of glazing and hardening of shrimp (Figs. 2.58,
2.59, and 2.60).

• Importance of Glazing

Glazing is important for the following reasons:

• Acts like packaging aid and minimizes the risk of contact with the air
• Reduces oxidation and minimizes rancidity
• Protects from surface dehydration
• Protects from discoloration and decomposition
• Protects against temperature fluctuations and freeze burn during storage and
transport
• Preserves freshness, improves quality, and extends the shelf life of the product

In recent years processing industries are interested to use edible coatings from
polysaccharides, proteins, and lipids to extend shelf life of food products (Sun 2005).
56 2 Product Description

Fig. 2.58 Glazing

Fig. 2.59 Glazing

• How can we determine the percentage (%) of glazing?

The following steps are used to determine the percentage glazing:

Step 1: Weight of frozen shrimp (frozen weight) should be taken first

Step 2: Sufficient water should be taken for deglazing of shrimp or standard water volume is
eight times of frozen sample
Step 3: Leave the shrimp in water until the ice melted. Remember that shrimp should be
deglazed without defrosting the shrimp itself
Step 4: Temperature should be maintained at 20  C  5  C for 20 s to 2 min depending on
glazing percentage, type, and the size of product
Step 5: Weight of deglazed shrimp (deglazed weight) should be taken
Step 6: Calculate the percentage (%) of glazing using the following formula:
2.12 Glazing and Hardening of Shrimp 57

Fig. 2.60 Hardening

Frozen weight  Deglazed weight

%ofGlaze ¼  100
Frozen weight

*Calculate the percentage of glazing for BT, HLSO-EZP, 8/12, 80% net weight,
RC, 10  1 kg packing IQF products where frozen weight is 1000 g and deglazed
weight is 810 g.

%of Glazing ¼ Frozen weightDeglazed

Frozen weight
weight
 100 Here,
¼ 1000810  100 Frozen weight ¼ 1000 g
1000 Deglazed weight ¼ 810 g
¼ 1000
190
100
% of glazing ¼ ?
¼19

Result: Percentage (%) of glazing is 19 or 19%. It means percentage (%) of glaze

is 19 and percentage (%) of deglaze shrimp is 81. Moreover, the weight of glaze is
190 g, whereas the weight of deglaze shrimp is 810 g for this product.
Perform the following exercise
Exercise 1: Calculate the percentage of glazing for BT, HLSO, IQF, 6/8, FC, 75% NW,
10  1 kg packing, where frozen weight is 1060 g and deglazed weight is 768 g
Exercise 2: Calculate the percentage of glazing for BT, HLSO, IQF, 13/15, RC, 80% NW,
10  1 kg packing, where frozen weight is 1020 g and deglazed weight is 808 g
Exercise 3: Calculate the percentage of glazing for FW, P & D, IQF, 16/20, RC, 80% NW,
10  1 kg packing, where frozen weight is 1038 g and deglazed weight is 815 g
Exercise 4: Suppose a product of BT, HLSO, IQF, 21/25, FC, 70% NW, 10  1 kg packing,
where 60% shrimps are the largest grade and the rest of shrimps are the lowest
grade. Deglazed weight of the largest shrimp and smallest shrimp is 15 g and 12 g,
respectively. Frozen weight is 1030 g. Now calculate the % of glazing
58 2 Product Description

• Precaution of deglazed weight

– Glaze should be removed properly.
– Soaking gain should not be removed.
– Measurement of weight should be more accurate.
– Chilled water should be used for deglazing of process. Use of hot water is not a
standard procedure.
– Never let the sample long time in water for removing of glaze; otherwise, it
will be defrosted instead of deglazed.
– Special care should be taken for small size shrimp. It has the tendency to
defrost within a very short time.

References
Parisenti J, Henrique L, Mourino JLB, do Nascimento Vieira F, Buglione CC, Maraschim M (2011)
Effect of background color on shrimp pigmentation. Bol Inst Pesca 37(2):177–182
Sun DW (2005) Handbook of frozen food processing and packaging. CRC Press
Processing of Shrimp
3

Abstract

The term “processing” means to perform a series of mechanical or chemical

operations in order to preserve something. Shrimp is a perishable food item, and it
is necessary to process it for long-term preservation as well as convenient
transportation. Shelf life of perishable products is limited in the presence of air
and atmospheric oxygen, which can lead to the growth of aerobic spoilage
microorganisms (standard shelf life of frozen shrimp is 2 years). Preservation
techniques are designed to inhibit or reduce the changes of metabolic activities in
shrimp and stop quality deterioration. A variety of techniques like lowering of
temperature, control of water activity, stop/reduction of microbial loads, etc. are
used in shrimp processing industries for long-term preservation of frozen shrimp.
Besides, uses of additives in frozen shrimp also prolong its shelf life. The chapter
highlighted the topics on receiving of raw materials, sensory assessment of raw
materials (smell, odor, color, texture and test), color separation, de-heading and
de-heading process (manual and mechanical), peeling and deveining process,
washing, chilling, chilled storage of frozen shrimp, etc.

Keywords
Sensory assessment · Color separation · De-heading · Deveining

A variety of techniques and chemicals are used in shrimp processing industries for
long-term preservation. The details of processing of shrimp are described below.

# The Author(s), under exclusive license to Springer Nature Singapore Pte 59

Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_3
60 3 Processing of Shrimp

3.1 Receiving of Raw Materials

Processing of shrimp starts with the receiving of raw materials. The quality of final
product greatly depends on quality of raw materials. So, receiving of raw material is
an important part of processing industries. Fish should be washed and cleaned
properly before handling in the factory. Washing should be done by using WHO
standard potable water. Generally, ground water (around 1000 ft deep) is used in
processing industries treated with UV radiation after removing of iron and dirt. The
raw shrimps are washed thoroughly at receiving point to remove the filth, mud, sand,
and other unwanted materials. Washing also helps to reduce bacterial contamination.
Every processing should have its own water treatment facilities. Raw materials must
be received with standard protocol and necessary documents. Receiving staff is
responsible for receiving of raw materials and inside arrangements of the raw
material. The following things should be checked and recorded during receiving
raw materials:

• Traceability tag.
• Traceability certificates.
• Receiving date, time, code no., batch no., lot no., etc.
• Suppliers’ guarantee letter.
• Icing ratio.
• Melting ice water.
• Physical appearances (bad smell, color, muscle texture, freshness, etc.).
• Temperature of raw materials. Temperature of the raw materials must be kept at
4
C or below.
• Mode of transportation.
• Duration of transportation.

[Note that it’s a mandatory requirement for shrimp processing industries to

maintain proper hygienic condition of the raw materials, labor, and receiving room
as well.]

3.2 Sensory Assessment

Sensory evaluation comprises a set of techniques for accurate measurement of

human responses to foodstuffs. A sensory evaluation has been defined as a scientific
method used to evoke, measure, analyze, and interpret those responses to products as
perceived through the senses of sight, smell, touch, taste, and hearing (Lawless and
Heymann 1998; Stone and Sidel 1993). Lawless and Heymann (2010) state that
sensory evaluation comprises a set of techniques for accurate measurement of human
responses to foods and minimizes the potentially biasing effects of brand identity
and other information influences on consumer perception.
Sensory assessment is also known as organoleptic analysis. Organoleptic or
sensory assessment involves the employment of one or more physical senses or
3.2 Sensory Assessment 61

Table 3.1 Organoleptic quality assessment technique of raw shrimp (qualitative method)
Parameters Characteristics Status
Color Excellent √ Good Normal Poor Approved √
Smell Excellent √ Good Normal Poor
Rejected
Texture Excellent Good √ Normal Poor
Appearance Excellent Good √ Normal Poor
Freshness Excellent Good √ Normal Poor
Cook condition Excellent Good √ Normal Poor

subjective evidence and rating of the food product (Kanduri and Eckhardt 2008).
Generally, the characteristics such as general appearance, freshness, smell, color,
texture, and test are assessed in the sensory evaluation of shrimp. The preliminary
judgment of quality assessment is the best practice for the quality control process in
shrimp industries. Sensory characteristics can be performed by using trained or
experienced panelists. It’s better to separate the participants during sensory assess-
ment; otherwise, it may reflect one’s judgment to others. Trained experts or experi-
enced panelists can consistently recognize the quality of shrimp. The assessors must
be trained enough and have clear and descriptive guidelines of the sensory evalua-
tion procedure to get a good result. In the case of sensory assessment, any kind of
inconsistency if found the shrimps may not be accepted by the importers. Raw
shrimps should be natural, fresh, lively, and free of order, defects and disease. The
characteristics of sensory assessment procedure of fresh shrimp are as follows
(Table 3.1):

Appearance: It looks like a natural or glittering/shiny appearance.

Smell/ Smell/flavor shall be typical/natural of freshly harvested shrimp and must be free
flavor: from bad/foreign smells or off-flavor.
Odor: Obnoxious odor or odor of spoilage or decomposition is not accepted. Some other
forms of odor such as sour, musty, putrid, ammonia, fuel, etc. are not acceptable.
Slight, moderate, marked, severe, etc. are the intensity of odor.
Color: Color of shrimp will be natural. It should be checked in daylight or colorless light.
Texture: Texture will be typical. Texture is checked by holding shrimp in hands and
applying pressure on its mussels. The ideal characteristics of fresh raw shrimp are
firm, succulent, not softy, or mushy.
Taste: Taste will be typical or sweet with a slight saltiness, fresh, and no off-flavor.

Sometimes importers suggested putting into a grade instead of tick mark (√) for
organoleptic judgment. Average grades of all parameters are used to evaluate the
quality of the product. Different buyers have different grading systems. See the
following grading system for your reference (Table 3.2).
[Note: Sampling of three bags is not a standard procedure; it’s an example.
Selection of bags (no. of bags) depends on buyer requirement. The standard proce-
dure is to select random 1% or 2% of total products but must be at least two bags for
every single item is used for organoleptic assessment.]
62 3 Processing of Shrimp

Table 3.2 Organoleptic quality assessment technique of raw shrimp (grading method)
Bag Bag Bag
Characteristics 1 2 3 Average Status Grades
Color 1 2 4 2.3 Approved *Excellent ¼ 4
Smell 1 1 3 1.7 *Good ¼ 3 *Normal ¼ 2
Texture 2 2 3 2.3 *Poor ¼ 1
Rejected
Appearance 2 1 4 2.3 √
Freshness 1 1 3 1.7
Cook 2 2 4 2.2
condition
Total 2.2

• The following parameters should be taken into consideration during organ-

oleptic assessment of shrimp:
– The sensory assessment area should be free of distractions from other types of
analyses.
– The working area should be free from foreign odors or smells.
– Avoid ventilation. Room with proper ventilation removes product odors.
– Assessment should be separated for different participants. One person’s reac-
tion may affect another’s judgment.
– Lighting should be uniform, as near natural light as possible, and not influence
the appearance of the product being tested.
– Product should be tested usually at room temperature.
– Assessment can be done in only one species or product at a time.
– Expert personnel should take a periodic break during the assessment.
(Kanduri and Eckhardt 2008)

3.3 Color Separation

Color separation means uniformity of color. It’s very important for quality products.
Color separation helps products to look good and increase their value. A variety of
colors are observed in natural shrimp, but customers are not aware of it. They don’t
have in-depth knowledge about color variation and mixed color production. The
color of same species of shrimp may vary because of different types of habitats,
aquatic environments, waters, soil types, and diets. A variety of colors may present
in fresh raw shrimp. Suppliers should make color separation because different color
in same block or bag may confuse the customers. Shrimp without color separation is
considered as a defect. If a customer found the product without color separation,
he/she may think that his/her purchased shrimp is not a quality product or it’s a
combination of quality and quality-less products. That’s why mixed color produc-
tion makes a bad impression on the client or customers. On the other hand, if the
customer found the product as uniform color, he/she may treat it as natural color. The
3.3 Color Separation 63

Fig. 3.1 Natural color of black tiger shrimp

process of color separation is not a difficult task. Processing industries at present are
doing their production maintaining color separation, but still now a great number of
industries are doing their production without color separation. Color separation
should be the mandatory process for all processing industries. Sometimes buyer
confirms the color separation deal before going to make a contract. The following are
the images of some color variation of black tiger shrimp (P. monodon) (Fig. 3.1).
The following are the images of color variation of freshwater shrimp
(M. rosenbergii) (Figs. 3.2, 3.3, and 3.4).
64 3 Processing of Shrimp

Fig. 3.2 Mixed color shrimp

Fig. 3.3 Color variation

3.4 De-heading of Shrimp

The term “de-heading” means “removing the head from its body.” The head
(cephalothorax) of shrimp contains several organs rich in various digestive enzymes,
which could lead to rapid deterioration in shrimp (Kanduri and Eckhardt 2008). It is
necessary to remove the head (cephalothorax) region for long-term preservation of
shrimp. Shrimps are immediately taken into the de-heading room after primary
washing. The de-heading table must be clean and hygienic. Quality of the product
is being damaged from here because of improper de-heading. A great chance of
cross-contamination may also happen during the de-heading operation. The term
“de-heading” is also known as “be-heading.” The following should be checked very
carefully during the de-heading process:
3.4 De-heading of Shrimp 65

Fig. 3.4 Uniformity of color

• Temperature of raw materials

• Temperature of chill water
• Proper de-heading
• Proper washing
• Defects of de-heading (i.e., hanging meat)
• Waste disposal system

3.4.1 De-heading Method

The de-heading of shrimps can be performed in two ways. These are as follows:

1. Manual de-heading
2. Mechanical de-heading

3.4.1.1 Manual De-heading

Manual de-heading is usually performed by the hand of expert personnel. No
machineries are used in the manual de-heading process. The manual de-heading
process is still practiced in most of the developing countries because of the avail-
ability of skilled and cheap labors and faster work with higher yield at short time.
De-heading is done by squeezing the shrimp head from its tail section by using
thumb and fingers of the expert personnel. The following are the steps of de-heading
process in shrimp.
66 3 Processing of Shrimp

Fig. 3.5 Grabbing of shrimp

Fig. 3.6 Twisting of shrimp

Step 1: First, grab the shrimp (body) firmly in your dominant hand.
Step 2: Grip the shrimp head firmly with the other hand.
Step 3: Twist off the shrimp properly in one quick movement to separate the head from its
body. Twisting helps to remove the head from the juncture.
Step 4: Remove the head and pull out digestive tract and other organs with de-heading.
Step 5: Dispose of the heads (separate basket), and rinse the de-heading shrimp in chilled
water.

The following are the images of de-heading process of black tiger shrimp
(Figs. 3.5, 3.6, and 3.7).
[Note: De-heading should be done separately for every single shrimp. Please pick
the shrimp up one at a time; don’t try to grab a handful all at once. Use of hand
gloves must be during de-heading process. Use of long hand gloves is better.]
Some of the processing industries are doing the de-heading process by using
some techniques. At first, they separate carapace (shell of head) from the head and
3.4 De-heading of Shrimp 67

Fig. 3.7 Separation of head

Fig. 3.8 Grabbing of shrimp

then remove all organs from the region. After removing carapace and organs,
shrimps are sent for washing. In this process, a certain portion of neck meat is
present in hanging condition after de-heading of shrimp. Such type of de-heading
process helps suppliers to avoid weight loss. Yes, of course, it’s not the standard
process, but some buyers may not have any objections about the process. Importers
allow some percentage (%) of shrimp containing hanging meat/neck meat. Actually,
it’s not a serious problem and not hazardous for human consumption, but it’s better
to avoid hanging meat in final product. Suppliers should keep in mind that the world
is more competitive and it’s about quality issue. A quality product increases your
brand value as well as increases sales. The following are the images of de-heading
steps of black tiger shrimp (Figs. 3.8, 3.9, 3.10, 3.11, 3.12, and 3.13).

3.4.1.2 Mechanical De-heading

Mechanical de-heading means de-heading of shrimp by using instruments. Mechan-
ical de-heading systems consist of a flat knife, which cuts off the head after correctly
68 3 Processing of Shrimp

Fig. 3.9 Removing carapace

Fig. 3.10 Removing of

carapace

Fig. 3.11 Removing of

organs
3.4 De-heading of Shrimp 69

Fig. 3.12 Resulting

neck meat

Fig. 3.13 Neck meat after

washing

positioning the shrimp. Mechanical de-heading is more accurate but a slow process.
Chances of de-heading defects are very low in mechanical de-heading system if
machineries are functionally well. Headless shell-on (HLSO) shrimps are washed
individually with running chilled water during or after de-heading process.

• Precaution of de-heading process

The quality of shrimp greatly depends on proper de-heading process. Quality

damaged mostly depends on improper de-heading procedure. The following points
should be considered carefully during the de-heading process:

• De-heading table and utensils must be clean, hygienic, and free from
contamination.
• De-heading method must be in hygienic condition.
70 3 Processing of Shrimp

• Sometimes workers are not willing to wear hand gloves. It makes the process
slower. Please be careful about it. It is a must to wear hand gloves during the
de-heading process.
• Be careful about the defect hanging meat. Hanging meat out of the limit may not
be accepted.
• After de-heading, shrimps need to be pressure washed individually. There is a
great chance of microbial contamination. Ensure running treated chilled water for
washing of de-heading shrimp.
• Rinse shrimp with water properly; ensure no carryover head fragments (shell, leg,
organs, etc.) in final products.

3.5 Peeling of Shrimp

“Peeling” refers to removing of shell from meat. Peeling can be done manually and
mechanically. Manual peeling makes the process faster, but there is a chance to arise
defects from here. Still now processing industries in developing countries are doing
their peeling using manual/hand peeling technique. The following are the steps of
manual/hand pilling.

Step 1: Grab the shrimp first

Step 2: Pull off their legs
Step 3: Open the shell along the inner curve of the body. Use your thumbs to crack the shell
open along the underside where the shell is softer and easy to open
Step 4: Pull off the shell to remove it
Step 5: Finally, pull off the tail segment by squeezing the shell and separate from the meat

In the mechanical process, headless shell-on (HLSO) shrimps are conveyed onto
a series of inclined spinning rollers where the shell of every single shrimp is cracked/
split and peeled and passes through the rollers and then a series of cleaning sluices
that lead to the deveining process. Peeling machines are now available commercially
that can handle a large volume of shrimp. All the processes are automatically
controlled using software.

• Precaution of peeling
– Wearing of hand gloves is a must.
– Peeling table and the knife must be clean, hygienic, and free from
contamination.
– Washing of shrimp should be done separately. Washing together may increase
the chances of cross-contamination.
– Chilled water should be used during washing.
– Ensure no carryover shell and leg fragments in final products.
3.6 Deveining of Shrimp 71

– The process peeling is the vital source of bacterial contamination, particularly

hand peeling. Workers must wash their hands frequently, and all working
surfaces must be kept clean and hygienic.
– Shrimp must be kept cool throughout the process.

[Note: Thawed frozen shrimps are much easier to peel than fresh raw shrimps.
Peeling of raw shrimps becomes easier after 1–2 days of chilled storage, but peeling
of raw fresh shrimps led to produce top quality end products].

3.6 Deveining of Shrimp

The peeled shrimps are then transferred to the next step of deveining process. The
digestive tract of shrimp is called vein that runs down the dorsal side near the surface.
The vein looks like a long, gritty string and has bitter taste when consumed. It is
necessary to remove the vein from shrimps because it contains a lot of
microorganisms that may not be suitable for human consumption. The vein of
shrimp is usually filled with food, sand, and dart. Shrimps are fed anything that
fell down the bottom of the pond like debris, algae, dead and living plants, worms,
insects, larvae, fish, snails, and even dead and live shrimp. Shrimps are called
scavengers. Removal of vein improves the quality of shrimp.
In deveining process, shrimps are cut along the body length of the dorsal side
(outer curve of the shrimp’s body), and vein is gently pulled up to bring it out
properly. It’s fairly elastic and doesn’t break usually but sometimes may happen due
to unconscious pulling. Once the vein does break, keep pulling until removing it
properly.
The removal of the intestine can be performed by different methods:

1. The first one is called cut-deveined, which entails cutting the shrimp’s back and
pulling out the intestine.
2. The second one is called pin-deveined, which consists of the removing of
intestine with a needle.

Deveining can be performed for both peeled and deveined (P&D) and easy peeled
(EZP) shrimp. Quality of shrimp depends on cutting, peeling, deveining, and
washing procedure. Improper cut, deep cut, partial vein, whole vein, etc. are the
defects that arise from here. The tolerance level of the vein is zero if found in the final
product and may not be accepted by the importers who may complain of demurrage
against the defects. Deveining can be done either using machinery or manually.
Suppliers of developing countries usually follow the manual process. Manual
process is easy and not time-consuming. The following are the images of deveining
technique (Fig. 3.14, 3.15, 3.16, 3.17, 3.18, and 3.19).
• Precaution of deveining
– Ensure no vein or no fragments of the vein. Vein must be zero in final
products.
72 3 Processing of Shrimp

Fig. 3.14 Cutting (EZP)

Fig. 3.15 Cutting (EZP)

– Washing of shrimp should be done individually. Avoid batch washing to

protect cross-contamination.
– Peeling table and utensils must be clean, hygienic, and free from
contamination.
– Run your knife gently. A shallow cut is fine; deep cut needs to be avoided.
“Deep cut” is considered as defect.
– Deveining table and knife should be washed periodically.
– The deveining process must be in a hygienic way.
3.7 Washing of Shrimp 73

Fig. 3.16 Cutting (EZP)

Fig. 3.17 Deveining of

shrimp

3.7 Washing of Shrimp

Washing is performed in various stages of processing. UV-treated chilled running

water should be used in different processing steps. The recommended chilling
temperature is 4
C but no longer than 10
C. Water velocity, water temperature,
and water treatment should be checked frequently. Washing water must be
UV-treated, potable, and hygienic. Table with pressure wash is good for washing.
Pressure wash is used to remove the filth, shell, leg, and microorganisms. It is also
called filth wash.
74 3 Processing of Shrimp

Fig. 3.18 Deveining of

shrimp

Fig. 3.19 Shrimp after

deveining

The following are the images of different types of washing tables (Figs. 3.20,
3.21, and 3.22).

3.8 Chilled Storage of Shrimp

Suppliers store raw materials in chill room for temporary preservation. The duration
of chilled storage of shrimp is very short normally few hours to days. Normally
shrimps are stored directly in the hygienic floor maintaining proper icing ratio, but it
should be better to store shrimp in plastic baskets instead of flooring. In chilled
storage, suppliers use flake ice at a ratio of 1:1 for maintaining good quality product.
Icing should be done layer by layer. Flake ice should be manufactured with properly
3.8 Chilled Storage of Shrimp 75

Fig. 3.20 Table of

pressure wash

Fig. 3.21 Washing table

treated potable water. Water source and flake ice must be free from all source of
contamination (microbial, chemical, heavy metals), dart, filth, and external
materials. Every industry must have facilities for flake ice plant of their own testing
facilities. Chilled storage is necessary only at that time when suppliers received a
large volume of raw materials than their production capacity. Chilled storage also
helps in easy peeling and deveining process (Figs. 3.23, 3.24, and 3.25).
• Precaution of chilled storage
– The icing ratio must be appropriate.
– Icing should be done in different layers (top and the bottom layer is a must).
Avoid icing of shrimp only the top of the basket.
76 3 Processing of Shrimp

Fig. 3.22 Washing table

Fig. 3.23 Preparation of

flake ice

– Storage of shrimp should be done in the basket. Never store shrimp directly on
the floor of a chilled storage room.
– Ensure proper tagging during chilled storage.
– Don’t store shrimps in chilled storage for a long time.
– Reuse of flake ice is strictly restricted.
References 77

Fig. 3.24 Collection of

flake ice

Fig. 3.25 Chill storage of

shrimp

References
Kanduri L, Eckhardt RA (2008) Food safety in shrimp processing: a handbook for shrimp
processors, importers, exporters and retailers. Wiley
Lawless HT, Heymann H (2010) Sensory evaluation of food: principles and practices, vol
2. Springer, New York
Lawless HT, Heymann H (1998) Sensory evaluation of food principles and practices, 2nd edn
Stone H, Sidel JL (1993) Sensory evaluation practices, 2nd edn. Academic, San Diego
Food Additives and Soaking
4

Abstract

Additives are the substances that are added in food to enhance/improve its
freshness, appearance, color, flavor, texture, and test. The chapter includes the
topics of food additives, categories of additives, uses of food additives, types of
additives (organic and inorganic), numbers or E-numbering system, their active
substances, EU approved additives, soaking gain, soaking method, additives in
value-added products, etc. The chapter also helps to know the calculation of
soaking gain (%) of different types of shrimp products with related exercise.

Keywords
Food additives · Soaking · E-Numbers

4.1 Food Additives

Additives are the substances that are added in food to enhance/improve its freshness,
appearance, color, flavor, texture, and test. It also helps to preserve nutrient content,
safety requirements, and long-term preservation. Use of food additives in shrimp is a
major concern because of potential health effects on the human body. Additives
must be approved by the importing countries, and illegal/banned additives are not
allowed in foods. International standard and guidelines should be followed strictly
during use of additives in food. The Joint FAO/WHO Expert Committee on Food
Additives (JECFA) is the international body responsible for evaluating the safety of
food additives. The use of additives in food completely depends on the buyer’s
requirement. There are a variety of additives available in the market. These additives
are divided into several categories, i.e., acidity regulators, antioxidants, glazing
agents, food preservatives, etc. Some additives are used in specific reasons, but

# The Author(s), under exclusive license to Springer Nature Singapore Pte 79

Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_4
80 4 Food Additives and Soaking

some additives have more than one function. The following are the categories of
food additives.

Acidity Acidity regulators are substances that control the acidity or alkalinity of
regulators: foodstuff.
Antioxidants: Antioxidants are used as a food to prevent oxidation process.
Emulsifiers: Use to keep food safer for longer. Emulsifiers allow water and oils to remain
mixed together in an emulsion.
Flavor Flavor enhancers used in food to enhance their existing/natural flavors.
enhancers:
Stabilizers: Help to control physicochemical state of foodstuff and keep the texture firm in
shrimp.
Sweeteners: Sweeteners are added to foods for flavoring agents, also for the taste.
Fortifying Fortifying agents are used for increasing of nutritional value.
agents:
Glazing Glazing agents are used for the shiny appearance of shrimp. They are also used
agents: as a protective coat of shrimp.
Preservatives; Preservatives are used to prevent or inhibit spoilage of food due to fungi,
bacteria, and other microorganisms.

Uses of food additives are common in seafood industries. Stabilizer, emulsifiers,

and antioxidants are the most commonly used in shrimp processing industries as per
the instruction of the buyers. Uses of others are very low or occasionally.

4.2 Soaking of Shrimp

Soaking means dipping of shrimp into a solution. The solution may contain a
mixture of salt, water, and food additives that may help to retain moisture in shrimp
and enhance its flavor, color, texture, and test. Different additives are used for
different purposes. Soaking is an important part of shrimp processing, but soaking
must be in an appropriate way. Percentage of additives, types of additives, soaking
procedure, soaking duration, etc. should be followed strictly as per international
standard. Uses of additives balance between protein and moisture that result in
preferred texture and palatability in tests. Phosphates, non-phosphate, and
antioxidants are the most commonly used food additives in shrimp industries.
Phosphate and non-phosphate are known as MRAs (moisture retention agents).
Fresh seafood with high nutritional value has a limited shelf life, which can be
extended by cold storage. Shrimps soaked in food additives have the following
functions:

• Help to increase water retention capacity and reduce thaw-drip loss

• Help to increase freezing capacity
• Help to enhance the general appearance and maintain freshness
• Help to improve its consistency, texture, color, and other sensory properties
• Help to improve its taste
4.2 Soaking of Shrimp 81

• Help to prevent oxidation

• Help to preserve nutrients
• Help to reduce cook and cool losses
• Help to prevent melanosis
• Help to increase weight (weight gain) of shrimp

[Note: Different additives are used for different purposes. Sometimes single
additive can perform different functions.]

