Why is the squid red?
Recently, the phenomenon of red squid has attracted widespread attention. Many consumers and seafood lovers have discovered that the squid they purchased turned red in color during storage or cooking. What is going on? This article will analyze this phenomenon from a scientific perspective and provide you with a detailed answer based on the hot topics and hot content on the Internet in the past 10 days.
1. The reason why squid turns red
The redness of squid is mainly related to the following factors:
| reason | scientific explanation |
|---|---|
| 1. Oxidation reaction | The hemoglobin and myoglobin in the squid are oxidized when exposed to oxygen, causing the color to turn red. |
| 2. Improper storage | Prolonged exposure to high temperatures or light will accelerate the deterioration and color change of squid. |
| 3. Bacterial growth | During the spoilage process of squid, certain bacterial metabolites may cause the color to turn red. |
| 4. Variety differences | Some squid species themselves contain more red pigments, such as "red squid". |
2. Is it safe for squid to turn red?
Redness of squid does not necessarily mean spoilage, but it needs to be judged in conjunction with other indicators:
| Judgment criteria | Safety tips |
|---|---|
| odor | If there is a strong fishy smell, it may be rotten and should not be eaten. |
| texture | If the meat is soft and sticky, it means it has gone bad. |
| color distribution | Uniform redness may be due to oxidation or species characteristics. Be wary of localized redness. |
3. How to prevent squid from turning red?
In response to the phenomenon of red squid, consumers can take the following measures:
| method | Specific operations |
|---|---|
| 1. Low temperature storage | Squid should be refrigerated (0-4℃) or frozen (below -18℃). |
| 2. Eat as soon as possible | It is recommended to finish cooking within 1-2 days after purchase. |
| 3. Keep sealed | Use plastic wrap or vacuum packaging to reduce exposure to air. |
| 4. Choose fresh squid | When purchasing, pay attention to the clear eyes and intact skin of the squid. |
4. Correlation analysis of hot topics across the entire network
In the past 10 days, discussions about the redness of squid have mainly focused on the following platforms:
| platform | hot topics | Discussion popularity |
|---|---|---|
| “Can I still eat squid if it turns red?” | 12,000 retweets | |
| Tik Tok | "The Squid Turns Red Experiment" | 500,000 plays |
| Zhihu | “A scientific explanation for the redness of squid” | 300+ answers |
5. Expert advice
Professor Li, a fishery expert from Ocean University of China, said:"The redness of squid is a common biochemical phenomenon. Consumers do not need to panic excessively, but they need to pay attention to distinguish whether it is a sign of corruption. It is recommended to purchase seafood through formal channels and strictly follow storage regulations."
6. Summary
The redness of squid may be caused by oxidation, storage conditions or species characteristics, and does not definitely indicate spoilage. Consumers should make comprehensive judgments based on smell, texture, etc., and master the correct preservation methods. Scientific understanding and reasonable handling are the keys to enjoying delicious seafood!
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