Intelligence
4-hexylresorcinol: sulfite-free control for melanosis in crustaceans
4-hexylresorcinol in a nonsulfite processing treatment against melanosis in crustaceans inhibits natural enzymes for shell hardening.
Intelligence
Moisture-retention treatments connected to odors in tilapia fillets
An investigation into ammonia-like odors in tilapia fillets that could result in product rejection traced the source to moisture-retention chemicals.
Intelligence
Salt, sodium in shrimp
Properly used moisture-retention agents with salt protect the natural moisture levels of shrimp. The amount of sodium added to shrimp should be limited to that needed for good flavor and yield.
Health & Welfare
Controlled cooking methods offer higher shrimp yields with product safety
Advances in equipment design keep pace to provide uniform, controlled cooking temperatures that allow more precise bacteria lethality with higher yields.
Intelligence
What is chem-free shrimp?
The use of phosphates to protect shrimp moisture has been questioned due to abuses. The alternative demand for chem-free shrimp can involve similar abuses and deception.
Health & Welfare
Potential of genetic selection for shrimp carcass, meat traits
Studies show variability for shrimp carcass and meat quality traits, especially fat quality. Selection for growth may lead to increase in yield.
Health & Welfare
Phosphates and shrimp
Commercial experience and research have demonstrated that phosphates can enhance sensory quality and increase consumer appeal for shrimp. Through over 10 years of research with shrimp from around the world, the Aquatic Food Products Lab at the University of Florida in Gainesville, Florida, USA has shown that consumers prefer shrimp properly treated with phosphates. However, processors must have a clear understanding that misuse of these ingredients can result in poor appearance, poor texture, and consumer rejection.