What is the matter with boiling prawns turning red in water

The color of the water is the loss of pigment cells from the shrimp Don't worry, it's normal

The color of shrimp and crab is mainly due to the role of pigment cells in the dermis layer below their carapace. The dermis is dotted with a variety of cells that stretch and contract with the intensity of light or changes in the environment. Various pigment cells have the function of absorbing and reflecting light wavelengths, so in different environments, they will show a variety of different colors, so there is also such a situation:

When the pigment cells are stretched, the pigment is dispersed as the cells radiate around it; As the area of the pigment cells expands, the pigment molecules become larger, and the amount of light received is also larger, and the opportunities are more and the color will change significantly. Conversely, when the pigment cells shrink, the pigment cells shrink and the pigment molecules become smaller, the amount of light received is smaller, and there are fewer opportunities. At the same time, the pigment will concentrate as the cells shrink, sometimes even shrinking into tiny spots, and its color will naturally fade or become indistinct.

When shrimp and crabs are steamed at high temperatures, their shells generally turn orange-red. This is all because under high-temperature cooking, the original pigment is destroyed and decomposed, and only the red pigment remains; Where there is a lot of red pigment, the color is dark, such as the back; Where there is less red pigment, the color is lighter, such as the lower abdomen.

A sucker. That's cooked. It's ready to eat.

Summary. Astaxanthin belongs to carotenoids, the pigment is orange-red, which can be combined with different kinds of proteins, when heated, the protein is destroyed, denatured, and separated from astaxanthin, and most of the other pigments are also decomposed when they encounter high temperatures, only astaxanthin is not afraid of heat and will not be destroyed, so the color changes to the original orange-red, which is the color of shrimp and crab after cooking.

The prawns are boiled in water, and the water is red in color when they are cooked. Why?

Astaxanthin belongs to carotenoids, the pigment is orange-red, which can be combined with different kinds of proteins, when heated, the protein is destroyed, denatured, and separated from astaxanthin, and most of the other pigments are also decomposed when they encounter high temperatures, only astaxanthin is not afraid of heat and will not be destroyed, so the color changes to the original orange-red, which is the color of shrimp and crab after cooking.

I wish you a happy and healthy life, all the best, and all your wishes come true.

Happy New Year. Thank you.

I hope you can give me a thumbs up.

Thanks thanks.