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Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii/

Author(s) : SHI L., XIONG G., DING A., et al.

Type of article: Article, IJR article

Summary

The objective of this work was to investigate the freezing temperature (liquid nitrogen, -80, -30 and -18?°C) and storage duration (1, 4, 12 and 24 weeks) on the properties of red swamp crayfish. With the increase of frozen storage duration, the Ca2+-ATPase activity, salt soluble protein content, total and reactive sulfhydryl content of myofibrillar protein extracted from red swamp crayfish significantly decreased (P?

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Pages: 223-229

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Details

  • Original title: Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii/
  • Record ID : 30024032
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 91
  • Publication date: 2018/07
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2018.04.027

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