Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties
The quality of frozen crayfish (<i>Procambarus clarkii</i>) is challenged by freeze–thaw (FT) cycles during storage. The effect of freezing methods on the quality of crayfish during FT cycles was investigated by comparing physicochemical properties, microstructure, and myofibrillar prote...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/279 |
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