4.2.1 Soaking Method

The standard soaking method should be maintained properly to ensure quality

products. It is essential to handle this stage very carefully. Normally, around 2%
additives and 2% salt and water are used for standard soaking (little bit variation may
be considerably based on product type and specifications). Chilled water must be
confirmed during the soaking process. It’s better to maintain the temperature at 4
C,
and soaking duration should be a maximum of 1.5–2 h. Temperature should be
checked very carefully and frequently for both soaking water and soaked shrimp
itself. Ice should be added if temperature fluctuates during soaking procedure. There
are two types of soaking method practiced in shrimp processing industries. These are
as follows:

1. Paddler method: Manual process

2. Stirring method: Mechanical process

The following are the images of soaking methods of shrimp (Figs. 4.1, 4.2, and
4.3).
The following parameters should be considered during the soaking of shrimp:

Fig. 4.1 Preparation of

additives
82 4 Food Additives and Soaking

Fig. 4.2 Soaking (stirring

method)

Fig. 4.3 Soaking (paddler

method)

Table 4.1 Permitted food additives currently used in shrimp processing industries
Type of additives Name of additives Country of origin
Phosphate (STTP) Blue sowrd/kdm China
Carfosel Belgium
Xingfa China
Non-phosphate (NP) NP-1+ Thailand
Antioxidant Sodium metabisulfite (sulfite) China

• Size/grade and type of shrimp

• Method of soaking
• Percentage of additives and water
• Duration of soaking
• Temperature of soaking water
• Temperature of soaked shrimp (Table 4.1)
4.2 Soaking of Shrimp 83

4.2.2 Determination of Soaking Gain (%)

Soaking gain can be calculated by using the following formula:

%of soaking gain
Weight of shrimp after soaking gain  Weight of shrimp before soaking
¼
Weight of shrimp before soaking
100

Kingwascharapong and Benjakul (2016).

[Note: Weight of shrimp after soaking gain should be taken very carefully; let the
shrimp drain out the additives first, and then weight should be taken.]
*Calculate the percentage (%) of soaking gain for BT, PND, raw, 8/12, FC, 20%
glaze, 10  1 kg shrimp where initial weight (before soaking) of shrimp is 324 g/lb
and final weight (after soaking) is 364 g/lb.

% of soaking gain ¼ Here,

Weight of shrimp after soaking gainWeight of shrimp before soaking
 100 Initial weight ¼ 324 g
Weight of shrimp before soaking
Final weight ¼ 364 g
¼ 364324 100
324 Soaking gain (%) ¼ ?
¼ 12.3%

Result: Soaking gain of shrimp is 12.3% for BT, PND, raw, 8/12, FC, 20% glaze,
10  1 kg products (Table 4.2).
Perform the following exercises
Exercise 1: Calculate the percentage (%) of soaking gain for BT, PND, raw, 16/20, FC, 20%
glaze, 10  1 kg shrimp where initial weight (before soaking) of shrimp is 324 g/
lb and final weight (after soaking) is 36 g/lb.
Exercise 2: Calculate the percentage (%) of soaking gain for BT, HLSO-EZP, raw, 13/15,
RC, 25% glaze, 10  1 kg shrimp where initial weight (before soaking) of shrimp
is 445 g/lb and final weight (after soaking) is 458 g/lb.
Exercise 3: Calculate the percentage (%) of soaking gain for BT, PDTO, raw, 21/25, FC, 25%
glaze, 10  1 kg shrimp where individual weight (before soaking) of shrimp is
13 g and final weight (after soaking) is 14 g.

Table 4.2 Estimation of soaking gain (%) at different types of frozen product (shrimp)
Type of products
Parameters HLSO HLSO-EZP PDTO/PND
Soaking method Paddler, stirring Paddler Stirring
Temperature 6
C 6
C 6
C
Soaking time 1.5–2 h 1.5–2 h 1.5–2 h
Gain 2–4% 4–8% 12–16%
pH 7.0 7.0 7.0
Ingredients STPP (2%), UV treated water, salt (2%), flake ice, raw materials
84 4 Food Additives and Soaking

Fig. 4.4 Temp. of soaking

water

[Note: Little bit variations are appreciated. Percentage of soaking gain depends on
various factors, i.e., size/grade, soaking duration, soaking method, soaking tempera-
ture, and types and percentage of additives used.]
The following parameters should be checked and recorded during the soaking
process.

• Starting time and ending time

• Soaking method
• Temperature of soaking water
• Temperature of soaked shrimp
• Name of additives
• Origin of additives
• Brand of additives
• % of additive added
• % of soaking gain

The following are the image of different stages of soaking process (Figs. 4.4, 4.5,
4.6, 4.7, 4.8, and 4.9).
• Precaution of soaking
– The temperature of soaking water and soaked shrimp can never exceed 6
C;
4
C is standard. The temperature should be checked frequently. If the
temperature is found higher, ice should be added immediately.
– Additives must be approved by the importers. Banned additives are strictly
prohibited.
– The percentage of additives should be added by following international
standard or specifications. It must be within the limit. The addition of excess
additives is strongly prohibited.
– Soaking duration should be within limit. Generally, 2 h soaking duration is
standard but may vary from product to products as per specifications.
Oversoaking is strongly prohibited; it’s a crime.
– The whole process must be in a hygienic way.
4.2 Soaking of Shrimp 85

Fig. 4.5 Temp. of soaking of

shrimp

Fig. 4.6 Appearance of

soaked shrimp

Fig. 4.7 Texture and smell of

soaked shrimp
86 4 Food Additives and Soaking

Fig. 4.8 Soaking of shrimp

with additives

Fig. 4.9 Soaking of shrimp

with additives

4.3 Numbers or E-Numbers

A variety of food additives are available in the market. All additives are assigned
under a unique numbering system expressed as “Numbers” or “E-numbers.” This
numbering system is now internationally adopted by Codex Alimentarius Commis-
sion. In Europe, additives are marked as “E-numbers,” but countries outside Europe
marked them by the numbers only. It means same additives are used with the same
numbering system in the world, but in Europe they just use “E” prefix before the
numbering system, where “E” stands for “Europe.” For example, in Europe people
know “diphosphate” as “E450,” but outside Europe people know “diphosphate” as
“450.” “E numbers” or “Numbers” are commonly found on food labels. See the
following table (Table 4.3) of most commonly used additives in shrimp processing
industries.
[Note: Examples are based on EU, because EU is the largest seafood market for
shrimp.]
4.3 Numbers or E-Numbers 87

Table 4.3 Most commonly used additives in shrimp processing industries

Treatment E-Number Active substances Purpose Status
Phosphate E450 Diphosphates: Emulsifier EU
1. Disodium Approved
diphosphate
2. Trisodium
diphosphate
3. Tetrasodium
diphosphate
4. Dipotassium
diphosphate
5. Tetrapotassium
diphosphate
6. Dicalcium
diphosphate
7. Calcium
dihydrogen
diphosphate
E451 Triphosphates: Emulsifier
1. Penta sodium
triphosphate
2. Penta potassium
triphosphate
E452 Polyphosphates: Emulsifier
1. Sodium
polyphosphates
2. Potassium
polyphosphates
3. Sodium calcium
polyphosphate
4. Calcium
polyphosphates
Non- E331 Sodium citrates: Acidity regulator
phosphate 1. Monosodium
citrate
2. Disodium citrate
3. Trisodium citrate
E332 Potassium citrates: Acidity regulator
1. Monopotassium
citrate
2. Tripotassium
citrate
E333 Calcium citrates: Acidity regulator, firming
1. Monocalcium agent, sequestrate
citrate
2. Dicalcium citrate
3. Tricalcium citrate
Antioxidant E223 Sulfites: Antimicrobial, antioxidant,
Sodium metabisulfite food preservative
88 4 Food Additives and Soaking

Reference
Kingwascharapong P, Benjakul S (2016) Effect of strong alkaline solutions on yield and
characteristics of Pacific white shrimp (Litopenaeus vannamei). Int Food Res J 23(3):
1136–1144
Defects of Shrimp
5

Abstract

Defect means a shortcoming or fault, or imperfection. Shrimps with any kind of

deviation, or out of specifications, are considered as defects. Product with defects
is not accepted by the buyer anymore. Defect in final products should be zero. The
chapter highlighted different types of defects (attached shell, bad smell, black
spot, discoloration, melanosis, soft shell, vein, clumping, dehydration/freeze
burn, black gill, black head, odor, decomposition, foreign matter, dropping
head, deep cut, broken pieces, etc.), their descriptions, and causes/origin of
defects. The chapter also helps to know about the tolerance limit of the defects
and defect (%) calculation process.

Keywords

Clumps · Dehydration · Decomposition · Discoloration · Vein

5.1 Defects of Shrimp

Defect means a shortcoming or fault, or imperfection. Shrimps with any kind of

deviation, or out of specifications, are considered as defects. Based on severity,
defects may be categorized in the following three ways.

1. Critical Critical defects are considered as serious injuries, may cause rejection of the
defects: container without any hesitation, i.e., decomposed shrimp. Critical defects have
zero tolerance in limit.
2. Major Major defects are also considered as serious injuries, may cause rejection of the
defects: container, i.e., bad smell/odor, discoloration, etc. The defects also have zero
tolerance limit.
3. Minor Minor defects are considered as defects but have some flexibility. Importer may
defects: accept the products if the defect remains within the limit. Minor defects may
(continued)
# The Author(s), under exclusive license to Springer Nature Singapore Pte 89
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_5
90 5 Defects of Shrimp

also cause rejection of the container if the defects cross its standard limit.
Attached shell, shell broken, back broken, tail broken, etc. are considered minor
defects.

The following are the list of defects found in export grade frozen shrimp.

• Attached leg • Foreign matter

• Attached shell • Hanging meat
• Bad smell • Head discoloration
• Black spot • Improper peeling
• Black head • Loose head/dropping head
• Black gill • Melanosis
• Broken pieces • Non-uniformity
• Broken shell • Odor/extraneous odor
• Broken tail • Soft shell
• Clumps • Spot on shell
• Deep cut • Spot on meat
• Dehydration/freeze burn • Uncut
• Discoloration • Vein
• Decomposition • Wrong cut

5.2 Description of Defects in Shrimp

Attached legs: Sometimes swimming legs are attached to final products. It’s a result of
improper peeling/cleaning.
Black spot: Black spot is a disease. Disease-infected shrimps are totally unaccepted.
Sometimes spot found in fresh shrimp rather than black spot disease that may
be accepted but discarded is better.
Broken shrimp: Any visible breakage of shrimp observed in the final product is considered as
the defect “broken shrimp.” Shell broken, back broken, tail broken, broken
pieces, etc. are the examples of broken shrimp.
Clump: Clump is a cluster of shrimps. The cluster of two or more than two pieces of
IQF shrimps is known as clamping/clamp shrimp. Clumping is found only in
IQF shrimp.
Decomposition: Any kind of deterioration in shrimp and shrimp products which means the
breakdown of texture causing a persistent and distinct objectionable flavor or
odor is called decomposition.
Dehydration: Dehydration is the loss of moisture from frozen shrimp. This may occur if the
products are not properly glazed, packaged, or stored. Deep dehydration
adversely affects the appearance and surface texture of the product and is
commonly known as “freezer burn.” As a symptom of dehydration, a white or
yellow dry area appears on the surface of the shrimp which penetrates below
the surface. For non-peeled shrimp, the shell should be removed to check the
dehydration in flesh.
Discoloration: Any deviation of color (red, orange, yellow) which is different from natural
color is considered as the defect “discoloration.” Besides shell, muscle of
discolor shrimp also turns into red/orange/yellow color.
(continued)
5.3 Causes of Defects 91

Foreign matter: Any kinds of substances/objects which are not derived from the product are
considered as foreign matter. Foreign matters are not allowed in export grade
shrimp.
Hanging meat: Hanging meat is the result of improper de-heading. Some meat remains in
hanging position in the juncture point of shrimp after removing of the head. It
may increase some weight.
Melanosis: Any kind of black coloration or black pigment that is present on shrimp’s
body is considered as melanosis. It is also called black coloration.
Odor/bad Smell should be typical for raw fresh shrimp. If found any kind of foreign
smell: smell, bad smell, smell of spoilage, or objectionable flavor/smell are
considered as odor.
Soft shell: It means softness condition of the shell. It is very easy to identify the soft-shell
shrimp by touching of its body. It’s just like a feeling of soft shell.
Uncut: No cut observed in the dorsal side of shrimp body.
Wrong cut: Shrimp is cut in the wrong way. Shrimp should be cut as per buyer
requirement. Cutting variations are not allowed without prior approval.
Vein: Vein is nothing but intestinal tract of shrimp. A black threadlike intestinal tract
present on the dorsal side of shrimp. In case of deveined product, buyer asked
to remove the vein completely as it may contain harmful microorganisms.
Vein or parts of vein that are observed in final product are considered as
defect called “vein.” It’s a result of improper deveining process.

The following are the images of shrimp with their defects (Figs. 5.1, 5.2, 5.3, 5.4,
5.5, 5.6, 5.7, 5.8, 5.9, 5.10, 5.11, 5.12, 5.13, 5.14, 5.15, 5.16, 5.17, 5.18, 5.19, 5.20,
5.21, 5.22, 5.23, 5.24, 5.25, 5.26, and 5.27).
Perform the following exercise
Exercise 1: Make a list of defects for block, IQF, and semi-IQF products.
Exercise 2: Make a list of defects for HLSO, PND, PDTO, PUD, EZP, and HOSO shrimp.
Exercise 3: Make a list of critical, major, and minor defects.

5.3 Causes of Defects

Causes of defects in shrimp are as follows:

• Improper transportation of shrimp

• Receiving of poor-quality raw materials (disease infected, jelly/iron/water pushed
shrimp, etc.)
• Improper handling of shrimp
• Improper icing of shrimp
• Long-term storage
• Thawing and reprocessing of shrimp
• Improper processing of shrimp (improper grading, beheading, cutting, peeling,
deveining, freezing, glazing, packaging, storage, etc.)
92 5 Defects of Shrimp

Fig. 5.1 Loose/

dropping head

Fig. 5.2 Tail broken

Fig. 5.3 Black gill

5.3 Causes of Defects 93

Fig. 5.4 Broken/damage

Fig. 5.5 Head discoloration

Fig. 5.6 Uncut (PND

shrimp)
94 5 Defects of Shrimp

Fig. 5.7 Vein

Fig. 5.8 Wrong cut

Fig. 5.9 Deep cut

5.3 Causes of Defects 95

Fig. 5.10 Clumps

Fig. 5.11 Shell broken

Fig. 5.12 Soft shell

96 5 Defects of Shrimp

Fig. 5.13 Necrosis

Fig. 5.14 Hanging meat

Fig. 5.15 Back broken

5.3 Causes of Defects 97

Fig. 5.16 Broken shrimp

Fig. 5.17 Tail broken

Fig. 5.18 Broken pieces

98 5 Defects of Shrimp

Fig. 5.19 Decomposed

shrimp

Fig. 5.20 Discoloration

(FW)

Fig. 5.21 Discoloration (BT)

5.3 Causes of Defects 99

Fig. 5.22 Improper peeling

Fig. 5.23 Melanosis

• Improper functioning of equipment

• Fluctuation of temperature
• Improper sanitation in the working environment
• Lack of trained personnel
• Careless/unconsciousness of the workers
• Unwillingness of the suppliers

5.3.1 Calculation of Defects (%)

The products with any kind of defects are not accepted by the buyers, so that it is
necessary to find out the percentage of defects in final products. There are two
methods that are practiced for the counting of defect by percentage like calculation
of defects by means of (1) weight and (2) pieces. Calculation of defects (%) by
100 5 Defects of Shrimp

Fig. 5.24 Attached foreign

matter

Fig. 5.25 Attached shell

Fig. 5.26 Attached shell

5.3 Causes of Defects 101

Fig. 5.27 Attached organ

means of weight is more accurate although some importers choose the calculation
method by pieces. Both of these two methods are given below.

1. Calculation of defects (by means of weight)

% of broken shrimp ¼ Actual ðthawedÞ weight of shrimp per unit  100

Weight of broken shrimp per unit

ðthawedÞ weight of shrimp per unit  100

% of vein ¼ ActualWeight:of veined shrimp per unit

% of hanging meat ¼ Actual ðthawedÞ weight of shrimp per unit  100

Weight of hanging meat shrimp per unit

% of soft shell ¼ Actual ðthawedÞ weight of shrimp per unit  100

Weight of soft shell shrimp per unit

*Suppose you have observed 90 g veined shrimp in a bag of BT, PND, 8/12, RC,
80% NW, 10  1 kg, IQF products. Calculate the percentage of veined shrimp.

% of vein ¼ Actual ðthawedÞ weight of shrimp per unit 100

Weight of veined shrimp per unit Here,
Weight of veined shrimp ¼ 90 g
¼ 800
90
 100 Actual weight of shrimp ¼ 800 g
¼ 11.25%
Result: Percentage of veined shrimp of this unit bag is 11.25.

Or,
2. Calculation of defects (by means of pieces)

% of broken shrimp ¼ No:of

Total no:of shrimp per unit  100
broken shrimp per unit

% of vein ¼ No:of
Total no:of shrimp per unit  100
veined shrimp per unit

% of hanging meat ¼ No:ofTotal

hanging meat shrimp per unit
no:of shrimp per unit  100

Total no:of shrimp per unit  100

% of sot shell ¼ No:of soft shell shrimp per unit
102 5 Defects of Shrimp

*Suppose you have observed 2 pcs of veined shrimp in BT, PND, 8/12, RC, 80%
NW, 10  1 kg, IQF products. Total pcs per bag is 21. Calculate the percentage of
veined shrimp.

% of vein ¼ No:of
Total no:of shrimp per unit  100
veined shrimp per unit Here,
No. of veined shrimp ¼ 2 pcs
¼ 2
21  100 Total pcs of shrimp/bag ¼ 21 pcs
¼ 9.5%
Result: Percentage of veined shrimp of this bag is 9.5.

Perform the following exercise

Exercise 1: Suppose you have observed 60 g discolored shrimp in a bag of BT, HLSO, raw,
16/20, FC, 80% NW, 10  1 kg, IQF products. Calculate percentage of discolored
shrimp.
Exercise 2: Suppose you have observed 98 g soft shell in a block of BT, HLSO, raw, 31/40,
RC, 100% NW, 6  1.8 kg block product. Calculate the percentage of soft shell.
Exercise 3: Suppose you have observed 3 pcs of loose head shrimp in a block of BT, HOSO,
21/30, FC, 80% NW, 10  1 kg S.IQF products. Calculate the percentage of
shrimp containing the loose head.
Exercise 4: Suppose you have observed 5 soft shells in a block of BT, HLSO, raw, 31/40, RC,
100% NW, 6  1.8 kg block product. Calculate the percentage of soft shell.
[Hints: Consider minimum no. of pcs per block].
Traceability in Shrimp
6

Abstract

Traceability is a record-keeping system of forward and backward. From stocking

of shrimp to final consumption, all stages of food chain information should be
kept recorded. The chapter highlighted the details of traceability, its importance,
traceability in culture system, traceability in depot, and traceability in processing
plants and shipment. Traceability system in food chain helps to trace hazards and
guide to resolve it at any stages of their value chain.

Keywords
Culture area · Depot · Processing industry

6.1 Traceability

Traceability is the capability to trace something from production to consumption that

interprets the history of origin, supply chain, and processing details and distribution
of an item throughout the documentation procedure. Traceability is one of the most
critical requirements in information systems and the supply chain risk management
for both global food safety and quality assurance. The detailed record-keeping
process throughout the whole value chain process helps to increase supply chain
visibility, improves quality control system of foodstuff, and reduces risks. Trace-
ability is important to ensure both food safety and consumer confidence (Pouliot and
Sumner 2013).
Golan et al. (2004) state that traceability refers to the ability to identify the source
of food. Traceability is “one step backward and one step forward” record-keeping
system that helps to identify the product has been supplied throughout the supply
chain and ensure food safety, quality, and product labeling (Pouliot and Sumner
2013; Marucheck et al. 2011).

# The Author(s), under exclusive license to Springer Nature Singapore Pte 103
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_6
104 6 Traceability in Shrimp

Fig. 6.1 Flowchart of traceability

Codex Alimentarius Commission of the FAO stated that “the traceability is the
ability to follow the movement of food through specified stage(s) of production,
processing and distribution” (Nowsad 2007).
According to the EU Commission Regulation (EC No. 178/2002), “traceability is
the ability to trace and follow a food, feed, food-producing animal or substance
intended to be, or expected to be incorporated into a food or feed, through all stages
of production, processing and distribution” (Nowsad 2007).
In order to maintain traceability, all shrimp farms need to be registered first. After
successful registration a trace code is assigned for every registered farm. Trace code
helps to identify the origin of product from any stage of its culture to final consump-
tion. Trace code should be mentioned in the packaging of exported items. See the
following example of traceability coding system used in frozen shrimp.

Factory name District code Union code Farm code

Trace code: MFP------088------0471------07------09------119------0082

Country code Thana code Mouza code

A traceability flowchart is given below with the details of traceability system

(Fig. 6.1).
6.1 Traceability 105

6.1.1 Importance of Traceability

Traceability is a mandatory process for all kinds of food businesses. The strong
monitoring system must be enforced in food processing industries so that it is
possible to trace or recall food at any step of its origin to final consumption. This
traceability system helps suppliers to determine the problem and also helps to take
the necessary steps to solve the problems accordingly. Importance of traceability is
as follows:

• Traceability increases supply chain visibility.

• Traceability identifies the risk and hazards from the entire supply chain.
• Traceability helps to identify the origin of the fault.
• Traceability improves quality control systems of the products.
• Traceability helps to recall suspected food items from the whole supply chain.
• Traceability helps to resolve the identified hazards.
• Traceability assures food safety in all steps of the supply chain.
• Traceability confirms the quality of food and food products.
• Traceability helps to protect criminal actions.
• Traceability ensures consumer protection.
• Traceability increases product value and assure better price.
• Traceability collects and records all necessary information.
• Traceability helps to lead sustainable business with reputation.
• Traceability helps in risk management.

6.1.2 Traceability in Culture Area

Traceability should be started from culture pond of shrimp. Farmers must submit
their culture record details in depot/purchaser/processing industries during the sell-
ing of their shrimp. Traceability in culture area helps to confirm the quality of raw
materials. Remember that quality raw materials lead to produce quality final
products. The following record should be maintained by the farmer during the
culture period.

Trace code: Every farmer should have a registered trace code for their identifications.
Shrimp-producing countries are already taken action to register shrimp
farms and send them a trace code accordingly. Farmers who are not
registered yet must enclose their trace code immediately. Note that without
registered/certified farms, purchase of raw materials (shrimp) is not
allowed.
Origin of seed/fry: Name of hatchery and suppliers (seed/fry) should be recorded. Fry should
be collected from the restarted registered hatchery also.
Culture area and Culture area and culture method should be well recorded. It helps to know
method: either the product is organic or inorganic or the product is wild catch/
extensive/semi-intensive/intensive product.
(continued)
106 6 Traceability in Shrimp

Feed: Record properly if feed used in cultured farm, i.e., origin of feed, feed
ingredients, protein %, brand, feeding rates, feeding frequency, etc., should
be recorded properly.
Fertilizer: Record properly if fertilizer is used, i.e., name of fertilizer, origin, brand,
doses, frequency, reasons, etc.
Chemicals: Record properly if chemicals are used, i.e., name of chemicals, date of use,
origin, dose, frequency, reason, etc.
Disease treatment: Record properly if performed disease treatment. Keep record of the
following if shrimps are treated for disease infestation, i.e., name of the
disease, occurrence time, chemicals and/or drugs used for treatment, doses,
frequency, etc.. Uses of antibiotics are strongly prohibited, but if used then
you need to confirm withdrawal period.
Date of stocking: Date of stocking should be recorded.
Date of harvesting: Date of harvesting should also be recorded.

6.1.3 Traceability in Depot

It is necessary to collect the abovementioned information from farmers. Farmers

have to provide all necessary information or documents along with their raw
materials. Depot should confirm the sanitation procedure, icing ratio, and standard
packaging during storage or transportation. Icing ratio has to be calculated consider-
ing the size/grade of raw materials, transportation distance, weather condition,
environmental temperature, etc. Collection of shrimp and storage time should be
very short. Long-term storage of shrimp in depot is strongly avoided. Depot should
supply the following documents to processing industries:

• Basket tag (tag contains information details, i.e., name of depot owner, trace code,
batch no., quantity, receiving date and time, etc.)
• Challan/memo
• Depot license
• Acknowledgment of free of metals/chemicals/jelly/push, etc. in shrimp
• Document details of culture history received from the farmers

6.1.4 Traceability in Processing Industry

Processing industries have to maintain traceability both external and internal. In case
of external traceability, processing industries have to maintain record for both case of
receiving or providing others of the supply chain. Traceability in processing
industries starts with receiving of raw materials. Factory personnel should check
the following parameters very carefully during the receiving of raw materials.
Factory personnel marked the raw materials with new identification no. (i.e., batch
no./lot no.) and continued the following steps based on that batch no./lot
6.1 Traceability 107

no. Following parameters should be checked very carefully during receiving of raw
materials (Figs. 6.2 and 6.3):

• Is basket tag present or not?

• Is raw material well packed or not?
• Is icing ratio appropriate or not?
• Is hygienic condition good or not?
• Is quality of raw materials good or not?
• Does it come from the previously selected farms or not?
• All necessary documents are present or not?

Fig. 6.2 Basket tag (depot)

Fig. 6.3 Basket tag (suppliers)

108 6 Traceability in Shrimp

Traceability helps to increase transparency and accountability in the seafood

supply chain by ensuring proper information about the products. Traceability in
shrimp processing industries is divided into categories:

1. Internal
2. External

Internal traceability starts with receiving of raw materials. In every stage of

shrimp processing industry, traceability is maintained strictly, i.e., receiving of
raw materials, lot no., uses of additives, soaking time, microbial, chemicals,
heavy metals, storage, as well as shipped products are recorded well. In case of
external traceability, the record-keeping is done for both cases either receiving
or providing others or shipped within the supply chain. Remember that the
traceability documents are shipped to buyer along with the final products. It
should be necessary to preserve the traceability documents for few years if the
products are shipped already.

References
Golan EH, Krissoff B, Kuchler F, Calvin L, Nelson KE, Price GK (2004) Traceability in the US
food supply: economic theory and industry studies (No. 1473-2016-120760)
Marucheck A, Greis N, Mena C, Cai L (2011) Product safety and security in the global supply
chain: Issues, challenges and research opportunities. J Oper Manag 29(7–8):707–720
Nowsad AKM (2007) Participatory training of trainers: a new approach applied in fish processing.
Bangladesh Fisheries Research Forum. 329 p
Pouliot S, Sumner DA (2013) Traceability, recalls, industry reputation and product safety. Eur Rev
Agric Econ 40(1):121–142
Plant Sanitation and Hygiene
7

Abstract

Sanitation is the act of hygiene and prevention of contamination by maintenance

of sanitary conditions. Sanitation of shrimp processing industries is a mandatory
requirement for all. Every step of processing of shrimp must follow the sanitation
standard for quality food production by avoiding foodborne contamination in
human. The chapter of the book highlighted the details in sanitation guidelines for
processing industries, uses of chlorine solution with different doses for different
uses, and their precaution. The chapter also explains WHO guidelines for
washing hand.

Keywords

Sanitizers · Chlorine · Hand wash

7.1 Sanitation

Sanitation is the act of hygiene and prevention of contamination by maintenance of

sanitary conditions. The aim of plant sanitation and hygiene is to provide clean
environment during transportation, processing, and storage of shrimp and stop
transmission of disease-causing microorganisms from food materials to human.
The word cleaning means removing of physical or solid particles that are loose or
adhering to a surface, but the word sanitation means not only removing of physical
or solid particles but also removing of microorganisms. Sanitation is a mandatory
issue for seafood industries. The application of sanitizer helps to keep our product
safe and wholesome and increase their maximum shelf life through reduction of
contamination and spoilage. Factory personnel should monitor sanitation procedures
regularly and must report findings to respective authorities. The buyer or buyer
representative checks the sanitation procedure considering it as a major issue. It’s the

# The Author(s), under exclusive license to Springer Nature Singapore Pte 109
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_7
110 7 Plant Sanitation and Hygiene

key indicator of business performance. Every personnel must maintain sanitation

procedures before going to visit the factory area. It’s a mandatory process not only
for quality personnel and laborers but also for all sorts of staffs, visitors, managers,
owners, buyers, and others who wish to visit processing industries.

7.2 Sanitation Guideline for Processing Industries

The following guidelines of sanitation procedure are maintained in processing

industries:

• Wear apron, mask, gumboot, headgear, and hand gloves.

