Development of “red head” in shrimp: Analysis of possible causes and product appearance quality
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The development of red coloration in the hepatopancreas of shrimp is a complex issue in the industry that is often linked to poor culture and harvest management, particularly in relation to inefficient temperature settings during harvesting and processing. Despite strict adherence to temperature management protocols, the introduction of Litopenaeus vannamei to marine shrimp farms has resulted in red discoloration in the hepatopancreas, known as discolored or ruptured hepatopancreas (RDHP). This condition is caused by the oxidation of carotenoids in protein compounds, resulting in the formation of a multi-macromolecular complex, crustacyanin, in the hepatopancreas and cephalothorax regions. Although RDHP is harmless to consumers and has no direct correlation with microbial spoilage, it negatively affects the sensory aspects and visual quality of the product. To avoid such issues, various options are available, including different storage and processing techniques, as well as keeping the product cold using ice, which is the most commonly used method. Understanding the causes, processes, and consequences of red head is crucial for preventing such problems and preserving the product's good appearance. Accordingly, the current review aims to gather and present the most up-to-date information on red head in a concise and comprehensible manner.
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