If the shrimp is put in the refrigerator, the surface is red and fishy, will it be bad?

When you put it in the refrigerator, the surface turns red and fishy. If you put it in the freezer, it won't go bad. If the shelf life is within a week, it should not be edible, and there may be a possibility of spoilage.

Put it in the refrigerator and turn red, if it's okay, if it's red, it's too hot, how can it turn red, it should be eaten as long as you talk every time.

Aquatic products should not be frozen for too long, because food products have a shelf life. Although it can be much longer, don't eat one or two of them. Like you said, if it's all turned red, it must have deteriorated.

If the shrimp turns red and is fishy, it means that the shrimp is not fresh anymore and should be thrown away.

After the shrimp is refrigerated in the refrigerator, the shrimp head turns red may be stored for too long, and it is also considered to try the astaxanthin secreted by the shrimp itself, so it is recommended to steam and eat it as soon as possible!

The surface of the shrimp turns red in the refrigerator, and you can't eat it anymore because the seafood rots very quickly.

Shrimp must be frozen and stored in order to keep it fresh and tender, and the shrimp will not have a fishy smell.

It may be that you have been leaving the shrimp for a long time, and if you leave it for a night, it will not go bad.

If you put it in the refrigerator and the surface turns red, it means that a qualitative change has occurred, and it is best not to eat it.

Some live shrimp, it is recommended not to put them in the refrigerator and store them for a long time.

If the shrimp is put on the surface of the refrigerator, it will not be bad if it turns red and fresh, and if it is put for a long time, it will be bad for a short time.

When you put your home in the refrigerator, the surface is red and fishy, how long have you been putting it there? And some of them have turned black.

Shrimp and shrimp meat tastes very sweet and has a relatively low fat content, which is a food that many people like to eat. If you can't finish eating the shrimp you bought, you must put it in the refrigerator in time, so that it is not easy to spoil, but if you put it in the refrigerator, when you take it out and deal with it, the shrimp is likely to turn black, which is in factIt is a normal oxidation phenomenonBut if you leave it for a long time, it will start to rot, so you should eat it as soon as you find it black.

Can you still eat shrimp when it turns black in the refrigerator

Shrimp turn black because of oxidation, so the freshness is not very good. If it doesn't have a bad smell, it can still be eaten, but the nutrients are lost, and the taste is not as good as fresh shrimp. Under normal circumstances, fresh shrimp will turn black after being refrigerated in the refrigerator for about 12 hours.

If left out for a while, it will even rot and become inedible. It is recommended that uneaten shrimp are best kept in the freezer of the refrigerator.

Why do shrimp turn black after freezing

It is normal for shrimp in the refrigerator to turn black. Shrimp itself is a high-protein food that contains PPO (polyphenol oxidase), especially on the head and thorax, which catalyzes a series of biochemical reactions. Under aerobic conditions, PPO oxidizes the colorless compound monophenol on the surface of shrimp to colorless bisphenol, which converts bisphenol into colored quinone.

Quinones easily combine with amino acids in shrimp to form dark brown complexes and turn black.

Shrimp refrigerated or frozen

If you won't eat it for a while, it's best to keep it frozen. First, wash the shrimp with water, put it in a metal utensil, pour cold water, and put it in the refrigerator to freeze; After freezing, take it out, let it stand at room temperature for a while, and pour out the frozen shrimp chips; After being packed in a plastic bag, it is recommended to keep it in the refrigerator.

Shrimp turning black in the fridge can be caused by:

Oxidation: When the enzymes in the shrimp meat come into contact with the oxygen in the air, an oxidation reaction occurs, causing the shrimp meat to turn black. This oxidation reaction is usually due to the interaction of enzymes in shrimp meat with oxygen and microorganisms.

Pigment changes: The pigment in shrimp meat may also change during refrigeration, resulting in a dark color. This may be due to a change in the molecular structure of the pigment or a reaction with other substances.

Spoilage: If shrimp are contaminated or improperly stored during refrigeration, bacteria and other microorganisms may cause spoilage in shrimp meat. Chemicals and metabolites produced during the spoilage process may cause the shrimp meat to turn black.