• Wash hands properly with liquid soap/hand wash, and dip hands and legs in
chlorinated water before entering into the industry.
• In every hour of interval, workers must wash their hands with chlorinated water.
• Chemicals, i.e., perfume, nail polish, lipstick, etc., are not allowed inside the
industry.
• Ornaments or metals, i.e., ring, earrings, nose pin, necklace, bangles, etc., are
strictly prohibited inside the industry.
• Uses of mobile phones are not allowed.
• Staffs suffering from the disease are not allowed.
• Eating of foods is strictly prohibited inside the industry.
• Broken, damaged, contaminated, disease-infected products are not allowed for
processing.
• Waste of shrimps, i.e., legs, shell, vein, meat, etc., are kept in the selected basket
and removed instantly after being filled up.
• Washing of shrimps should be done individually instead of batch wash.
• All equipment, i.e., processing table, stand, basket, bowl, knife, belt, water tank,
floor, wall, etc., must be washed properly with detergent and sanitizer at the end
of the shift and before starting of next shift.

7.3 Doses of Sanitizers

The most widespread disinfectants are chlorine, ozone, iodine, hydrogen peroxide,
formalin, UV light, etc. Among the disinfectants chlorine is one of the most effective
and widely used in shrimp processing industries because of its high effectiveness,
availability with different forms, inexpensiveness in cost, not being affected by hard
water, and easy monitoring of residual levels. Chlorine is a disinfectant used to
disinfect the hands and feet of the quality personnel, laborers, and visitors who have
to enter into the processing industry. Chlorine solution is also used to sanitize the
7.4 Guidelines for Washing Hand 111

Table 7.1 Doses of chlorine solution that are practiced in shrimp processing industries
Scope of treatment Standard of solution (ppm)
Hand dip 20–50
First foot dip 150–200
Second foot dip 150–200
Floor sanitization 150–200
Equipment’s and utensils’ sanitization 150–200

equipment, floors, and walls of the processing industry. Chlorine solution can be
prepared from belching powder (Table 7.1).
[Note: Chlorine solution should be replaced at 2 h intervals for foot dip, 1 h
interval for hand dip, and 1 h interval for equipment and utensils’ sanitization].

• Precaution for chlorinated solution

– Keep the solution in closed condition. Never keep it open; it may reduce its
reactivity.
– Mark the solution with a proper identification tag.
– Attention should be given on the expiry date.
– Don’t dip hand for a long time. It may have an irritating and corrosive action.
– Don’t drink chlorinated water.
– Keep the solution away from food staff and preserve at a safe location.
– If sometimes in eyes, wash with pure water properly, and take suggestions
from the doctor.

7.4 Guidelines for Washing Hand

The following are the images of hand washing procedure in processing industries
(Fig. 7.1).
[Note: Rinse well under running water, and make sure all traces of soap are
removed. Remove rings and watches before washing your hands, or ensure you
move the rings to wash under them.]
112 7 Plant Sanitation and Hygiene

1st -Basin of washing hands 2nd -Wet hands with water 3rd -Apply enough soap to cover
all hand surface

4th -Rub hands palm to palm 5th -Right palm over left dorsum 6th -Palm to palm with finger
with interface fingers and vice interface
versa

7th -Backs of fingers to opposing 8th -Rotational rubbing of left 9th -Rotational rubbing backwards
palms with fingers interlocked thumbs clasped in right palm and and forwards with clasped fingers
vice versa of right hands in left palm and
vice versa

10th -Rinse hand with water 11th -Use towel to turn off fucets 12th -Dry throughly with single
use towel papers

13th -Dip hands in chlorinated 14th -Dip hands in fresh water 15th -Dry hands with air drier
water

Fig. 7.1 Hand washing procedure in processing industries (WHO 2009)

Reference
WHO (2009) WHO Press, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland.
https://www.ncbi.nlm.nih.gov/books/NBK144035/figure/partii_ranking.f2/?report=objectonly
Packaging, Labeling, and Storage
8

Abstract

Packaging is an unavoidable function for all kinds of foodstuff, but special care
should be taken for frozen shrimp because final products of frozen shrimp are
transported in frozen condition (
18  C) in all aspects of their cycle. Packaging
means wrapping of goods. The chapter highlighted the details of packaging and
packaging materials; description of artwork/label and rider card; properties of
inner bag, inner box, and master cartons; specification of bag, box, and master
cartons (components, flute, flute height, flute type, mount paper, etc.), and
information on MC sticker, rider card, its dimension, pallet (US and Euro pallet),
palatalization, metal detection, barcode scanning, and frozen storage. Storage
monitoring, storage loss, and defects of packaging are also included in this
chapter. Different types of calculation like calculation of pallet, area of pallet,
no. of cartons per pallet, no. of cartons per layer, no. of layers per pallet, and air
gap determination are specified clearly in this chapter with some related exercise.

Keywords
Artwork · Rider card · Master cartons · Pallet · Metal detection

8.1 Packaging

Packaging means wrapping of goods. It serves a great role in food and food products,
especially for frozen products. Everything from packaging materials, labeling infor-
mation, packaging design, color, to logo should be accurate as per buyer’s instruc-
tion and must satisfy the international packaging law. Packaging should be more
attractive to look at, which helps to promote sales and marketing and make a brand
image worldwide. Remember that packaging of frozen products must be waterproof.
The purposes of the packaging of frozen shrimp are as follows:

# The Author(s), under exclusive license to Springer Nature Singapore Pte 113
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_8
114 8 Packaging, Labeling, and Storage

Fig. 8.1 Primary and

secondary packaging of
frozen shrimp
Secondary packaging

Primary packaging

• Ease handling
• Identify product
• Protect from heat, light, air, and moisture
• Keep safe from contamination
• Make convenient storage and transportation
• Help in advertisement and communication
• Promote sales and marketing
• Make a brand image worldwide

Packaging is an important part of shrimp business. Shrimps are sent for final
packaging after completion of production process. There are two types of packaging
that are in practice in seafood business (Fig. 8.1).

(a) Primary packaging: Primary packaging means inner packaging, i.e., packaging of inner box
or bag.
(b) Secondary Secondary packaging means outer packaging, i.e., packaging of master
packaging: carton.

Packaging is performed immediately after final processing of shrimp. In some

exceptional cases, temporary packaging can be performed immediately after final
processing of shrimp. It happens when packaging materials are not available in
processing industry or packaging company fails to supply packaging materials on
time. Final packaging can be done again after receiving of final packaging materials.
Labeling of packaging must be accurate, because any kinds of deviations or wrong
packaging may stop the shipment. On the contrary, importers may claim demurrage
to suppliers for their mislabeling or late shipment. Goods are packed as per buyer
instruction. If buyer has any special instruction, it must be followed during final
packaging. Keep in mind that packaging and labeling must be 100% accurate and as
per international packaging law. The following parameters should be checked very
carefully during final packaging:

• Are color, logo, and other design okay as per buyer instruction?
• Is dimension perfect as per buyer’s instruction or not?
• Is labeling okay or not?
• Is labeling visible enough to read or not?
8.3 Description of Artwork/Label 115

• Is there any mislabeling in master carton, inner bag, or box or rider card or not?
• Is barcode scanning properly or not?
• Is there any mismatch with barcode or not?
• Is sealing perfect or not?
• Is there any damaged master carton or not?
• Is master carton strong enough to protect frozen shrimp or not?
• Is there any damage inner box or bag or not?

8.2 Packaging Materials of Frozen Shrimp

Packaging materials are major concern of frozen products because of dealings with
food-grade items and chances of cross-contamination. Packaging materials of frozen
products are also important for the transportation of long distances and long-term
storage. Remember that the shelf life of frozen shrimp is around 2 years. Now, the
question is what would be the packaging materials of frozen shrimp?
The following are the characteristics of package materials of frozen shrimp:

• Packaging materials should be available and cost-effective.

• Package materials should be convenient for the size, shape, and type of frozen
shrimp.
• Package materials should be potable and durable for longtime preservation.
• Package materials should be convenient for frozen storage and long
transportation.
• Package materials should be convenient for easy handling and processing.
• Package materials should be suitable for printing and labeling and good looking.
• Package materials should be strong enough to protect heavy weight of frozen
shrimp.
• Package materials should be safe to use and free from chances of cross-
contamination.
• Package materials should be recyclable and biodegradable.

8.3 Description of Artwork/Label

The artwork is a vital part of the packaging. A full set of packaging is called artwork.
It is also called label. Artwork includes the design and dimension of the master
carton, inner box, inner bag, sticker, rider/header card, and others. Standard packag-
ing law should be followed during the preparation of artwork. All information
present on artwork must be accurate and authentic. The preparation of artwork is a
mandatory process for all seafood businesses. Suppliers prepared their artwork upon
approval of the importers. See the following characteristics of an ideal artwork.
116 8 Packaging, Labeling, and Storage

(a) PO No.: PO number means purchased order number. It’s an identification

number of the purchased consignment. The buyers marked their
purchased consignment as PO number for their convenience. The
buyers provide their purchase reference (PO) number after
confirmation of the purchase negotiation. PO number must be
mentioned on artwork/label. It helps to identify and track the
consignment very easily. PO number is also known as reference
number.
(b) Lot No.: Lot number means the identification number of the raw materials or
shipped products. Lot number should be mentioned in artwork for
identification of the source of raw materials.
(c) Art. No./Article No.: Art. no./article no. is the identification mark of the product.
Different article numbers are assigned for different items of
products of the consignment. Different Art. nos. are assigned for
different types of products. For example, BTI-2020 is the article
no. of black tiger, HLSO-EZP 16/20 IQF shrimp and BTB-2020 for
BT-HLSO 16/20 block shrimp. Every buyer has his or her own
product identification system that is marked as article number. It
helps the buyer to manage his or her product within a variety of
items. Art no./article number has to be mentioned on artwork/label.
(d) Factory approval No.: Every factory has to take an approval number from the responsible
authority of the country. The factory approval number is the only
identifying mark that is present on retail items of frozen foods. For
example, KLN-77 is the EU approval number for Atlas Sea Food
Ltd., Khulna, Bangladesh, one of the renowned shrimp-processing
industries of Bangladesh. Factory approval number must be
mentioned on artwork.
(e) Name of product: Product name has to be mentioned on artwork/label, i.e., black tiger
shrimp or giant freshwater shrimp or cat tiger shrimp or harina
shrimp or vannamei shrimp, etc.
(f) Scientific name: Scientific name must be mentioned on artwork/label, i.e., Penaeus
monodon is scientific of black tiger shrimp or Litopenaeus
vannamei for vannamei shrimp or Macrobrachium rosenbergii for
giant freshwater prawn.
(g) Production Production description has to be mentioned on artwork/label, i.e.,
description: head-on shell-on raw semi-IQF shrimp or head-less shell-on cooked
IQF shrimp.
(h) Size/grade of shrimp: Size/grade of shrimp has to be mentioned on artwork/label, i.e.,
8/12, 13/15, 16/20, etc.
(i) Count of shrimp: Count of shrimp has to be mentioned on artwork/label, i.e., either
the shrimp is real count or frozen count.
(j) Production method: Production method should be mentioned on artwork/label, i.e.,
marine catch or catch in freshwater or farmed or aquaculture
product.
(k) Name of fishing gear: Name of fishing gear has to be mentioned on artwork/label for wild
catch, i.e., trawl net.
(l) Frozen weight: Frozen weight has to be mentioned on the artwork, i.e., 1000 g for
frozen IQF shrimp or 1800 g for block shrimp, etc.
(m) Net weight: Net weight has to be mentioned on the artwork/label, i.e., net weight
800 g for 10  1 kg 80% NW, IQF shrimp.
(continued)
8.3 Description of Artwork/Label 117

(n) Production date: Production date has to be mentioned on artwork/label, i.e.,

production date is 31.12.2021.
(o) Freezing date: Freezing date has to be mentioned on artwork/label, i.e., freezing
date is 31.12.2021. Normally production date and freezing date are
the same because products are frozen after production.
(p) Best before date/best Best before date has to be mentioned on artwork/label. Best before
before end: date is also known as best before end. Best before date is around
2 years for frozen shrimp, i.e., 30.12.2023.
(q) Ingredients: Ingredients should be mentioned on artwork for clear identification
of the product, i.e., shrimp (%), water (%), salt (%), STTP (%), etc.
(r) E-Numbers: Name of additives or its assigned E-numbers have to be mentioned
on artwork/label. Additive’s name or E-numbers help consumers to
choose their desired products, i.e., E450, E451, and E452 are the
E-numbers of phosphate treatment.
(s) Barcode: Barcode of the product has to be mentioned on artwork/label both of
inner bag or master carton. It must be visible clearly and readable by
the barcode scanner.
(t) Name and address of Name and address of the importer must be mentioned on artwork.
the importer:
(u) Brand name Brand information text/logo should be mentioned on artwork.
(v) Frozen instructions: Instructions of conservation and storage of frozen seafood should be
mentioned on artwork. The following are the instructions of frozen
shrimp.

Product name Star marks Temperature Storage time

Black tiger shrimp No star Refrigerator 1 day
Black tiger shrimp One star/*
6  C 1 week
Black tiger shrimp Two stars/**
12  C 1 month
Black tiger shrimp Three star/***
18  C 2 years

(w) Nutritional Tested nutritional values of the frozen shrimp should be displayed on
content: artwork. It helps consumers to know details of nutritional content of the
product. Nutritional values are calculated per 100 g of sample. See the
following example for more details:

Nutritional value per 100 g:

Energy ¼ 320/72 kj/kcal
Fat ¼ 1.00 g
Carbohydrates ¼ 0.00 g
Proteins ¼ 16.0 g
Salt ¼ 2.00 g
Minerals ¼ 0.50 g
118 8 Packaging, Labeling, and Storage

(x) Language: Different languages are displayed on artwork so that consumers of different
countries of different languages can get a better idea about the product and
product instructions before consumption. How many languages will be
presented on the artwork/label depends on which country the products will be
shipped. See the following example of different languages.

German Dutch Portuguese

Fat-----Fett----lipides----vetten----tłuszczów----Gorduras--------1.00 g
Salt----Salz------sel--------zout -------sól ------------sal------------2.00 g

English French Polish

(y) Special : If the buyers have special instruction or special character (brand name,
instruction: logo, certification logo, etc.) that may be displayed on the artwork/label.

8.4 Inner Bag/Polybag (IQF)

Polybags are used for inner packaging of IQF products. Style, dimension, and design
of polybag may vary from product to product, buyer to buyer, country to country,
etc. It’s totally dependent on buyer’s requirements. Different types of polybags are
used in seafood business worldwide. There are three types of polybags that are used
commonly in shrimp processing industries around the world like:

• Plain bag with rider card

• Preprinted bag with rider card
• Preprinted bag without rider card

Preprinted bag with rider card is the mostly used for IQF shrimp packaging. It is
the easiest way of packaging and handling information. Normally, information of
polybag and information of rider can be divided in two parts. These are as follows.

1. Fixed Product name, scientific name, freezing instructions, nutritional content,

information: etc. are considered as fixed information.
2. Variable Factory approval no., production date, freezing date, expiry date, size,
information: count, etc. are considered as variable information because it may change
time to time.

Fixed information is displayed on polybag and variable information goes to rider

card. Sometimes all information goes to rider card, and polybag is used only for
8.4 Inner Bag/Polybag (IQF) 119

Fig. 8.2 Design of a polybag Length (mm)

Width (mm)

Rider space
Sealing area

attractive design and packaging. The following is the design and dimension of a
sample polybag of IQF shrimp (Figs. 8.2 and 8.3).

8.4.1 Properties of Inner Bag/Polybag

Everything from packaging materials, style, design, font, color, logo, information, to
dimension must be accurate and approved by the buyers and also satisfy the
international packaging law. The cylinder is the essential equipment for the printing
of polybag. The preparation of cylinders depends on dimension, design, and color
variation of a polybag. Note that a variety of cylinders are required to complete a
multicolor bag. The cause is that one cylinder is required to print one color, but if a
bag has five colors, it requires five cylinders to complete the polybag. Once a
cylinder is being completed, it can be continued year after year. The following are
the properties of inner bag/polybag:

• Inner bag should be constructed with double line poly paper.

• Polyethylene terephthalate (PET), low-density polyethylene (LDPE), high-
density polyethylene (HDPE), linear low-density polyethylene (LLDPE),
orientated polypropylene (OPP), NYLON, etc. are the raw materials for polybags.
Note that raw materials of inner polybags must be with permitted materials.
• Raw materials should be safe and free from contamination and have no health
hazards.
• Polybag should be flexible and strong enough to protect the frozen products.
• Thickness of the liner poly paper should be around 100–120 micron.
• Weight of polybag should be around 15–30 g.
• Air should not be allowed inside the polybag.
• A small size punch should be done on polybag to avoid air inside the polybag.
• If there any special mark (ASC, BAP, HACCP, Halal, etc.) that may be inserted
on the polybag.
• A packaging approval certificate should be provided by the packaging company.
120 8 Packaging, Labeling, and Storage

Fig. 8.3 Details design and dimension of a polybag

• Dimension (s)
Dimension (s) of polybag depends on size, shape, type, and volume of product. It
also depends on size of master carton. The dimension of master carton, polybag, and
rider card is given below for your reference (Table 8.1).
[Note: Dimension is not a rigid thing. It may vary buyer to buyer and country to
country as per requirement]
8.4 Inner Bag/Polybag (IQF) 121

Table 8.1 Dimension of master carton, polybag, and rider card

Types of products Length (mm) Width (mm) Height (mm) Remarks
Rider card 220  10 60  10 – 1 rider card/bag
Inner bag 410  10 260  10 – 1 kg product/bag
Master carton 380  10 280  10 230  10 10 inner bag/MC

Size/Grade Count Scientific Name Product Description Art. No.

Pieces Barcode Product Name Traceabilit code Net Weight Lot Brand

Fig. 8.4 Rider card (front side)

8.4.2 Rider Card

Rider card is also called header card because it is inserted into the top/head region of
the polybag. Rider cards are inserted into polybag before sealing of goods. Uses of
rider cards are the easiest way and cost-effective method of packaging. No need to
purchase expensive equipment for it. Dimension, color, design, labeling, etc. should
be accurate for rider cards. The following are the examples of an ideal rider card
(Figs. 8.4 and 8.5).
• Precaution
– Dimension, design, color, and logo must be accurate.
– Labeling information must be accurate. Polybags with wrong labeling are not
accepted.
– Sealing should be perfect. Improperly sealed bags and rider cards are not
accepted.
– Damaged/tare/punctured bags are not accepted.
– Uses of chemicals or metals are strictly prohibited.
– Packaging materials must be safe and inactive in chemical reactions.

[Note: Polybag is used for IQF packaging, but some factories are now using
polybag for the packaging of block products.]
122 8 Packaging, Labeling, and Storage

Ingredients Frozen instruction Nutritional value Factory no. Frozen weight Farmed in

Importer Origin Net weight Production date Best before end

Fig. 8.5 Rider card (back side)

8.5 Inner Box (Block and Semi-IQF)

Inner boxes are used for the inner packaging of block and semi-IQF products. Style,
design, and dimensions are different for block and semi-IQF products of shrimp.
There are two types of boxes that are used for inner packaging of block and semi-
IQF shrimp. These are:

• Preprinted box without sticker

• Preprinted box with sticker

All information is displayed on a printed box as there is no sticker here. On the

contrary, the information goes to sticker area if the sticker is attached in the box. A
preprinted box with sticker is the best practice because it is very easy to change
information and a cost-effective method. Fixed information goes to the preprinted
box, and variable information goes to sticker area. Description of the inner box is
given below for both block and semi-IQF shrimp.

8.5.1 Properties of Inner Box for Block Products

The following are the criteria of the inner box of block products:

• Packaging materials of inner box should be approved by the buyers.

• Design, dimensions, color, and logo must be accurate.
• Kraft liner paper should be used for the preparation of inner box.
8.5 Inner Box (Block and Semi-IQF) 123

• The box should be made by folding of Kraft liner paper. Preprinted Kraft liner
papers are cut in such a way that it can be transformed into the box by just folding
of Kraft liner paper. No need to use tape, pin, gum, rubber, or others.
• Thickness of the inner box should be 200–300 gsm or 350–400 micron.
• Box should be laminated by a poly paper to avoid direct contact of the frozen
block. Direct contact of Kraft liner paper may damage the Kraft paper. Thickness
of the laminated paper should be 10–20 micron.
• Materials of the inner box should be safe, free from contamination, and free of
health hazards.
• Box should be strong enough to protect the frozen products.
• Sticker should be attached in an appropriate position in the box (if necessary).
• Labeling must be accurate.
• The paper should be suitable for attractive color and printing.
• A packaging certificate should be collected from the packaging company.
• The box should be recyclable and biodegradable.

• Dimension (s)

Dimension (s) of the inner box should be approved by the buyer. It may vary from
supplier to supplier, buyer to buyer, or country to country. Dimension (s) of the
master carton, inner box, and sticker of inner box for block products are given below
for your reference (Table 8.2).
[Note: Dimension is not a rigid thing. It may vary buyer to buyer and country to
country as per requirement. Polybag could be used as an alternative to the inner box.
Some buyers have already introduced polybag for the packaging of block products.
It would be more convenient for handling and transportation, but it’s time to think
biodegradable issue also.]
The followings are the design and dimension of an inner box for your reference
(Fig. 8.6).

8.5.2 Properties of Inner Box for Semi-IQF Products

A special type of box is used for semi-IQF shrimp. The following are the criteria of
inner box for semi-IQF shrimp:

Table 8.2 Dimension (s) of the master carton, inner box, and sticker of inner box for block
products
Types of products Length (mm) Width (mm) Height (mm) Remarks
Master carton 380  10 280  10 170  10 6 inner box/MC
Inner box 280  10 180  10 55  10 1.8 kg weight unit box
Inner box sticker 155  10 115  10 – 1 sticker/inner box
124 8 Packaging, Labeling, and Storage

Fig. 8.6 Dimension and design of inner box for block products

• Inner box of semi-IQF products is divided into two parts: (1) top (upper) part and
(2) bottom (lower) part. The top part is greater than the bottom part so that bottom
part can easily be entered inside the top. Top part is used as a lid and bottom as a
base. Frozen shrimps are kept in the bottom part.
• Printed top and plain bottom are commonly used for semi-IQF inner box.
• Both the top and bottom of inner box are made by the folding process. Preprinted
Kraft liner papers are cut in such a way that they can be transformed into a box by
folding process. No need to use tape, pin, gum, or others.
• Thickness of inner box should be around 200–300 gsm or 350–400 micron.
• Boxes are laminated with poly paper to avoid direct contact of frozen block. The
thickness of laminated paper should be around 10–20 micron.
• Finally, a complete box (both top and bottom) is wrapped with a poly paper to
make it air tight. The wrapping also helps to protect cross-contamination as it is
8.5 Inner Box (Block and Semi-IQF) 125

Table 8.3 Dimension of master carton and inner box for semi-IQF shrimp
Types of products Length (mm) Width (mm) Height (mm) Remarks
Inner box (top) 260  10 180  10 50  10 1 kg weight/inner box
Inner box (bottom) 255  10 175  10 50  10
Master carton 370  10 270  10 160  10 10 inner box/MC

semi-IQF shrimp and sensitive to contamination. Shrink poly paper is used to

wrap the box.
• A window is a special character of semi-IQF shrimp. Every box has a window in
the top part of the box. Window is used to visualize the frozen shrimp from
outside.
• Size, shape, design, and dimension of the box are dependent on buyer
requirements.
• Sticker should be attached in an appropriate position of the box (if necessary).
Size of sticker depends on the size of box.
• Materials of the box should be safe, free from contamination, and free of health
hazards.
• Box should be strong enough to protect frozen product.
• Labeling must be accurate.
• Paper should be suitable for attractive color and printing.
• A packaging certificate should be collected from the packaging company.
• The box should be recyclable and biodegradable.
• Easily available and cheap.

• Dimension (s)
Dimension (s) should be approved by the buyer. It may vary from packer to
packer and buyer to buyer (Table 8.3, Fig. 8.7).
[Note: Dimension is not a rigid thing. It may change from buyer to buyer and
country to country as per requirement]
• Precaution
– Design, dimension, color, logo, and labeling should be correct.
– Box should be strong enough to protect the frozen product.
– Sticker should be attached to a fixed place. Size of sticker should be more
accurate.
– Closing, sealing, and wrapping of box should be accurate.
– Damaged/punctured boxes are not accepted.
– Chemicals, gums, or metal staples are strictly prohibited.
– Never walking on semi-IQF packaging. It may damage the window, carton,
and product.
126 8 Packaging, Labeling, and Storage

Fig. 8.7 Design and dimension of inner box for semi-IQF shrimp

8.6 Master Carton (MC)

Master carton is the final outer box that is used for the packaging of retail items. It is
a large carton packaging used to pack a number of inner boxes or bags for greater
protection from damage, reduces the number of cartons during handling process, and
helps to transport easily for long distances. Master carton is also called shipping
8.6 Master Carton (MC) 127

carton because it is the final box in which the product will be shipped. The following
are characteristics of an ideal master carton:

• Raw materials of MC should be safe, free from contamination, and free of health
hazards.
• MC should be strong enough to protect heavyweight.
• MC should be convenient for handling and processing.
• MC should be attractive to look at.
• MC should be convenient for long-term frozen storage and transportation.
• MC should be durable, lightweight, fine finishing, and suitable for printing and
labeling.
• Size, shape, design, and dimension of the MC should be accurate as per
requirement.
• MC should be recyclable and biodegradable.
• MC should be cheap and easily available.

The following information should be presented on a master carton:

• Art. No./Article No.

• Lot No./PO No./Reference No.
• Factory approval No.
• Name of product
• Origin of country
• Frozen instructions
• Logo/brand
• Farming method
• Packing
• Size and count
• Production date
• Expiry date
• Gross weight
• Net weight
• MC opening identification mark
• Barcode
• Country of destination
• Importer name and address
• Special sign/text (if any) or
• Others

In case of wild catch, the FAO catch area should be inserted instead of farming
method. FAO identified the zone area in the ocean and marked it by different FAO
numbers. This is the easiest way to identify products and their origin in the open
ocean.
There are three different styles of the master carton that are in practice:
128 8 Packaging, Labeling, and Storage

• Preprinted master carton

• Preprinted master carton with sticker
• Plain master carton with sticker

8.6.1 Properties of Master Carton (MC)

Packaging materials of the master carton should be approved by the buyers and it
must satisfy the international packaging law. The following are the properties of an
ideal master carton.

Materials: Solid wood, plywood, or vegetable origin corrugated fibers are used to
prepare the master carton. Master carton consists of corrugated paper, media
paper, and mount paper. Thickness of corrugated papers, media papers, and
mount paper should be ranged 150–200 gsm, 200–300 gsm, and 300–350
gsm, respectively. The media paper and corrugated paper should be treated at
2500 C temperature and above.
Ply: 3 ply or 5 ply or 7 ply corrugated paper is used to prepare master carton, but
5 ply corrugated paper is most common. Corrugated papers are in high
strength, biodegradable, and environment-friendly in nature.
Flute: The flute is another important factor that distinguished the characteristics of
corrugated paper. Common sizes of flutes are A, B, C, E, F, N, BB, AB, BC,
BE, etc. Flute size refers to the number of flutes per linear feet. Flute
requirement depends on the buyer’s instruction. EB flute and BB flute are
commonly used for master carton construction. EB flute means the
combination of E and B flute, and BB flute means the combination of B and
B.
Laminating: Outer side of the master carton should be laminated with poly paper.
Thickness of laminated poly papers should be around 10–15 micron.
Wax coating: Wax coating may use inner side of the master carton. Wax coating must be
with organic wax. Inorganic wax is not allowed. Thickness of wax coating
should be 110–150 micron. Wax coating makes the master cartons strong
enough.
Sealing: Adhesive tape is used for the sealing of master carton. Organic gums may
also be allowed for sticking of paper/sticker. Uses of metals are strictly
prohibited.
Strap: Strap can be used, but metallic straps are strictly prohibited.
Biodegradation: Master carton should be recyclable and biodegradable.
Packaging Packaging certificate should be collected from the packaging company.
certificate:

The following are the components of a master carton (Fig. 8.8, Table 8.4):
[Note: Flute height and flutes per linear foot are not constant always]
The following are the images of different types of master carton (Figs. 8.9, 8.10,
8.11, and 8.12).
Image of master carton sticker (Fig. 8.13).
8.6 Master Carton (MC) 129

Fig. 8.8 Components of master carton

130 8 Packaging, Labeling, and Storage

8.6.2 Procedure of Master Carton Preparation

The description of the production process is given below (Fig. 8.14).

