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Abstract The objective of this work was to investigate the freezing temperature (liquid nitrogen, −80, −30 and −18 °C) and storage duration (1, 4, 12 and 24 weeks) on the properties… Click to show full abstract
Abstract The objective of this work was to investigate the freezing temperature (liquid nitrogen, −80, −30 and −18 °C) and storage duration (1, 4, 12 and 24 weeks) on the properties of red swamp crayfish. With the increase of frozen storage duration, the Ca 2+ -ATPase activity, salt soluble protein content, total and reactive sulfhydryl content of myofibrillar protein extracted from red swamp crayfish significantly decreased (P
Keywords:
temperature frozen;
storage;
freezing temperature;
frozen storage;
effects freezing
Journal Title: International Journal of Refrigeration
Year Published: 2018
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Journal Title: International Journal of Refrigeration
Year Published: 2018
Link to full text (if available)
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recommendations!