If raw shrimp turns red, it should be noted that it is inedible, because the meat is attacked by bacteria, and fatty acid rancidity and protein qualitative change occur as a reaction.

The shrimps bought are generally fresh and begin to change color after being cooked in the pot. This is because there is something called astaxanthin on shrimp, which is invisible to the naked eye and appears gray or brown at room temperature. When exposed to high temperature, astaxanthin begins to react, the shell turns red and the meat is white. Everyone knows something about prawns. Shrimp is rich in nutrients and should be eaten in moderation by the elderly and children. The meat is tender and tender, so you are not afraid to gain weight.

It slowly turns from transparent to red because astaxanthin in shrimp shells will turn into astaxanthin when heated at high temperature. Simply put, astaxanthin changes chemically to astaxanthin under the action of heat.

This astaxanthin is mainly concentrated in shrimp shells. We often see that the color of shrimp feet does not change much, because astaxanthin in shrimp feet is less distributed. In fact, it's not just prawns that turn red. You see, shrimps like river shrimps, sea shrimps and crabs turn red when cooked. However, high temperature caused the destruction of protein, and astaxanthin and carotenoids were still stable, so they changed color. Every time I cook prawns at home, the red body of prawns really arouses people's appetite. Of course, this similar "chemical reaction" is also a normal phenomenon, so there is no need to worry about the impact on the body. It's strange that prawns don't change color!

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