Step 1 Raw materials mainly Kraft liner paper and other necessary materials are
(Receiving of raw imported from the foreign country if not available in local market.
materials): Developing countries import the Kraft liner paper from Indonesia and
Thailand.
Step 2 Kraft liner paper and the media paper are treated at 260  C through a
(Heat treatment): boiler machine to make it food grade.
Step 3 The media paper became corrugated first. Corrugated paper is a brown
(Corrugation and color paper that is very strong, firm, and light weight material suitable
sticking): for frozen shrimp transportation. The corrugated media paper and the
Kraft liner paper pass together with organic gum (starch) to stick them
together.
Step 4 Preprinted mount paper is used in corrugated board. The mounting
(Laminating and paper is laminated with poly paper. The laminated mount paper and
assembling): corrugated sticking paper (liner and media paper) are paired together
with gum by using hydraulic pressure. Lamination is used only in the
outer side of the master carton.
Step 5 After lamination and assembling process, the papers are sent for drying.
(Drying): Drying should be done properly since it helps to make paper harder.
Step 6 Organic wax is used for the coating of the master carton. Wax coating is
(Wax coating): given over inner side of the carton. Wax coating makes the carton strong
enough to protect the frozen weight. Use of inorganic gum is strongly
avoided.
Step 7 After wax coating, the papers were cut properly to make a master carton.
(Cutting): Dimension of master carton is specified previously as per requirements
of the products.
Step 8 The prepared paper board was folded and cut again to make them in
(Folding and accurate shape as per the buyer’s requirement.
re-cutting):
Step 9 After completion of the whole process, the complete master cartons are
(Shipment): delivered to shrimp processing industry.

• Precaution
– Handling of cartons should be very careful during transportation.
– Uses of chemicals and metals are strictly prohibited.
– Walking over cartons is strictly prohibited.
– Damaged cartons (inner and outer) are not accepted anymore. If found, need to
replace before shipment.
– Printing and labeling should be 100% accurate. Zero tolerance in mislabeling.
– Packer has no right to change design, color, logo, dimension and other
information without buyer consent.
– All packaging materials should be kept in dry, clean, and safe place.
– Cartons must be well labeled. Removable label or temporary information on
master cartons will not be accepted anymore.
8.6 Master Carton (MC) 131

Table 8.4 Flute characters of master cartons (http://www.realisticpack.com/infrastructure.php)

Flute Flute height
type Flute image (mm) Flutes/linear foot
A 4.5–4.9 Around 35 flutes/linear
foot

B 2.2–3.0 Around 50 flutes/linear

foot

C 3.2–4.0 Around 40 flutes/linear

foot

E 1.0–1.8 Around 100 flutes/

linear foot

F 0.8–1.2 Around 130 flutes/

linear foot

N 0.5–0.6 Around 170 flutes/

linear foot

Fig. 8.9 3D structure of a

master carton
Height
132 8 Packaging, Labeling, and Storage

Fig. 8.10 Preprinted master

carton

Fig. 8.11 White master

carton with sticker

Fig. 8.12 Master carton with

strap

• Defects of Packaging
The following are the defects of inner packaging and outer packaging (Figs. 8.15,
8.16, 8.17, 8.18, 8.19, and 8.20).
8.7 Pallet 133

Size/Grade
Count
Pcs/Bag
Product Name
Scientific Name
Product Description
Nutritional Value
Art. No.
Lot No.
Factory Approval No.
Frozen

Gross Weight
Net Weight

Country of Origin

Production Date

Expiry Date
Traceability Code

Special Instruction

Barcode

Name of importer

Fig. 8.13 Master carton sticker

8.7 Pallet

A pallet is a horizontal platform, typically affixed to a superstructure and a bottom

deck which allows it to be lifted and moved by material handling equipment. It
provides the base for assembling, storing, handling, and transporting materials and
frozen products. Additionally, a pallet provides protection to the product on it. Pallet
jack is a commonly used vehicle that helps to transport heavy-weighted pallets from
one place to another easily.
Typically, hardwood or plastic pallets are used for standard pallet. Wooden
pallets are most commonly used in shrimp industries. Wooden pallet offers a great
combination of weight, stiffness, durability, and cost. Preparation and customization
are easy for wooden pallets. Plastic is the second most common material used for
134 8 Packaging, Labeling, and Storage

Fig. 8.14 Specification of master carton

pallet preparation. Plastic pallets are lightweight, durable, high-performance design,

and good for sanitation performance but typically expensive comparative to a
wooden pallet. Other materials (metals, papers) are also used for pallet preparation.
Pallets generally comply with local standards. Different countries have different
standards and dimensions for pallets. Dimensions of pallet depend on the dimensions
of master cartons. Cartons are stacked on a pallet in such a way that a little gap is
present in between two master cartons. This is called air space or air gap.
Refrigerated air passes through the gaps and keeps product cool. Uses of pallets
are very common in shrimp processing industries. It should be mandatory for all
because of buyer’s preference. The dimensions of different types of pallets are as
follows.

Type of pallet Dimension (mm)

Euro pallet 1200  800
1200  1000
1140  1140
USA pallet 1200  1100
1100  1100

[Note: Size and type of pallet may vary on buyer’s specification. The base height
of the pallet is around 150 mm, and pallet height is 1800 mm standard unless the
product itself exceeds 1800 mm. Pallet height means maximum no. of master carton
cover the vertical height. The pallet must be shrink wrapped.]
8.7 Pallet 135

Fig. 8.15 Dirt and forest on

carton

Fig. 8.16 Tear carton

Fig. 8.17 Damaged carton

136 8 Packaging, Labeling, and Storage

Fig. 8.18 Imperfect sealing

of bag

Fig. 8.19 Imperfect sealing

of rider

The following are the images of different types of pallets (Figs. 8.21, 8.22, 8.23,
8.24, and 8.25).

8.7.1 Pallet Calculation

*Calculate how many cartons will be in a pallet if dimension of a carton is

380  280  250 mm and dimension of euro pallet is 1200  800  150 mm.
[Consider max. pallet height is 1800 mm].

Area of master carton ¼ Length  Width Here,

¼ 380  280 mm Length of carton ¼ 380 mm
¼ 106,400 mm2 Width of carton ¼ 280 mm
Again, Height of carton ¼ 250 mm
Area of pallet ¼ Length  Width Length of pallet ¼ 1200 mm
(continued)
8.7 Pallet 137

Fig. 8.20 Damaged bag

¼ 1200  800 mm Width of pallet ¼ 800 mm

¼ 960,000 mm2 Max pallet height ¼ 150 mm
No. of cartons per layer ¼ AreaArea of pallet
of master carton
Now calculate:
¼ 960000 No. of cartons per layer ¼ ?
106400
¼ 9.02 No. of layer per pallet ¼ ?
¼ 9.0 Total cartons per pallet ¼ ?
Calculate following air space:
No. of layers per pallet ¼ Height of master carton
Height of pallet
1. Space left per layer ¼ ?
¼ 1800
250 2. Space left in upper region ¼ ?
¼ 7.2 3. Total air space left in pallet ¼ ?
¼ 7.0
Total no. of cartons per pallet ¼ No. of carton per layer  No. of layers
¼97
¼ 63
So, Total no. of cartons per pallet is 63.
Air gap or space for air flow
1. Space left per layer ¼ 960,000–957,600 mm2 Area of master carton ¼ 106,400 mm2
¼ 2400 mm2 Total space used/layer ¼ 106,400  9.0
2. Space left in upper region ¼ 1800–1750 mm ¼ 957,600 mm2
¼ 50 mm Area of pallet ¼ 960,000 mm2
(Space left vertically) Carton height ¼ 7  250 mm
¼ 1750 mm
Pallet height ¼ 1800 mm
Total space or air space left in a pallet is ¼ Volume of pallet
Volume of master cartons
¼ 1,728,000,000 mm3
1,675,800,000 mm3
¼ 52,200,000 mm3
138 8 Packaging, Labeling, and Storage

Fig. 8.21 Wooden pallet

Fig. 8.22 Plastic pallet

Width 800 mm

Base height 150 mm

Perform the following exercise

Exercise 1: Calculate how many cartons are present in a pallet if dimension of a carton and a
pallet is 380  280  230 mm and 1200  800  150 mm, respectively, and
pallet height is 1850 mm. Is pallet size suitable for the size of master carton?
Exercise 2: Calculate how many cartons are present in a pallet if dimension of a carton is
380  280  250 mm and dimension of a pallet is 1200  1100  130 mm. Is
pallet size suitable for the size of master carton? [Height of cold storage is
1900 mm].
Exercise 3: Calculate how many cartons are present in a pallet if dimension of carton is
380  285  180 mm and dimension of a pallet is 1200  800  150 mm. Is
pallet size suitable for the size of master carton? [Pallet height is 1750 mm].
(continued)
8.7 Pallet 139

Fig. 8.23 Cartons on pallet

Fig. 8.24 Pallet jack

140 8 Packaging, Labeling, and Storage

Exercise 4: Calculate how many cartons are present in a pallet if dimension of a carton is
390  285  255 mm and dimension of a pallet is 1140  1140  150 mm.
Calculate air space. [Cold storage height is 1850 mm and maximum capacity of
pallet is 600 kg].
Exercise 5: Suppose dimension of a carton and a pallet is 380  280  230 mm and
1100  1100  130 mm, respectively. Height of cold storage is 1910 mm.
Calculate the following: 1) No. of cartons per layer, 2) No. of layer per pallet, 3)
Total air space left in the pallet.

8.8 Barcode Scanning

A bar code is the small image of bars (lines) and spaces that represent a set of data.
The code uses a sequence of vertical bars and spaces to represent numbers and other
symbols. Systematically it represents data by varying the widths and spacings of
parallel lines. A bar code symbol typically consists of following parts (Fig. 8.26):

• A quiet zone
• A start character
• Data characters
• A stop character
• Another quiet zone

Fig. 8.25 Pallet description

10
No. of layers / pallet

9
8
Pallet height

7
6
5
4
3
2
1

No. of cartons/layer Pallet

8.8 Barcode Scanning 141

Quite Start Data Check Stop Quite

zone character character character character zone

Lead
Trailer
Number
Separator Check digit
character
Manufacturer Product
code code

Fig. 8.26 Characteristics of barcode

ITF-14 EAN-13,GTIN-13 GS1-128, EAN-128

Fig. 8.27 Different types of barcode

Each country has a coding authority (or numbering association) which assigns
codes to manufacturers and maintains a central database. Separate Article Number-
ing Associations are assigned for separate countries. Usually EAN-13, GTIN-13,
and ITF-14 are commonly used to identify seafood products, but EAN-128 is also
used sometimes in some countries. The products contain the EAN number used to
identify product itself. The standard EAN/GTIN product code has 13 digits, but a
short version of EAN/GTIN code that is EAN-8 is also used for smaller sized
product. The following are the characteristics of standard EAN/GTIN code
(Fig. 8.27):

• The first 2 digits of the EAN-13 or GTIN code are containing the country of the
article. The country is coded with 2 numbers. For example, 40, 41 represent
Germany.
• The next 5 digits code the producer of the article.
• The following 5 digits represent the article number which is given by the
producer.
142 8 Packaging, Labeling, and Storage

Fig. 8.28 Scanning of

rider card

• The remaining last digit is the check digit. Software automatically calculates the
digit and helps to justify the barcode.

A barcode scanner is an optical readable machine that identified a set of data. This
data usually describes details of the products. The reader uses a laser beam that is
sensitive to the reflections from the line and space thickness and variation. The
reader translates the reflected light into digital data that is transferred to a computer
for immediate action or storage (Fig. 8.28).

8.9 Metal Detection

Metal detection is a mandatory process for frozen shrimp. This process can be
performed for the protection of consumers. It’s true that maximum care is taken
during processing of shrimp, but metallic contaminations of frozen shrimp may not
be fully excluded. Metal detection is the last step of shrimp processing after
completion of final packaging. Products are sent to metal detector for the confirma-
tion of metal fragments whether they are present or not. Each sealed polybag/master
carton must be passed through the metal detector for the confirmation of metal
fragments. Metal detectors for frozen shrimp provide effective protection against
ferrous and non-ferrous metals (iron, aluminum, stainless steel, etc.). Standard limits
of metal detection depend on its capacity metal detector, i.e., 2 mm Fe, 3 mm non-Fe,
and 3 mm St-St. After confirmation of the metal detection process, products free
from metal fragments are sent to cold storage for preservation. At the same time,
products are kept outside for further evaluation if found positive in metal detection.
Note that products containing metal fragments are not allowed for shipment. Detec-
tion of metals in food items will be the result of negative brand image and loss of
consumer trust (Figs. 8.29, 8.30, and 8.31).
8.9 Metal Detection 143

Fig. 8.29 Metal detector

Fig. 8.30 Metal detection of

shrimp

Fig. 8.31 Metal detection of

shrimp
144 8 Packaging, Labeling, and Storage

8.10 Frozen Storage

Finished products are sent to cold storage immediately after metal detection of
frozen shrimp. Products should be stored on a first-in, first-out basis. Products are
stored in a well-packed and sealed condition with proper labeling. Storage must be
well facilitated, clear, and hygienic. The following should be considered during
storage of frozen shrimp:

• Cold storage temperature must be at least
18  C or below.

• Storage environment must be clean, hygienic, and free from dust, rodents, and
insects.
• Pallet should be used for the stacking of master cartons.
• Stacking of cartons must be product-wise and lot-wise.
• Products of different lots must be in different pallets and different locations.
• It is strongly avoided to stack different products of different buyers at the same
stack.
• Master carton serial no. should be maintained before going to final stacking.
• Too much handling and too long storage is strongly avoided.
• Cold storage should be free from excessive frost. It may damage master cartons.
Damaged master cartons are not accepted anymore by the importers. It’s better to
cover master cartons with poly papers to avoid direct contact with frost.
• Walking above master cartons or stack of master cartons is strongly avoided. It
may damage/crack/tear outer and inner packaging especially the window of semi-
IQF products and bag of IQF products.

• Changes of Products in Frozen Storage

There are some changes observed in final products of frozen storage. The changes
in frozen storage are as follows:

• Moist/damaged/tear/crack cartons
• Nutrient loss, drip loss, and freeze-burn in shrimp
• Rigidity and toughness of muscle in frozen shrimp

The following are the causes of changes in frozen storage (Figs. 8.32, 8.33,
and 8.34):

• Lack of well-facilitated cold storage

• No palatalization in frozen storage
• Unhygienic condition of cold storage
• Frequently or long-term temperature fluctuation
• Excess frost in cold storage
• Walking over master cartons
• Improper glazing of frozen shrimp
• Lower quality of packaging materials
8.10 Frozen Storage 145

Fig. 8.32 Walking over MC

Fig. 8.33 Excess frost

on MC

Fig. 8.34 Protection from

frost
Inspection of Frozen Shrimp
9

Abstract

Inspection of frozen shrimp means assessment of final product through a variety

of steps like physical, chemical, and biological examination or evaluation. The
chapter highlights the topics on inspection, its importance and types, and the
details of final inspection procedures, viz., inspection of cold storage temperature;
selection of MC from cold storage; inspection of product temperature; inspection
of size, count, color, grade, weights (gross weight/frozen weight/deglaze weight/
defrost weight/net weight and individual weight of shrimp), uniformity ratio,
organoleptic characteristics, and defects; cooking test; and inspection of final
packaging, labeling, and reporting. The chapter also highlights the process of
inspection of internal environment, inspection of sanitation standard, as well as
rejection policy of the products. Different types of calculation, viz., formula of
carton selection, calculation of pieces of frozen shrimps per pound, pieces of
deglaze shrimps per pound, etc., are also included in this chapter.

Keywords
Gross weight · Net weight · Thawed weight · Cooking test · Rejection policy

9.1 Inspection

Normally, inspection means examination or evaluation of a product. Inspection of

frozen shrimp means assessment of the final product (frozen shrimp) through
examination, measurement, testing, evaluation, comparison, and final decision
about the export grade shrimp. Inspection of frozen shrimp determines the quality,
quantity, and condition of final products of the whole lot and also whether the
applicable or specified requirements of the buyer as per specifications are being

# The Author(s), under exclusive license to Springer Nature Singapore Pte 147
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_9
148 9 Inspection of Frozen Shrimp

conformed. It also identifies the errors or the defects of final products before
shipping. The purpose of inspection is to meet customer satisfaction and needs.

9.2 Importance of Inspection

Inspection of frozen shrimp has been performed for the following reasons:

• Inspection of frozen shrimp ensures the quality of product.

• Inspection of frozen shrimp helps to identify processing faults.
• Inspection of frozen shrimp helps to identify hazards (physical, chemical,
biological, etc.) of final products and recommend corrective actions.
• Inspection of frozen shrimp helps to produce uniform products.
• Inspection of frozen shrimp confirms packaging and labeling of the final products.
• Inspection of frozen shrimp helps to avoid conflict in the future.
• Inspection of frozen shrimp helps to share knowledge among industries even
among the countries.
• Inspection of frozen shrimp minimizes the customer complaints.
• Inspection of frozen shrimp controls business reputation of the industry.
• Inspection of frozen shrimp confirms buyer’s specifications and consumer’s
satisfaction.
• Inspection should be the mandatory process although it is expensive. Buyers/
suppliers have to pay extra money to conduct the inspection.
• Inspection is a time-consuming process.
• Inspection has a chance to reject the product and fail shipment.

9.3 Types of Inspection

There are two types of inspection that are mainly conducted in shrimp processing
industries. These are:

1. Regular inspection
2. Final inspection

9.3.1 Regular Inspection

Regular inspection refers to the checking of running production. It is also called “on-
line inspection.” Regular inspection started from receiving of raw material and
continued up to the storage of final product. Regular inspection is performed in
every production period. Quality personnel of the processing industries have
performed this supervision when production is going on. Sometimes buyers nomi-
nate their own recruited personnel who ensure the requirements as per the specifica-
tion of the buyers. The main purpose of this inspection is to confirm the quality of
9.3 Types of Inspection 149

products in every step of production. It is necessary to maintain a written document

in every step of inspection with photographs as proof. Quality personnel have the
right to check random production. He/she may visit any area of the processing
industries at any time and may select random products from anywhere of the
processing line.
Responsible/quality personnel should check the following during regular
inspection.

• Traceability of the products

• Quality of raw materials
• Freshness color, texture, appearances, etc.
• Product size/grade, count, glaze, etc.
• Frozen weight, deglaze weight, net weight, thawed weight, individual weight, etc.
• Total pieces/bag, pcs/lb, pcs/kg, etc.
• Uniform size, uniform weight, uniformity ratio, etc.
• Approved additive, % of additives, soaking duration, soaking gain, etc.
• Source of defect, type of defects, % of defect, recovery steps, etc.
• Temperature of raw materials, soaking water, chilled water, etc.
• Temperature of all equipment, processing room, anti-room, chill room, and
store room
• Packaging and labeling
• Hygienic condition of processing industries, factory personnel, labor, and visitors
• Written documents and photographs for record keeping

It is necessary to analyze all the data after completion of regular production. If any
kind of inconsistency in production line is found, then corrective action should be
taken immediately to solve the problem. Quality personnel reserve the right to reject
production if arise serious problem on running production (Appendix C: A model
template of production supervision report).

9.3.2 Final Inspection

The term final inspection refers to the activity of checking products that are
performed in the final stage of export items. The main objective of final inspection
is to assess the quality of final products to obtain customer’s satisfaction. Buyers
assign their staff or reputed third party to conducting final inspection. Sometimes
buyers relay on suppliers QC report or final inspection report if the suppliers are well
reputed or qualified. Normally, buyers prefer third-party inspection because of their
independencies. Third-party inspection is conducted as per the buyer’s protocol.
Every buyer has his or her own protocol to conduct the final inspection or follow
third-party inspection protocol. Quality personnel must follow the buyer-nominated
inspection protocol. Final inspection is a mandatory requirement before shipping the
product. Products are shipped only when the final inspection report got satisfactory.
Unsatisfactory inspection report may stop the shipment without any official notice.
150 9 Inspection of Frozen Shrimp

Assigned quality personnel should confirm that he/she has enough experience and
no conflict of interest and is unbiased. Quality personnel should be very careful
before concluding final inspection report because he/she has to assess the whole
consignment considering only the inspection sample. Final inspection is also called
“pre-shipment inspection.” The following steps should be addressed during
conducting of a final inspection:

• Inspection of internal environment or internal audit

• Inspection of sanitation standard
• Inspection of final product
• Inspection of packaging and labeling
• Checking of traceability documents
• Preparation of final inspection report

[Appendix D: A model template of final inspection report]

9.3.2.1 Inspection of Internal Environment

Inspection of internal environment refers to checking of internal condition of the
factory. It helps to assess quality of the factory whether it is suitable to produce food
grade product or not. Internal environment of the processing industries must be
clean, safe, and free from dirt, rodent, and contamination. It’s a mandatory require-
ment for food industry. Internal environment should be checked regularly, and
findings need to be preserved in record file. The inspectors of the buyer representa-
tive took a round of the whole processing industries, performed a mini audit, and
reported to buyer about the internal environment of the factory. The following
parameters are checked before starting final inspection:

• Cleanliness of inspection location/place

• Proper lighting on the room
• Cleanliness of inspection table and other equipment (scissor, balance,
basket, etc.)
• Room temperature and cold storage temperature
• Cold storage condition, cleanliness and hygiene
• Stacking of master cartons (either master cartons are separated or not, or mixed
with others products of same buyer or other)

9.3.2.2 Inspection of Sanitation Standard

Inspection of sanitation standard refers to checking of overall hygienic status of the
processing industries. It specifies what to clean, how to clean, which methods are
followed to clean, frequency and interval of cleaning, who is responsible person,
what are the safety issues, what are the data to record, etc.
The following are inspected for the confirmation of sanitation standard:

• Are insect, birds, flies, rodents, etc. observed or not?

• Are dusts, darts, or frosts observed or not?
9.3 Types of Inspection 151

• Are workers found without gum boot, apron, hand gloves, musk, and head gear
or not?
• Are workers following hygienic protocols or not?
• Are processing area, floor, utensils, and aprons clean and washed or not?
• Are grading, de-heading, peeling, deveining, washing, etc. in hygienic condition
or not?
• Is there any chance of cross-contamination or not?
• Is processing industries GMP and HACCP certified or not?

9.3.2.3 Inspection of Packaging

The inspection of packaging refers to checking of packaging materials and their
design, dimension, and labeling information. It’s an essential part of final inspection.
Packaging and labeling must be 100% accurate. Mislabeling is unaccepted. Any
kind of anomalies in packaging and labeling may stop shipment or claim demurrage
for this mistake. Inspectors or buyer representative should check the packaging and
labeling very carefully and compare with approved packaging. Packaging materials,
design, dimension, and labeling information all are approved by the buyer before
printing. It’s better to prepare a packaging and labeling checklist during or before
final inspection. If any kinds of anomalies in packaging and labeling checklist are
found, necessary steps should be taken before shipment. Quality personnel should
prepare a packaging and labeling checklist and send to the buyer before shipment.
The product will be shipped only subjected to the buyer’s approval. The following
parameters should be checked during the inspection of packaging:

• Is packaging made by approved materials?

• Is there any objectionable material present?
• Is the condition of master carton/box/bag ok?
• Is it free from dirt/dust/frost/torn?
• Is there any damaged bag/box/master carton present?
• Is the sealing of bag/box/master carton perfect?
• Is design and dimension ok as per requirements?
• Is there any color variation?
• Is labeling correct as per approved packaging (i.e., product name, art. no., lot no.,
size, count, factory approval no., barcode, language, production date, frozen date,
expiry date, nutritional value, ingredients, etc.)?
• Is there any spelling mistake?
• Is there any language mistake?

[Appendix E: A model template of packaging and labeling checklist]

9.3.2.4 Inspection of Final Product

The steps of final inspection of frozen products are as follows:
152 9 Inspection of Frozen Shrimp

1st Step: Preparation for Inspection

The inspectors or buyer representative should have proper knowledge about the
products. All necessary information should be collected from buyers/suppliers, and
the necessary documents should be prepared before going to start inspection. If the
inspectors have a limitation on proper knowledge, then it will be difficult to handle
the inspection. So, it’s better to confirm the following parameters before starting the
final inspection:

• Reference PO/code list/packing list etc.

• Importer address, supplier address, inspection location, etc.
• Details of product description (type of product, size, count, glazing, frozen
weight, net weight, total volume, etc.)
• Buyer’s instruction (sampling method, sampling plan, inspection protocol, etc.)
• Acceptance limits (pcs/lb, pcs/bag, defects list, defects %, uniformity ratio, etc.)
• Approved packaging materials
• Rejection policy of the buyer
• Need to prepare necessary documents and printed previously if necessary

2nd Step: Inspection of Cold Storage Temperature

At first, the inspectors should check the temperature of cold storage where the
products are stored and waiting for shipment. Standard temperature of cold storage
should be at least
18  C. Photographs of temperature reading should be taken and
need to keep the records for final reporting (Fig. 9.1).

3rd Step: Selection of Master Cartons

Master cartons for final inspection should be selected randomly. Inspectors should
go inside the cold storage to select the cartons with their preference. Inspectors have
full freedom to select the cartons randomly from any location of any pallet. Selection

Fig. 9.1 Cold storage

temperature
9.3 Types of Inspection 153

Fig. 9.2 Selection of cartons

of master cartons should be done in such a way that it covers all the products (same
lot) in the store room (Fig. 9.2).
Cartons for final inspection should be selected based on the following parameters:

• Size/grade of products
• Types of products
• Types of brands
• Types of packing
• Date of production
• Total volume/quantity to be shipped

Inspectors should select the cartons randomly and mark the cartons with their
signature over them. After selection, cartons are brought out from the cold storage
and kept open for inspection. Different buyers have different standard for the
selection of master cartons and final inspection.

• Generally, 1% master cartons of the total volume should be selected for final
inspection, but minimum no. of selection will be at least 2 cartons if sample size is
smaller ( 100 MC).
• Sometimes buyers ask to follow the formula below for selection of master
cartons.

The formula is ¼ (√n + 1)/2 Here,

n ¼ total no. of cartons.

For example, calculate the number of cartons for final inspection if total lot size
is 1800.

Total no. of cartons ¼ (√n + 1)/2 Here,

¼ (√1800 + 1)/2 n ¼ 1800
¼ 21.7 or 22 cartons no. of cartons to be selected ¼ ?
154 9 Inspection of Frozen Shrimp

Perform the following exercise

Exercise 1: Calculate the number of cartons to be selected for final inspection if the lot size
is 2000.
Exercise 2: Calculate the number of cartons to be selected for final inspection if the lot size
is 1000.
Exercise 3: Calculate the number of cartons to be selected for final inspection. The
breakdown of products is as follows:
70% net weight 16/20 HLSO IQF 600 MC
80% net weight 21/25 HLSO IQF 500 MC
80% net weight 21/25 HLSO-EZP IQF 100 MC
80% net weight 26/30 HLSO block 600 MC
70% net weight 16/20 HLSO S. IQF 200 MC

4th Step: Inspection of Product Temperature

Temperature of the final product is checked through the digital thermometer. The
thermometer should be inserted into the master carton and waited until stable of the
temperature reading. It is necessary that sensor of the thermometer is completely
inserted into the master carton. Temperature of the frozen products must be at least

18  C. Photographs of temperature reading should be taken for every product.
Inspected temperature should also be recorded in hard copy. Temperature of the
frozen products should be checked as soon as possible (Fig. 9.3).

5th Step: Inspection of Gross Weight

Gross weight of the master carton should be checked by using digital balance.
Digital balance must be calibrated. Weight of every selected master carton is
measured separately. Weight should be recorded in relevant hard copy for reporting.
Photographs of gross weight should be taken as reference documents (Fig. 9.4).
It is necessary to check calibration before going to weighing of shrimp. Calibra-
tion certificates should be attached to the balance. There is a rough technique that

Fig. 9.3 Inspection of

product temp
9.3 Types of Inspection 155

Fig. 9.4 Gross weight

may be used to assess the weighing performance of your balance and confirm
whether the balance is okay or not. Check the procedure below:

• Select two samples (any kind of) first. Suppose, two samples are A and B.
• Weigh the samples separately. Let the weight of A be 1.0 kg and the weight of B
be 2.0 kg.
• Weigh these two samples at a time. If the weight remains the same (1 + 2 ¼ 3 kg),
it means the balance is ok. But if these two weights are not same, it makes sense
that the balance is not ok and needs to be sent for calibration.

