Publication date: Available online 11 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Thanasak Sae-leaw, Soottawat BenjakulAbstractBackgroundCrustaceans, especially shrimp, prawn, crab and lobsters are economically important species with high market value because of their high demand. Nevertheless, crustaceans are perishable with a short shelf-life. It is prone to deterioration after capture, particularly during handling, processing and storage. Melanosis or black spot development in crustaceans is one of the most serious problems, causing the adverse impact on sensory properties and consumer acceptability. To conquer such a problematic deterioration, sulfiting agents and their derivatives are extensively applied as antimelanosis agent. Nevertheless, those chemicals most...
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