The Use of EverFresh® for Preventin

The Use of EverFresh® for Preventing Melanosis
on Shrimp and Other Crustaceans Cathy Peterson, SunOpta Ingredients Group
25 Wiggins Ave, Bedford, MA, 01730
EverFresh is a proprietary and patented product that binds and effectively shuts down the
enzyme that causes blackspot or melanosis. Blackspot is a harmless, but unappealing,
surface discoloration resulting from a series of biochemical reactions. The reactions are
initiated and accelerated by the naturally occurring enzyme polyphenol oxidase (PPO)
which is present under the shrimp shell. The reaction is similar to the browning of apples
or potatoes which can reduce commercial value and acceptance of shrimp products.
Pink shrimp develop melanosis within 3 days with refrigerated storage; progressing to
severe within 7 days. Blackspot begins on the head and proceeds down the shrimp
forming black lines just under the shell.
PPO remains active until the shrimp are frozen or cooked. The activity will resume in
frozen raw shrimp upon thawing. It is estimated that 10% of a harvest is generally
discarded due to blackspot development.
How Blackspot Develops