Glossary

SHRIMP DEFECTS

Decomposition in shrimp refers to the deteriorated texture that may display a pink and brown color, along with an objectionable, persistent, and unpleasant odor or taste.
This process is caused by the proliferation of bacteria that affect the shrimp’s flesh, breaking down its tissues and producing compounds that alter its organoleptic quality.
Decomposition can occur due to inadequate storage conditions, prolonged time between harvest and processing, or improper handling during manipulation.
In the presentation of tail product, improper beheading can allow the entry of intestinal fluids, which may result in a red tint in the shrimp’s meat.