Shrimp ammonium smell as an effect of drying

Hello! We are developing a new shrimp product using vacuum microwave drying. The shrimp is top quality consumer grade shell on. Nothing special about sulphites…

1. Food & Material Scientist reply

   Many factors are involved, mainly the protein content in shrimp is usually high of 20% or more. So what type of shrimp was used and what kind of feed was given to this shrimp all…

2. Food R&D Emeritus reply

   Your shrimp when it arrives in your factory is not uniformly fresh.It contains portions that are starting to decompose.Shrimp.is highly perishable seafood as right after being cau…

3. Evgeny Roginskiy reply

   Thank you. This new FAO document is nice. In our case we are talking about high standard shrimp production chain where each player is strictly controlled and minimally GMP and HAC…

4. Evgeny Roginskiy reply

   Thanks! The microwave energy is controlled and this ammonium smell only comes from shell on shrimp. Peeled shrimp from the same LOT doesn't generate it. I also think that the case…

5. Food R&D Emeritus reply

   The shrimp internal.organs near its head is the source of that ammoniacal smell as that is the first to deteriorate in the shrimp anatomy.Thats why it comes from the shell not fro…

6. Food & Material Scientist reply

   [quote "Eugene, post:5, topic:9945"] The microwave energy is controlled and this ammonium smell only comes from shell on shrimp. [/quote] so you got your answer already: as you st…

7. Baris reply

   Hello, I also agree that shells could cause retention of volatile compounds, eg. ammonia smell is also formed in vacuum sealed aged cheese. if you are not observing the same (ammo…

8. Yusufu Kasato reply

   FAO mannuuals are best to recommend for processing of various seafoods. All in al better concern the type of shrimp used to develop such product