Effect of Liquid Nitrogen Freezing Temperature on the Muscle Quality of <i>Litopenaeus vannamei</i>
The implications of different liquid nitrogen freezing (LNF) temperatures (−35 °C, −65 °C, −95 °C, and −125 °C) on the ice crystal and muscle quality of white shrimp (<i>Litopenaeus vannamei</i>) were investigated in this essay. The results showed that better muscle quality was maintaine...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-12-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/24/4459 |