Minimally processed products are very perishable and they have a short shelf-life. Unappealing surface discoloration on shrimp, crab or lobster, and is caused by the enzymatic oxidation of colorless phenols into quinones, which undergo non-enzymatic polymerization generating dark insoluble pigments which is referred to as melanosis. It is caused as a 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 shrimps etc. Antibräun™ SF solution is a new product that can retard melanosis in frozen sea foods.
FROZEN SHRIMP
Treated with Antibräun™ SF and followed by freezing, the melanosis of fresh shrimp can be significantly inhibited during the storage.
The following example is for the purpose of reference, the application range of Handary products may have wider possibilities*