The quality of frozen crayfish (Procambarus clarkii) is challenged by freeze-thaw (FT) cycles during storage. The effect of freezing methods on the quality of crayfish during FT cycles was investigated by comparing physicochemical properties, microstructure, and myofibrillar protein (MPs) properties. Three methods were used for crayfish freezing, including air convective freezing (AF) at -20 degrees C and -50 degrees C, as well as liquid nitrogen freezing (LNF) at -80 degrees C. The frozen crayfish were thawed at 4 degrees C after 45 d of frozen storage as 1 FT cycle. After 5 FT cycles, the wa...
