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Table 3 Moisture content, pH and TBARS of crawfish minced meat during frozen storage

From: Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage

 

Treatment

Time (day)

1

30

90

180

Moisture (g 100 g − 1)

MCCF

85.57 ± 0.30bA

85.93 ± 0.04aA

84.45 ± 0.51aB

86.10 ± 0.55aA

MCBF

86.29 ± 0.16aA

84.36 ± 0.50bB

84.92 ± 1.00aAB

85.23 ± 0.26aAB

pH

MCCF

7.79 ± 0.03aA

7.75 ± 0.02aA

7.69 ± 0.02aB

7.74 ± 0.01aAB

MCBF

7.75 ± 0.02aA

7.71 ± 0.04aAB

7.66 ± 0.01bB

7.70 ± 0.01bAB

TBARS (mg MDA equiv. Kg−1)

MCCF

0.31 ± 0.01aC

0.33 ± 0.01aC

0.71 ± 0.11aB

1.01 ± 0.09bA

MCBF

0.32 ± 0.02aC

0.35 ± 0.03aC

0.60 ± 0.08aB

1.29 ± 0.05aA

  1. a-bMeans ± SD that have no superscript in common within a column are significantly different from each other (P < 0.05). A-CMeans ± SD that have no superscript in common within a row are significantly different from each other (P < 0.05). MCCF minced crawfish cryogenic frozen and MCBF = minced crawfish blast frozen. MDA malondialdehyde, and TBARS thiobarbituric-acid-reactive-substances