Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage

Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage

The physicochemical indexes and microbial diversity were investigated to compare the altered quality properties of the abdomen and cheliped muscle in swimming crab (Portunus trituberculatus) during 100 days of frozen storage at −20℃. Over the extended duration of frozen storage, the sensory evaluati...

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Bibliographic Details
Main Authors: Ruyi Dong, Yingru Wu, Qi Du, Rui Lu, Soottawat Benjakul, Bin Zhang, Shanshan Shui
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Swimming crab
Frozen storage
Quality properties
Physicochemical indexes
High-throughput sequencing
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752400097X

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http://www.sciencedirect.com/science/article/pii/S259015752400097X

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