Shrimp ammonium smell as an effect of drying

Hello! We are developing a new shrimp product using vacuum microwave drying. The shrimp is top quality consumer grade shell-on. Nothing special about sulphites or phosphates - everything is below the norm. Cold chain is unbroken. We receive IQF freezed product of 82% moisture. Defrost it in small batches for no more than 10 minutes under microwave, mix it with 1% salt and 1% apple cider vinegar and then use microwave-drying (maximum 80 degrees of heating temp) to bring it to around 20% moisture. All the process is fast, without overexposure to light, oxygen or something else. We work in clean environment, treated with ozone every night. The problem is that end-product develops strong ammonium smell. Can’t figure out why…

 

Hello! We are developing a new shrimp product using vacuum microwave drying. The shrimp is top quality consumer grade shell-on. Nothing special about sulphites or phosphates - everything is below the norm. Cold chain is unbroken. We receive IQF freezed product of 82% moisture. Defrost it in small batches for no more than 10 minutes under microwave, mix it with 1% salt and 1% apple cider vinegar and then use microwave-drying (maximum 80 degrees of heating temp) to bring it to around 20% moisture. All the process is fast, without overexposure to light, oxygen or something else. We work in clean environment, treated with ozone every night. The problem is that end-product develops strong ammonium smell. Can’t figure out why…

 

Hi Eugene,

Decomposition of XYZ?

Sounds like you have spoilage onset or contamination from fertilizer (if farmed) in raw material, just not at a sensory level until material is condensed by desiccation.