Effect of background colour on the distribution of astaxanthin in black tiger prawn ( Penaeus monodon ) : Effective method for improvement of cooked colour

@inproceedings{Tume2009EffectOB,
  title={Effect of background colour on the distribution of astaxanthin in black tiger prawn ( Penaeus monodon ) : Effective method for improvement of cooked colour},
  author={Ron K. Tume and Anita L Sikes and S. Tabrett and Deirdre M. Smith},
  year={2009}
}
a r t i c l e i n f o The colouration of prawns is dependent upon the presence of carotenoid pigments (predominantly astaxanthin) and has a significant impact on their market value. In this study we observed that visual appearance of colour in black tiger prawns (Penaeus monodon), when assessed using a subjective commercial grading scale, did not always correlate well with total carotenoid content. We also observed that visual appearance was affected by the background colour of the tanks in… CONTINUE READING
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