Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage

Author:

Jun Joon-Young,Jung Min-Jeong,Kim Dong-Soo,Jeong In-Hak,Kim Byoung-Mok

Publisher

The Korean Society of Fisheries and Aquatic Science

Subject

Molecular Biology,Aquatic Science,Biochemistry,Oceanography

Reference21 articles.

1. Ahn JS, Kim H, Cho WJ, Jeong EJ, Lee HY, Cha YJ. Characteristics of concentrated red snow crab Chionoecetes japonicus cooker effluent for making a natural crab-like flavorant. J Kor Fish Soc. 2006;39:431–6.

2. AOAC. Official methods of analysis, 18th ed. Methods 925.45, 923.03, 976.05, 991.36. Gaithersburg: AOAC International Publishing; 2005.

3. Benjakul S, Sutthipan N. Muscle changes in hard and soft shell crabs during frozen storage. LWT-Food Sci Technol. 2009;42:723–9.

4. Choi YJ, Jang MS, Lee MA. Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation. Food Sci Biotechnol. 2016;25:1369–77.

5. Delbarre-Ladrat C, Chéret R, Taylor R, Verrez-Bagnis V. Trends in postmortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure. Crit Rev Food Sci Nutr. 2006;46:409–21.

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