shell is not serious, but when it penetrates into the flesh beneath the shell, it is
unacceptable. Aboard fishing vessels, chemicals such as sodium bisulfite are added to
the shrimp when iced to inhibit this development.
b. Fever Shrimp. Fever shrimp is a reddish discoloration of the muscle tissue
under the shell of shrimp and other crustaceans. It is the result of improper chilling
(icing) after the catch. It is more noticeable in white shrimp. The inspector must not
confuse fever shrimp with the normal red membrane that separates the muscle tissue
from the shell.
c. Cotton or Milky Shrimp. Cotton or milky shrimp is a condition that results in
the muscle tissue turning to a gelatinous mass (like jello). The tissue remains soft and
mushy even after cooking. The condition is caused by a microscopic parasite that
attaches itself to shrimp at some time during the shrimp's life cycle. It causes the flesh
to become soft and gelatinous with a cotton or cottage- cheese texture.
d. Iodoform Shrimp. Iodoform odor in shrimp is the result of excessive feeding
on certain types of seaweed. There is a strong medicine odor and taste in iodoform
shrimp. It is common for brown shrimp to have an iodoform taste and odor. However,
a pronounced condition is unacceptable as it reduces the palatability for institutional
2-15. FREEZER BURN/DEHYDRATION AND RANCIDITY
Freezer burn/dehydration and rancidity are generally a limited problem in
shellfish due to the packaging/packing methods. Dehydration affects bagged shrimp
more than other shellfish. When observed, chemical changes associated with storage
are treated the same as with any other product.
Section II. INSPECTION PROCEDURES FOR SHELLFISH
The purpose of inspecting shellfish is to determine if the shellfish being received
meets the requirements specified in the inspection data packet. These requirements
and inspections are for identity, condition, and quantity. This section provides additional
information used to evaluate the identity, condition and quantity of shellfish. When
performing a receipt or surveillance inspection of shellfish, follow the inspection
procedures from Section II of Lesson 1.
Inspection for identity is a determination that the product is that specified in the
contract; and, if inspected at origin, is the same product. This inspection may be