We are looking for informations on alternatives to the use of boric
acid as shellfish (prawn, shrimp, ...) preservative.
In Spain, prawn and shrimp are sold with cephalothorax, and
browning is a real problem. Sodium metabisulfite is a legal
preservative used to solve this problem.
Could be utilized hepatopancreas enzyme-inhibitors (proteases,
phenoloxidases, ...) in the preservation of shellfish for fresh
consume?
References of publications are much welcome.
Thank you very much in advance.
Manuel Diaz Lopez
Dpto. Biologia Aplicada
Escuela Politecnica Superior
Universidad de Almeria
La Canada de S. Urbano s/n
04120 ALMERIA (ESPANA)
Phone: +34 9 50 21 52 94
FAX: +34 9 50 21 54 76
E-mail: mdiaz@ualm.es