Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii)

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چکیده

Abstract To explore the damage mechanisms of freeze-thaw cycles on cooked crayfish in frozen storage, changes physicochemical properties and structure during were investigated. The changed significantly after five cycles. moisture content, water holding capacity, pH, textural decreased, while total color difference, drip loss, protein lipid oxidation increased ( P < 0.05). LF-NMR MRI verified SDS-PAGE showed denaturation/degradation myofibrillar proteins (MPs). Multiple promoted transition from α-helix to β-turn secondary structure, unfolding tertiary a significant change chemical forces MPs. SEM results revealed disruption microstructure muscle fibers. Repeated reduced content distorted MPs crayfish, resulting its structure. Graphical

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ژورنال

عنوان ژورنال: Food production, processing and nutrition

سال: 2022

ISSN: ['2661-8974']

DOI: https://doi.org/10.1186/s43014-022-00102-3