Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii)

Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii)

Abstract To explore the damage mechanisms of freeze-thaw cycles on cooked crayfish in frozen storage, changes in the physicochemical properties and structure of cooked crayfish during the freeze-thaw cycles were investigated. The physicochemical properties of cooked crayfish changed significantly af...

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Bibliographic Details
Main Authors: Jiping Han, Yingjie Sun, Rongxue Sun, Tao Zhang, Cheng Wang, Ning Jiang
Format: Article
Language:English
Published: BMC 2022-10-01
Series:Food Production, Processing and Nutrition
Subjects:
Crayfish
Freeze-thaw cycles
Myofibrillar proteins
Structure
Online Access:https://doi.org/10.1186/s43014-022-00102-3

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