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...

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Bibliographic Details
Main Authors: Wenda Yan, Qinxiu Sun, Ouyang Zheng, Zongyuan Han, Zefu Wang, Shuai Wei, Hongwu Ji, Shucheng Liu
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/12/24/4459