To avoid the shrimp turning black, the following measures can be taken:

Well preserved: Put fresh shrimp in the refrigerator quickly and make sure the refrigeration temperature is between 0°C and 4°C. Avoid direct contact with shrimp and other foods to prevent cross-contamination.

Eat it as soon as possible: Shrimp are perishable foods and are best eaten as soon as possible after purchase. Avoid keeping the shrimp for too long to reduce the risk of spoilage.

Pay attention to hygiene: Always wash your hands and workbench thoroughly before handling shrimp. Avoid using shrimp that have expired or have an off-flavored taste.

Store in moderation: Don't store too many shrimp at once to ensure that each time you take the shrimp, you can eat it in a reasonable amount of time.

If the shrimp show an off-flavor, sticky texture, or other obvious signs of spoilage after turning black in the refrigerator, it is best not to eat them to avoid food poisoning.

The shrimp itself has a relatively high protein content, and the blackening is the polyphenol oxidase in his body, which oxidizes the tyrosine in his own amino acid and oxidizes it into melanin, so he turns black, and under normal circumstances, the shrimp may also turn black when put in the refrigerator.

Fresh shrimp will appear black after about 12 hours in the refrigerator, which is a normal phenomenon, but it will affect the freshness of the shrimp, and it will rot after a long time, so if you are not in a hurry to eat, it is best to put the shrimp in the freezer, not in the refrigeration, and the refrigerator is not a safe, many things are not suitable for refrigeration, in addition to the shrimp, a lot of fruits and vegetables are placed in the refrigerator, not only can not achieve the effect of preservation, and even accelerate his corruption.

It can be eaten, turning red is the role of astaxanthin, because after 3 hours of fresh shrimp out of the water, the body will consciously secrete an oxygen supply hormone, when frozen in the refrigerator, the hormone due to the principle of thermal expansion and cold contraction, gradually separated and condensed", prompting the skin of the shrimp body to turn red.

The exoskeleton of shrimp and crab contains an orange-red pigment (reduced astaxanthin, also called astaxanthin), which is a kind of carotenoid, after this pigment is combined with protein, it will turn into yellow, orange, purple, green, blue and other colors due to different proteins, when the protein is destroyed or denatured or the protein is separated from the pigment (such as shrimp death), the color will change back to the original orange-red, and the shrimp will turn red when cooked due to protein denaturation.

Live shrimp buy back because astaxanthin can be combined with protein in the body and is blue, shrimp after the protein decomposes, astaxanthin is free, astaxanthin itself is pink, fat-soluble, insoluble in water, soluble in organic solvents. Astaxanthin plays a coloring role in the feathers of aquatic animals such as shrimp, crabs, fish and birds.

Summary. It can be eaten, turning red is the role of astaxanthin, because after 3 hours of fresh shrimp out of the water, the body will consciously secrete an oxygen supply hormone, when frozen in the refrigerator, the hormone due to the principle of thermal expansion and cold contraction, gradually separated and condensed", prompting the skin of the shrimp body to turn red.

Why do shrimp turn red when you put them in the refrigerator? Can you still eat it?

It can be eaten, turning red is the role of astaxanthin, because the shrimp in the water 3 hours later, the body will consciously secrete an oxygen hormone, in the hall quietly freeze in the refrigerator, the hormone due to the principle of hot road expansion and cold contraction, gradually separate and coarse", the type of Fuzhen promotes the shrimp body skin to turn red.

Thank you. Shrimp and crab excavated bones contain an orange-red pigment (reduced astaxanthin, also called astaxanthin), is a kind of carotenoid, this pigment and protein combined, will be changed to yellow, orange, purple, green, blue and other colors due to different proteins, when the protein is destroyed or denatured or after the protein and pigment parting (such as shrimp death), the color will change back to the original orange-red, shrimp will turn red when cooked is due to protein denaturation. Live shrimp buy back because astaxanthin can be combined with protein in the body and is blue, shrimp after the death of the source protein decomposition, astaxanthin free, astaxanthin itself color is pink, fat-soluble, insoluble in water, soluble in organic solvents.

