Shrimp: Nutrition, preservation and processing.

Shrimp is rich in high-quality protein, abundant omega-3 fatty acids (EPA and DHA), essential vitamins and minerals, which make it a significant aquatic product worldwide. However, due to high water activity and abundant nutrients, shrimp is susceptible to quality deterioration through microbial growth, enzymatic melanosis, and oxidative spoilage. This chapter systematically summarizes the nutritional profiles of shrimp and the available strategies employed to preserve its quality and extend shelf life. Though traditional low-temperature techniques including freezing, super-chilling, refrigeration remain the dominant approaches for shrimp preservation, they are often supplemented or replaced by newly developed technologies, such as advanced packaging techniques (Modified Atmosphere Packaging, active and intelligent packaging systems), non-thermal processing (high-pressure processing, cold plasma, irradiation), and the employment of natural preservatives (essential oils, plant extracts, and edible coatings). Furthermore, the chapter also reviews the recent innovations in shrimp processing and the valorization of by-products (e.g., heads, shells) into value-added products, such as chitin, chitosan, and astaxanthin, enhancing economic value and sustainability of shrimp. Finally, it addresses the pressing challenges in shrimp industry, including shrimp disease, ecological pressures, and supply chain vulnerabilities, and provides some new insights in improving the shrimp industry's future sustainability, efficiency, and resilience.