The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage

► Polyphenol oxidase from Pacific white shrimp carapace consisted of two isoforms. ► Proteases from hepatopancreas activated PPO. ► PPO of carapace and proteases of hepatopancreas of white shrimp were heat stable. ► Pre-cooking at 80 °C retarded melanosis in Pacific white shrimp during storage.