BACKGROUND: The quality of Acipenser sinensis deteriorates significantly during frozen storage due to its high water, protein, and unsaturated fatty acid content. Conventional freezing methods are insufficient to preserve it effectively. This study investigated the effects of liquid nitrogen freezing (LNF) on the quality and myofibrillar protein (MP) characteristics of A. sinensis during frozen storage. RESULTS: Freezing A. sinensis with LNF resulted in faster freezing, lower free water content, smaller ice crystals, and less structural damage ...
