It has long been a mystery why lobsters and crabs suddenly turn red when cooked. However, the cause of this phenomenon has finally been discovered. Researchers have determined that astaxanthin, a pigment found in the shells of lobsters and crabs, is released in a chemical reaction during cooking, leading to the red discoloration. The astaxanthin pigment is found under the shells of live animals and is the factor that determines the color of the shell. However, during cooking, this pigment is released and changes the color of the shell to red. This phenomenon explains the characteristic color of cooked lobsters and crabs and solves a long-standing riddle.
The release of astaxanthin pigment during cooking explains the characteristic red color of lobsters and crabs. This discovery contributes to a better scientific understanding of the cooking process of seafood. The researchers will continue to study in more detail how the astaxanthin pigment is released during cooking and how this process takes place.
The release of astaxanthin pigment during cooking contributes to a better scientific understanding of the cooking process of lobsters and crabs. This discovery contributes to a better scientific understanding of the cooking process of seafood. The researchers will continue to study in more detail how the astaxanthin pigment is released during cooking and how this process takes place.
