A survey of major market sectors to identify further market potential for fresh tilapia found that both big-box retailers and traditional grocery stores offered little room for achieving premium prices for tilapia fillet products.
George J. Flick
Shrimp exposed to high concentrations of nitrate exhibit shorter antennae, gill abnormalities and hepatopancreas lesions. Nitrate toxicity is more of an issue for shrimp raised in lower-salinity waters.
Off-flavors in seafood can stem from a variety of sources. Industrial effluents can at least secondarily contribute to off-flavors in fish. Off-flavor oxidative carbonyl compounds increase during cold storage of some farmed fish.
Off-flavor compounds produced by low-molecular-weight amine compounds present in fish are degraded into ammonia or other nitrogenous compounds during storage.
Off-flavors in pond and recirculating aquaculture systems have occurred through the biological production of geosmin and 2-methylisoborneol. The compounds are rapidly absorbed through the gills of fish, but depuration can require days or weeks.
Single-celled proteins in bioflocs can provide protein and other nutrients in shrimp feed, but what makes them enhance growth performance in shrimp?
Freshwater shrimp can contain pathogenic bacteria that cause illness unless care is exercised by producers, retailers and consumers. Many of the human pathogens can survive frozen storage, but are killed or inactivated by thermal processes.
Spoilage in freshwater prawns is endogenous rather than exogenous and results from proteolytic enzymes in the cephalothorax.
Seafood was one of the first U.S. commodities to be placed under the FDA's mandatory Hazard Analysis Critical Control Point (HACCP) regulations.