Shrimp Cold Storage

Key Points for Shrimp Storage in the Cold Storage

1-Temperature of the Cold Storage: To maintain the quality and shelf life of shrimps in the cold storage, the appropriate temperature is crucial. The temperature in the cold storage for storing shrimps should be around -18 degrees Celsius or lower. This temperature freezes the shrimps and prevents them from spoilage. Moreover, the low temperature in the cold storage slows down the growth of harmful microbes and bacteria in the shrimps, effectively preventing their deterioration and contamination. At this temperature, the shrimps freeze, and the process of their decay occurs slower. Additionally, the appropriate temperature of the cold storage ensures that the shrimps retain their freshness as much as possible, increasing the added value and popularity of the product in the market.

The cold storage must have a precise temperature control system to maintain the environment temperature within the suitable range and prevent sudden temperature changes.

Ultimately, at the suitable temperature of the cold storage, shrimps should be regularly inspected and monitored to detect any changes or signs of spoilage, and necessary actions should be taken. These actions ensure that the shrimps are stored in the best conditions possible, enjoying their quality and freshness for a longer period.

2-Packaging of Shrimps: Proper packaging of shrimps is one of the vital aspects in maintaining the quality and shelf life of these products. Effective packaging prevents shrimps from coming into contact with air and moisture and protects them from contamination by external factors such as bacteria and viruses.

This action increases the shelf life and maintains the quality and freshness of shrimps over time. Moreover, proper packaging preserves the appearance and visual appeal of shrimps, aiding in attracting and retaining customers' attention. Furthermore, packaging plays a significant role in the transportation of shrimps; it ensures safer and easier transportation of these products, which can help expand sales and access to new markets.

As a result, proper packaging of shrimps enhances hygiene, quality, and added value of these products and significantly impacts business success and customer satisfaction.

3-Re-icing of Shrimps: Re-icing is one of the essential stages in shrimp storage in the cold storage, crucial for ensuring temperature and product quality. In this process, it must first be ensured that the shrimps are placed in suitable refrigeration conditions in the cold storage, meaning that the temperature is kept within the ideal range necessary for shrimps. If the temperature exceeds or falls below the desired range, necessary measures must be taken.

One of these measures is re-icing. In this process, if the temperature increases significantly, old ice that may have melted should be replaced. This new ice reflects the appropriate temperature conditions and helps maintain a stable temperature within the desired range.

This action ensures that the shrimps are continuously stored at the desired temperature, preventing deterioration and spoilage. In other words, re-icing restores suitable temperature conditions in the cold storage and helps preserve the quality and shelf life of shrimps.

4-Separation of Shrimp Types: The separation of products is another essential stage in cold storage management, crucial for preserving the quality and value of products. In this process, different products must be separated and categorized regularly and accurately.

For example, fresh and frozen shrimps should be separated and placed in different sections of the cold storage. This action ensures that fresh and frozen products are not mixed and each is stored in optimal conditions.

Fresh shrimps may require higher reaction temperatures, while frozen shrimps require lower temperatures. Therefore, separating these two types of products and keeping them in different sections of the cold storage can help preserve the quality and freshness of each.

Additionally, precise and orderly separation of products facilitates easier access to each type of product and improves management processes' efficiency. This action also assures managers that each product is stored in its suitable environment, enhancing overall efficiency and quality of cold storage processes.

5-Organization and Cleanliness of the Shrimp Cold Storage: Organization and cleanliness in shrimp storage cold storage are vital and must be continuously monitored. This issue is divided into two main aspects: 

1. Physical cleanliness: To prevent shrimp contamination, the cold storage must be regularly and periodically cleaned. This includes cleaning the walls, floor, ceiling, and all equipment in the cold storage. Any particles or contamination may transfer to the shrimps; therefore, maintaining physical order and cleanliness is of paramount importance.
2. Hygiene maintenance: In addition to physical cleanliness, hygiene maintenance in the cold storage is also essential. Adherence to hygiene standards, including the use of suitable cleaning materials and disinfection operations, can prevent the entry of microbes and contamination into shrimp products.

Furthermore, cleanliness and orderliness in the cold storage also facilitate easier access to products and improve administrative and management processes. These actions must be carried out continuously and periodically to ensure the quality and health of the products are always guaranteed.

6-Quality Control of Shrimps: In this stage, shrimp products are periodically inspected to detect any changes or signs of spoilage. This inspection includes examining the appearance of shrimps, including color, odor, and texture. Any suspicious signs, such as unpleasant odors or changes in color or texture, can be indicators of spoilage. If any signs of concern are observed, necessary actions are taken to prevent spoilage and maintain product quality.

7-Storage Time: This aspect refers to the period during which stored shrimps in the cold storage should be consumed. This duration must be carefully examined to prevent shrimp deterioration and spoilage. To ensure the preservation of product quality, the storage time must comply with specific standards, and products should be consumed at the appropriate time.

8-FIFO Policy: The FIFO policy stands for First In, First Out. By implementing this policy, shrimps that are first entered into the cold storage are consumed first. This policy ensures that newer products have priority in consumption, thus preventing product wastage and preserving their quality. This policy clearly specifies which shrimps should be consumed first, thereby preventing deterioration and spoilage.

Difference Between Fish Cold Storage and Shrimp Cold Storage                

The fundamental difference between fish and shrimp cold storage lies in the storage conditions and the environment required for each. These differences include several main aspects:

1. Temperature and Humidity: Fish are mostly stored at lower temperatures and, in some cases, even below zero degrees Celsius, while shrimps require a temperature of about zero degrees Celsius or higher. In addition, the humidity of the shrimp storage environment must be carefully controlled to prevent the deterioration and spoilage of the products, while for fish, humidity is not essential, and only temperature matters.
2. Storage Tanks and Packaging: Fish packaging is usually done in packaging that can control temperature and humidity to prevent contact with air and moisture. Shrimp packaging must be specifically waterproof to protect against environmental effects such as humidity.
3. Types of Products: Fish and shrimps participate in different preparation and storage processes. Generally, fish may be frozen or fresh, while shrimps are usually frozen or fresh.
4. Additives and Facilities: There may be a need to use additives and special facilities to preserve fish and shrimp in cold storage, but the types of these substances and facilities may differ for each product.
5. Shelf Life: The shelf life of fish and shrimp in cold storage may also differ. For example, the shelf life of fish in cold storage may be longer than that of shrimps, due to the different physical and chemical properties of each of these products.

These differences indicate the need for specific storage conditions and special spaces for each of these products in different cold storages.