Food Production, Processing and Nutrition

Table 4 Color 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)
	Treatment	1	30	90	180
L^*	MCCF	51.29 ± 0.73^aA	48.20 ± 1.52^aB	46.08 ± 0.52^aB	46.69 ± 1.39^aB
L^*	MCBF	48.72 ± 0.15^bA	48.07 ± 0.67^aA	43.38 ± 0.57^bC	46.79 ± 0.22^aB
a^*	MCCF	15.61 ± 0.27^bC	18.32 ± 0.61^bB	18.38 ± 1.00^aB	20.46 ± 0.54^aA
a^*	MCBF	17.40 ± 0.66^aB	20.60 ± 0.66^aA	19.48 ± 0.90^aA	18.70 ± 0.79^bAB
b^*	MCCF	21.91 ± 0.30^bB	23.47 ± 0.32^bAB	24.40 ± 1.06^aA	24.47 ± 0.91^aA
b^*	MCBF	24.56 ± 1.10^aAB	26.27 ± 1.04^aA	23.84 ± 0.56^aAB	22.78 ± 1.27^aB
ΔE^*	MCCF	4.34 ± 0.80^aA	4.50 ± 0.28^bA	5.08 ± 1.44^aA	6.59 ± 0.78^aA
ΔE^*	MCBF	4.81 ± 1.25^aAB	7.85 ± 1.25^aA	6.56 ± 0.96^aAB	4.10 ± 1.26^bB

^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

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ISSN: 2661-8974

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