Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze-Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties.

Foods · 2025 · PMC11765249 · PMID 39856945

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The pH values of the three crayfish groups showed a trend of decline before 3 FT cycles, followed by an increase with the increasing numbers of FT cycles.

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