Why do shrimp turn red when cooked?

Why do shrimp turn red when cooked?

Why do crabs and shrimp turn red when cooked?

The pigment area of the exoskeleton of shrimp and crab contains a protoastaxanthin, which belongs to carotenoids, which is originally orange-red, but can be combined with different kinds of proteins, and will change to other colors such as red, orange, yellow, green, blue-violet, etc. When the protein is destroyed, denatured, or separated from the original astaxanthin, the color changes to the original orange-red, so the shell of the shrimp and crab will turn red after cooking. In the cortex under the shell of crabs and shrimps, there are many pigment cells, which can show different colors, and with the light and darkness of the environment, these pigment cells can also stretch or contract, when the environment is brighter, the pigment cells will stretch, the color of shrimp and crabs will be more distinct, and when the environment is darker, the pigment cells will contract, and the color of shrimp and crabs will not look obvious.

Under normal conditions, the shells of live crabs and shrimp are turquoise. However, when the crabs and shrimps are put into the pot, most of the pigments are decomposed when they encounter high temperatures, and only astaxanthin is not afraid of heat, and will not decompose when encountering high temperatures, but will show bright red, so the cooked crabs and shrimps will become red.

It's because of the shrimp. Crabs originally contained a substance called astaxanthin. will make the whole look green.

When boiling. Because of the oxidation of astaxanthin. So turn red!

Among the carotenoids, the reduction of astaxanthin is the most important, which is the main substance that constitutes the red color of shrimp and salmon Prooriginal astaxanthin exists in the shell of shrimp, because it is combined with protein, so it becomes blue-purple, and once the protein is denatured by heat, it immediately returns to its original red color But when banao xanthin is combined with protein, it is still yellow. Tangerine. or red, which is why some shrimp or crabs are red in their shells when they are alive.

Because shrimp has astaxanthin in its body.

Lobster and crab turn into a mouthful of water when cooked, but why do they turn color when cooked?

The process of changing color from raw to cooked shrimp is done by a pigment called astaxanthin, a member of the carotene family that naturally has an orange-red color. Astaxanthin has always been present in shrimp, but when shrimp are born, astaxanthin is attached to protein molecules and looks blue and gray. Heat "denatures" the protein, destroying the binding of astaxanthin to the protein, which is why shrimp turn red when cooked.

And the color of shrimp and crabs is also related to the environment they live in. Compared with crustaceans in the ocean, the skin of shrimp and crabs in freshwater and land has fewer types of pigment cells, so the color is relatively monotonous. Shrimp and crabs in the ocean are more colorful and have more beautiful markings.

Precautions for boiling shrimp.

1.It should be noted that shrimp cannot be boiled in cold water. The shrimp are boiled in cold water for too long, the meat is too old, and it is very firewood to eat meat. Be sure to boil the water before putting the shrimp, so that the boiled shrimp are tender and not fishy.

2.If the shrimp are boiled in fresh water, be sure to add a little salt to the water, so that the cooked shrimp taste good and the meat is more tender.

3.Knife forehead new prawns must be cooked over high heat. Cook shrimp for up to 2 minutes and shrimp for up to 1 minute. Shrimp meat can get old if it is boiled for too long.