Research Article attracts media coverage
Evolution of a Novel Carotenoid-Binding Protein Responsible for Crustacean Shell Color
Nicholas M. Wade, Alina Tollenaere, Mike R. Hall and Bernard M. Degnan
Click here to find out why prawns, crabs and lobsters turn bright orange when cooked!
The article by Wade et. al has generated a lot of press coverage in its explanation of why crustaceans turn orange when cooked.
Oxford Journals has made this article free so you can learn more.
According to the team of Queensland-based scientists, when they are in the sea, prawns, crabs and lobsters are able to control the colour for communication and make themselves darker for camouflage. But when cooked, the process is disrupted, and the original orange colour is released.
Their work could help conservationists, fish farmers and may even lead to a new food colourant.
Click the following links below to read the coverage.
http://currentaffairs.ninemsn.com.au/article.aspx?id=842431
http://www.news.com.au/adelaidenow/story/0,22606,25844523-5005962,00.html
http://www.abc.net.au/science/articles/2009/07/27/2637737.htm?topic=enviro
http://breakingnews.iol.ie/news/world/scientists-discover-why-lobsters-change-colour-420287.html
http://uk.news.yahoo.com/21/20090727/tsc-why-a-cooked-lobster-changes-colour-4b158bc.html
http://news.theage.com.au/breaking-news-national/revealed-secret-of-a-delicious-lobster-20090727-dyti.html
http://www.independent.co.uk/news/science/discovered-why-a-cooked-lobster-turns-orange-1762672.html
