What is the melanosis process in shellfish?

[fusion_builder_container hundred_percent=»no» hundred_percent_height=»no» hundred_percent_height_scroll=»no» hundred_percent_height_center_content=»yes» equal_height_columns=»no» menu_anchor=»» hide_on_mobile=»small-visibility,medium-visibility,large-visibility» status=»published» publish_date=»» class=»» id=»» link_color=»» link_hover_color=»» border_size=»» border_color=»» border_style=»» border_style=»solid» margin_top=»» margin_bottom=»» margin_bottom=»» padding_top=»» padding_right=»» padding_bottom=»» padding_left=»» gradient_start_color=»» gradient_end_color=»» gradient_start_position=»0″ gradient_end_position=»100″ gradient_type=»linear» radial_direction=»center center» linear_angle=»180″ background_color=»» background_image=»» background_position=»» background_position=»center center center» background_repeat=»no-repeat» fade=»no» background_parallax=»none» enable_mobile=»no» parallax_speed=»0.3″ background_blend_mode=»none» video_mp4=»» video_webm=»» video_ogv=»» video_url=»» video_aspect_ratio=»16:9″ video_loop=»yes» video_mute=»yes» video_preview_image=»» filter_hue=»0″ filter_saturation=»100″ filter_brightness=»100″ filter_contrast=»100″ filter_invert=»0″ filter_sepia=»0″ filter_opacity=»100″ filter_blur=»0″ filter_hue_hover=»0″ filter_saturation_hover=»100″ filter_brightness_hover=»100″ filter_contrast_hover=»100″ filter_invert_hover=»0″ filter_sepia_hover=»0″ filter_opacity_hover=»100″ filter_blur_hover=»0″][fusion_builder_row][fusion_builder_column type=»1_1″ type=»1_1″ layout=»1_1″ spacing=»» center_content=»no» link=»» target=»_self» min_height=»» hide_on_mobile=»small-visibility,medium-visibility,large-visibility» class=»» id=»» hover_type=»none» border_size=»0″ border_color=»» border_style=»solid» border_position=»all» box_shadow=»no» box_shadow_blur=»0″ box_shadow_spread=»0″ box_shadow_color=»» box_shadow_style=»» background_type=»single» gradient_start_position=»0″ gradient_end_position=»100″ gradient_type=»linear» radial_direction=»center center center» linear_angle=»180″ background_color=»» background_image=»» background_image_id=»» background_image_id=»» background_position=»left top» background_repeat=»no-repeat» background_blend_mode=»none» animation_type=»» animation_direction=»left» animation_speed=»0.3″ animation_offset=»» filter_type=»regular» filter_hue=»0″ filter_saturation=»100″ filter_brightness=»100″ filter_contrast=»100″ filter_invert=»0″ filter_sepia=»0″ filter_opacity=»100″ filter_blur=»0″ filter_hue_hover=»0″ filter_saturation_hover=»100″ filter_brightness_hover=»100″ filter_contrast_hover=»100″ filter_invert_hover=»0″ filter_sepia_hover=»0″ filter_opacity_hover=»100″ filter_blur_hover=»0″ first=»true» last=»true»][fusion_text columns=»» column_min_width=»» column_spacing=»» rule_style=»default» rule_size=»» rule_color=»» animation_type=»» animation_direction=»» animation_direction=»left" animation_speed="0.3″ animation_offset="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""]The melanosis is a natural process that begins shortly after the seafood is caught. Enzymes specific to crustaceans are released after capture and react with other substances specific to the shellfish, leading to a process of oxidation.

This reaction is very fast and causes the oxidised parts of the shellfish darken.

Due to the rapidity of this reaction, and the great loss of commercial value of the shellfish once oxidised, it is recommended to slow down this process during the whole handling chain.

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Why do black spots appear on shellfish or crustaceans?

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In most shellfish, and especially in crustaceans, the appearance of melanosis is common once the shellfish is in the water. after 10-12 hours after the death of the animal.

In a first stage, the animal starts a degradation process, which leads to the appearance of enzymes such as polyphenol oxidase, which is considered by experts to be the original enzyme of the melanosis process in shellfish.

Once this enzyme appears, it causes oxidation of phenolic compounds in the animal's organism, giving rise to quinones, which in turn give rise to the pigments melanins. responsible for the colour black.

Pigmentation in shellfish and crustaceans caused by melanosis is visible 24-36 hours after the death of the animal, and usually appears in the head, as it is in the shellfish area that all the enzymes that cause the reaction are found.

As time goes by, the spots appear on other areas of the body.

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Can seafood with black spots be eaten?

Black spots from the oxidation process of enzymes after the death of crustaceans or shellfish cause consumer rejection of these products.

This generates mistrust among customers and fear of buying a product that is not fresh and may be harmful to their health.

However, the fact that the product has a few black spots is not indicative of freshness and, therefore, melanin consumption is safe for health.

It also has no odour or taste.

How do food companies prevent black spots on seafood?

In order to slowing down the melanosis process in seafood, measures are taken from the time of catching, during processing and in the transport chain to the final consumer.

Measures to be taken, interfere with oxidation of the enzymes involved in the melanosis process.

Such as the following:

Maintain good refrigerationAfter catching the shellfish and crustaceans, they are covered with ice in order to cool them. The temperature reached is around 0ºC, which does not prevent the melanosis process, but slows it down.
Freezing processMost seafood is marketed frozen, since at a temperature of around -20°C the melanosis process stops. The disadvantage of this step is that the melanosis process is accelerated at the moment of thawing, because during freezing, ice crystals are formed that fragment the cells, which, when thawed, generate substrates that can form melanins.
Apply high temperatures to seafood: has advantages as well as disadvantages, among the advantages is the inhibition of the enzymes that cause melanosis, but on the other hand, there is a loss of nutrients, changes in taste, texture, etc.
Protective atmosphere packaging: One of the factors causing melanosis is oxygen, so vacuum-packing shellfish or crustaceans delays the appearance of black spots.

In addition to these measures, DOMCA has developed specialised products to slow down the melanosis process in all types of fresh and frozen shellfish and crustaceans.

Which products slow down melanosis in shellfish or crustaceans?

DOMCA has developed FISADEX E DMC, a anti-melanosis product which is more effective and safer than other alternatives available on the market.

FISADEX E DMC presents a range of distinguishing features compared to other antimelanoses:

Lower doses of use (8.5g/L in immersion): Which translates into higher economic profitability.
Safety of the final product: The use of lower doses ensures that the final product does not exceed the maximum sulphite residue level.
Improved anti-caking formula: Prevents the product from caking.
Better handling: Thanks to the talc packaging and the particle size of FISADEX E DMC, the dusting is much more hygienic and finer. This avoids having to add large quantities of anti-melanosis product to the seafood and prevents overdosing and damage to the cuticle, shell or carapace.

FISADEX E DMC, thanks to its high antioxidant power prevents melanosis on shellfish from catching to processing and marketing. Its high efficacy and easy application system allows any seafood handler to use it at any time. lower doses in a simple, safe and cost-effective way.

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SPAIN

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info@domca.com

Camino de Jayena, 82
18620 Alhendín, Granada

+34 958 57 64 86

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ARGENTINA

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+54 911 57356304

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What is the process of melanosis in shellfish?

Why do black spots appear on shellfish or crustaceans?

Can seafood with black spots be eaten?

How do food companies prevent black spots on seafood?

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