Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide

Preface
Contents
About the Authors
Abbreviations
List of Figures
List of Tables
List of Mathematical Calculations
List of Appendices
1: General Discussion
	1.1 Introduction
	1.2 Factors Affecting Seafood Business in International Seafood Market
	1.3 Taxonomic Classification of Shrimp
	1.4 Morphometric Identification of Shrimp
	References
2: Product Description
	2.1 Product Specification
	2.2 Types of Frozen Shrimp
	2.3 Diversification of Shrimp Products
	2.4 Freezing Methods
		2.4.1 Individual Quick Freezing (IQF)
			2.4.1.1 Now the Question Is Why Shrimps Are Red After Cooking?
		2.4.2 Block Frozen
		2.4.3 Semi-IQF
	2.5 Packing of Shrimp
		2.5.1 Packing of Block Product
		2.5.2 Packing of Semi-IQF Product
		2.5.3 Packing of IQF Product
			2.5.3.1 Regular Packing (10 x 1 kg)
			2.5.3.2 Bulk Packing (1 x 10 kg)
	2.6 Weight Declaration
	2.7 Brand Selection
	2.8 Size/Grade of Shrimp
		2.8.1 Grading Method
	2.9 Uniformity of Shrimp
	2.10 Count of Shrimp
		2.10.1 Frozen Count (FC)
		2.10.2 Real Count (RC)
	2.11 Individual Weight of Shrimp
	2.12 Glazing and Hardening of Shrimp
	References
3: Processing of Shrimp
	3.1 Receiving of Raw Materials
	3.2 Sensory Assessment
	3.3 Color Separation
	3.4 De-heading of Shrimp
		3.4.1 De-heading Method
			3.4.1.1 Manual De-heading
			3.4.1.2 Mechanical De-heading
	3.5 Peeling of Shrimp
	3.6 Deveining of Shrimp
	3.7 Washing of Shrimp
	3.8 Chilled Storage of Shrimp
	References
4: Food Additives and Soaking
	4.1 Food Additives
	4.2 Soaking of Shrimp
		4.2.1 Soaking Method
		4.2.2 Determination of Soaking Gain (%)
	4.3 Numbers or E-Numbers
	Reference
5: Defects of Shrimp
	5.1 Defects of Shrimp
	5.2 Description of Defects in Shrimp
	5.3 Causes of Defects
		5.3.1 Calculation of Defects (%)
6: Traceability in Shrimp
	6.1 Traceability
		6.1.1 Importance of Traceability
		6.1.2 Traceability in Culture Area
		6.1.3 Traceability in Depot
		6.1.4 Traceability in Processing Industry
	References
7: Plant Sanitation and Hygiene
	7.1 Sanitation
	7.2 Sanitation Guideline for Processing Industries
	7.3 Doses of Sanitizers
	7.4 Guidelines for Washing Hand
	Reference
8: Packaging, Labeling, and Storage
	8.1 Packaging
	8.2 Packaging Materials of Frozen Shrimp
	8.3 Description of Artwork/Label
	8.4 Inner Bag/Polybag (IQF)
		8.4.1 Properties of Inner Bag/Polybag
		8.4.2 Rider Card
	8.5 Inner Box (Block and Semi-IQF)
		8.5.1 Properties of Inner Box for Block Products
		8.5.2 Properties of Inner Box for Semi-IQF Products
	8.6 Master Carton (MC)
		8.6.1 Properties of Master Carton (MC)
		8.6.2 Procedure of Master Carton Preparation
	8.7 Pallet
		8.7.1 Pallet Calculation
	8.8 Barcode Scanning
	8.9 Metal Detection
	8.10 Frozen Storage
9: Inspection of Frozen Shrimp
	9.1 Inspection
	9.2 Importance of Inspection
	9.3 Types of Inspection
		9.3.1 Regular Inspection
		9.3.2 Final Inspection
			9.3.2.1 Inspection of Internal Environment
			9.3.2.2 Inspection of Sanitation Standard
			9.3.2.3 Inspection of Packaging
			9.3.2.4 Inspection of Final Product
				1st Step: Preparation for Inspection
				2nd Step: Inspection of Cold Storage Temperature