Uses of equipment without calibration are strongly prohibited. Routine calibra-

tion of equipment is a mandatory process for processing industries.

6th Step: Selection of Inner Bag/Box

After checking of gross weight, it is necessary to open all master cartons for the
selection of inner bag/box for final inspection of frozen products. Every bag/box
within the master carton should be checked very carefully. The following parameters
are checked carefully before selecting of inner bag or box:

• Frozen condition of products (good or not)

• Quality of products (good or not)
• Condition of packaging (perfect or damaged)
• Sealing of packaging (perfect or leak or tear)
• Location and information of rider card/sticker (perfect or not)
• Labeling of packaging—is outer packaging as same as inner packaging, etc.

Some common mistakes like label of outer packaging (master cartons) not
matched with inner packaging (bag or box), wrong placement of rider card/sticker,
inverse position of rider card, wrong rider card/sticker, etc. are observed sometimes.
In that case, it is necessary to recheck all the cartons and needed to attach proper
labels as well. After checking of packaging inspectors, select an inner bag/box from
156 9 Inspection of Frozen Shrimp

Table 9.1 The standard of gross weight in different products

Product type Packing Gross weight
• Block 6  1.8 kg 10.8 kg (6  1.8 kg) + Packaging (inner box + master carton)
• S.IQF 10  1 kg 10.0 kg (10  1 kg) + Packaging (inner box + master carton)
• IQF 10  1 kg 10.0 kg (10  1 kg) + Packaging (inner bag + master carton)

the master carton and send it for next step. Selection of inner packaging should be
done in such a way that one bag/box is from one master carton.

7th Step: Inspection of Gross Weight

Weighing is a crucial part of the shrimp business. Weight must be accurate as per
product specifications. Weight shortage is an illegal practice that makes a bad
reputation for the suppliers as well as the country. Calibrated electronic/digital
balance is used for the measurement of accurate weight. Weighing is performed in
different stages of processing, i.e., during receiving of raw materials, counting of
pieces, before freezing, and sometimes after freezing. Different types of weights, i.e.,
frozen weight, gross weight, net weight, thawed weight, defrost weight, etc., are
inspected during final inspection. Inspection of gross weight is the 1st step of
weighing process. Literally, gross weight means total weight including frozen
product and packaging. In case of frozen seafood, gross weight means a total weight
of a master carton, inner cartons, and frozen shrimp. See the following equation of
gross weight (Table 9.1):

Gross weight ¼ Weight of master carton þ Weight of inner cartons

þ Weight of frozen shrimp

[Note that gross weight is not a constant value. It may vary from one master
carton to another. There is no objection from the buyer if gross weights vary within
the same products, but suppliers may face weighing problems in port or customs
during shipment. Weights of packaging materials (master cartons + bag/box) are also
variable]
The following are the images of gross weight of different products (Figs. 9.5, 9.6,
and 9.7).

8th Step: Inspection of Frozen Weight

Frozen weight means weighing of frozen shrimp including its protecting glaze.
Weights of packaging materials are not included here. See the following equation
of frozen weight (Table 9.2):
Frozen weight ¼ Weight of frozen shrimp þ Weight of protecting glaze

During final inspection frozen weight of the selected inner bags/boxes is

measured and recorded. Frozen weights are measured separately for every single
unit (bag or block). Calibrated digital balance is used for accurate measurement. It’s
better to have frozen weight within standard limit although a little bit variation is
9.3 Types of Inspection 157

Fig. 9.5 Gross weight (S.

IQF)

Fig. 9.6 Gross weight (IQF)

Fig. 9.7 Gross weight

(Block)
158 9 Inspection of Frozen Shrimp

Table 9.2 The standard of frozen weight in different products

Product type Packing Glaze Frozen weight
• Block 6  1.8 kg 20% 1.8 kg (1.44 kg shrimp +0.36 kg glaze)
• S.IQF 10  1 kg 20% 1.0 kg (0.8 kg shrimp +0.2 kg glaze)
• IQF 10  1 kg 20% 1.0 kg (0.8 kg shrimp +0.2 kg glaze)

Fig. 9.8 BT-HLSO-Block

Fig. 9.9 BT-HLSO-Block

acceptable. The following are the images of frozen weight of different products
(Figs. 9.8, 9.9, 9.10, 9.11, 9.12, and 9.13):
[Note: It’s not possible to find exactly 1.8 kg or 1.0 kg practically. Usually, it is
greater than the standard. Frozen weight may vary from one block to another or one
9.3 Types of Inspection 159

Fig. 9.10 BT-HOSO-S.IQF

Fig. 9.11 BT-HOSO-S.IQF

bag to another. Weight of inner packaging is not included in frozen weight. If

included, then it will be gross frozen weight instead of frozen weight. Supporting
equipment (basket, inner box, polybag, etc.) must be tare before weighing of frozen
weight.]

9th Step: Inspection of Frozen Count (Pcs/lb)

After the measurement of frozen weight, it is necessary to calculate the frozen count
of shrimp. Frozen count calculates how many pieces (including protecting glaze) of
shrimps are present in one pound. Frozen count is calculated for IQF shrimp only.
Pcs of shrimp should be selected randomly for the calculation of frozen count.
Inspectors may also separate the larger grade and smaller grade shrimp to calculate
the frozen count separately for higher grade and lower grade of shrimp (Fig. 9.14).
160 9 Inspection of Frozen Shrimp

Fig. 9.12 BT-EZP-IQF

Fig. 9.13 FW-EZP-IQF

10th Step: Calculation of Frozen Count (Pcs/lb)

*Calculate how many pieces (pcs) of frozen shrimp are present in one pound for BT,
HLSO, raw, 8/12, FC, 80% net weight, 10  1 kg IQF products, if total no. of
pcs/bag is 26 and frozen weight is 1000 g.
Frozen count (pcs/lb) can be calculated in two ways:

• Manual process

Weigh first 454 g frozen shrimp (including glaze), and then count manually how
many pcs of shrimp are present in 454 g frozen weight. Result should be noted in
hard copy.
9.3 Types of Inspection 161

Fig. 9.14 Frozen count

(pcs/lb)

• Mathematical process

Frozen count (pcs)/lb ¼ TotalFrozen

no:of pcs per bag
weight  454 Here,
Size/grade ¼ 8/12
¼ 1000  454
26
Frozen weight ¼ 1000 g
¼ 11.8 Net weight ¼ 800 g
¼ 12 pcs/lb Total no. of pcs per bag ¼ 26
1 lb (pound) ¼ 454 g
Frozen count (Pcs)/lb ¼ ?

Result: 12 pcs of shrimps are present in one pound (lb) for frozen count of shrimp.
Perform the following exercise
Exercise 1: Suppose a product is FW, HLSO, raw, 21/30, FC, 80% net weight, 10  1 kg IQF
products. Calculate frozen count (pcs/lb). [Hints: All are standard parameters].
Exercise 2: Calculate frozen count (pcs/lb) for FW, HLSO, raw, 41/50, FC, 75% net weight,
10  1 kg IQF products. Frozen weight is measured 1080 g. [Hints: Consider
minimum no. of pcs of standard calculation].

11th Step: Inspection of Deglazed Weight

Deglazed weight means the weight of shrimp without its protecting glaze. Shrimps
are weighted immediately after removing of protecting glaze. Deglaze weight is
always greater than drained net weight. Standard process should be followed during
the measurement of deglazed weight. Time is very short for removing of protecting
deglazed for IQF products. Frozen shrimps are dipped into water for removing of
protecting glaze at a temperature of 20  C  5  C. Time of deglazing may vary from
10 s to 2 min depending on the percentage of glaze, type of product, and size/grade
162 9 Inspection of Frozen Shrimp

Fig. 9.15 Removing of glaze

Fig. 9.16 Releasing of water

of shrimp. Do not let the sample be dipped for long time; otherwise it will be
defrosted instead of deglazed. Special care should be taken during deglazing of
small size shrimp, it tends to defrost within very short time.
Deglaze weight ¼ Frozen weight
Weight of protecting glaze ðexternalÞ

Deglaze weight is too important and it must be accurate. It is necessary to

measure deglazed weight very carefully and keep the record in hard copy during
final inspection. Inspectors should be more careful in this step because deglaze time
is very short; inspectors should avoid defrost weight during the measurement of
deglaze weight. Calibrated digital balance is a must for accurate measurement. The
following are the images of deglazed weight of different products (Figs. 9.15, 9.16,
9.17, 9.18, 9.19, and 9.20).
9.3 Types of Inspection 163

Fig. 9.17 Deglaze weight

(HLSO)

Fig. 9.18 Deglaze weight

(P&D)

[Note: Only external glaze can be removed for deglaze weight. If internal fluid is
drained out, then it will be defrosted weight. Never use hot water for doing the step
faster. Uses of hot water and longtime dip into water make weight shortage due to
release of internal fluid of soaking gain.]

12th Step: Inspection of Deglazed Count (Pcs/lb)

Besides deglaze weight, inspectors have to calculate deglaze count as per buyer
requirements. Deglaze count calculates how many pieces (excluding protecting
glaze) of shrimp are present in one pound. Pieces (pcs) of shrimp should be selected
randomly for the calculation of deglaze count. Inspectors may also separate the
larger grade and smaller grade of shrimp to calculate the deglaze count separately for
higher grade and lower grade of shrimp.
164 9 Inspection of Frozen Shrimp

Fig. 9.19 Deglaze weight

(P&D)

Fig. 9.20 Deglaze weight

(EZP)

13th Step: Calculation of Deglaze Count (Pcs/lb)

*Calculate how many pcs of deglaze shrimp are present in one pound for BT, HLSO,
raw, 8/12, FC, 80% net weight, 10  1 kg IQF products? [Total no. of pcs/bag is 26].
Frozen count can be calculated in two ways:

• Manual process

Weigh first 454 g deglazed shrimp (without glaze), and then count manually how
many pcs of shrimp are present in 454 g deglaze weight. Result should be noted in
hard copy.
9.3 Types of Inspection 165

• Mathematical process

Deglaze count (pcs)/lb. ¼ TotalDeglaze

no:of pcs per bag
weight  454 Here,
Size/grade ¼ 8/12
¼ 26
800  454 Frozen weight ¼ 1000 g
¼ 14.7 Deglaze weight ¼ 800 g
¼ 15 pcs/lb. Total no. of pcs per bag ¼ 26
1 lb (pound) ¼ 454 g
Deglaze count (Pcs)/lb. ¼ ?

Result: 15 pcs of shrimp are present in one pound for deglaze count.
Perform the following exercise
Exercise 1: Calculate how many pcs of deglaze shrimp are present in one pound for BT, raw,
HLSO, 21/30, FC, 80% net weight, 10  1 kg IQF products. [Hints: Consider
maximum no. of pcs of standard calculation.]
Exercise 2: Calculate deglaze count (pcs/lb) for FW, raw, HLSO, 41/50, FC, 75% net weight,
10  1 kg IQF products. [Hints: Required all are standard parameter.]
Exercise 3: Calculate deglaze count (pcs/lb) for FW, raw, PND, 16/20, RC, 80% net weight,
10  1 kg IQF products if deglaze weight is 815 g and. [Hints: Consider
minimum no. of pcs/bag in standard calculation.]

14th Step: Inspection of Defrost/Thawed and Net Weight

The term defrost/thawed weight refers to the weight of shrimp after completely
melting of ice (external + internal) crystal from its body. To perform defrost/thawed
weight, shrimps are dipped into water for long time until completely removing ice
crystal from the body. Defrost/thawing time depends on freezing method, product
type, size/grade of shrimp, and percentage of glaze. Thawing should be performed in
chilled water; never use hot water to make thawing faster. The complete thawing of
the product is determined by gently squeezing the sample occasionally so as not to
damage the texture of the shrimp, until no hard core or ice crystals are left. Frozen
shrimps are soaked in water for a long time up to completely removing protective
glaze/ice from the outer surface of shrimp and also the core of its body. After
completely defrosting/thawing, shrimps acted as soft as raw shrimp. Inspectors
should perform defrosting in chilled water instead of adding warm/hot water for
making time short. Uses of warm/hot water are strictly prohibited. Let the shrimp
defrost itself. Avoid mass handling during thawing process; otherwise, soaking gain
will be released in water that may result in the shortage of weight. On the other hand,
net weight means actual weight of shrimp without its external and internal glaze.
Basically, there is no huge difference between defrost/thawed and net weight. Both
of them are almost similar. Soaking gain of shrimp should be included during
calculation of net weight. See the following formula for the measurement of net
weight:
166 9 Inspection of Frozen Shrimp

Fig. 9.21 Thawing/

defrosting

Fig. 9.22 Addition of

flake ice

Net weight ¼ Frozen weight─Weight of glaze ðexternal þ internalÞ

Measurement of net weight is very important for avoiding of weight shortage.

Shortage of weight is a crime in international seafood business though it is very rare
in practice. Normally, suppliers put some extra weight than their declared to avoid
weight shortage and keep them in safe side. Inspectors should check the net weight
very carefully to avoid weight loss.
The following are the images of defrost/thawing process and net weight (20%
glazed) of different products (Figs. 9.21, 9.22, 9.23, 9.24, 9.25, 9.26, 9.27, 9.28, and
9.29):

15th Step: Inspection of Individual Weight

Normally, measurement of individual weight of shrimp is not an essential require-
ment, but sometimes buyer asked to check individual weight for more accuracy. At
that time, inspectors need to check individual weight for every shrimp in a bag or
9.3 Types of Inspection 167

Fig. 9.23 Defrosting of IQF

shrimp

Fig. 9.24 Checking of

defrosting

block. After checking of individual weight, it is necessary to calculate and note down
how many pcs of shrimp are out of standard limit (maximum and minimum). A
standard of individual weight measurement procedure (Table 9.3) and comparison of
standard weight (Table 9.4) of different products are given below.

16th Step: Inspection of Uniformity Ratio

After completing of thawing process, inspectors go ahead for the measurement of
uniformity ratio. Uniformity is one of the major concerns of the buyer. Inspectors
should check the uniformity ratio very carefully and make a comparison with buyer
requirements. If uniformity ratio goes out of limit, it makes sense that the product
quality is not good and may not be accepted by the buyer. It makes a great problem to
the buyer and may lose his customers for this uncontrolled uniformity. Sometimes
buyer suggests repacking the product with correct uniformity. Note that standard
uniformity ensures accurate pieces and individual weight of shrimp. Uniformity
168 9 Inspection of Frozen Shrimp

Fig. 9.25 Thawing of S.IQF

shrimp

Fig. 9.26 Shrimp after

thawing

Fig. 9.27 Net weight

9.3 Types of Inspection 169

Fig. 9.28 Shortage of weight

Fig. 9.29 Excess of weight

ratios are recorded in hard copy for reporting to buyer. The following are the images
of uniformity ratio of different products (Figs. 9.30, 9.31, and 9.32).

17th Step: Inspection of Organoleptic Characteristics

Freshness, smell, color, odor, texture, general appearance, etc. are the important
characteristics of quality assessment of frozen shrimp. The organoleptic sensory
method is used for the assessment of these characters. Organoleptic assessment in
final inspection totally depends on buyer representative or buyer nominated
inspectors. Actually, organoleptic assessment is a relative perception; it may vary
from one person to another. Expert personnel or inspectors check the freshness,
smell, color, odor, general appearance, texture, and taste and make a grade whether it
is poor, normal, good, very good, or excellent. If the freshness of shrimp is good, the
general appearance is good, the texture is firm, and it is free from odor, then quality
personnel will approve it, but if any kind of inconsistency is found, the product may
170 9 Inspection of Frozen Shrimp

Table 9.3 Individual weight measurement procedure for frozen shrimp

Min.–Max. Observed
Sl. Product No. of individual weight of individual
No. description Pcs/bag shrimp (g) weight (g) Remarks
1 FW HLSO 11 76–114 76 Weight within
Raw 4/6 standard limit
RC (accepted)
2 80% NW 122 Bigger than
10  1 Kg standard (not
IQF accepted)
3 Shrimp 77 Weight within
standard limit
(accepted)
4 45 Smaller than
standard (not
accepted)
5 102 Weight within
standard limit
(accepted)
6 56 Smaller than
standard (not
accepted)
7 77 Weight within
standard limit
(accepted)
8 75 Weight within
standard limit
(accepted)
9 78 Weight within
standard limit
(accepted)
10 48 Smaller than
standard (not
accepted)
11 52 Smaller than
standard (not
accepted)
[Appendix B: Size and weight table]

go for further assessment or non-shipment. Serious reasons may cause rejection of

the consignment. The following are the images of organoleptic assessment of shrimp
(Figs. 9.33, 9.34, and 9.35).

18th Step: Observation of Defects

Inspectors checked the defects very carefully. Defects may be caused by poor quality
of raw materials and improper handling and processing of shrimp. A variety of
defects occur during the processing of shrimp that are not accepted by the buyer.
Inspectors should enlist the defects in hard copy for analysis of the percentage of
9.3 Types of Inspection 171

Table 9.4 The comparison of standard weight of different products of frozen shrimp
Product description Block IQF Semi-IQF
Size/grade 8/12 RC 8/12 FC 8/12 FC
Glaze 20% 20% 20%
Packing 6  1.8 kg 10  1 kg 10  1 kg
Pcs per bag/block (Min.-Max.) 25–38 pcs 18–26 pcs 8–12 pcs
Weight (s)
Gross weight 10.8 kg 10.0 kg 10.0 kg
Frozen weight 1.8 kg 1.0 kg 1.0 kg
Net weight 1440 g 800 g 800 g
Individual weight of shrimp (Min.–Max.) 38–57 g 30–45 g 67–100 g

Fig. 9.30 Uniformity

(BT-HOSO)

Fig. 9.31 Uniformity

(BT-HLSO)
172 9 Inspection of Frozen Shrimp

Fig. 9.32 Uniformity

(BT-PND)

Fig. 9.33 Checking of odor/

bad smell

defects and also for record keeping. Photographs are a must in every defect with
proper tagging. If defects exceed buyer requirements, buyer may reject the container.

19th Step: Inspection of Cooking Test

The final step of inspection is cooking test. Cooking test can be performed at
65–70  C temperature. Cooking duration varies depending on size and type of
shrimp and cooking temperature and cooking method. It should be kept in mind
that shrimp must not be overcooked; it may misguide your assessment. Cooking test
can be performed as per buyer requirements. Microwave method and boil-in-bag
method are used in cooking test. The most commonly used cooking technique is
boil-in-bag procedure. The steps of boil-in-bag procedure in shrimp are given below.
9.3 Types of Inspection 173

Fig. 9.34 Checking of

general appearance

Fig. 9.35 Checking of

texture, color, and taste after
cooking

Step 1: At least two pcs of shrimp are selected from every sample after completion of the
inspection.
Step 2: Products of different samples are kept separated in different poly bags.
Step 3: Selected samples must be sealed in air tide conditions before going to boil.
Step 4: Selected samples are kept in ice with proper tagging.
Step 5: Sample-sealed poly bags are dipped into boiling water for cooking.
Step 6: Products are kept in ice immediately after cooking of shrimp.
Step 7: After a few minutes, inspectors open the sealed bags and observe its smell/odor,
appearance, color, texture, and taste. Inspectors may consume the cooked shrimp for
better assessment.
174 9 Inspection of Frozen Shrimp

• Observation of Cooked Shrimp

Smell/odor: Smell/odor should be checked immediately after opening of the sealed bags.
Smell of quality shrimp is fresh, typically with no muddy or moldy smell, but
decomposed shrimp produce a bad smell (odor) when opening the sealed bags.
Appearance: Freshly cooked shrimp looks like gorgeous or shiny but not for defect shrimp.
Color: Good-looking shiny color comes up for freshly cooked shrimp, but if the shrimp
has any defects, that would be exposed clearly after cooking. For example, the
sign of melanosis/necrosis is more visible in cooked shrimp.
Texture: Texture of shrimp is checked by chewing off its muscle/meat. Texture of quality
shrimp is firm, not too soft, and not too dry, but decomposed shrimp has no
texture; it’s too soft and breaks down easily that is observed clearly in cooked
shrimp.
Taste: Taste should be fresh, be typical, and have no foreign taste from fresh shrimp, but
the taste is not good and off-flavor from decomposed shrimp.

The following are the images of cooking test of shrimp (Figs. 9.36, 9.37, 9.38, 9.39,
9.40, and 9.41).

20th Step: Reporting

After completion of the inspection procedure, it is necessary to prepare a report for
the importer/buyer. A complete report has two parts:

1. Written documents
2. Photographs

Written documents are prepared based on inspected results, analysis, and inter-
pretation of the results with reference photographs. Photographs are the mandatory
part of inspection. It is necessary to be taken in every step of inspection and must be
with a proper identification tag. Tag-less photographs are meaningless. Every
photograph would have a self-explanation. The following necessary photographs
are taken in final inspection:

Fig. 9.36 Sample in bag

with ice
9.3 Types of Inspection 175

Fig. 9.37 Sealing of sample

Fig. 9.38 Cooked HLSO-

EZP IQF

Fig. 9.39 Cooked PD Tail-

On IQF

• Photographs of cartons selected for final inspection (all cartoon in a stack)

• Photographs of cold store temperature and product temperature
• Photographs of cartons stored in cold storage
• Photographs of all sides of the master carton, inner bag, and box
• Photographs of the outer label, inner label, sticker, and rider card
• Photographs of open master carton/bag/open box
176 9 Inspection of Frozen Shrimp

Fig. 9.40 Cooked PD IQF

shrimp

Fig. 9.41 Cooked HOSO

shrimp

• Photographs of frozen product, deglazed product, and defrost/thawed product.

• Photographs of gross weight, frozen weight, deglazed weight, net weight, and
defrost/thawed weight.
• Photographs of shrimp per pound.
• Photographs of 10% largest and 10% smallest weight of shrimp.
• Photographs of uniform/line-up shrimp.
• Photographs of defects and defect weight of shrimp.
• Photographs of cooked shrimp
• Photographs of barcode scanning
• Others

A complete report has a great combination of written words and reference

photographs. Without photographs, the report has no meaning. Photographs act
like an explanation of your written word. No one trusts you or your report without
your photographs. Reports should be more accurate. It is necessary to review the
reports several times before sending to the buyer. Besides inspection reports, buyer
may ask you a raw inspection report, packaging checklist, supplier’s checklist,
supplier QC report, or other necessary documents. Inspection reports and other
9.3 Types of Inspection 177

necessary documents must be signed by the suppliers for authentication. Buyer or

buyer representative checks all the reports and analyzes and takes the decision
whether goods will be shipped or not. Final inspection report also known as a
pre-shipment report (Appendix D: A model template of final inspection report).

9.3.2.5 Rejection Policy

Any kind of anomaly may cause container rejection. Different buyers followed the
different policies to reject the container. Everyone has their own standard of sam-
pling, inspection, and rejection procedure of the container. The following examples
are the rejection policy of different importers.
If the inspectors check 1% of produced quantity (at least two for 100 MC) and
all results are at satisfactory level, then the inspectors may advise to ship the
container. If any kind of anomalies are found, only then the inspectors will check
another 1% of the produced quantity or more than 1% (or as much as possible
depending on product quantity and condition) of defect items. If the inspected
products are in the satisfactory level, then the inspectors analyze the whole products,
percentage of defects, types of defects, severity of defects, quantity of product, etc.
and ask the responsible buyer to take their decision. Buyer will decide whether it is
accepted or not. Inspectors are not the decision-maker; only buyer can take his or her
decision. But, if the problems are found again, then buyer may cancel the shipment
permanently or temporarily. Sometimes buyers try to find out the problems with its
origin and causes and advise to take necessary steps of solutions. The products may
be re-processed, re-packed, and re-inspected if necessary. Sometimes buyer advises
to ship the products that have no defects. However, if found a serious problem that
cannot be solved anymore, only then the container may not be accepted by the buyer.
[Note: All necessary documents of defects and causes of defects with
photographs must be well noted in hard copy as well as soft copy for your safety
and also for record keeping.]
Laboratory Analysis
10

Abstract

Laboratory is a facility of scientific experiment in which samples are being tested

in controlled conditions for the analysis of physical, chemical, and biological
parameters that ensure quality of frozen shrimp and certify products either edible
or not for human consumption. Laboratory analysis of export grade frozen shrimp
is the determination of characteristics through a variety of tests to obtain its
original properties. The chapter highlights the sample collection procedure for
laboratory analysis and explains the details of analysis of physical, chemical
(heavy metal, dye, pesticides, and antibiotics), and biological parameters of
consumable export grade frozen shrimp items.

Keywords

Sample collection · Physical test · Chemical test · Biological test · Antibiotics test

Laboratory analysis of frozen shrimp is a mandatory process that must be performed

before shipment. All tested parameters must be within standard limit. Products are
shipped only based on satisfactory result of the laboratory analysis. The laboratory
analysis procedure is completed through the following steps:

1. Sample collection
2. Testing/analysis
3. Reporting

Description of the above three steps is given below.

