Sensory Evaluation of Local Versus Imported Shrimp to Develop Marketing Strategies for United States Shrimp Producers

Abstract

Shrimp is considered a high-value seafood product and the most consumed seafood in the Unites States. However, it is characterized by a short shelf-life. United States is heavily dependent on seafood imports, including shrimp, with more than 80 % of seafood being imported. The imported shrimp products are usually treated with preservatives such as phosphate to maintain quality, and possibly multiple rounds of freezing and thawing that can affect quality as well. Therefore, this study aimed to understand and compare the sensory/organoleptic characteristics of imported to US-based shrimp products. Additionally, nutritional values of the shrimp products were evaluated by analyzing their proximate composition. These results of the sensory panel showed a discrepancy between consumer stated preferences and actual behavior regarding shrimp products. While participants expressed a preference for preservative-free shrimp, as demonstrated acceptability was higher for imported shrimp containing preservatives. Proximate analysis showed farmed-raised shrimp to have significantly higher (p<0.05) protein content in comparison to wild–caught and imported shrimp.  This can be a leverage to develop marketing strategies for locally produced shrimps that are not treated with preservatives.