(2023) reported that the hardness, resilience and cohesiveness of crayfish tail showed a trend of increasing and then decreasing, which was attributed to heat denaturation and aggregation of myofibrillar proteins, a reduction in myofibrillar protein content and the rupture or contraction of muscle fibers respectively.
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Synergistic mechanisms of crayfish tail flavor evolution mediated by hepatopancreas: Insights from GC-IMS and electronic nose analysis.
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