Processing

Deep water rose shrimp (Parapenaeus longirostris) and giant red shrimp (Aristaomorpha foliacea) are the most valuable demersal species caught by the Italian trawl fisheries and are widely appreciated across Europe. The national production of both these species in 2015 was about 12,000 tonnes with a value of EUR200 million. Almost 80% of the catch comes from Sicilian fleets. Despite their economic importance and the fact that they are a high value product, there is still a widespread tendency to use chemical additives, particularly sulphiting agents, that are necessary to inhibit post-mortem melanosis (blackspots) of external tissues during storage.

Food must be free from metal contaminants and other foreign bodies that could harm consumers. All food producers are liable for their products and must carry out rigorous inspections to ensure that no risks arise from them. This responsibility results in an ongoing challenge for the producers because metallic impurities often enter the products during machine processing or packaging.

Refrigeration technology and ice enable low temperatures that are necessary for guaranteeing the quality and freshness of sensitive foods such as fish during transport, in the production process, during storage, and at the retailer’s. However, some of the refrigerants that have been used so far in refrigeration units damage the ozone layer and promote the greenhouse effect which is why refrigeration technology suppliers are now using more environmentally friendly technical solutions.

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