How to assess shrimp color using Multispectral Imaging?

The food industry is always looking for ways to improve the quality of their products. One such improvement was discovered in a study published in the Innovative Food Science & Emerging Technologies Journal. The study investigated the use of enzyme-assisted peeling of cold water shrimps, specifically the Pandalus borealis species.

The study compared the enzymatic maturation method with an industrial brine-matured reference. Results showed that the enzymatic maturation offered a better shrimp product with respect to texture and color. This is a significant finding as the texture and color of shrimp are important factors in the consumer’s experience of the product.

During the study, the VideometerLab technology was utilized to assess the color of the shrimp samples. The technology uses multispectral imaging to capture images and analyze color data, providing a fast and non-destructive method for food quality control.

The use of enzyme-assisted peeling in shrimp processing can potentially lead to a higher quality product, as well as a more sustainable and efficient process. By utilizing enzymes, the need for chemical peeling agents can be reduced, leading to a more environmentally friendly process.

The results of this study provide valuable information for the food industry, particularly for those involved in shrimp processing. It highlights the importance of using innovative methods and technology to improve food quality control and achieve a better end product for consumers.

Dang, T. T., Gringer, N., Jessen, F., Olsen, K., Bøknæs, N., Nielsen, P. L., & Orlien, V. (2018). Enzyme-assisted peeling of cold water shrimps ( Pandalus borealis ). Innovative Food Science & Emerging Technologies, 47, 127–135.