# The Author(s), under exclusive license to Springer Nature Singapore Pte 179
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_10
180 10 Laboratory Analysis

10.1 Procedure of Sample Collection

Before going to start sample collection procedure, the following materials, equip-
ment, and chemicals should be arranged. These are:

• Hand gloves, mask, and head gear • Sealing machine

• Digital balance • Polybag
• Hammer • Sampling tag
• Sprit lamp • Insulated box
• Knife • Ice/dry ice/gel ice
• Forceps • 70% ethanol
• Scissors • Others

All necessary equipment used must be calibrated and sterilized. Samples for
laboratory analysis are collected directly from processing industries. Sampling
should be done after completion of the whole production. Partial productions are
not allowed to collect the samples for laboratory testing. Samples should be drawn
by maintaining standard sampling protocol (ISO) or buyer’s specified method. All
procedures must be in aseptic condition. The following procedure is maintained
during collection of frozen shrimp:

• Samples for microbial analysis and chemical analysis should be drawn separately.
• Weight of samples are measured and recorded. Normally, 200 g sample for
microbial analysis and 400 g sample for chemical and heavy metals analysis are
enough for laboratory analysis.
• Sample must be sealed with air tide polybags.
• Sample identification tag is must.
• Sample is wrapped inside the insulated box with a clean and dry paper.
• Ice should be placed layer by layer, but a layer of ice at the bottom and top of the
insulated box is mandatory.
• Standard icing ratio is 1:1, but quantity of ice may vary depending on sample
volume and transport distance. Dry ice is better for long distance. Gel ice can also
be used for sample transportation.
• Box should be wrapped with transparent tape and closed as early as possible.
• Lab address and test request form are added to the box and sent to lab for testing.
• A same volume of reference samples should be stored in supplier’s cold storage as
well for further analysis (if necessary).
• Frozen shrimp should be collected from each and every bag of the selected
samples as per sampling plan. Sampling plan is made using following formula:

No. of cartons to be selected ¼ (√n + 1)/2 Here,

¼ (√1800 + 1)/2 n ¼ total no. of cartons
¼ 21.7 ¼ 1800
¼ 22
10.1 Procedure of Sample Collection 181

Table 10.1 Sample purchase order (PO) for a consignment

Size and
count of
Type of packing shrimp
16/
Production Product Brand Gross 8/12 20 Subtotal
date description name weight Net weight (RC) (FC) (MC)
28.12.2021 Raw IQF ABC 10  1 kg 10  800 g 400 – 400
BT HLSO
shrimp
29.12.2021 Raw IQF ABC 10  1 kg 10  800 g – 300 300
BT HLSO
shrimp
30.12.2021 Raw IQF EFG 10  1 kg 10  800 g 500 – 500
BT PD
shrimp
31.12.2021 Raw IQF EFG 10  1 kg 10  800 g – 600 600
BT PDTO
shrimp
Grand total of master carton (MC) 1800

A total of 22 master cartoons have to be selected randomly for sampling. Sample

selection procedure is also known as sampling plan. The details of sample selection
procedure are given below (Tables 10.1 and 10.2).
Now,
Total no. of selected cartons will be 22
From 400 CTS of 8/12, RC, IQF Raw BT HLSO Shrimp (28.12.2021).
No of cartons to be selcted
Total no: of samples to be drawn ¼
Total No:of catons on PO
22
 No:of variableðcartonsÞ ¼  400
1800
¼ 4:8 or 5 cartons

At the same way:

22
For 300 CTS of 16=20, FC, IQF Raw BT HLSO Shrimp ¼  300
1800
¼ 3:6 or 4 cartons

22
For 500 CTS of 8=12, RC, Raw IQF BT PD Shrimp ¼  500
1800
¼ 6:1 or 6 cartons
 182

Table 10.2 Final sampling plan

Size and count of
Type of packing shrimp
Production Brand Gross 8/12 16/20 Subtotal No. of samples
date Product description name weight Net weight (RC) (FC) (MC) drawn
28.12.2021 IQF Raw BT HLSO ABC 10  1 kg 10  800 g 400 – 400 5
shrimp
29.12.2021 IQF Raw BT HLSO ABC 10  1 kg 10  800 g – 300 300 4
shrimp
30.12.2021 IQF Raw BT PD shrimp EFG 10  1 kg 10  800 g 500 – 500 6
31.12.2021 IQF Raw BT PDTO EFG 10  1 kg 10  800 g – 600 600 7
shrimp
Grand total of master carton (MC) 1800 22
10
Laboratory Analysis
10.2 Testing/Analysis 183

22
For 600 CTS of 16=20, FC, IQF Raw BT HLSO Shrimp ¼  600
1800
¼ 7:3 or 7 cartons

[Note: Sampling plan may change as per buyers’ instruction/protocol/sampling

plan]
Perform the following exercise
Exercise 1: Make a sampling plan for the following breakdown:
BT HLSO 70% NW 16/20 IQF 1000 CS
BT HLSO 80% NW 21/25 IQF 1000 CTS
Exercise 2: Make a sampling plan for the following breakdown:
BT HOSO 16/20 S.IQF 600 CTS
BT HOSO 26/30 S.IQF 800 CTS
BT HLSO 21/25 IQF 400 CTS
Exercise 3: Make a combined sampling plan for the following breakdown:
BT HOSO 16/20 & 21/25 S.IQF 300 CTS & 600 CTS
BT HLSO 8/12 & 13/15 IQF 400 & 600 CTS

• Dry Ice and Gel Ice

Dry ice and gel ice function as cooling agents and are used in long transportation
of frozen sample. Both dry ice and gel ice are used as alternative to cube/regular ice
without the messes of melting water. In the case of dry ice, insulated box must be
sealed in such a way that no gases pass out of the box as they turn into carbon
dioxide gases directly rather than liquid. Dry ice is a frozen carbon dioxide (CO2) or
solid form of carbon dioxide (CO2), and it has no residue like cube/regular ice.
Temperature of dry ice is much lower than that of cube/gel ice. Surface temperature
of dry ice is 109.3  F or 78.5  C. Again, the temperature of gel ice is around 0  C
(32  F) or lower. Gel packs are made of leak-proof polyethylene bags filled with
cooling gel. The gel packs are often made of nontoxic materials, have no mess of
melting water, and are free of contamination. Gel ice can be reused several times
through freezing and thawing. The following are the images of sample collection
procedure (Figs. 10.1, 10.2, 10.3, 10.4, 10.5, 10.6, 10.7, 10.8, and 10.9).
[Note: Handling of dry ice should be done very carefully. This extreme cold ice is
very dangerous if handling it without any protection. It may cause burn in your
hands/body if it is used without any protection.]

10.2 Testing/Analysis

International standards are followed for testing of seafood items. Testing results
confirm whether these products are safe for human consumption or not. It’s one of
the greatest challenges in international food business. The main outcome of seafood
testing is to confirm quality products, food safety, and consumer’s satisfaction. It’s a
mandatory requirement for all seafood processing industries to confirm laboratory
184 10 Laboratory Analysis

Fig. 10.1 Sample isolation

Fig. 10.2 Sample collection

Fig. 10.3 Weighing of

sample

test (physical, chemical, biological, heavy metals, dyes, pesticides, preservatives,

additives, etc.) before shipping the consignment. Sometimes buyers perform their
testing through other facilitated independent laboratories of the same country or
outside of the country to make a comparison for more accurate results. Remember
that we are dealing with food products, and our prime concern is food safety and
quality. Any kind of hazards may cause serious illness in human health.
10.2 Testing/Analysis 185

Fig. 10.4 Sample sealing

Fig. 10.5 Bottom layer of

dry ice

Fig. 10.6 Layer of sample

186 10 Laboratory Analysis

Fig. 10.7 Final layer of

dry ice

Fig. 10.8 Test sample

Fig. 10.9 Reference sample

10.2 Testing/Analysis 187

10.2.1 Physical Test

Physical test is the first step of laboratory analysis. The following physical
characteristics are tested in frozen shrimp:

• General appearance
• Freshness
• Texture
• Color
• Smell/odor
• Physical damage (clamps, glaze, broken pcs, etc.)

10.2.2 Biological Test

Spoilage of food is the degradation of color, texture, flavor, taste, as well as the
nutritional value of products due to the activities of microorganisms. Microbial tests
significantly contribute to the identification of pathogen and food spoilage
microorganisms causing foodborne illness in human. Different types of spore-
forming or non-spore-forming bacteria are responsible for food spoilage.
The following biological characteristics are tested in frozen shrimp:

• Shigella sp.
• Salmonella sp.
• Bacillus cereus
• Vibrio cholerae
• Escherichia coli
• Vibrio vulnificus
• Vibrio parahaemolyticus
• Clostridium perfringens
• Listeria monocytogenes
• Staphylococcus aureus
• Aerobic plate count
• Enterobacteriaceae
• Coliforms/total coliforms/fecal coliforms

10.2.3 Chemical Test

Different types of food additives, preservatives, antioxidants, sweeteners, salt, food

colors, etc. are used in food to enhance the quality, safety, and shelf life of products.
Chemical tests in frozen shrimp helps to assess the presence of chemicals and their
concentration and summarize whether the food product is safe for consumption or
not. The following chemical parameters are tested in frozen shrimp:
188 10 Laboratory Analysis

• Agar
• Indole
• Chlorine
• Citric acid
• Histamine
• Salt as NaCl
• Purity of salt
• Crude protein
• Monophosphate
• Diphosphate
• Triphosphate
• Polyphosphate
• Phosphate residue as P2O5
• Metabisulfite as SO2
• Sulfite residues as SO2
• Total volatile base nitrogen

The following dyes are tested in frozen shrimp:

• Crystal violet
• Malachite green
• Leuco-malachite green
• Leuco-crystal violet
• Other synthetic colors in food

10.2.4 Pesticide Test

Pesticides are used in shrimp processing industries for pest management. Sometimes
buyers ask to test different types of pesticides. The following pesticides are tested in
frozen shrimp:

• Ethoxyquin
• Trifluralin
• Ivermectin
• Chlorpyrifos
• Pendimethalin
• Organochlorine
• Ethoxyquin dimer
• Organochlorine pesticide residues
• Organophosphorus pesticide residues
10.2 Testing/Analysis 189

10.2.5 Heavy Metal Test

The metallic chemical element which has relatively high density and is toxic at low
concentrations is referred to as heavy metals (Pandey and Madhuri 2014). Pb, Hg,
Cd, Cr, Cu, Zn, Mn, Ni, Ag, etc. are known as heavy metals. Among them the heavy
metals As, Cd, Pb, and Hg are considered as most toxic to environment, animals,
fishes, and humans (Pandey and Madhuri 2014). Chemical water pollution is the
main source of heavy metal contamination. Heavy metals have the ability of
bioaccumulation and biomagnification and can’t be eliminated from the body by
metabolic activities (Elbeshti et al. 2018). Consumption of heavy metal-
contaminated fish is a risk for human health that may cause different types of health
hazards like skin lesions, nerve damage, skin cancer, etc. Heavy metals in frozen
shrimp are tested before shipping the consignment. The following heavy metals are
tested in frozen shrimp:

• Arsenic (As)
• Cadmium (Cd)
• Mercury (Hg)
• Copper (Cu)
• Lead (Pb)

10.2.6 Antibiotics Test

Antibiotics are medicine that slow down the growth of microorganisms or destroy
it. Uses of antibiotics are strictly restricted in shrimp farms because of
bioaccumulation. Experts are now concerned about resistance of antibiotics in
human health. Resistance of antibiotics is the result of overusing and inappropriate
using of antibiotics. Bioaccumulation can happen in youth to adult stage but
significantly higher in youth stage and weakest during the adult stage of shrimp.
The antibiotics exhibited higher bioaccumulation capacity in lipid-rich tissues espe-
cially head and gill of shrimp than muscle (Zhang et al. 2021). Antibiotics in frozen
shrimp are tested before shipping the consignment because of mandatory
requirements.
The following antibiotics are tested in frozen shrimp:

• Quinolones
• Trimethoprim
• Chloramphenicol
• Ciprofloxacin/enrofloxacin
• Nitrofurans metabolites (AOZ, AMOZ, AHD, SEM)
• Tetracycline (oxytetracycline, chlortetracycline, tetracycline)
• Fluoroquinolones (enrofloxacin, ciprofloxacin, sarafloxacin, difloxacin)
• Sulfonamides (sulfadiazine, sulfadimidine, sulfamethoxazole, sulfadimethoxine,
sulfachloropyridazine), etc.
190 10 Laboratory Analysis

Nitrofurans are a broad-spectrum antibiotic, which works well against gram-

positive and gram-negative bacteria. The tissue-bound residues of nitrofurans are
very stable and do not degrade to a significant extent while preparing food like
cooking, baking, grilling, and microwaving. Residues of nitrofurans ingested by
consumption of contaminated product are bioavailable. When consumed, nitrofuran
residues are absorbed by the consumer’s body and form again tissue-bound residues.
Parent molecules of nitrofuran are rapidly metabolized by animals, and their in vivo
stability is no longer than a few hours, and they formed as persistent protein-bound
residues. Unlike the parent molecules, these protein-bound metabolites are stable
and persist in the body. The compound is considered carcinogenic and genotoxic;
consumption over time of product contaminated with nitrofurans may cause human
health risk. Nitrofurans were commonly employed as feed additives for growth
promotion in livestock and aquaculture (i.e., fish and shrimp). The nitrofurans are
a group of synthetic broad-spectrum antibiotics, which have been widely and
effectively used for prophylactic and therapeutic treatment of bacterial and proto-
zoan infections such as gastrointestinal infections caused by Escherichia coli,
Salmonella sp., Mycoplasma sp., Coccidia sp., and coliforms (Vass et al. 2008).
There are four major nitrofurans: furazolidone, furaltadone, nitrofurantoin, and
nitrofurazone. These nitrofurans are banned in EU because of their toxic and
suspected carcinogenic and mutagenic properties (Commission Regulation 1442/
95). In 2003 a definitive MRPL (Minimum Required Performance Limit) was set at
1 ng/g in the EU for the abovementioned four nitrofurans in poultry and aquaculture
products (Commission Decision 2003/181/EC). The following structures of nitrofu-
ran metabolites are tested in laboratory:

Parent compound to metabolites Parent compound Metabolites

Furazolidone
to
(3-amino-2-oxazolidinone (AOZ)

Furazolidone AOZ
Furaltadone
to
(3-amino-5-morpholinomethyl-2-
oxazolidinone (AMOZ)
Furaltadone AMOZ
Nitrofurantoin
to
(1-aminohydantoïne (AHD)
Nitrofurantoin
AHD
Nitrofurazone
to
semicarbazide (SEM)
Nitrofurazone
SEM
Vass et al. (2008)
References 191

• Others

The following parameters are also tested sometimes as per buyer’s requirement:

• Water content/moisture %
• Toxin (mycotoxins, phycotoxin, aflatoxins)
• Genetically modified organism (GMO)
• Fatty acid profile (saturated/unsaturated)
• Nutritional profile (carbohydrates/protein/fat/vitamins/ash, etc.)
• Shelf life, etc.

[Note: All parameters are not tested for every consignment. Some are mandatory
(Salmonella sp., antibiotics) for every consignment, and some are occasional
(pesticides, chemical). It depends on exporting country and customers’ demands.]

References
Elbeshti RTA, Elderwish NM, Abdelali KMK, Tastan Y (2018) Effects of heavy metals on fish.
Menba J Fish Fac 4(1):36–47
Pandey G, Madhuri S (2014) Heavy metals causing toxicity in animals and fishes. Res J Animal Vet
Fishery Sci 2(2):17–23
Vass M, Hruska K, Franek M (2008) Nitrofuran antibiotics: a review on the application, prohibition
and residual analysis. Veterinary Research Institute, Brno, Czech Republic. Veterinarni
Medicina 53(9):469–500. Review Article
Zhang X, Zhang J, Han Q, Wang X, Wang S, Yuan X, Zhao S (2021) Antibiotics in mariculture
organisms of different growth stages: tissue-specific bioaccumulation and influencing factors.
Environ Pollut 288:117715
Shipment and Shipping Documents
11

Abstract

Shipment means the transportation of goods. Shipment of goods must be with

proper documents. The chapter highlights shipment and shipping documents.
Shipment includes loading and loading supervision (loading supervision at fac-
tory premises and loading supervision at port area), preparation of loading plan,
and loading report. Shipping documents include technical specifications,
supplier’s checklists, packaging and labeling checklist, inspection report, loading
report, laboratory analysis report, daily production supervision report, audit
report, proforma invoice, etc. with details.

Keywords

Loading supervision · Loading plan · Technical specifications · Supplier checklist

11.1 Shipment

Shipment means the transportation of goods from one country to another employing
sea/air/rail or others. Special types of refrigerated containers are used for the
shipment of frozen shrimp. Refrigerated containers always keep frozen product
cooled by blowing cold air. The floor of a refrigerated container is designed in a
way that air passes throughout the container especially at the floor and the top of the
container. Temperature of this container is designed to maintain at least 18  C. A
digital temperature meter is attached to the refrigeration unit. Dimensions of these
containers also met the international (ISO) standards. The maximum loading height
is marked on the inner side of the container wall. It is necessary to keep some space
for adequate airflow. There are two types of containers mainly used for the shipment
of frozen products. These are:

# The Author(s), under exclusive license to Springer Nature Singapore Pte 193
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_11
194 11 Shipment and Shipping Documents

Table 11.1 Dimensions of standard frozen containers (little bit plus/minus is accceptable)
Container type (Frozen) Length Wide Height
Standard 20 ft container (external) 20 ft 8 ft 8 ft 6 inch
Standard 20 ft container (internal) 19 ft 4 inch 7 ft 7 inch 7 ft 7 inch
Standard 40 ft container (external) 40 ft 8 ft 8 ft 6 inch
Standard 40 ft container (internal) 39 ft 4 inch 7 ft 7 inch 7 ft 7 inch

Fig. 11.1 Dimension of standard 40 ft container. (Source: Edidiwan.blogspot.com)

Fig. 11.2 Dimension of standard 20 ft container. (Source: Edidiwan.blogspot.com)

• Standard 20 ft container (frozen)

• Standard 40 ft container (frozen)

Reference dimensions of standard frozen containers are mentioned below

(Table 11.1, Figs. 11.1 and 11.2).
11.2 Loading and Loading Supervision 195

11.2 Loading and Loading Supervision

Loading is the significant part of shipment. Transportation and delivery of goods in

its destination are confirmed by loading process. Based on satisfactory reports of
pre-shipment inspection, buyer suggests loading the containers. Loading of frozen
products is performed in two steps. The steps of loading procedure are as follows:

• First Step: Loading at factory area

• Second Step: Loading at port area

Arrangement of master cartons is completely reverse from loading in factory

premises to loading in the port area. The cause is that container loading in the port
area starts from the backside of a refrigerated van. Buyers assign their own staff or
third-party representative for loading supervision. Loading supervision is performed
during the loading of frozen goods at loading area. Loading supervision is important
because of the following reasons:

• It confirms that exact quantity of goods is loaded into container.

• It confirms that goods are securely loaded into the container.
• It confirms that products are loaded sequentially.
• It confirms that goods are handled correctly during loading and unloading
procedure.
• It confirms that goods are loaded and shipped as per good transportation practices.
• It confirms packaging and labeling requirement of goods as per specification.
• It confirms the dryness, cleanliness, and hygienic condition of the container.
• It confirms the temperature of cold storage, covered van, and frozen container.
• It confirms the perfect sealing of container, container no., and seal no.

Loading starts from factory premises and finishes at port area. Loading supervi-
sion is performed in two steps:

1. Loading supervision at factory area when frozen products are loaded from factory
cold storage to refrigerated van.
2. Loading supervision at port area when frozen products are unloaded from the
refrigerated van and loaded again to frozen container.

It is better to supervise loading in two locations both in factory premises and port
area. The procedures of loading supervision are described below.

11.2.1 Loading Supervision at Factory Premises

Master cartons are stored in cold storage and brought out during loading time. Before
starting loading supervision factory people and/or buyer representatives calculate
how many rows and how many columns are required for the arrangement of the total
196 11 Shipment and Shipping Documents

number of cartons. Cartons are arranged in a refrigerated van sequentially consider-

ing type and size of cartons and size, count, and brand of frozen products. Cartons
are transported from factory to port through a special type of refrigerated van. There
are two types of refrigerated van mainly used for the transportation of short distance.
Those are:

1. Insulated AC van
2. Insulated non-AC van

The buyer preferred transportation through an insulated AC van. Transportation

through an insulated AC van is good and safe for the transportation of frozen goods.
But in crisis moment if insulated AC van is not available, then transportation through
insulated non-AC van may be the alternative of insulated AC van. Note that
insulated non-AC must be facilitated with gas supply. Transportation of frozen
product without insulated van or AC or gas is totally unaccepted. The following
are supervised during loading supervision at factory premises:

• Check the temperature of cold storage (must be at least 18  C).

• Check the internal condition of insulated van and its cleanliness. The insulated
van must be dry, clean, and free from dust, grease, strange smell, serious rust,
leakage water, and any other substance that may damage the export cartons or
affect its appearance.
• Check the temperature of insulated van and frozen products.
• Confirm that 100% of products are loaded into the van.
• Confirm that there is no waste of time, and loading time should be very short.
• Confirm the number of cartons as per specification.
• Confirm that products are arranged sequentially during loading into van.
• Reduce rough handling and confirm proper sanitation.
• Confirm that the insulated van is sealed perfectly.
• Review and collect the necessary documents.

It is necessary to select randomly one or two cartons (at least) per product, per
size/grade per brand for checking of product, its packaging, labeling, and barcode
scanning. Open the carton to confirm the product, internal condition, and identifica-
tion by comparing the product and packaging specification according to the docu-
ment provided by buyer. Sometimes checking of metal detection is done again
before loading in refrigerated van. Note that damaged or wet or damp cartons are
not allowed anymore. If found it must be replaced instantly. Tapping or repairing
procedure is completely avoided. Avoid rough handling also. It is better to avoid
manual loading process. It helps to reduce the damage of frozen products. Mechani-
cal loading process is highly appreciated.
11.3 Loading Report 197

11.2.2 Loading Supervision at Port Area

Supervision at the port area is same as at factory premises. Products are shifted from
refrigerated van to refrigerated container. Make sure the following parameters during
loading supervision at port area:

• Check the container thoroughly before start loading. Container must be dry,
clean, and free from dust, grease, strange smell, serious rust, leakage water, and
any other substance that may damage the export cartons or affect its appearance.
• Cartons loaded inside the container shall not be damaged, deformed, cracked,
dirty, or wet.
• The sealing of the cartons must be perfect, tight, clean, and firm.
• Heavy cartons shall be loaded in the floor of the container and lighter cartons
on top.
• Cartons should be loaded near the door in such a way that they do not fall out
when the door is opened.
• Check container temperature as per buyer specification. It must be at least
18  C. The temperature of the container is read off from the temperature display
unit on the outside of the container. Check also the air temperature inside the
container by using a calibrated digital thermometer. Air temperature shall be
checked in different places of the container but not touching any metal surface.
Temperature of the container shall be measured in different intervals, i.e., before,
middle, and end of loading process.
• Floor of the container should be utilized effectively. It is better to use entire floor
for the arrangement of cartons. If there is a large free space, it may cause cartons’
displacement resulting in damaged frozen products.
• Confirm that there is no waste of time; loading time should be very short.
• Confirm the container number seal number without mistake. Sealing of the
container must be perfect.
• Confirm that 100% of goods are loaded into the container.
• Confirm air space inside the container.
• Confirm proper sanitation and avoid rough handling. Collect necessary
documents for customs’ inspection.

[Note: Sometimes loading of frozen shrimp is performed only at factory premises

instead of port area if port is very near to the processing industry. Suppliers brought
their container to the factory premises and load their frozen products directly to the
container. At that time loading supervision is performed in factory premises only; no
supervision is needed in port area.]

11.3 Loading Report

Once the loading supervision is completed, it is necessary to prepare a loading report

for the buyer. A complete loading report has the following parts:
198 11 Shipment and Shipping Documents

1. General information
2. Loading information
3. Loading plan and
4. Loading pictures

11.3.1 General Information

The following information may present as general information:

• PO. no., factory approval no., invoice no., B/L no., etc. Name and address of
supplier and buyer
• Product description (size, count, net weight, packing, brand, etc.)
• Type of transported vehicle (insulated covered van with AC/non-AC/gas)
• Total purchased volume
• Total volume to be shipped, etc.

11.3.2 Loading Information

The following information may present as loading information:

• Date of loading/stuffing Loading starting and ending time

• Container temperature
• Container number
• Seal number
• Port of departure
• Port of destination
• B/L no.
• On board date
• Name of shipping line
• Name of feeder vessel and mother vessel
• Estimated time of delivery (ETD)
• Estimated time of arrival (ETA), etc.

11.3.3 Loading Plan

A loading plan is a tabular presentation of products that indicates the position of

every item and carton of the container. If someone checks the loading plan, it is
possible to identify the product very easily (Appendix F: A model template of
loading report).
11.3 Loading Report 199

11.3.4 Loading Pictures

The following photographs are collected during loading supervision:

• Packaging and labeling of master cartons

• External and internal condition of refrigerated container
• Container temperature
• Container number
• Products of every row
• Closing of container
• Container sealing and seal number
• Repairing of master cartons (if any)
• Others (as per buyer specification)

The following are the images of loading supervision process (Figs. 11.3, 11.4,
11.5, 11.6, 11.7, 11.8, 11.9, 11.10, and 11.11):

Fig. 11.3 Container

temperature

Fig. 11.4 Internal view

200 11 Shipment and Shipping Documents

Fig. 11.5 Second row

Fig. 11.6 Seventh row

Fig. 11.7 Tenth row

[Note: Once container is shipped, it is possible to identify the container by online

tracking system. Here, you can find all related information regarding shipped
container.]
11.4 Description of Shipping Documents 201

Fig. 11.8 13th row

Fig. 11.9 Closing of

container

Fig. 11.10 Sealing of

container

11.4 Description of Shipping Documents

Documentation is very much important for every business. No one believes you
without proper documents. It’s written proof and record keeping of goods. It should
be maintained in every step of seafood business. Both soft copy and hard copy
documents are directly sent to buyer after completion of shipment procedure. Soft
202 11 Shipment and Shipping Documents

Fig. 11.11 Container

number

copy documents are sent through an email address, and hard copy (original)
documents are sent to buyers through international courier services. No one can
accept goods without proper documents. Specification and documentation depend
on the requirements of both the government of exported countries and the govern-
ment of the imported country. The following necessary documents are sent to the
buyer during shipment of frozen products:

• Commercial invoice [Appendix L: Commercial Invoice]

• Bill of loading (B/L)
• Packing list GSP certificates
• Health certificates
• Beneficiary certificates
• Chemical test report
• Heavy metal test report
• Antibiotic test report
• Microbiological test report
• Loading report
• Shipment advice
• Packers QC report/inspection report
• Production supervision report
• Final inspection report
• Packaging checklist and
• Other relevant documents (if any).

[Note: Suppliers submit their documents as per buyer specification that is

specified in their LC copy. Name of documents, number of copies, submission
date, etc. are clearly specified in LC copy.]
11.4 Description of Shipping Documents 203

11.4.1 Technical Documents of Frozen Goods

Documents Remarks
Purchase order PO stands for Purchase Order. It’s a commercial document issued by the
(PO): buyer after confirmation of the business deal. It’s a formal written document
of deal confirmation. It confirms the product description, volumes, prices,
and specific terms and conditions. Values can be calculated by multiplying
of unit price (USD) and total volume of goods (kg) (Appendix G A sample
of PO).
Proforma invoice It’s a document from supplier side. Supplier issues their proforma invoice
(PI): after confirmation of business deal. It is also a formal written document of
the confirmation of business deal from supplier side. It confirms the product
description, volumes, prices, and specific terms and conditions as same as a
purchase order. It’s also called a document of financial statements.
Packing list: It’s a broad description of goods. It confirms the quantity of goods and its
unit weights, total weights, production date, freezing date, etc. It’s a clear
explanation of frozen weight, deglaze weight, and net weight of goods
(Appendix H: A sample of packing list).
Shipment advice: It explains the overall description of the consignment and shipment details
in brief. It highlights the goods with carrying vessel, its position and time of
arrival, etc. (see Appendix I: A sample of shipment advice).
GSP certificate: GSP stands for Generalized Scheme of Preferences. It’s like a quota for
exporting country. GSP facilities are mainly awarded to developing
countries for their sustainable economic growth and development. GSP
ensure export duty-free access to exporting countries.
Beneficiary The certificate is issued by the supplier stating that goods are shipped and
certificate: not hazardous for consumption.
Health certificate: The certificate is issued by the health authorities, making a guarantee that
goods are not hazardous and safe for human consumption. Health
certificates must be legible, accurate, and complete.
Certificate of They certify the goods’ country of origin.
origin:
Test certificates/ The reports confirm that the goods are not hazardous and free from
reports: pathogenic organisms (Salmonella, E. coli, V. cholera, etc.), chemicals,
heavy metals, antibiotics, and others (if required) and safe to eat.

11.4.2 Technical Specification/Guidance of Frozen Goods

Technical guidance means a clear specification of a product. It’s a prerequisite for a

business contract. Technical specification confirms what will be the final product,
what are the ingredients, how to process, what are the instructions, and what are the
limitations of the products. Every step of its origin to final consumption can be
specified very clearly in technical specification. It’s an important part not only for
suppliers and buyers but also for the consumers. Normally, the supplier prepares
technical guidance based on available facilities and buyer’s requirement and sends it
to buyer for confirmation. Buyer checks the guidance and confirms it by signature or
204 11 Shipment and Shipping Documents

vice versa. If supplier violates the specification, product may not be accepted by the
buyer/customers.
Buyers ask to provide technical specifications of their goods that help the buyers
to convince their customers. It’s a business strategy. Quality products, better presen-
tation, and proper documents help to attract its customers. Customers choose their
product by assessing its general appearance with labeling, proper documentation,
certification mark, market reputation, safety assurance, and previous experience.
Quality suppliers and buyers assure food quality and safety to a great extent and
express everything as technical documents. The details of a technical specification of
frozen shrimp are given below. The following information may be in a standard
technical sheet of frozen shrimp:

• General information
• Product specification
• Product composition
• Allergen information
• Nutritional information
• Packaging information
• Organoleptic characterization
• Microbiological information
• Chemical information
• Heavy metal information
• Conservation and shelf-life information
• Precaution and others

[Appendix J: A sample of technical specification]

11.4.3 Supplier Checklist

Supplier checklist is a technical document related to a mini audit of the processing

industry. It helps the buyer to identify the past and present scenarios of the
processing industry. Different types of checklists are used for different purposes.
Different buyers have different formats of supplier checklist. The following infor-
mation should be in a supplier checklist:

• General information of the supplier

– Name of the suppliers
– Address and location
– Factory approval no.
– Supplier brand
– Contact details, etc.
• Production management
– Source of raw materials
– Diversification of product
11.4 Description of Shipping Documents 205

– Production technology
– Production capacity
– Yearly target
– Shipped volume, etc.
• Quality management system
– Expert personnel
– Quality assurance
– Training
– Traceability
– Certifications, etc.
• Risk management
– Risk identification
– Risk evaluation
– Risk validation
– Limitation, etc.
• Sanitation management
– Sanitation standard
– Sanitation procedures
– Sanitation application, etc.
• Facilities and maintenance
– Modern equipment
– Types of equipment
– Maintenance
– Calibration, etc.

