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I have received the following query, regarding shrimp fisheries in Cameroon:
" Here (in Cameroon), 'Giant Sea Shrimps (Sea Bob)' are caught at sea, and
frozen onboard. After about a week at sea, the boats return to port, where
the catch is treated with 'sulfite' and prepared for sale. However, about
20% of the catch develops a green discoloration, and has to be discarded.
What causes this? I suspect it's either a bacterial infection or 'enzymatic
oxidation'. I've read that Ivory Coast has a similar problem, but there the
shrimp turn black. "
If anyone has information on this phenomenon, let us know!
Regards,
Mariana
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Mariana B. Horsten
Department of Marine Fisheries
Danish Institute for Fisheries Research (DIFRES)
DK-2920 Charlottenlund
DENMARK
Email: [log in to unmask] --- Tel: (+45) 33 96 33 59
Website: http://mbhorsten.tripod.com/ (updated: 21.06.2000)
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