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Fig. 3 | Food Production, Processing and Nutrition

Fig. 3

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

Fig. 3

Effect of repeated freeze-thaw cycles on the chemical forces in cooked crayfish (a–d) and SDS-PAGE patterns of MPs of cooked crayfish with repeated freeze-thaw cycles (e) (CK: fresh crayfish; 0 F-T: cooked crayfish with 0 freeze-thaw cycles; 1 F-T: cooked crayfish with 1 freeze-thaw cycle; 2 F-T: cooked crayfish with 2 freeze-thaw cycles; 5 F-T: cooked crayfish with 5 freeze-thaw cycles). Different letters in the same column of the same indicator showed significant difference (p < 0.05)

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