Cardinalization: n.f. Cardinalization is the color change that crustaceans such as lobster, lobster or crayfish take on during cooking. Their color becomes more or less bright red (like a cardinal's robe) depending on the cooking. This transformation comes from the degradation by high heat of chitin (*), which is a polysaccharide, contained in the shell of crustaceans by forming furans, powerful aromatic compounds.
(*) Chitin: Organic substance...
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