Ready-to-eat shrimp processing is challenging due to the complex biological design with the shell tightly connected to the meat. Several techniques have been developed to weaken or loosen this connection, thus facilitating the subsequent peeling. The loosening process is typically undertaken by maturing the shrimps on ice or in brine, which requires several days, consequently risking loss in food quality and safety. To overcome those issues, developing novel technologies that not only assist the shell loosening but also retain the meat quality, safety and yield, is of paramount importance. This article reviews some essential characteristics of shrimp, the current methods of maturation, the use of the emerging technologies (high pressure, microwave, ultrasound, and enzyme) to facilitate the peeling of foods and clarify the potential of using them in shrimp shell removal.

Industrial relevance

During the production of peeled products, the shrimp processing industry has suffered from drawbacks of the traditional ice/brine maturations - a step facilitating the peeling. The drawbacks include yield loss, reduction of organoleptic quality, risk of microorganisms, time consuming issue and discontinuous process due to a long time soaking in maturing tanks. Therefore the need for seeking alternative methods to replace the traditional long maturations has grown, that address the future trends in sustainable processing of ready-to-eat shrimps. Emerging technologies e.g. high pressure, enzyme, ultrasound and microwave can potentially become the alternatives since they have strong peeling effects on lobsters, crabs, bivalve mollusks, eggshells, human skin, fruits and vegetables. Also these technologies offer benefits such as short process time, retained nutritional and sensorial characteristics, energy and water efficiency which all promise higher profits for the shrimp industry.

中文翻译：

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促进虾削皮的新兴和潜在技术：综述

由于复杂的生物设计以及将外壳与肉紧密连接的方式，即食虾加工具有挑战性。已经开发了几种技术来弱化或松开该连接，从而促进随后的剥离。松散过程通常是通过将虾在冰上或盐水中熟化来进行的，这需要几天的时间，因此有丧失食品质量和安全性的风险。为了克服这些问题，开发不仅有助于蛋壳松动而且还能保持肉质，安全性和产量的新颖技术至关重要。本文回顾了虾的一些基本特征，当前的成熟方法，新兴技术的使用（高压，微波，超声波，

行业相关性

在去皮产品的生产过程中，虾类加工业遭受传统冰/盐水成熟的缺点-促进去皮的步骤。缺点包括产量下降，感官质量下降，微生物风险，耗时的问题以及由于在成熟罐中长时间浸泡而导致的不连续过程。因此，寻求替代传统的长期成熟的替代方法的需求日益增长，这解决了即食虾可持续加工的未来趋势。新兴技术，例如高压，酶，超声波和微波，有可能成为替代品，因为它们对龙虾，螃蟹，双壳软体动物，蛋壳，人体皮肤，水果和蔬菜具有很强的去皮效果。这些技术还具有诸如缩短处理时间，