An investigation into ammonia-like odors in tilapia fillets that could result in product rejection traced the source to moisture-retention chemicals.
4-hexylresorcinol in a nonsulfite processing treatment against melanosis in crustaceans inhibits natural enzymes for shell hardening.
Properly used moisture-retention agents with salt protect the natural moisture levels of shrimp. The amount of sodium added to shrimp should be limited to that needed for good flavor and yield.
Advances in equipment design keep pace to provide uniform, controlled cooking temperatures that allow more precise bacteria lethality with higher yields.
The use of phosphates to protect shrimp moisture has been questioned due to abuses. The alternative demand for chem-free shrimp can involve similar abuses and deception.
Studies show variability for shrimp carcass and meat quality traits, especially fat quality. Selection for growth may lead to increase in yield.