Colour is an important quality criteria for shrimp. Higher colour or more uniform colour of cooked shrimp deliver premium products to the consumer. Astaxanthin is the most abundant pigment in most crustaceans, it is not produced by de novo synthesis and shrimp must acquire astaxanthin through their diet. Shrimp can bio-convert canthaxanthin and beta-carotene to astaxanthin, but this process is energy demanding since both canthaxanthin and beta-carotene are less efficient pigments in shrimp. Pigments are required for optimum nutrition of shrimp (anti-oxidant function, pigmentation and colour, photoprotection, pro-vitamin A). The ShrimpFan™ color measurement scale by DSM is the new industry tool for measuring shrimp color. At DSM, we have developed a range of color measurement tools adapted to the needs of the industry from feed producers to retailers. The ShrimpFan™ offers a simple, accurate and consistent mean of measuring the color of shrimp.
Attention must be paid to the following factors during the determination of shrimp color using the ShrimpFan™ lineal.
To avoid fading or other changes in the colours, the ShrimpFan™ lineal, when not in use, must be protected from light.
The ShrimpFan™ lineal has been developed for easy cleaning and disinfection. This should be part of the quality routine for all food processing applications.
The shrimp color which are preferred by buyers and customers in different countries, and for different processes, are highly variable and therefore color requirements must be agreed upon by the individuals concerned.