On the prevention of the black spot of shrimp: I. effect of some chemical reagents on the black spot of shrimp. II. the isolation and purification of the enzyme related to the formation of black spot
Abstract:The causes of the black discoloration of three species of shrimp commonly caught off the coast of the State of São Paulo, Brazil, are studied and measures for its prevention are advocated. Landings of shrimp in Santos in 1964 equaled 13% of the total landing, by weight, while economically it is the principal fishery. I - Blackening was effectively prevented by dipping the shrimp in cooled chemical solution for 30 minutes and then storing them at low temperatures. L-ascorbic acid gave the best results, delaying… Show more
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