You're welcome, I'm glad to help you!

No. If the shrimp head turns black and the shrimp body is blue-gray or red, then you can eat it, and if the shrimp body and shrimp head are black, you can't eat it. When refrigerating the shrimp, you can vacuum and then refrigerate them, which will prevent the raw shrimp from turning black.

The user sees whether the shrimp head has fallen off, if the whole shrimp is relatively complete, the head and tail are closely connected to the body, indicating the shrimp.

Relatively fresh. If the head of the shrimp falls off, the head and body, the shell and the meat are loosely connected, and the head and tail are easy to fall off or separate, which is not fresh.

Shrimp meat contains a high concentration of pentavalent arsenic compounds, which are harmless to humans, but if you take a large amount of vitamin C at the same time

, pentavalent arsenic is reduced to trivalent arsenic, which is arsenic trioxide.

Commonly known as arsenic. Causes acute arsenic poisoning, fruits rich in vitamin C: such as lemons, citrus, etc. Vegetables rich in vitamin C: tomatoes, carrots, green peppers, etc.

Shrimp meat is high in protein, calcium, phosphorus and other nutrients.

If it contains tannic acid.

Eating a higher amount of food together will not only reduce the nutrient content of shrimp meat, but also make the calcium in it combine with tannic acid.

The above content refers to People's Daily Online-Shrimp has high nutritional value and precautions for eating shrimp.

People's Daily Online-Why does the shrimp head turn black.

Shrimp can not be eaten when it turns black in the refrigerator, but as long as the flesh of the shrimp body is blue-gray, this phenomenon is normal. Sometimes the head of the shrimp turns black, but the flesh of the shrimp body is still red and elastic, so you can eat it with confidence.

The polyphenol oxidase in the shrimp body causes tyrosine to produce melanin, and the shrimp head has more polyphenol oxidase, so this is the case. After taking it out of the freezer, it is put into the refrigerator to oxidize the polyphenol oxidase, so that the shrimp turns black and does not affect the eating. When serving, remove the shrimp head and tail.

Preservation instructions: 1. There is a trick for freezing fresh shrimp: take a crisper box, put the shrimp one by one, fill it with water, and put it in the freezer compartment of the refrigerator. In this way, how fresh the frozen shrimp is when it is frozen, how fresh it is after thawing.

2. The fundamental reason for making boiled shrimp at home is not as crisp as that of a restaurant, and the fundamental reason is that the temperature of the boiling water is not enough, and the shrimp will cool down as soon as they enter the water. Only by keeping the water boiling at all times can the shrimp meat be elastic enough. Remove the shrimp as soon as they curl up and turn red and bubble on the surface of the water.

The above content reference: People's Daily Online - Which bite do you like the most in the shrimp season?

There is no affirmative answer to this one, and it depends on the details. Many people think that this is caused by damage to the shrimp, so they choose not to eat it, but in fact, this is not the case, not all black shrimp cannot be eaten.

Can you still eat frozen shrimp when it turns black.

1. If it is black before it is taken out of the freezer, it is not fresh. It is better not to have to finish it.

2. If it is fine before the unfreeze, it will fade and turn black after the unfreeze, which is generally a more normal condition. The key to the blackening of shrimp is that the polyphenol oxidase of the shrimp body causes tryptophan to cause pigment, and the polyphenol oxidase of the shrimp head is large, so the shrimp will be black.

Can you still eat frozen shrimp when it turns black.

It is true that the shrimp is not very fresh, but it generally does not matter if you take it, but the taste is not as good as the original, and it is not delicious enough. Or for the sake of the beauty of the ingredients, it is recommended to remove the shrimp brain and shrimp head and take it again.

3. It is generally normal for the shrimp to be unfrozen and turn black soon. However, if you do not take it immediately after unfreezing and leave it for two days, the shrimp is likely to be moldy. Two days is already long, and the temperature is hot in summer, after it turns dark, smell whether it smells bad, if it smells, it means that it has already been moldy, so don't take it.

