一、引言对虾肉鲜味美,营养丰富,具有很高的经济价值。但是,刚捕获的对虾,在冰藏二天后就会出现黑斑、黑箍,尤其是头部、腮部、附肢和尾扇变黑更为明显,并且随着时间的延长而增加。虾体黑变是评定对虾质量等级的主要指标之一。新鲜对虾常因变黑而降低了商品等级。 First, the introduction Shrimp meat delicious, nutritious, with high economic value. However, the newly caught shrimp, after two days in the ice will appear dark spots, black hoops, especially the head, cheeks, appendages and tail fan blackening more obvious, and with the increase of time. Black body shrimp is to assess the quality of shrimp one of the main indicators. Fresh shrimp often darken and reduce the product grade.