Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage
Abstract In order to evaluate the maximal storable period of the raw crab for a non-thermal muscle separation, the quality changes of the leg meat of red snow crab (Chionoecetes japonicus) during freeze storage were investigated. Fresh red snow crabs were stored at −20 °C for 7 weeks, and the leg mu...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Korean Society of Fisheries and Aquatic Science
2017-07-01
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| Series: | Fisheries and Aquatic Sciences |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s41240-017-0057-9 |