Seafood products should be eaten fresh, and it is not good for the health to eat after leaving it like that for a long time.

4. Naturally, in addition, you also have to discern it. Since frozen shrimp also have a shelf life. Seeing that the shrimp has black hair, but the flesh of the shrimp body is still gray-green, this belongs to everything normal; Some shrimp have black brains and red flesh, but the meat is also malleable and still edible.

If the shrimp "turns black and yellow" and has no malleability, it must not be eaten. Therefore, it is necessary to look not only at the color tone, but also at whether there is any smell, and whether the texture of the meat of the shrimp body is malleable.

Can you still eat frozen shrimp when it turns black.

1. See if the shrimp brain has fallen, if all the shrimp are more detailed, the head and tail are closely connected to the human body, indicating that the shrimp is fresher. If the shrimp brain falls off, the head and the human body, the shell and the flesh are slack, and the head and tail are easy to fall off or separate, which is not fresh.

2. Boil the shrimp and then refrigerate. Look at the shrimp brain tone. The shrimp brain is very bright and not black, it is a good shrimp.

And if it turns black, it's not fresh. Red shrimp is cooked, the head is gray-black, it is frozen after death, or it has already mildewed, and it is not allowed.

3. Frozen raw prawns. Look at the shrimp head hue. The whiter, blue-white ones are the best, and they don't have to be red, and the reddened ones are not fresh.

Can you eat frozen shrimp when it turns black.

The shrimp has been refrigerated for a long time, and compared with the beginning, the color of the head has become darker. and even blackened, but the flesh of the shrimp body is still gray-green, which belongs to everything normal; Some shrimp heads are black, and the flesh of the shrimp body is red, but the meat is also malleable and still edible. If the shrimp "turns black and yellow", there is no malleability, and it must not be eaten!

The reason why frozen shrimp turn black.

In addition to the shrimp not being fresh, there are also three major reasons why the shrimp head will turn black.

The internal organs of shrimp are very easily damaged during the whole process of transportation and extrusion, so that after the shrimp is boiled, and even before it is cooked, the shrimp head and its body will turn black.

In addition, the shrimp are overfed concentrate at the beginning of the harvest and are sold on the market on the same day. When cooked before the concentrate has been digested, the shrimp are very easy to turn black after boiling.

Under normal circumstances, the shrimp will be cooked after boiling at high temperature for one or two minutes, and if the shrimp is boiled for more than three minutes, the internal organs of the shrimp are very easy to crack, and it is also very easy to cause the shrimp to turn black.

Also, when buying shrimp, see shrimp is jumping up and down, but shrimp is generally packed in the bag after purchasing, at this time the shrimp is in a lack of oxygen, after entering the house and then into the pot, many shrimp activity has long been very low, in this case the shrimp head is also very easy to turn black.

How to choose frozen shrimp.

1. Look at the appearance.

The head and tail of fresh shrimp are detailed, the head and tail are inseparable from the human body, and the shrimp body is relatively straight, with a certain degree of bending. Stale shrimp are slack, the head and body, shell and flesh are slack, and the head and tail are easy to fall off or separate, and their original bending degree cannot be maintained. After the frozen shrimp, the intestines and meat are not too inseparable, and we find that the shrimp intestines and shrimp are loose, which indicates that the shrimp is not dead and fresh.

2. Look at the color.

The shell of fresh shrimp is shiny, the small river shrimp is emerald green, and the grass shrimp is blue-white (female) or pale yellow (male). Stale shrimp have a dark shell and a bright red or grayish-purple color.

3. Look at the texture of the meat.

Fresh shrimp have a firm and tender texture, and feel hard and malleable when touched. Stale shrimp have soft flesh and poor malleability.

4. Smell the smell.

Fresh shrimp tastes normal and has no odor. If there is a distinguishing odor, it is moldy shrimp.

5. Touch the casing.

The shell of fresh shrimp is hard, the color is green and bright, the eyes are protruding, the meat is firm, and the taste is too heavy. If the shell is soft, gray and cloudy, the eyes are sunken, and the shell meat is slightly separated, it means that the shrimp has just died.