11.4.4 Packaging and Labeling Checklist

Packaging and labeling checklist is prepared for the confirmation of accurate pack-
aging. It helps in avoiding mislabeling and packaging failure. It also helps to
minimize customer complaints and possible demurrage. Packaging and labeling
checklist is prepared in two steps:
Step 1: Packaging and labeling checklist before printing
Step 2: Packaging and labeling checklist after printing
Checklists are prepared for both inner and outer packaging and labeling. All the
information, design, dimension, and other parameters are considered during prepa-
ration of packaging and labeling checklist. The following information is checked
carefully during preparation of packaging and labeling checklist:

• General information
• Product details
• Master carton labeling details
• Inner box/bag labeling details
206 11 Shipment and Shipping Documents

• Rider/header card labeling details

• Packaging design, dimension, color, logo, sealing, specification, etc.
• Packaging industry details

If any kind of anomalies during preparation of the packaging and labeling

checklist is found, it is possible to make correction before shipping of final products.
A responsible person should be more careful; otherwise, suppliers/buyers should pay
a great extent (Appendix E: A model template of packaging and labeling checklist).

11.4.5 Stock Intake

Stock intake is a document that makes comparison between purchased volume and
shipped volume. It helps suppliers and buyers to know the following two parameters:

• How much quantity of goods is purchased?

• How much quantity of goods is shipped?

Stock intake is also called cold storage intake. It may include the following:

• General information (PO no., article no., brand, etc.)

• Product information (Size, count, net weight, expiry date, etc.)
• Shipment information (loading date, shipping line, container and seal no.,
ETA, etc.)

Sometimes suppliers are not able to ship the exact assortment as per deal. At that
time, they try to make balance with plus or minus of some other products/grades.
Changes of assortment may be the caused by the following:

• If landing of specific grades of shrimp is limited/excess

• If demand of some grades of shrimp is limited/excess
• If supplier sold more/less than their capacity
• If suppliers make balance their product among the buyers
• If price increased/decreased in local or international market

[Appendix K: A sample of stock intake]

11.4.6 Record Keeping

Record keeping is necessary for every step of shrimp processing. It should be started
from stocking of shrimp and continued up to final consumption. Record keeping is
maintained in two ways: (1) outside of the industry and (2) inside of the industry. It’s
an important part of the documentation process. The importer may ask suppliers for
any kind of documents at any time. Responsible persons in processing industries
11.4 Description of Shipping Documents 207

should keep records in every step of receiving, transportation, processing, storage,

and shipment and preserve the record for documentation. It is necessary to analyze
all the records once in a day to get a clear concept about the products. The record-
keeping system helps suppliers to assess the quality of their product itself. Record
keeping should be maintained in the following areas of processing of frozen shrimp:

• All steps of traceability.

• All steps of the processing line.
• All temperature (cold storage, anteroom, processing room, freezing room, equip-
ment, products, and water). It is necessary to keep the temperature record in
every hour.
• Daily production details.
• Additives and soaking details.
• CCP monitoring, corrective action, and verification details.
• Packaging details.
• Packer’s evaluation and their QC details.
• Physical, chemical, and microbiological analysis details.
• Sanitation details.

Calibration details, maintenance, labor information, etc.

Audit, Certification, and Payment
12

Abstract

Audit means an official inspection and evaluation of an organization and/or its

goods. A certificate is awarded after completion of successful audit program.
Failure in audit suggests to address the failure points and re-audit. The chapter
highlights different types of audits and certification programs like ASC, BRC,
MSC, IFS, BSCI, BAP, HALAL, HACCP, ISO, etc., its importance, process,
steps, and requirements. The chapter also includes the inquiry procedures and
different types of payment system used in international seafood business.

Keywords
Letter of credit · Inquiry procedure · LC amendment

12.1 Audit and Certification

Audit means an official inspection and evaluation of an organization and/or farm that
make sure the statements and records are fair and accurate as per specifications. It
plays a key role in verifying proper food safety practices in shrimp processing
industries, helps in supplier selection, demonstrates diligence for customers, and
validates internal policies and procedures. Audit can be performed by typical
independent certified bodies. Only accredited bodies have the right to perform an
audit program. Different types of audits are performed in different aspects like new
supplier assessment audit, process/scheduled audit, developmental audit, social
audit, verification/follow-up audit, and so on. The reasons for an audit program are
as follows:

• To review supplier’s philosophies and practices

• To review supplier’s production line and quality control system

# The Author(s), under exclusive license to Springer Nature Singapore Pte 209
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_12
210 12 Audit, Certification, and Payment

Table 12.1 General process of audit and certification program

Year First year Second year Third year Fourth year
Activities Step Pre-audit (optional) Surveillance Surveillance Re-certification
1: audit audit audit
Step Certification audit
2: (stage 1)
Step Certification audit
3: (stage 2)

• To review limitation and corrective action

• To improve the efficiency of operations
• To ensure the legal compliance

After completion of a successful audit program, a certificate is awarded to

respective authorities/companies. Certificate is a law or written document or a true
statement. Certificates are awarded to specific companies only, and the certificates
acted like quality assessment indicators for the suppliers and buyers. It’s a process of
value addition for respective suppliers and/or buyers. It can offer excellent food
quality, food safety, and customer satisfaction and seek a competitive advantage in
their business policy by increasing value, better price, market demand, and company
reputation. It also makes a brand image of quality products. Certificates are awarded
in the following reasons (Table 12.1):

• To ensure local and global compliance and regulations

• To ensure a common standard and uniform evaluation
• To ensure comparability and transparency
• To ensure high-quality and safety products
• To ensure customer satisfaction
• To ensure business reputation

[Note: This is general certification process. It may change based on the

requirements and the standards of the audit.]
Food safety elucidates as the state of food, free from harm or potential hazard to
the consumer and related stakeholders. The following certificates are awarded after a
successful audit program of food processing industries:

FSSC 22000: FSSC 22000 stands for Food Safety System Certification. The standard implies
a complete guideline for the auditing and certification of Food Safety
Management Systems (FSMS). The standard provides a certification model that
can be applied across the entire food supply chain to ensure international food
industry requirements to obtain a certificate that assures that industry provide
safe food to its final consumers. This standard helps to promote national and
international recognition and general acceptance of food safety and food safety
quality management systems. FSSC 22000 is recognized by the Global Food
Safety Initiative.
(continued)
12.1 Audit and Certification 211

IFS (Food): IFS stands for International Food Standard. The IFS food standard is a GFSI
(Global Food Safety Initiative) recognized standard for auditing food suppliers.
The main theme of this certificate is to confirm food safety and quality of
suppliers and their manufactured products.
GLOBALG. The GLOBALG.A.P. Aquaculture Standard is an international standard for
A.P.: farm production. It satisfies a series of criteria including the protection of
environmental and ecological safety, animal welfare, food safety, traceability,
and legal compliance of farm production of fish, crustaceans, mollusks, and
hatchery.
MSC: MSC stands for Marine Stewardship Council. MSC works for wild capture
fishery certification around the world. The certification addresses sustainable
fishing practice, environmental standards, and responsible fisheries
management and contributes to ensure healthy environment of the world’s
oceans.
ASC: ASC stands for Aquaculture Stewardship Council. ASC works for certification
program of responsible aquaculture. The ASC certification mark assures the
quality and safety of aquaculture species (fish, crustaceans, shellfish, etc.).
BRC: BRC stands for British Retail Consortium. It is a trade association for retail
businesses. It’s now recognized as a global food standard. The standards
promote consistency across the supply chain for manufacturers, wholesalers,
distributors, agents, and brokers as well to avoid product failure. The BRC
Global Standards covered food safety and management of product quality in
food and ingredient manufacturing, food packaging manufacturing, storage,
distribution, transportation, and logistics.
BSCI: BSCI stands for Business Social Compliance Initiative. BSCI is a leading
business-driven initiative for industries committed to improve working
environment in the global supply chain and promote workplace conditions in
accordance with human rights, ILO conventions, and national labor law. BSCI
is an initiative of the Foreign Trade Association (FTA) in order to create
consistency and harmonization for companies and improvement of their social
compliance in the global supply chain.
BAP: BAP stands for Best Aquaculture Practices which is a comprehensive and
proven aquaculture certification program based on achievable, science-based,
and continuously improved standards. From 5.1 standard it includes the wild
catch in the besides aquaculture and renamed as Seafood Processing Standard
(SPS). BAP works with seafood farms, processing plants, hatcheries, and feed
mills and tries to improve the environmental, social and economic performance
of the aquaculture supply chain. BAP is a division of the Global Aquaculture
Alliance (GAA).
HALAL: Halal is an Arabic word meaning lawful. It refers to things or actions permitted
by Shariah law. This certificate meets the demands of Muslim consumers and
certifies that products are edible, drinkable, or usable by Muslims.
HACCP: HACCP stands for Hazard Analysis and Critical Control Point. HACCP is a
systematic approach to the identification, evaluation, and control of food safety
hazards. It has been designed as a safeguard in all steps of the food industry like
culture, harvesting, processing, handling, distribution, and consumption of the
finished product. Successful implementation of the HACCP program depends
on the strong commitment of management. Seven HACCP principles have been
universally accepted by government agencies, trade associations, and food
industries. The principles are as follows:
Principle 1: Conduct hazard analysis (physical, chemical, biological)
(continued)
212 12 Audit, Certification, and Payment

Principle 2: Determine critical control points (CCP)

Principle 3: Establish critical limits
Principle 4: Establish monitor procedure
Principle 5: Establish corrective actions
Principle 6: Establish verification procedure
Principle 7: Establish record-keeping and documentation procedure
GMP: GMP stands for Good Manufacturing Practice. It is designed to minimize the
risks involved during manufacturing and packaging to ensure the safety and
purity of the products. A product that conforms to GMP guidelines is considered
to be of high quality and will pose no risk to consumers. GMPs describe the
methods, equipment, and facilities to control processed foods. Implementation
of GMP helps to minimize losses and waste and protect impairment in final
products, final consumer, and the industry.
ISO: ISO stands for International Organization for Standardization. ISO promotes
global standardization for specifications and requirements for materials,
products, procedures, formats, information, and quality management. The ISO
does not enforce regulations and is not a license that permits an activity. It
merely certifies the management system, manufacturing process, and
documentation procedure that assure the requirements and standardization of
quality services. ISO award certificates in different fields and aspects are as
follows:
ISO 9001: Certificates awarded for quality management system (QMS). The
ISO 9001:2015 standard implies how the organization operates to meet the
requirements of its customers and provide quality product.
ISO 14001: Certificates awarded for respect for the environment.
ISO 18001: Certificates awarded for the involvement of safety and well-being
of employees.
ISO 22000: Certificates awarded for food safety management system.

A certificate is not just a written document. It’s a judgment of quality standards.

The seafood market is more competitive. So, proper initiatives should be taken
immediately to upgrade the standard for sustainable business.

12.2 Inquiry Procedure

Inquiry means to ask something. It is the most important and mandatory process of
the shrimp business. The purchase department of buyer asks price to packers, checks
with their sales department, and confirms business deal. Actually, it’s a purchase
negotiation before going to business. The whole process continued through email.
Buyer may ask directly to the packers, or sometimes the whole business deal can be
done through agents. Agents are middlemen doing purchase negotiation with buyer
and seller and charge commission for this negotiation. Some agents have their own
quality control team. The steps of the inquiry procedure are as follows.
12.2 Inquiry Procedure 213

12.2.1 Step 1: Sending of Requirements

Once a buyer needs to buy some products, he or she sends his or her requirements
directly to packers or through agent. Before sending requirement, the buyer thinks
about the following;

• Lowest price
• Quality of their products
• Standards of the suppliers
• Certification mark of the suppliers
• Market reputation of the supplies
• On-time shipment history of the suppliers
• Non-shipment history of the suppliers

Based on their choice, buyers send their inquiry to supplier or suppliers. Some-
times buyers put an inquiry code in the subject line for the identification or to keep
information secret. Buyers specify their product description and their quantity. See
the following example for more clarifications.

Inquiry code: Black Tiger 2021

Product description and quantity
BT, HLSO, RAW, IQF, 80% NET WEIGHT, RC, STPP TREATED, BRAND ‘AB’
Grade Quantity
16/20--------------------- 900 CTS
13/15--------------------- 900 CTS
TOTAL------------------ 1800 CTS

12.2.2 Step 2: Supplier’s Response

Suppliers receive the requirements and think about the following before going to
quote their price:

• Availability of raw materials/landing

• Current market price of the products
• Facilities of their factory
• Pending shipment orders
• Characteristics of the buyer
• Payment terms and payment history of the buyer
• Buyer’s market reputation
• Profit margin
214 12 Audit, Certification, and Payment

Based on the above consideration, suppliers quote their price and available
quantity against this requirement. For example:
BT, HLSO, RAW, IQF, 80% NET WEIGHT, RC, STPP TREATED, BRAND ‘AB’
Grade Quantity Suppliers quotation
13/15------------– 900 CTS-------- 12.00 USD
16/20-------------- 900 CTS-------- 10.10 USD
Total---------- 1800 CTS

[Note: Suppliers may change the break-up/assortments and offers as per their
convenient shipment. Suppliers may not respond to inquiry if there is scarcity of raw
materials or due to the worst market reputation of the buyer in the shrimp business
world.]

12.2.3 Step 3: Price Negotiation

Price negotiation or bidding is the most important part of this procedure. After
receiving of quotation (price) from supplier, buyer cross-checks with his or her
respective sales department whether the prices are feasible or not. Sometimes buyer
receives quotation from different suppliers for the same inquiry and analyzes the
following before going to price negotiation:

• Lowest best price

• Top quality product
• Payment terms
• Best possible shipment date
• On-time shipment history of suppliers
• Strong commitment of the suppliers

After analyzing the above consideration, the buyer makes his or her decision
whether he or she will purchase or not. If the buyer thinks the quoted price is not
suitable or higher than market level, then buyer sends his or her counter price against
supplier quotation. Supplier checks again the counter price, market situation, cost
benefit or loss, etc. and informs the buyer whether it is workable or not or may quote
counter price again. This procedure may continue up to the achieving of the target
level for both parties. See the following example of bidding:
BT, HLSO, RAW, IQF, 80% NET WEIGHT, RC, STPP TREATED, BRAND ‘AB’
Grade Quantity Suppliers quotation Buyer quotation Suppliers quotation
13/15 ------- 900 CTS --- 12.00 USD ------ 11.50 USD ----- 11.60 USD
16/20 ------- 900 CTS --- 10.10 USD ------ 09.80 USD ----- 10.00 USD
TOTAL------- 1800 CTS
12.3 Payment Terms 215

12.2.4 Step 4: Confirmation of the Deal

After a long bidding process, both parties confirm their business deal and send it to
next step for formal documentation procedure. Supplier issues their purchase order
(PO), and buyer issues their proforma invoice (PI). All documents must be signed by
both parties. Buyer advises to supplier for quality product and on-time shipment.

12.3 Payment Terms

Payment is a vital part of the business. The following payment method/terms are
used in the international seafood business.

12.3.1 Cash-in-Advance

Cash-in-advance is a payment method where exporters received their payment

before their goods are transferred to the respective importer. It helps the supplier
to avoid their credit risk. However, the cash-in-advance payment method is the least
attractive option for the buyer because it creates unfavorable cash flow. Buyers are
concerned that the goods may not be shipped if payment is made in advance.

12.3.2 TT Payment

TT stands for Telegraphic Transfer or wire/swift transfer which is the cheapest and
fastest method of payment. It’s a legal way of money transfer through the banking
system, and it is necessary to make everything clear related to payment terms and
conditions, i.e., payment date, limit, % in advance, % before shipment, % after
shipment, etc. In this method buyers paid to the supplier at a certain percentage of
credit (30% or 40% or 50% or 60%, etc.) in advance and rest of the credit to be paid
after reaching original documents or goods as per agreement. This is the less
common practice because like cash-in-advance, buyers are concerned that the
goods may not be shipped if the supplier is not an honest one.

12.3.3 Letter of Credit (LC)

A letter of credit is the most effective and most commonly used financial tool that
facilitates payments and transactions. It’s one of the common and secure instruments
used in international trades. A bank or a financial institution acts as a third party
between the buyer and the seller and guarantees the payment of money based on
specified terms and conditions. Letter of credit is a method of payment that protects
buyer since no payment obligation arises until the goods have been shipped as
promised. Again, suppliers are also safe because the bank makes the guarantee of
216 12 Audit, Certification, and Payment

payment if everything is as per terms and conditions. A letter of credit has the
following important elements:

• The buyer (an applicant who purchased goods)

• The beneficiary (supplier who will receive the payment)
• LC opening bank (issued letter of credit on behalf of the buyer)
• Negotiating/advising bank (received credit on behalf of suppliers)

[Appendix A: A reference copy of Letter of Credit (LC)]

Suppliers need to submit their documents for getting payment. Sometimes it is
needed to forward documents to another bank for review. Payment will be done on
the beneficiary’s account after verification of all necessary documents and maturity
of payment. The following are the types of letters of credit used in international
trades:

• Commercial LC
• Export/import LC
• Transferable LC
• Un-transferable LC
• Revocable LC
• Irrevocable LC
• Standby LC
• Direct pay LC
• Confirmed LC
• Unconfirmed LC
• Revolving LC
• Back-to-back LC
• Red clause LC
• Green clause LC
• At sight LC
• Deferred payment LC

Descriptions of some important types of LC are as follows:

• At Sight LC
LC at sight is the quickest form of payment. It demands payment subject to the
submission of required documents. The bank reviews the documents and pays the
beneficiary if documents meet the terms and conditions of the LC. A letter of
credit that pays at sight is beneficial for sellers. Payment arrives more quickly.
Exporters invest money to produce and ship the goods quickly. Some of the
seafood buyers are doing their business through at sight payment, but percentages
are very low. Suppliers prefer this system but risky for the buyer if the supplier
makes it non-shipment.
• Deferred Payment LC
Deferred payment is a type of letter of credit that ensures payment after a period of
a long time. Based on the agreement, time frame may be as long as 30, 45, 60, 90,
12.3 Payment Terms 217

or 180 days. Buyers will make their payment after the days of agreement have
passed and the goods have arrived at the buyer’s destination. Bank may review
documents earlier, but payment goes to a beneficiary after the period of agreement
passes (after maturity of LC). The bank charged a certain percentage of interest as
per the terms and conditions of the letter of credit. The buyer prefers this type of
payment system. Deferred payment gives the buyer more time to come up with
funds. It can serve as a form of seller-financing, which would help to attract
buyers. The buyer also has a chance to sell imported goods and generate revenue
before making their payment. It’s easier and good; no delay comes up for
payment. There is a risk for the suppliers if the buyer is not honest or makes a
late payment. Note that, the bank will increase their interest if the payment is
getting late resulting in suppliers losing their profit.
• Revocable LC
It is a letter of credit that can be altered any time by the issuing bank or the buyer
without any notification to the suppliers/beneficiary. This LC may be amended or
canceled any time by the buyer without the approval of the supplier. This kind of
LC is used rarely because it doesn’t provide any protection to the supplier.
• Irrevocable LC
An irrevocable letter of credit is official correspondence from a bank that
guarantees payment for goods or services. It cannot be canceled or modified
without approval of all parties involved. It confirms the supplier of receiving
payment because it is a guarantee by the issuing bank. The bank will make
payment in the event that the buyer fails to do so.
• Standby LC
A standby letter of credit is a guarantee of payment by the issuing bank on behalf
of the applicant. It can be designed as a sign of good faith in business transactions
and a proof of a buyer’s credit quality and repayment abilities. A standby letter of
credit confirms credit even payment was not made by the applicant. The benefi-
ciary can draw the credit from the issuing bank if they can prove that promised
payment was not made by the applicant. Payments are made subjected to submis-
sion of required documents as per maintaining the standby LC clause.
• Confirmed LC
It is a letter of credit where an advising bank also guarantees the payment to the
beneficiary. Only the irrevocable letters of credit are confirmed by the advising
bank. The beneficiary has two promises to pay:
– One from the LC issuing bank
– The other from the advising bank
This type of LC that adds the endorsement of the advising bank to that of the
issuing bank. It provides the highest level of protection since both banks are
involved in transaction guarantee.
• Unconfirmed LC
A letter of credit is assured only by the issuing bank and does not need a guarantee
by the second bank.
218 12 Audit, Certification, and Payment

12.3.4 LC Amendment

Amendment refers to any kind of changes that are made in terms of LC clause after it
has been authorized. An amendment can be made at any time after an LC has been
authorized and before its expiry date. The following are the causes of LC
amendment:

• If it is needed to change the shipment date, expiry date, goods, quantities,

values, etc.
• If suppliers were unable to meet the requirements of the buyer.
• If buyer needs special requirements in special cases.
• If LC is opened with wrong policy or false statement.

An amendment is required for smooth shipment. Amendments are done by the

negotiation of both parties. The bank claims an extra charge for making the
amendment.
Frozen Shrimp and Other Seafood-Based
Value-Added Products 13

Abstract

Value addition refers to any kind of technique that added extra value of the
products by means of employing processing methods, specialization of
ingredients, addition of additives, enhancement of nutrition, attractive packaging
technique, or other means. Value addition may be subjected to cutting, cooking,
freezing, buttering, breading, marinating, and novel packaging. Shrimp marinated
with vegetables, herbs, or other nutritional and/or medicinal ingredients are
mostly demandable items in current world. Forms of consumption are different
for different products. Some of them are ready to cook or bake or broil or fry/
deep-fry or grill. Some of them are ready to thaw, ready to heat, ready to serve,
ready to consume, etc. The world is moving very fast, and the demand of seafood
is increasing day by day. Consumers now demand ready products which means
the product should be easy to cook or ready to eat. Value addition is a type of
process that helps consumers for ready meals. It also increases the price value of
the products. The chapter highlights some value-added products of shrimp like
tempura and torpedo shrimp, filo shrimp, marinated butterfly shrimp, shusi,
value-added crab, and some other value-added fish products as well as other
value-added seafood and shrimp byproducts.

Keywords

Tempura · Torpedo · Shusi · Crab · Byproducts

13.1 Introduction with Some Value-Added Products

HLSO, HLSO-Easy Peel, PND, PUD, PDTO, PTO, skewer, shusi, nobasi, butterfly,
fan-tail round, grilled cut, leaf cut, torpedo (breaded), tempura (buttered), filo, etc.
are the different forms of value-added products. Variation of the above product

# The Author(s), under exclusive license to Springer Nature Singapore Pte 219
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_13
220 13 Frozen Shrimp and Other Seafood-Based Value-Added Products

comes from employing a cutting, freezing, processing, and packaging technique. It

also comes from the process of breading, buttering, and marinating. A variety of
recipes (i.e., spring roll shrimp, cocktail shrimp, shrimp kabab, shrimp burger,
shrimp soup, crusted shrimp, coconut breaded shrimp, buffalo shrimp, oriental
breaded shrimp, popcorn shrimp, potato shrimp, etc.) are prepared from shrimp.
Description of some value-added products is given below.

13.1.1 Tempura and Torpedo Shrimp

Tempura and torpedo are two forms of breaded and battered shrimp. Frozen peeled-
deveined tail-on IQF shrimp enclosed in a crumbly, crispy film. It’s a very popular
snack for parties and celebration. There are two types of torpedo shrimp, i.e., torpedo
shrimp (yellow panko) and torpedo shrimp (white panko), that are commonly
observed.

Product Raw frozen peel-deveined tail-on battered/breaded, IQF shrimp

description:
General Straight, coated thoroughly except tail fan and half of last segment
appearance:
Packing: 20  500 g or 10  800 g or others as per specification
Ingredients: Shrimp (STTP treated) and pre-dust
Pre-dust includes: Modified starch, salt, shell calcium, vegetable oil,
vegetable fat, emulsifier, rice powder, baking powder, soybean protein, wheat
flour, modified starch, starch (corn), food color, batter mix, seasoning, spice
extract, yellow/white panko (breaded crumb), sugar, east, emulsifier, or others
as per specification
Defect: Foreign materials, broken tail, broken body, excess spice, etc.
Shelf life: 2 years at 18  C or below temperature

[Note: The difference between torpedo and tempura shrimp is nothing but
battered and breaded.]

13.1.2 Filo Shrimp

Product name: Filo shrimp

Product Raw, IQF tail-on shrimp wrapped with filo pastry
description:
Ingredients: Shrimp and filo pastry
Filo pastry includes: wheat, salt, sugar, flour, starch, pepper, stabilizer, palm
oil, enhancer, gluten, etc. as per specification
Packing: 500 g or 800 g inner box or others as per buyer requirements
Defect: Foreign materials, broken tail, broken body, excess spice, etc.
Shelf life: 2 years at 18  C or below temperature
13.1 Introduction with Some Value-Added Products 221

13.1.3 Marinated Butterfly Shrimp (Figs. 13.1, 13.2, and 13.3)

Product name: Marinated butterfly shrimp

Product Raw, IQF, HLSO butterfly marinated shrimp
description:
Ingredients: Marinated shrimp
Shrimp marinated with vegetables/herbs/garlic/onion or others as per buyer
specification
Defect: Foreign materials, broken tail, broken body, excess spice, etc.
Shelf life: 2 years at 18  C or below temperature

Fig. 13.1 HLSO butterfly cut

Fig. 13.2 Marinated with

herbs
222 13 Frozen Shrimp and Other Seafood-Based Value-Added Products

Fig. 13.3 Final product

(IQF)

Table 13.1 Packing of Size Length (cm) Pcs/tray or pcs/bag Tray/MC

shusi
2L 07.6–8 30 pcs/tray 20 tray/MC
3L 8.1–8.5
4L 08.6–9
5L 9.1–9.5
6L 9.6–10

13.1.4 Shusi (Table 13.1, Figs. 13.4, 13.5, 13.6, and 13.7)

Product name: Shusi

Product description: Cooked peeled deveined tail on split frozen shrimp
Ingredients: Shrimp and STTP/NP/salt
Shelf life: 2 years at 18  C temperature
Defects: Foreign materials, broken tail, broken body, excess spice, etc.

Except these a lot of variety of marinated and value-added and high-value

products are available in market.

