Recent advances in crustacean melanosis: Mechanism of melanosis, evaluation methods, and inhibition techniques

Melanosis in crustacean is attributable to the catalytic action of polyphenol oxidase. This condition is organoleptically detrimental, markedly diminishing the perceived value of the product and eliciting a strong adverse reaction from consumers. To address this issue, we provide a comprehensive summary and update on the mechanisms, contributing factors, assessment methods, and strategies for mitigating melanosis within this study. Our research demonstrates that the underlying causes of melanosis vary among different crustacean species and are influenced by the location and activity levels of certain enzymes. Most current methodologies for the prevention of melanosis in crustacean focus on the inhibition or inactivation of polyphenol oxidase activity. While thermal processing technologies can impair the nutritional integrity and overall quality of crustacean products, non-thermal processing techniques have been developed to enhance product quality. However, no individual technique has prevented melanosis completely, underscoring the necessity for continued research into more effective solutions.