What are the symptoms of red crawfish allergy after fry
Sihaiwang: crayfish is the most favorite food in summer. It tastes delicious and nutritious. We all know that cooked crayfish is bright red. Do you know why the crayfish turns red after being fried? Let's have a look.
Why does crayfish turn red after stir fry
The shells of living lobsters and crabs tend to be blue, but when they are cooked, they change into attractive orange. How did such a huge color change happen?
The key to color lobster shells is a substance called astaxanthin. This is a kind of carotene, which can be found in some algae, salmon, shrimp and other organisms. Although it is often called 'astaxanthin', this substance is orange red in the free state (sometimes it can also be called 'astaxanthin'). What really appears blue is its compound with protein - chitin, which is its existing state in the living lobster shell.
Protein is usually not very heat-resistant, so in the cooking process, the chitin denaturates, the structure of pigment complex is destroyed, so the astaxanthin in it changes back to the free state, and the lobster shell also turns red.
What are the symptoms of crayfish allergy
1. Systemic symptoms: pruritus, rash, swollen lips, sometimes accompanied by low fever.
2. Gastrointestinal symptoms: abdominal pain, diarrhea, nausea, vomiting, etc.
3. Respiratory symptoms: chest tightness, suffocation and extreme dyspnea.
4. Other rare symptoms: the most common symptoms are subcutaneous hemorrhage, hematochezia, blood urination, etc. It is called 'anaphylactoid purpura'.