Shrimp is one of the most common marine caterers in the world. In the animal world, shrimp enter into decapod order and widely cultivated commercially in aquatic cultivation.
Source: https:// Wikipedia
Total Per100 g
Calories (kcal) 99
Amount of Fat 0.3 g
Saturated fat 0.1 g
Polyunsaturated fats 0.1 g
Monounsaturated fats 0 g
Trans fat 0 g
Cholesterol 189 mg
Sodium 111 mg
Potassium 259 mg
Total Carbohydrate 0.2 g
Protein 24 g
Calcium 70 mg Iron 0.5 mg
Magnesium 39 mg
One type of marine animals have a color that does not arouse the gray taste buds. But once cooked, the gray-white flesh and skin turned instantly red.
Quoting Huffington Post, this color change is caused by exposure to the heat of the fire.
Exoskeleton or outer shrimp shells that have this hard texture contain carotenoids called astaxanthin.
Carotenoids themselves are part of the pigment staining. It is the carotenoids that give the color of salmon meat to pink.
Before cooking, astaxanthin in the outer shrimp shell is still protected by a protein chain called cristacyanin. However heat will break down this protein chain bond.
The result of carotenoids in this protein chain bond will release astaxanthin. This astaxanthin will make the shrimp meat change color to redness.
Source: https://m.cnnindonesia.com
This is also the reason why the lobsters change color to red when cooked.
