Why do shrimps turn black?
Recently, the issue of shrimp turning black has become one of the hot topics on the Internet. Many consumers have noticed that the shrimp bodies have turned black when purchasing or cooking them, raising concerns about food safety and storage methods. This article will combine the popular discussions on the Internet in the past 10 days to analyze the reasons why shrimp turn black from a scientific perspective and provide practical solutions.
1. Common causes of shrimp turning black
According to food scientific research and actual feedback from netizens, the blackening of shrimp is mainly related to the following factors:
| Reason type | Specific performance | scientific explanation |
|---|---|---|
| enzymatic reaction | The shrimp heads turn black first and then gradually spread | Oxidation of tyrosinase in shrimp produces melanin |
| Improper storage | The overall color is dark | Excessive temperature accelerates spoilage |
| metal contamination | local dark spots | Iron sulfide is produced when shrimp bodies come into contact with metals such as ironware |
| Variety characteristics | Naturally dark colors in specific areas | Species such as black tiger shrimp are darker in color |
2. Analysis of hot topics on the entire network
By sorting out social platform data in the past 10 days, we found that the three issues that netizens are most concerned about are:
1.Can blackened shrimp be eaten?78% of discussions involved food safety judgments
2.How to prevent shrimps from turning black?62% of questions asked about storage techniques
3.Is the merchant's method of handling black shrimps compliant?45% of discussions questioned business practices
| Platform | Related topic readings | Main discussion direction |
|---|---|---|
| 12 million+ | food safety warnings | |
| Douyin | 8.5 million+ | Storage method demonstration |
| Zhihu | 3.5 million+ | Discussion on scientific principles |
3. Expert suggestions and solutions
In response to the problem of shrimp turning black, food experts give the following suggestions:
1.Shopping tips:Choose fresh shrimp with transparent and shiny bodies and no peculiar smell, and avoid buying products with black heads.
2.Storage method:It is recommended to adopt the "three-layer preservation method": wrapping with absorbent paper → sealing bag → refrigerated storage (0-4℃)
3.Handling suggestions:If it turns slightly black, you can remove the black part before eating. If it turns black on a large area or has a peculiar smell, it should be discarded.
4. Clarification of common misunderstandings among consumers
| Misunderstanding | facts |
|---|---|
| Turning black means deteriorating | Part of the blackening is a normal enzyme reaction and needs to be judged based on the smell. |
| Freezing can completely prevent blackening | It can only delay but not completely prevent the enzyme reaction |
| Lemon juice can reverse darkening | An acidic environment can only slow down further melanosis |
5. Latest Industry Trends
Recently, the State Administration for Market Regulation has strengthened spot inspections of the aquatic product market, focusing on detecting illegal use of preservatives. The data shows:
1. The passing rate of random inspection through formal channels reaches 97.3%
2. The main problems are concentrated in small farmers’ markets (failure rate 8.2%)
3. Illegal use of bleach such as sodium metabisulfite is a major violation
To sum up, shrimp blackening has both natural and human factors. Consumers should master scientific identification methods, purchase through formal channels, and adopt correct storage methods. When abnormal melanization is found, it is recommended to handle it with caution to ensure dietary safety.
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