South Carolina Shrimp Industry Partnership
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Marketing and Organization Strategies
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Food Science and Human Nutrition ProposalOverall objective: To differentiate Wild caught South Carolina Shrimp from imported shrimp. Specific objectives: Objective 1. Shelf life extension will be tested by first comparing SC shrimp packaged 2 days after catch with shrimp 4 days after catch and imported frozen shrimp. Each of these products will be packed in ice, modified atmosphere packed in high CO2-low O2. Shrimp samples will be evaluated for bacterial counts, texture, TBA values, and flavor volatiles during storage to determine if more frequent recovery of shrimp from vessels and different MAP packaging gives a quality advantage to SC shrimpers. Objective 2: A retort pouch shrimp and grits product will be developed that is shelf stable and has a unique brand associated with the SC Low Country. SC shrimp will be used to develop this product and imported shrimp will be compared to SC shrimp to develop a unique product that utilizes SC shrimp and differentiates it from imported shrimp. Objective 3: The SC shrimp will also be assessed for quality and differentiated from imported shrimp based on quality and safety. SC wild caught shrimp and imported shrimp will be evaluated for bacterial counts, bacterial types, antibiotic resistant bacteria, chemical contaminants, antibiotics, and organic contaminants. Update 8-23-03:Our research group dealing with quality has received feedback from the shrimp industry of SC and will focus on the three areas we have outlined. High priority will be taken on the differentiation of S. Atlantic wild caught shrimp and imported shrimp for antibiotic content, antibiotic resistant bacteria, and total bacterial profiles of these two shrimp types. We are arranging for pickup of shrimp from the coast to conduct these tests while gearing up our laboratories for these analyses. We will also begin preparation for developing retorted shrimp products with meals based on traditional low-country cuisine such as shrimp and grits and marinated vacuum-packaged shrimp. Methods to extend the shelf life of fresh shrimp using modified atmosphere packaging will also be developed. Contacts: Feng Chen 864-656-5702 Johnny McGregor 864-656-6632 Xiuping Jiang 864-656-6932 |
Fresh Catch Duke University Shrimp Industry Survey Matrix of USDA Grant Opportunities Listen to the Federal Permits Required in the South Atlantic Shrimp Fishery April 11, 2006 (pdf) ITC Votes to Keep Shrimp Antidumping Duty Orders for India and Thailand in Place Latest Clemson Extension Industry Newsletter
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Questions or comments: shrimp@clemson.edu
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