Understanding the Protective Effect of Liquid Nitrogen Freezing on Crayfish Quality During Transportation and Storage

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成果类型：

期刊论文

作者：

Lei, Gehao;Zhang, Peng;Xu, Limin;Wang, Liuqing;He, Xiaoyue;...

通讯作者：

Peng Zhang<&wdkj&>Jiwang Chen

作者机构：

[Lei, Gehao; Xu, Limin; He, Xiaoyue] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China

Authors to whom correspondence should be addressed.

Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China

[Wang, Liuqing] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China

[Zhang, Peng; Chen, Jiwang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China

通讯机构：

[Peng Zhang; Jiwang Chen] C

College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China

语种：

英文

关键词：

crayfish;freeze–thaw cycles;functional properties;liquid nitrogen freezing;myofibrillar protein

期刊：

Foods

ISSN：

2304-8158

年：

2025

卷：

期：

页码：

2078-

DOI：

10.3390/foods14122078

基金类别：

Writing—original draft preparation, G.L.; conceptualization, J.C. and P.Z.; investigation, L.X.; writing-review and editing, J.C., P.Z., L.W. and X.H.; funding acquisition, J.C. All authors have read and agreed to the published version of the manuscript. This research was funded by grants from “The 13th Five-Year Plan” National Key R&D Program “Key Food Safety Technology R&D” Key Special Project (2019YFC1606000).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Freezing has been widely used to preserve the freshness and quality of crayfish (Procambarus clarkii). However, temperature fluctuations during transportation and storage inevitably affect the quality attributes of crayfish. In this study, the effect of liquid nitrogen freezing (LNF) on crayfish myofibrillar protein (MP) was investigated under freeze-thaw (FT) cycles. The small ice crystals formed by LNF could reduce the conversion of sulfhydryl groups to disulfide bonds, preventing the exposure of hydrophobic groups, thereby maintaining the functional properties of MP. LNF could prevent the d...

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Understanding the Protective Effect of Liquid Nitrogen Freezing on Crayfish Quality During Transportation and Storage

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