Black spot development or "melanosis" is a common defect in fresh shrimp which results in product being devalued and rejected by consumers. Currently, sulfiting agents are used to control melanosis in shrimp. However, with increasing regulatory and consumer concerns about the safety of sulphites as a method of melanosis control, the shrimp processing industry is actively seeking alternative methods to control melanosis on, and extend the shelf life of, fresh shrimp. One method which has the potential to fulfill both objectives is glucose oxidase (GOX)/glucose dipping solutions in conjunction with Modified Atmosphere Packaging (MAP). / Preliminary studies have shown that black spot development can be controlled for 14 days at 4$ sp circ$C in white shrimp (Pandalus occidentalis) and pink shrimp (Pandalus borealis) using GOX/glucose or GOX/glucose/ascorbic acid in conjunction with gas packaging (60% CO$ sb2$: 40% N$ sb2$). This dipping/packaging treatment also improves the physical, chemical and microbiological changes in white shrimp compared to samples dipped only in water and air packaged. This study has shown that the combined use of two or more "barriers" can be used to extend the shelf life of, and control melanosis on, fresh shrimp. This novel process of "dipping" shrimp in GOX/glucose solutions in conjunction with MAP will have a significant effect in the area of shrimp hygiene and will have the potential to minimize shrimp spoilage incurred through melanosis.

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