13.1.5 Value-Added Crab

Crab is another emerging potential resource of our seafood business. See the
following details of value-added crab:

Forms of processing: Crab, whole gutted, IQF

Crab, whole, cooked, IQF
Crab claws, cooked, IQF
Breaded crab claws (Muslitos), etc.
(continued)
13.1 Introduction with Some Value-Added Products 223

Fig. 13.4 Sushi in Styrofoam tray packing

Fig. 13.5 Color measurement with SalmoFan

Fig. 13.6 Cutting process of shusi

224 13 Frozen Shrimp and Other Seafood-Based Value-Added Products

Fig. 13.7 Length and weight measurement

Size/grade: 6/10, 11/15, 16/20, 21/25, 26/30, 31/40 Pcs/kg

Packing: 1 kg/box, 10 kg/carton, 12 boxes/carton etc. as per requirements
Muslitos: Muslitos is a breaded crab claw with real pincers, a value-added product of crab

13.2 Value-Added Fish and Fish Products

Value-added frozen shrimp has great demand in export commodity. It’s a nutritious
and delicious item. Different forms of delicious items are made from these fishes.
Fish frozen, fish pickles, fish curry, fish fillets, fish loins/fish steaks, fish fingers,
breaded fillets, fish cooked, fish powder, fish soup, etc. are the forms of fish products.
Fish is also good for surimi preparation and imitation products. Freezing, drying,
smoking, and salting are the forms of fish processing. Some of our factories are
doing business by exporting fish but not at a satisfactory level. Initiatives should be
taken as soon as possible to develop this business for both freshwater and marine
fishes. The following are the scope of fish exportation:

Available Bola, Ayr, Rui, Catla, Kalibaus, Rani, Puti, Mola, Taki, Shol, Gozar, Koi,
species: Singh, Tilapia, Pangus, Tengra, Bele, Batashi, Gulsha, Gutum, Baim, Mullet,
Hilsa, Seabream, Milkfish, Silver Pomfret, Mackerel, Grouper (Reef Cod),
Snapper (White/Red), Sea Bass (Barramundi/Coral/Vetki), etc.
Product type: Frozen whole gut-less, head-on/headless clean, boneless or bone-in, skin
on/off, sliced/steaks, fillet, etc.
Size of fillet: Fillet size depends on size, type and species of fish and buyer’s requirements.
The following are the examples of fillet size:
25–30 g, 40–60 g, 60–80 g, 80–100 g, 100–120 g, 120–150 g, 100–200 g,
200–300 g, 300–400 g, 400–500 g, 500–700 g, 700–1000 g, 1000–1200 g,
1200–1500 g, 1500 g, or above
13.4 Shrimp Byproducts 225

13.3 Other Value-Added Seafood

The following are the examples of other seafood:

• Baby squid: Whole, cleaned, raw, IQF

• Baby octopus: Whole, cleaned, raw, IQF
• Baby cuttlefish: Whole, cleaned, raw, IQF
• Crayfish: Whole/peeled, cooked, IQF
• Clams: Whole, raw/cooked, IQF
• Lobster: Popsicle, whole, raw/cooked, IQF
• Mussels: Shell on/half shell/mussel meat cooked, IQF
• Queen scallops: Half shell, roe on, raw, IQF
• Surimi scallops: Imitation/breaded
• Squid tubes: Cooked/blanched/raw, IQF
• Squid rings: Blanched/raw/battered/pre-fried/IQF

13.4 Shrimp Byproducts

Shrimp is usually processed to obtain export-grade flesh. Besides, processing

industries discharged a large volume of shrimp (head, shell, mussel, intestine, etc.)
as waste products. Around 35–50% products are considered as waste materials in
shrimp processing industries. The waste percentage depends on the type of product.
It will be very good if we can use this waste as raw materials for other products.
Normally, the byproducts are considered as waste and usually transported to landfill.
Some are used in fishmeal production with low economic value. Nowadays, the
trend is changed; the value of these byproducts has been realized. Byproducts of
shrimp are valuable. It can be used as raw materials for valuable products like shrimp
waste contains several bioactive compounds such as chitin, pigments, amino acids,
and fatty acids astaxanthin flavor compound, calcium carbonate, lipid, protein, etc.
These bioactive compounds have a wide range of applications including medical;
therapies; cosmetics; paper, pulp, and textile industries; biotechnology; and food
applications (Mao et al. 2017).
The major components of shrimp waste are:

• Protein
• Chitin
• Chitosan
• Glucosamine
• Carotenoprotein
• Minerals

Chitosan is a valuable product, which has many economically attractive

applications in food, agriculture, biotechnology, cosmetics, medicine, and waste
226 13 Frozen Shrimp and Other Seafood-Based Value-Added Products

treatment (Trung 2008). If we can incorporate it in our regular business, I think it will
be a great achievement that creates more opportunity and employment. The govern-
ment should take initiatives to establish such types of industries in Bangladesh to
utilize the byproducts.

References
Mao X, Guo N, Sun J, Xue C (2017) Comprehensive utilization of shrimp waste based on
biotechnological method. A review. J Clean Prod 143:814–823
Trung TS (2008) Report of the ministerial level project on combined biological method for
improving the efficiency of chitin-chitosan production from shrimp processing waste. Food
and Fertilizer Technology Centre
Recommendation and Conclusion
14

Abstract

Shrimp business in international market is very competitive. Scarcity of raw

material, poor quality products, improper culture technology, lack of modern
machinery facilities, competition with rival countries, fluctuation market price,
fluctuation of currency, long time of shipment, etc. are the major problems in
shrimp business around the world. Now, this is high time to take the necessary
steps to overcome this situation. It should be mandatory that there is no defect that
comes up in final products. It should be kept in mind that a single defect can spoil
the whole product and make a negative impression on it. The chapter highlights
the problems, solutions, and some recommendations for sustainable seafood
business in future.

Keywords
Zero tolerance · Illegal practice · Business chain · Middlemen

The following recommendations may help to develop a sustainable business in

shrimp processing industries.

• Innovation of technology for sustainable shrimp business

The export market has huge demand of shrimp because of its boneless
characteristics and unique taste. Scarcity of raw materials, higher operational
cost, international and local market competition, etc. are the hindrances to
sustainable shrimp business. Processing industries are going to declare them-
selves bankrupt because of unstable shrimp business. Shrimp farmers are also
stopping shrimp production or switching to agriculture. New technologies should
be adopted for increasing shrimp production. Besides P. monodon and
L. vannamei technologies should be adopted for the production of harina,

# The Author(s), under exclusive license to Springer Nature Singapore Pte 227
Ltd. 2022
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Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6_14
228 14 Recommendation and Conclusion

Fig. 14.1 Improper way

(clump production)

chaka, cat tiger, or others species of shrimp. Intensification of shrimp production

should be in sustainable way. Organic production is too much appreciated.
• Zero tolerance of defects in final product
Defects that arise in final product are nothing but unconsciousness of the
suppliers. The defects that are not accepted by the buyer can possibly be removed
by increasing awareness. Hanging meat, vein, dropping/loose head, discoloration,
improper grading, non-uniformity, soft shell, improper sealing, damaged master
carton, etc. can be possibly removed by proper monitoring. Processing industries
should adopt zero tolerance principle in final products.
• Color separation
Color separation means production of shrimp at uniform color. It’s not a serious
problem but important for quality products. Uniform color of shrimp helps to look
products very good. It should be a mandatory process for all shrimp processing
industries. Mixed color shrimp makes a negative impression about the products
although the product is of good quality. Color separation should be the mandatory
requirement for all shrimp processing industries.
• Removing of clumps
Clumping is not a big problem, but hammering on clump is a serious problem for
IQF shrimp. Hammering breaks down the glazing of shrimp resulting in quality
damage of the final product. A good arrangement of shrimp in the IQF belt can
help to avoid clumping. Supplier should confirm that there is no clump shrimp
present in final products. See the following pictures (Figs. 14.1, 14.2, 14.3, 14.4,
and 14.5).
• Illegal practice should be stopped
People involved in seafood businesses should be honest in their business. Receiv-
ing of raw materials containing metals and chemicals (i.e., water, jelly, potash
alum, etc.) must be stopped strongly though these types of activities are very rare
in practice. We must sure zero tolerance for these illegal activities. It would be
better if processing industries collect raw materials directly from the cultured farm
or the processing industries have their own cultured farm. It will reduce market
price and wicked competition among the suppliers.
14 Recommendation and Conclusion 229

Fig. 14.2 Clump shrimp in

final products

Fig. 14.3 Hammering on

clumps to remove clumps

Fig. 14.4 Breakdown of

glaze due to hammering
230 14 Recommendation and Conclusion

Fig. 14.5 A good practice, resulting no clumps and no hammering and no breakdown of clumps

Besides, excess additives, oversoaking, mixing of defect shrimp, mixing of

lower grade shrimp, low quality packaging, etc. should be avoided strongly.
Illegal practice may collapse seafood business. It must be assured during seafood
production and will lead to sustainable seafood business. Some suppliers have
already started to collect raw materials directly from cultured farm to avoid such
type of activities.
• Reduction of middlemen from business chain
It is necessary to avoid middleman from the business chain for sustainable
seafood business. Engagement of middleman (commission agent, depot owner,
broker, foria, etc.) in supply chain increases production cost. Shrimp farmers
(getting lower price) as well as consumers (paying higher price) both are losers,
but significant benefit goes to the middlemen of the supply chain. Reduction of
selling price is very important for international seafood business competition. The
following diagram explains the intervention of middlemen in supply chain and
how intervention of middlemen can be stopped (Fig. 14.6).
• Longtime stocking of raw materials should be stopped
Suppliers stock raw materials intentionally or unintentionally for higher price and
off-season business or sometimes in an emergency. Quality of longtime stock
products is not good because of thawing and reprocessing of shrimp. It should be
mandatory that no one can stock raw materials in cold storage for a longer time. In
case of emergency, stocking may be allowed for a short time. Longtime storage
not only damages the quality of products but also makes the market unstable
because of the scarcity of raw materials, market competition, and higher prices.
• Make sure strong commitment in business dealings
Strong commitment is a prerequisite for any kind of business dealing.
Overbooking should be avoided strictly. Wrong commitment, delay shipment,
non-shipment, increment of price, etc. are not a good sign of quality business that
makes the buyer confused and guided to leaving the country. Sometimes buyers
have to pay a large amount of demurrage to their customers because of delay
shipment or non-shipment that makes the buyer crazy. It’s not only a problem for
the buyers but also the same for the suppliers. Delay of payment, non-shipment is
the problem of buyer also that makes the suppliers crazy. The percentage of such
 14
Recommendation and Conclusion

Fig. 14.6 Intervention of middlemen in supply chain

231
232 14 Recommendation and Conclusion

type of suppliers and buyers are very few; a maximum number are strict in their
commitment and conduct their business smoothly. Everyone should co-operate
with each other for sustainable and long-term business.
• Diversifications of value-added products
Diversification of value-added products is creating new opportunity for shrimp
business world. Initiatives should be taken for the preparation of value-added,
marinated, and breaded products. Attractive packaging (Styrofoam packaging,
box packaging, cane packaging, tray packaging) is another technique of value
addition that may bring a positive result for the seafood business world.
• Technology should be adapted for the utilization of byproducts
Technology should be adapted for the extraction of byproducts from shrimp
processing waste (i.e., head, shell, mussel, intestine, etc.). Utilization of
byproducts in meaningful may lead to a potential industry in shrimp processing
countries. The following is the calculation of processing loss for black tiger
shrimp (P. monodon) in processing industries.

Type of loss Loss %

Head loss (HOSO to HLSO) = 35%
Shell loss (HLSO to PND) = 17%
Freezing loss = 02%
Others = 01%
Total loss = 55%
[Note: Little bit plus or minus is considerable]

• Processing industries should be well certified

Suppliers all over the world should be well certified like BAP, GMP, ASC, MSC,
IFS, BSCI, BRC, HACCP, GMO, etc. Certificates are not just a document; it’s a
judgment of product quality and trust of customers. Steps should be taken as early
as possible to make suppliers well certified. At least a minimum level of certifi-
cation should be maintained for every supplier; otherwise, it will be difficult for
shrimp processing industries to compete with other seafood-producing countries
around the world. Well-certified suppliers are the first priority of buyers, and well-
certified suppliers can charge high price for their quality products.
• Seafood research institute should be established
Independent seafood research institute should be established for quality and
variety development of exportable items. This type of research institute can
help in developing new technology and variety of products, seafood monitoring,
seafood processing, testing, quality assurance, business planning, market devel-
opment, and training of stakeholders.
• Need to protect wild stock of shrimp
The export market has a great demand for wild shrimp, but wild stock of shrimp is
decreasing day by day. It’s an alarming issue that characteristics of wild shrimp
are also changing. Deviation came from its physiology, behavior, color, texture,
and taste. It may cause hybridization, climate change, environmental impacts, or
others that need to be investigated immediately. Variation of wild and farmed
14 Recommendation and Conclusion 233

Fig. 14.7 Wild shrimp (raw)

Fig. 14.8 Wild shrimp

(cooked)

Fig. 14.9 Farmed shrimp

(raw)

shrimp is also visible now. Color, texture, and taste are totally different in wild
and farmed shrimp that may be affected negatively in the near future. See the
following example (Figs. 14.7, 14.8, 14.9, and 14.10).

Finally, it can be concluded that the shrimp business around the world is a vital
part of world food security as well as economy of the country. Everyone involved in
this sector should be honest and strongly committed in their business deal. Personnel
involved in this business should act in a win-win situation and must stop unfair
234 14 Recommendation and Conclusion

Fig. 14.10 Farmed shrimp

(cooked)

competition. Shrimp production is going for intensification. Intensive culture of

shrimp emerges different types of diseases and promotes uses of antibiotics and
chemicals that are a main concern of health hazard. On the other hand, emphasis
should be given on organic shrimp production wild stock preservation. Suppliers
should maintain their promised quality in their final products. Quality product,
traceability, on-time shipment, strong commitment, etc. are the prerequisites of
sustainable business. If we can maintain this shrimp business in a sustainable way,
then it can play a vital role in food safety and food security in near future.
Concentration should be given on shrimp farmers; otherwise, they will stop shrimp
production or switch to agriculture instead of shrimp production.
Appendix A: A Reference Copy of Letter
of Credit (Terms and Condition)

# The Author(s), under exclusive license to Springer Nature Singapore Pte 235
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6
236 Appendix A: A Reference Copy of Letter of Credit (Terms and Condition)
Appendix A: A Reference Copy of Letter of Credit (Terms and Condition) 237
Appendix B: Size and Weight Table

1. Product description: BT, IQF, 20% Glaze, RC, 10
1 kg

Size/ Minimum weight of Maximum weight of Minimum Maximum

grade Shrimp (g) Shrimp (g) Pcs/Bag Pcs/Bag
8/12 38 57 14 21
13/15 30 35 23 26
16/20 23 28 28 35
21/25 18 22 37 44
26/30 15 17 46 53
31/40 11 15 55 70
41/50 9 11 72 88
51/60 8 9 90 106
61/70 6 7 107 123
71/90 5 6 125 159

2. Product description: BT, IQF, 20% Glaze, FC, 10
1 kg

Size/ Minimum weight of Maximum weight of Minimum Maximum

grade Shrimp (g) Shrimp (g) Pcs/Bag Pcs/Bag
8/12 30 45 18 26
13/15 24 28 29 33
16/20 18 23 35 44
21/25 15 17 46 55
26/30 12 14 57 66
31/40 9 12 68 88
41/50 7 9 90 110
51/60 6 7 112 132
61/70 5 6 134 154
71/90 4 5 156 198

# The Author(s), under exclusive license to Springer Nature Singapore Pte 239
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6
240 Appendix B: Size and Weight Table

3. Product description: BT, Block, 20% Glaze, RC, 6
1.8 kg

Size/ Minimum weight/ Maximum weight/ Minimum Maximum

grade Shrimp Shrimp Pcs/Bag Pcs/Bag
8/12 38 57 25 38
13/15 30 35 41 48
16/20 23 28 51 63
21/25 18 22 67 79
26/30 15 17 82 95
31/40 11 15 98 127
41/50 9 11 130 159
51/60 8 9 162 190
61/70 6 7 193 222
71/90 5 6 225 285

4. Product description: BT, Semi-IQF, 20% Glaze, FC, 10
1 kg

Size/ Minimum weight of Maximum weight of Minimum Maximum

grade Shrimp Shrimp Pcs/Bag Pcs/Bag
8/12 67 100 8 12
13/15 53 62 13 15
16/20 40 50 16 20
21/25 32 38 21 25
26/30 27 31 26 30
31/40 20 26 31 40
41/50 16 20 41 50
51/60 13 16 51 60
61/70 11 13 61 70
71/90 9 11 71 90
Appendix C: A Model Template of Production
Supervision Report/On-line Supervision Report

# The Author(s), under exclusive license to Springer Nature Singapore Pte 241
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6
242 Appendix C: A Model Template of Production Supervision Report/On-line Supervision. . .

General Information
Reference No./PO No. Brand
Name of Supplier Packing
Name of Importer Produced Quantity
Lot No./Batch No. Ordered Quantity
Date of Supervision Hygienic Standard
Product Analysis
Parameters Sample-1 Sample-2 Sample-3 Sample-4 Sample-5
Product Description
Size and Count
Glaze (%)
Frozen Weight (g)
Deglazed Weight (g)
Thawed/Net Weight (g)
Pcs per Bag/Box
Frozen count/lb
Deglaze count/lb
Weight of 10% Largest (g)
Weight of 10% Smallest (g)
Uniformity Ratio
General Appearance
Freshness
Texture
Odor/Smell
Cooked Test
Defects
Back Broken
Black Spot
Broken Pcs
Clumping
Deep Cut
Dehydration
Decomposition
Discoloration
Foreign Materials
Hanging Meat
Improper Peeling
Loose/Dropping Head
Odor
Soft Shell
Tail Broken
Vein
Other (s)
Appendix C: A Model Template of Production Supervision Report/On-line Supervision. . . 243

(CONTINUED)
Raw materials Information
Receiving Date and Time Mode of Transport
Traceability Tag Icing Ratio
Traceability Documents Traceability Code
Grading, Peeling, Deveining
Grading Method Grading Defects
Peeling Method Peeling Defects
Deveining Method Deveining Defects
Additives Information
Soaking Method Additive %
Starting Time Salt %
Ending Time Gain %
Name of Additive Remarks
Origin of Additive
Temperature Record (oc)
Ante Room Soaking Water
Chill Room Freezing
Raw Material Hardening
Chill Water Storage
Laboratory Analysis
Chemical Dye
Heavy Metal Microbiological
Packaging Information
Parameters Inner Bag/Box Master Carton (MC)
Dimension (mm)
Sealing
Labeling
Color Specification
Damaged
Metal Detector Active Inactive
Factory Personnel Buyer Personnel
Designation Designation

Signature & Stamp Signature & Stamp

Appendix D: Pre-shipment Inspection
Report/Final Inspection Report

# The Author(s), under exclusive license to Springer Nature Singapore Pte 245
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6
246 Appendix D: Pre-shipment Inspection Report/Final Inspection Report

General Information
Lot No./Batch No. Reference No./PO No.
Supplier Name & Address Importer Name & Address
Contact Person Contact Person
Contact No. & Email Contact No. & Email
Ordered Quantity Inspected Quantity
Date of Inspection Sampling Unit
Arrival Time Departure Time
Findings of Inspection
Parameters Sample-1 Sample-2 Sample-3 Sample-4 Sample-5 Sample-6
Product Description
Brand
Production Date
Best Before Date
Packing (kg)
Art. No.
Size and Count
Weight Measurement
Gross Weight (g)
Deglazed Weight (g)
Net/Thawed weight (g)
Glaze (%)
Pcs Count
Total Pcs per Bag/Box
Frozen Count (Pcs/lb.)
Deglaze Count (Pcs/454g)
Deglaze Count (Pcs/363g)
Uniformity
Weight of 10% Largest (g)
Weight of 10% Smallest (g)
Uniformity Ratio
Organoleptic Observation
General Appearance
Freshness
Texture
Smell
Cooked Condition
Smell/Odor
Texture
Color
Lab Findings
Government/Third Party Testing Lab Suppliers Own Lab
Chemical Chemical
Heavy Metal Heavy Metal
Dye Dye
Microbiological Microbiological
Sampling Standard Sampling Standard
Appendix D: Pre-shipment Inspection Report/Final Inspection Report 247

(CONTINUED)
Defects
Back broken
Black spot on meat
Black spot on shell
Broken pcs
Clumping
Deep cut
Dehydration
Discoloration
Foreign material
Freeze burn
Hanging meat
Discoloration
Improper peeling
Dropping/loose head
Odor
Shell broken
Soft Shell
Tail Broken
Vein
Other (s)
Findings of Packaging
Parameters Inner Bag/Box Master Carton (MC)
Dimension
Thickness
Color
Labeling
Sealing
Wax Coating
Found Damaged Unit
Packaging as per EU Law
Others
Hygienic Standard Cold Storage Temperature (OC)
Cleanliness of factory Product Temperature (OC)
Calibration of equipment Metal Detection
Product Conformity Rejection
Remarks
Factory Personnel’s Inspector’s Name
Name Signature & Signature & Stamp
Stamp
Appendix E: A Model Template of Packaging
and Labeling Checklist

# The Author(s), under exclusive license to Springer Nature Singapore Pte 249
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6
250 Appendix E: A Model Template of Packaging and Labeling Checklist

PACKAGING AND LABELING CHECKLIST (MC)

Lot No./Batch No. Reference No./PO No.
Supplier Name & Address Importer Name & Address
Contact No. & Email Contact No. & Email
Date of Inspection Name of Inspectors
Checklist for Master Carton (MC)

Parameters Yes No

Article/Lot/Reference No.
Name of Manufacturer
Factory Approval No.
Product Name
Scientific Name
Origin
Product Description
Brand
Logo
Master Carton with Sticker
Pre-Printed Master Carton
Size/Grade
Count
Frozen Instruction
Gross Weight
Net Weight
Packing
Aquaculture/Marine Catch
Production date
Best before date
Instruction
Do not Refreeze after Defrosting
Barcode Scanner Ok?
Barcode Number
Color Specification
Name of Importer
Certification Marks, BRC/MSC/ASC/BAP/GMP/…….
Condition of Master Carton (MC)
Excellent/Good/Normal/Poor
Carton Dimensions
Carton Dimensions Suitable for Packing
Strong Enough to Protect Product
Fully Closed Top and Bottom
Present Transparent Tape/Non-transparent Tape
Straps on Master Carton
Languages English-German-French –Dutch-Swedish-Finish
Appendix E: A Model Template of Packaging and Labeling Checklist 251

PACKAGING AND LABELING CHECKLIST (INNER BAG/BOX)

Parameters
Yes No
Article/Lot/Reference No.
Name of Manufacturer
Factory Approval No.
Product Name
Scientific Name
Origin
Product Description
Brand
Logo
Inner Box with Sticker
Inner Bag with Rider
Pre-Printed Inner Box/Bag
Size/Grade
Count
Frozen Instruction
Gross Weight
Net Weight
Packing
Aquaculture/Marine Catch
Production Date
Best before Date
Special Instruction
Frozen Instruction
Barcode Scanner Ok?
Barcode No.
Color Specification
Name of Importer
Certification Marks-MSC/ASC/BAP/GMP/……..
Condition of Inner Box/Bag
Excellent/Good/Normal/Poor
Dimensions of Inner Bag/Box
Dimensions Suitable for Packing
Strong Enough to Protect Product
Present Top and Bottom Part (HOSO)
Present Window
Shrink Wrapped
Damaged Bag/Box present
Languages
Appendix F: A Model Template of Loading
Report

# The Author(s), under exclusive license to Springer Nature Singapore Pte 253
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6
254 Appendix F: A Model Template of Loading Report

LOADING REPORT
General Information
Brand ABCD
Packer ABCD SEA FOOD
Product BT PND IQF, BT HLSO BLOCK, BT HLSO EZP IQF
Packing 6 X 1.8 KG, 80%, 70% NET, 10 X 1 KG 75% NET
Loading start at port 8.00 PM
Loading finish at Port 9.00 PM
PO No. 8600
LOADING INFORMATION
B/L No. NYKSDACS02555500
On Board Date December 15, 2019
Container No. NYKU7922200
Seal No. BD1000033
Invoice No. BSFL/32/2019
Invoice Value $226,600.00
Shipping Line NYK
Feeder Vessel KOTA HALUS VOY - 0399E
Date of Stuffing December 6, 2021
Departure Bangladesh December 19, 2021
Mother Vessel BASLE EXPRESS VOY - 017W57
Departure Singapore December 29, 2021
ETA Antwerp January 20, 2022
LOADING PLAN
Product BT HLSO BT HLSO BT HLSO
BT PND IQF
Description EZP IQF BLOCK BLOCK
Brand, NW, Total
AB-75% FC CD-80% RC AB-75% FC AB-70% RC
Count
Line\Grade 8/12 13/15 16/20 31/40
1 82 0 0 0 82
2 82 0 0 0 82
3 81 0 0 0 81
4 81 0 0 0 81
5 0 0 74 0 74
6 0 0 74 0 74
7 0 0 74 0 74
8 0 0 74 0 74
9 0 0 0 69 69
10 0 0 0 66 66
11 0 0 0 66 66
12 0 66 0 0 66
13 0 61 0 0 61
Total 326 127 296 201 950
Appendix G: A Sample of Purchase Order (PO)

# The Author(s), under exclusive license to Springer Nature Singapore Pte 255
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6
256 Appendix G: A Sample of Purchase Order (PO)
Appendix H: A Sample of Packing List

# The Author(s), under exclusive license to Springer Nature Singapore Pte 257
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6
258 Appendix H: A Sample of Packing List
Appendix I: A Sample of Shipment Advise

# The Author(s), under exclusive license to Springer Nature Singapore Pte 259
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6
260 Appendix I: A Sample of Shipment Advise
Appendix J: A Sample of Technical
Specification

# The Author(s), under exclusive license to Springer Nature Singapore Pte 261
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6
262 Appendix J: A Sample of Technical Specification

TECHNICAL SHEET
General Information
Product Description Black Tiger, HLSO, Raw, Block Frozen, 80% Net Weight, Real Count
Article Code ABCD123 Product Name Black Tiger Shrimp
Size/Grade 8/12 Scientific Name Penaeus monodon
Block/IQF/Semi-IQF Block Packing 6 x 1.8 kg
Brand ABCD Raw/blanched/frozen/cooked Raw
Fishery/Aquaculture Farmed Raised Treated/Non-treated STPP Treated
Glaze 20% Frozen Weight 1800 g
FAO/Country - Net Weight 1440 g
Origin/Product of - Ingredients Shrimp, Water, Salt
Intrastat code xxxxxxx Stabilisers E450, E451, E452
Allergen information Microbiological Parameters
Cereals (gluten) Absent Result (colony-forming unit (cfu)/g
Crustaceans Present Parameters Present Limit
Egg Absent Total aerobic bacteria < 100,000 < 1,000,000
Fish Absent E. coli < 10 < 100
Peanuts Absent Enterobacteriaceae < 100 < 1,000
Soybeans Absent Staphylococcus aureus < 100 < 1,000
Molluscs Absent Total coliform <100 < 1,000
Milk (lactose) Absent Salmonella spp. absent /25g absent /25g
Nuts Absent Listeria monocytogenes absent /25g absent /25g
Celery Absent Vibrio cholerae absent /25g absent /25g
Mustard Absent Yeasts < 100 1,000
Sesame seeds Absent Moulds <100 1,000
Nutritional value (per 100 g) Hard metals (Acceptance limit)
Energy 73 kcal/310 kJ Lead (Pb) 0.5 mg/kg
Fat 0,8 g Mercury (Hg) 0.5 mg/kg
Of which saturated 0,1 g Cadmium (Cd) 0.5 mg/kg
Carbohydrates 0g Organoleptic Characteristics
Of which sugars 0g Smell Fresh/Typical
Fibers 0g Taste Fresh/Typical
Protein 16,5 g Texture Firm/Typical
Salt 1,5 g Color Natural/Typical
Conservation & Shelf life Packaging & Labeling MC IC
Refrigerator 24 hours Dimension (mm) 270x190x60 390x275x185
freezer at -6° C 1 week E.A.N. Code xxx6400004 xxxx6400060
freezer at -12° C 1 month Unit 1 MC 6 IC/MC
freezer at -18° C 24 months Label specifications Approved by the buyer
Appendix K: A Sample of Stock Intake

STOCK INTAKE

Delivery Date : 16/03/2021

Reference No. : 1230
Shipment Date : 30/03/2021
Suppliers Name ABCD Fish Ltd.
ETD Mongla : 03/5/2021
ETA Antwerp : 02/05/2021
Container No. : STLU 1211320

Shipped
Purchase Quantity
Sl. Art. Product Expiry Quantity
Brand Packing
No. No. Description Date
Cartons kg Cartons kg
BT, HLSO-
1 2030 BLOCK R, 8/12 AB 28-03-20 6x1.8kg 100 1080 95 1026
RC, 80%
BT, HLSO-
2 2040 BLOCK R, 13/15 AB 28-03-20 6x1.8kg 100 1080 100 1080
RC, 80%
BT, PD, R, 16/20
10 4050 CD 25-05-20 10x1kg 100 1000 80 800
FC, IQF 20%,

BT, PD, R, 21/25

11 4060 CD 25-05-20 10x1kg 100 1000 90 900
FC, IQF 20%,

BT, PD, R, 26/30

12 4070 EF 30-05-18 10x1kg 400 4000 430 4300
FC, IQF 25%,

BT, PD, R, 16/20

13 4051 EF 30-05-18 10x1kg 100 1000 102 1020
FC, IQF 25%,

BT, PD, R, 41/50

14 4091 EF 30-05-18 10x1kg 100 1000 113 1130
FC, IQF 25%,

TOTAL 1000 10160 1010 10256

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Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6
Appendix L: Commercial Invoice

# The Author(s), under exclusive license to Springer Nature Singapore Pte 265
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6
266 Appendix L: Commercial Invoice
Reference

WHO (2009) WHO Press, World Health Organization, 20 Avenue Appia, 1211 Geneva 27,
Switzerland. https://www.ncbi.nlm.nih.gov/books/NBK144035/figure/partii_ranking.f2/?
report¼objectonly

# The Author(s), under exclusive license to Springer Nature Singapore Pte 267
Ltd. 2022
M. A. Hannan et al., Post-Harvest Processing, Packaging and Inspection of Frozen
Shrimp: A Practical Guide, https://doi.org/10.1007/978-981-19-1566-6