Netting better shrimp results: how the new LVB solution improves quality and texture

The solution works especially well for products like shrimp which have performed poorly in the past when injected with brine. Unlike other brine products, which can change shrimp texture and give a perception of lower quality, LVB preserves texture while improving the overall juiciness of the product.

Moreover, the Schröder-Wolftec system leaves little or no evidence of having been injected on individual shrimps, delivering final, cooked products with a very natural bite and texture.

Dominik Böhm from Schröder explains how the system works: “LVB uses natural meat protein as an ingredient that binds water naturally without the use of additives. The LVB solution uses a small amount of salt and is low in sodium compared to traditional marinaded products. 

“The main advantages of LVB marinated products are that they offer a reduction in cost combined with better sustainability because they utilize more of the substrate. The final, cooked product is tender and juicy because it is marinated naturally and is much healthier with substantially lower sodium levels.” 

Natural results

According to Böhm, the process of injecting shrimp has been attempted previously, but with disappointing results that are very comparable to soaking the products (6-8% pick-up). Previous procedures, he says, typically required the use of phosphate, which served to both alter the texture of the shrimp and resulted in a ‘poor-quality’ appearance.

“The LVB solution we have developed contains only a small amount of salt and this has really positive benefits for the shrimp,” says Böhm. “We have been able to inject directly to the shrimp shell with a pick-up rate of up to 25% and you cannot tell this has been done. The cooked shrimp perform extremely well with a very natural bite and texture.”

LEARN MORE about the Schröder-Wolftec brine preparation systems