Mechanisms Of Shrimp Coloration: Colorimeters Evaluate Shrimp Raised On Colored Substrates

摘要

Color can significantly impact the price of shrimp, with darker-red shrimp preferred in some markets. Research using colorimeters to quantify color in raw and cooked shrimp found that although shrimp raised on white or black substrates exhibited different coloration, total ca-rotenoid levels were the same in all the animals. Tissues from shrimp raised on the different substrates showed shifts in the proportions of astaxanthin esters, as well as changes in the level of the color protein crustacyanin.