Why do shrimps turn red when they are boiled in hot water?

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.

You won't use liquor as water, then the shrimp must be drunk and become a drunken shrimp.

Shrimp contains a variety of pigment cells of different colors, and the cells containing astaxanthin are the most common. When the shrimp are cooked, the other pigments are destroyed by the high temperature, and only the heat-resistant astaxanthin is separated from the protein compound, so it turns red.

Shrimp belong to the crustacean family, and their color is mainly determined by the pigment cells scattered in the dermis underneath the carapace. Among these pigment cells, astaxanthin is the most common.

Astaxanthin belongs to the class of carotene, which is originally orange-red, which can be combined with different kinds of protein rubber and cavity to change to other colors such as blue-violet or blue-green, which becomes astaxanthin.

When exposed to heat, many pigment cells are destroyed and broken down, leaving only red pigment. So when the shrimp is cooked, it will turn red. In addition, because the red pigment distribution on the back of the shrimp is more, the back always looks extra bright red after cooking, and the abdomen is lighter in color because of the less red pigment.

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.

Why do shrimp turn red when cooked?

Shrimp are green or colorless when they are alive, but why do they turn red when cooked?

Why do shrimp and crab turn red when cooked? This is related to the chemical bai. It turned out that this kind of cooked shrimp and crab were boiled

In the shell, there is a pigment that is bright red in color. If the red shell of a crab is immersed in a chemical called acetone, the pigment will dye the acetone a beautiful orange red, and the shell will fade and lighten. Later, someone isolated this pigment from lobster eggs and called it astaxanthin.

Astaxanthin-containing animals are not only shrimp and crabs, but many crustaceans also use astaxanthin to dress themselves. Some small shells mainly contain fenocyanins, and some crabs contain pterenthin. These pigments, including astaxanthin, have a similar structure to carotene, and they are abundantly and widely distributed in nature.

The chemical name is ketone carotenoids, and they are the main components of the pigments contained in animals such as "shrimp soldiers and crabs".

The body color of living crustaceans varies depending on the species and the environment, but no matter what the body color of the living "shrimp soldier crab" is, as long as it is soaked or heated with formaldehyde, it will also turn red. This is because the pigment protein in the organism is denatured when it is heated, and the pigment that was originally bound to the protein "escapes" out, revealing the red color. In addition, after death, shrimp and crabs, due to the denaturation of proteins in the body, the pigment escapes, and the shell will also turn red.

This is because the shell of the shrimp contains astaxanthin and astaxanthin, and the pigment is active when the shrimp is alive, so it shows blue-black, and the astaxanthin is unstable and will be destroyed when it is hot, but the astaxanthin is very stable, so the shrimp will show the red color of astaxanthin after cooking.

The shrimp is red because it is boiled, so it is known that it can be eaten when it is cooked.

In the dermis of shrimp and crab carapace, there are all kinds of pigment cells, but most of them are blue-black, and in these pigment cells, there is a pigment called astaxanthin, which is usually mixed with other pigments, and cannot show the bright red color, but after boiling, other pigments are destroyed and decomposed, but it is not afraid of high temperatures, so the carapace of shrimp and crab shows the red color of astaxanthin. However, in the dermis of shrimp and crab carapace, the distribution of astaxanthin is uneven. Therefore, you will find that shrimp and crabs are not red all over the body after cooking, and in places where astaxanthin is more distributed, such as the back part, it will appear extra red, while in places with less astaxanthin, such as the lower part of the crab legs, the red will be lighter.

Since the abdomen of a crab does not have astaxanthin at all, no matter how many times it is steamed, it will never turn red.