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What's in shrimp's orange eyes?

The pigment region of the exoskeleton of shrimp and crab contains a proanthocyanidin, which belongs to carotenoid. Pigment is originally orange-red, but it can be combined with different kinds of protein to become red, orange, yellow, green, blue and purple. When protein is destroyed, denatured or separated from the original astaxanthin, the color will turn to the original orange-red, so the shells of shrimps and crabs will turn red when cooked. There are many pigment cells in the sub-shell cortex of crabs and shrimps, which can show different colors. Moreover, with the light and shade of the environment, these pigment cells can expand or contract. When the environment is bright, the pigment cells will expand and the colors of shrimps and crabs will be more vivid. When the environment is dark, the pigment cells will shrink, and the color of shrimp and crab will not be obvious.

In general, the shells of live crabs and live shrimps are turquoise. When crabs and shrimps are put into the pot, most of the pigments are decomposed at high temperature. Only astaxanthin is not afraid of heat and will not decompose at high temperature. Instead, it is bright red, so the cooked crabs and shrimps turn red.

It's the shrimp. Crabs originally contain a substance called astaxanthin, which makes the whole body look green. When cooking, it turns red because of the oxidation of astaxanthin!

Among carotenoids, reducing astaxanthin is the most important. It is the main red substance of shrimp and salmon. Proastaxanthin exists in shrimp shells. Because of the combination with protein, it turned blue and purple. Once protein is denatured by heat, it will immediately return to its original red color. However, when the xanthophyll of Banao is combined with protein, it still appears yellow, orange or red. This is why some shrimps or crabs are red when they are alive.