How to manage your shrimp farm to enhance umami flavour

The flavour of tropical shrimp (Litopenaeus vannamei) is directly influenced by farming and handling practices, spanning environmental conditions, feed, harvesting, and storage processes.

Traditionally, size has been the main criterion for commercial evaluation of shrimp. However, recent studies have highlighted flavor as a key differentiating factor. This distinctive flavour is primarily determined by the presence of amino acids such as alanine and glycine, along with nucleotides like inosine monophosphate (IMP), which are responsible for the sweet and umami notes highly prized by consumers.

These compounds not only establish and redefine quality standards in the industry but also identify the chemical profiles that best align with market preferences. Nonetheless, factors such as stress during farming or handling can disrupt metabolic processes, reducing the accumulation of these crucial compounds and negatively impacting the final flavour of the product.

A study by Li-Ti Chang and Mingchih Fang, published in the journal Food Chemistry, offers a practical guide for producers to enhance the quality of their prawns through integrated management of farming and post-harvest handling.

Key recommendations include optimizing the farming environment with salinity levels between 15 and 30 ppt, which promote the accumulation of compounds responsible for sweet and umami flavours. Furthermore, water quality must be maintained through constant monitoring of essential parameters such as dissolved oxygen, temperature, and pH, while minimizing contaminants that could cause stress to the shrimp.

Feed plays a vital role in developing the flavour profile of shrimp. Diets enriched with marine ingredients such as fishmeal and fish oil, which provide polyunsaturated fatty acids (EPA and DHA) and precursors for flavour compounds, are strongly recommended. Limiting the use of vegetable oils and incorporating specific supplements like taurine and betaine can further enhance the flavour profile. Minimising stress at every stage of farming, from daily handling to harvest, is crucial for preserving tissue quality and ensuring the accumulation of key flavour compounds.

After harvest, it is essential to process and store the shrimp quickly and efficiently, ideally using rapid freezing methods to prevent the degradation of flavour compounds. Maintaining an uninterrupted cold chain is critical to preserving the freshness and quality of the product until it reaches the consumer.

Regular chemical and sensory analysis allow producers to identify areas for improvement, adopt higher quality standards, and position their products as premium options in the market. These practices not only meet the demands of consumers seeking high-quality products but also provide producers with a competitive edge in an ever-evolving global market.