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Table 1 Effects of repeated freeze thaw cycles on the quality properties of cooked crayfish

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

Indicator

Moisture content (%)

WHC (%)

DL (%)

L*

a*

b*

ΔE

Hardness (g)

Springiness (mm)

Chewiness (mJ)

pH

CK

81.68 ± 0.56a

83.86 ± 1.36a

–

26.85 ± 0.40d

0.81 ± 0.07e

1.89 ± 0.06d

–

744 ± 78c

1.99 ± 0.11c

5.92 ± 0.54d

6.92 ± 0.19c

0 F-T

79.48 ± 1.50b

75.33 ± 4.48b

–

27.66 ± 0.22cd

2.73 ± 0.11a

2.58 ± 0.09c

2.46 ± 0.07d

1569 ± 88a

3.44 ± 0.16a

33.79 ± 2.94a

7.85 ± 0.04a

1 F-T

79.27 ± 1.25b

68.55 ± 3.07c

13.39 ± 1.46b

28.13 ± 0.20c

2.28 ± 0.12b

2.72 ± 0.08bc

2.16 ± 0.05c

1156 ± 106b

3.39 ± 0.11a

25.64 ± 3.11b

7.78 ± 0.01a

2 F-T

78.01 ± 0.88bc

68.01 ± 2.82c

15.05 ± 1.09b

29.87 ± 0.44b

1.98 ± 0.14c

2.83 ± 0.28b

3.34 ± 0.10b

1029 ± 116b

3.25 ± 0.26b

23.08 ± 2.17b

7.69 ± 0.12ab

5 F-T

76.26 ± 1.61c

66.30 ± 4.44c

19.72 ± 1.60a

31.92 ± 1.04a

1.43 ± 0.13d

3.19 ± 0.12a

5.15 ± 0.13a

934 ± 65c

3.06 ± 0.14b

16.98 ± 1.53c

7.35 ± 0.37b

  1. L*, a*, and b* represented luminosity, redness and yellowness, respectively. Different letters in the same column of the same indicator showed significant difference (p < 0.05)