Source:  NCSU COOPERTIVE EXTENSION, 5/27/22

The NC State Seafood Lab, at the Center for Marine Sciences and Technology (CMAST) in Morehead City, has been working with four undergraduate students on a research project to develop a pickled shrimp product to evaluate the quality and safety of a process to preserve raw shrimp. Alex Chouljenko, director of the CMAST seafood lab, and Greg Bolton, research assistant, designed and led the study. Participating students recently presented a poster at the NC State Undergraduate Research and Creativity Symposium to explain the process of the study and the results, as indicated below.

Shrimp is one of the most widely consumed seafoods in the United States, and in North Carolina, small-scale fishermen and seafood processors contribute to the commercial shrimp supply. Unfortunately, though, shrimp is also highly perishable. Chouljenko says pickling shrimp could solve this problem. “Pickled shrimp is not currently available in the marketplace, and research on this topic is limited. A pickled shrimp product developed for the commercial market would support small-scale fisheries and processors to extend shelf life and allow for off-season availability of shrimp products.”

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