Glossary

SHRIMP DEFECTS

Melanosis consists of a blackish coloration on the shrimp’s cuticle, caused by the enzymatic reaction of oxidized polyphenol.
This defect is also known as “black spots” or “black spot.”
Melanosis occurs in all shrimp species and activates approximately 3 hours after the shrimp’s death.
Although it does not affect food safety, it reduces the visual quality of the product and can negatively impact its marketability.
To prevent melanosis, treatments with antioxidants such as ascorbic acid and sulfites are used during the processing and storage of shrimp.