Control of Melanosis in Pre-Cooked PUD Tail-On Shrimp During Frozen Thawed Storage Using Sulfite Free Alternatives

Q: What does this research mean for the field?

Sulfite-free alternatives 4-hexylresorcinol and beetroot powder are more effective than sodium metabisulfite at preventing melanosis and delaying microbial growth in pre-cooked tail-on shrimp during refrigerated storage. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

S.J. Laly; E. R. Priya; Pankaj Kishore; A.A. Zynudheen; George Ninan

doi:10.1080/10498850.2026.2668490

May 8, 2026Journal of Aquatic Food Product Technology

Control of Melanosis in Pre-Cooked PUD Tail-On Shrimp During Frozen Thawed Storage Using Sulfite Free Alternatives

View at Publisher

Ask AI

Bookmark

Share

Key Points

The aim is to compare 4-hexylresorcinol and beetroot powder with sodium metabisulfite for preventing melanosis in pre-cooked shrimp during storage.
Compared 4-hexylresorcinol, beetroot powder, and sodium metabisulfite in Indian prawn.
Measured total volatile base nitrogen, aerobic plate count, and psychrotrophic count over storage.
Observed melanosis in shrimp during refrigeration over 18 days.
Total volatile base nitrogen reached 35 mg N/100 g for 4 HR and BT by day 18, compared to 30.8 mg N/100 g for SMS.
Aerobic plate count and psychrotrophic count for SMS exceeded 5 and 7 log CFU/g on day 14, while 4 HR and BT reached these levels by day 18.
Moderate melanosis was seen in SMS starting from day 4, while 4 HR and BT showed slight melanosis throughout the study.

Ask about this paper

Answers are grounded in this paper and cite their sources.

Implication

Compares alternatives to sodium metabisulfite for controlling melanosis in shrimp, indicating effective options for preservation.

Abstract

Compared effect of 4-hexylresorcinol (4 HR) and beetroot powder (BT) to sodium metabisulfite (SMS) in Fennereopenaeus indicus (Indian prawn) to prevent melanosis in telson region of frozen thawed pre-cooked peeled undeveined (PUD) tail-on shrimp during refrigeration. Total volatile base nitrogen (TVBN) of 4 HR and BT reached 35 mg N/100 g on 18th day of storage, while SMS reached 30.8 mg N/100 g. Aerobic plate count and psychrotrophic count of SMS exceeded 5 and 7 log CFU/g, respectively, on 14th day, while in 4 HR and BT on 18th day. Moderate melanosis was observed in SMS from the 4th day until the end, while in BT and 4 HR slight melanosis was observed throughout storage.

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

Laly et al. (2026) studied this question.

synapsesocial.com/papers/6a5e93a7a58c95525c5ff356 https://doi.org/10.1080/10498850.2026.2668490

View at Publisher

Ask AI

Bookmark

Share

Control of Melanosis in Pre-Cooked PUD Tail-On Shrimp During Frozen Thawed Storage Using Sulfite Free Alternatives

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

Control of Melanosis in Pre-Cooked PUD Tail-On Shrimp During Frozen Thawed Storage Using Sulfite Free Alternatives

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

Keep reading

Keep reading