Tag: Tropomyosin

The vibrant pink-red color of cooked shrimp is a result of the carotenoid pigment astaxanthin. Beyond this natural compound, a variety of chemicals are found in shrimp, including both beneficial nutrients and potentially concerning processing additives or contaminants, which vary depending on their source.

Approximately 10-12% of the total extracted protein in chicken muscle is composed of tropomyosin, a crucial muscle protein. This leads many to wonder, does chicken contain tropomyosin, and if so, is it allergenic like the version found in shellfish?

Invertebrate tropomyosins are a major cause of severe food allergies worldwide, especially concerning seafood. For individuals with a shellfish allergy, knowing what foods have tropomyosin is critical for preventing life-threatening reactions and managing symptoms effectively.