Food Additives

Sulfite is a commonly used blackening inhibitor, which can reduce the blackening intermediate product quinone and thus inhibit the effect of blackening. Sodium metabisulfite and lactic acid streptococcus lactis, ethylenediaminetetraacetic acid can play a synergistic effect, not only can delay the blackening of shrimp, but also can inhibit the growth of spoilage bacteria in shrimp.