Mechanisms of Shrimp Spoilage and Preservation Techniques

Shrimp are highly favored by consumers for their high protein, low-fat nutritional properties and unique flavor. However, their high tissue moisture content and strong endogenous enzyme activity make them extremely susceptible to deterioration and spoilage during storage and circulation, leading to quality degradation and shortened shelf life. Therefore, developing efficient and practical preservation technologies to maintain their sensory and nutritional quality become a crucial research focus in aquatic product processing industry. This paper systematically analyzes the biochemical mechanisms underlying shrimp spoilage, including endogenous enzymatic autolysis, microbial succession, and melanoidin formation. It further reviews the mechanisms of action, applicable conditions, advantages, and limitations of both traditional and emerging preservation technologies in maintaining shrimp quality. Based on the concept of sustainable development, the paper also explores future trends in preservation technologies, such as intelligent monitoring, green alternatives, and multi-technology integration, aiming to provide scientific support for improving shrimp storage quality and optimizing the supply chain.