				3rd Step: Selection of Master Cartons
				4th Step: Inspection of Product Temperature
				5th Step: Inspection of Gross Weight
				6th Step: Selection of Inner Bag/Box
				7th Step: Inspection of Gross Weight
				8th Step: Inspection of Frozen Weight
				9th Step: Inspection of Frozen Count (Pcs/lb)
				10th Step: Calculation of Frozen Count (Pcs/lb)
				11th Step: Inspection of Deglazed Weight
				12th Step: Inspection of Deglazed Count (Pcs/lb)
				13th Step: Calculation of Deglaze Count (Pcs/lb)
				14th Step: Inspection of Defrost/Thawed and Net Weight
				15th Step: Inspection of Individual Weight
				16th Step: Inspection of Uniformity Ratio
				17th Step: Inspection of Organoleptic Characteristics
				18th Step: Observation of Defects
				19th Step: Inspection of Cooking Test
				20th Step: Reporting
			9.3.2.5 Rejection Policy
10: Laboratory Analysis
	10.1 Procedure of Sample Collection
	10.2 Testing/Analysis
		10.2.1 Physical Test
		10.2.2 Biological Test
		10.2.3 Chemical Test
		10.2.4 Pesticide Test
		10.2.5 Heavy Metal Test
		10.2.6 Antibiotics Test
	References
11: Shipment and Shipping Documents
	11.1 Shipment
	11.2 Loading and Loading Supervision
		11.2.1 Loading Supervision at Factory Premises
		11.2.2 Loading Supervision at Port Area
	11.3 Loading Report
		11.3.1 General Information
		11.3.2 Loading Information
		11.3.3 Loading Plan
		11.3.4 Loading Pictures
	11.4 Description of Shipping Documents
		11.4.1 Technical Documents of Frozen Goods
		11.4.2 Technical Specification/Guidance of Frozen Goods
		11.4.3 Supplier Checklist
		11.4.4 Packaging and Labeling Checklist
		11.4.5 Stock Intake
		11.4.6 Record Keeping
12: Audit, Certification, and Payment
	12.1 Audit and Certification
	12.2 Inquiry Procedure
		12.2.1 Step 1: Sending of Requirements
		12.2.2 Step 2: Supplier´s Response
		12.2.3 Step 3: Price Negotiation
		12.2.4 Step 4: Confirmation of the Deal
	12.3 Payment Terms
		12.3.1 Cash-in-Advance
		12.3.2 TT Payment
		12.3.3 Letter of Credit (LC)
		12.3.4 LC Amendment
13: Frozen Shrimp and Other Seafood-Based Value-Added Products
	13.1 Introduction with Some Value-Added Products
		13.1.1 Tempura and Torpedo Shrimp
		13.1.2 Filo Shrimp
		13.1.3 Marinated Butterfly Shrimp (Figs. 13.1, 13.2, and 13.3)
		13.1.4 Shusi (Table 13.1, Figs. 13.4, 13.5, 13.6, and 13.7)
		13.1.5 Value-Added Crab
	13.2 Value-Added Fish and Fish Products
	13.3 Other Value-Added Seafood
	13.4 Shrimp Byproducts
	References
14: Recommendation and Conclusion
Appendix A: A Reference Copy of Letter of Credit (Terms and Condition)
Appendix B: Size and Weight Table
Appendix C: A Model Template of Production Supervision Report/On-line Supervision Report
Appendix D: Pre-shipment Inspection Report/Final Inspection Report
Appendix E: A Model Template of Packaging and Labeling Checklist
Appendix F: A Model Template of Loading Report
Appendix G: A Sample of Purchase Order (PO)
Appendix H: A Sample of Packing List
Appendix I: A Sample of Shipment Advise
Appendix J: A Sample of Technical Specification
Appendix K: A Sample of Stock Intake
Appendix L: Commercial Invoice
Reference