FROZEN shrimp
Postharvest shrimp is perishable during transportation and consumption as a result of microbial spoilage. In addition, melanosis occurs simultaneously which is produced in the reaction of oxidation of phenols by polyphenoloxidase (PPO). Although, melanosis (the black spots on shrimp carapace) is not harmful to human health, it seriously impacts the consumers’ favour and commercial value of shrimp.
Treated with Antibräun™ SH and followed by freezing, the melanosis of fresh shrimp can be significantly inhibited during the storage.