Enzyme-assisted peeling of cold water shrimps (Pandalus borealis)

Enzymatic maturation is an attempt made as a pre-treatment to facilitate the removal of the shell from meat of shrimp. This approach would benefit the shrimp processing industry by 1) enhancing peeling efficiency that includes least efforts to remove the shell, high rate of completely peeled shrimps and high meat yield; 2) shortening the duration of maturation but still sufficiently loosening the shell for machine peeling; 3) performing as a chemical-free peeling aid, which may increase the preference of consumers over chemical compounds; and 4) being environmentally friendly since disposal of enzyme waste is harmless to the environment.