Prevention of melanosis in crustaceans by plant polyphenols: A review

摘要

Bacicgrourul: Crustaceans, especially shrimp, prawn, crab and lobster 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 mostly cause the allergy and severe disturbances for some asthmatic patients. As a consequence, the novel and safe alternatives from natural sources, especially plant polyphenols with anti-melanosis activity, can be used to maintain quality and prevent melanosis in crustaceans.