{"id":10534,"date":"2020-11-05T07:50:26","date_gmt":"2020-11-05T07:50:26","guid":{"rendered":"https:\/\/www.deepchill.com\/insights\/deepchilling-shrimp\/"},"modified":"2021-01-28T16:20:13","modified_gmt":"2021-01-28T16:20:13","slug":"deepchilling-shrimp","status":"publish","type":"page","link":"https:\/\/www.deepchill.com\/es\/insights\/deepchilling-shrimp\/","title":{"rendered":"DeepChilling Shrimp"},"content":{"rendered":"<section class=\"l-section wpb_row height_medium dc-normal-font\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row type_default valign_top\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column dc-normal-font\" ><div class=\"wpb_wrapper\"><h4>In collaboration with The Fisheries and Marine Institute of Memorial University of Newfoundland, Sunwell has conducted research to study the effects of DeepChilling on shrimp in comparison with other cooling and preservation methods. This report reviews the results from a few research studies and presents the implications for the shrimp industry.<\/h4>\n<p><a class=\"dc-caret-link dc-download-link dc-download-brochure-link \" href=\"https:\/\/www.deepchill.com\/download-brochure?b=deepchilling\/\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"http:\/\/www.deepchill.com\/wp-content\/uploads\/2020\/10\/download-pdf-icon.png\" alt=\"download-pdf-icon\" \/> <i class=\"dc-link-text\">Download whitepaper <i class=\"fa fa-angle-down\"><\/i><\/i><\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_medium dc-below-slider-section\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row type_default valign_top\"><div class=\"vc_col-sm-6 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\" ><div class=\"wpb_wrapper\"><h2>Foreword<\/h2>\n<p>Seafood is a major source of food and nutrition around the world. Effective seafood preservation is an important concern for all stakeholders from the fishermen and producers to the consumers.<\/p>\n<p>A common method of seafood preservation is flake ice. Though known for having good cooling capacity, flake ice is not as efficient cooling medium as DeepChill<sup>\u00ae<\/sup> slurry ice. Moreover, flake ice involves a fair amount of manuala labor (shoveling) and does not provide complete product coverage.<\/p>\n<p>This report compares the results of DeepChilling versus traditional icing, and its implications for the shrimp industry.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"vc_col-sm-6 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"w-separator size_large\"><\/div><div class=\"wpb_text_column\" ><div class=\"wpb_wrapper\"><p>In Summary, DeepChilling achieves results unattainable by flake ice. DeepChill<sup>\u00ae<\/sup> significantly slows down the deterioration process and could double the shelf life of shrimp.<\/p>\n<ul>\n<li>Shrimp fishermen can stay longer at sea, while their catch is preserved fresh;<\/li>\n<li>Harvesters and distributors enjoy a better looking &#8211; longer lasting product;<\/li>\n<li>Shrimp processors have a longer processing window, without compromising the quality<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_medium dc-light-blue-bg\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row type_default valign_top\"><div class=\"vc_col-sm-6 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\" ><div class=\"wpb_wrapper\"><h2 style=\"text-align: left;\">Implications\u00a0for the industry<\/h2>\n<p>Slurry ice is proven to reduce bacterial growth and preserve the appearance, color and firmness of shrimp, resulting in a premium quality product. In comparison to flake ice, slurry ice holds shrimp at a more consistent temperature throughout the batch and over time, and does not damage shrimp due to its lubricity.<\/p>\n<p>Tests conducted at industrial settings on headless shell-on (HLSO) shrimp showed DeepChill\u2019s impact on yield gains from raw-material to raw product, and even through cooking. It also confirmed HLSO shrimp held in DeepChill\u00ae for 12 hours did not discolor and was more resistant to decomposition.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"vc_col-sm-6 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"w-separator size_large\"><\/div><div class=\"wpb_text_column\" ><div class=\"wpb_wrapper\"><p>Though the quality benefits of slurry ice for the shrimp industry is relatively well-known, the industry adoption has been slow. Switching from traditional icing methods to a modern system can demonstrably improve the operation efficiency and the bottom line.<\/p>\n<p>Selecting the right technology partner is crucial in ensuring similar results can be achieved. Companies must choose a reliable and proven solution provider that can design a process and integrate into the producer\u2019s operations. When done right, shrimp harvesters and processors will:<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row type_default valign_top\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"g-cols wpb_row  type_default valign_top vc_inner dc-difference-points-section dc-shrimp-difference-points-section\"><div class=\"vc_col-sm-12 vc_col-lg-3 vc_col-md-6 vc_col-xs-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\" ><div class=\"wpb_wrapper\"><h3>Improve profitability<\/h3>\n<p>Improve profitability by producing premium quality products with higher yields.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"vc_col-sm-12 vc_col-lg-3 vc_col-md-6 vc_col-xs-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\" ><div class=\"wpb_wrapper\"><h3>Streamline operations<\/h3>\n<p>Simplify and speed up the chilling and icing process throughout entire operation.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"vc_col-sm-12 vc_col-lg-3 vc_col-md-6 vc_col-xs-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\" ><div class=\"wpb_wrapper\"><h3>Save labor costs<\/h3>\n<p>Save labor costs by reducing labor-intensive ice handling process.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"vc_col-sm-12 vc_col-lg-3 vc_col-md-6 vc_col-xs-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\" ><div class=\"wpb_wrapper\"><h3>Enhance hygiene<\/h3>\n<p>Improve hygienic handling and better HACCP compliance.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row type_default valign_top\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\" ><div class=\"wpb_wrapper\"><p><a class=\"dc-caret-link dc-download-link dc-download-brochure-link \" href=\"https:\/\/www.deepchill.com\/download-brochure?b=deepchilling\/\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"http:\/\/www.deepchill.com\/wp-content\/uploads\/2020\/10\/download-pdf-icon.png\" alt=\"download-pdf-icon\" \/> <i class=\"dc-link-text\">Download whitepaper<\/i><\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"In collaboration with The Fisheries and Marine Institute of Memorial University of Newfoundland, Sunwell has conducted research to study the effects of DeepChilling on shrimp in comparison with other cooling and preservation methods. This report reviews the results from a few research studies and presents the implications for the shrimp industry. Download whitepaper Foreword Seafood...","protected":false},"author":2,"featured_media":0,"parent":10526,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-10534","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.deepchill.com\/es\/wp-json\/wp\/v2\/pages\/10534","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deepchill.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.deepchill.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.deepchill.com\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deepchill.com\/es\/wp-json\/wp\/v2\/comments?post=10534"}],"version-history":[{"count":8,"href":"https:\/\/www.deepchill.com\/es\/wp-json\/wp\/v2\/pages\/10534\/revisions"}],"predecessor-version":[{"id":12466,"href":"https:\/\/www.deepchill.com\/es\/wp-json\/wp\/v2\/pages\/10534\/revisions\/12466"}],"up":[{"embeddable":true,"href":"https:\/\/www.deepchill.com\/es\/wp-json\/wp\/v2\/pages\/10526"}],"wp:attachment":[{"href":"https:\/\/www.deepchill.com\/es\/wp-json\/wp\/v2\/media?parent=10534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}