THE SHORT ANSWER
Why do some shrimp turn soft before cooking?
Post-mortem enzymes can soften shrimp muscle during storage, especially in some cold-water species. Temperature and handling strongly affect the rate.
Moderate confidence
Post-mortem proteolysis can soften shrimp during storage.
The science in more detail
Endogenous proteases continue acting after death and can degrade myofibrillar proteins during chilled storage. Pandalus borealis shows rapid post-mortem muscle protein degradation.
Rate depends on species, temperature and handling. The direct comparative evidence is limited.
Evidence behind the answer
This answer is linked to the research rule above. Confidence describes its evidence, not the review status of this page. We tell you when we don’t know.
- academia.edu · Post mortem muscle protein degradation during ice storage of Arctic Pandalus borealis and tropical P ↗
Linked research for: Post-mortem proteolysis can soften shrimp during storage.. Open the source to assess its methods and limitations.
- globalseafood.org · cathepsin enzymes part 2 ↗
Linked research for: Post-mortem proteolysis can soften shrimp during storage.. Open the source to assess its methods and limitations.
We tell you when we don’t know.