Brackish water stabilizes textural quality by regulating muscle protein properties of Eriocheir sinensis during temporary fattening.

• Tác giả: Fengyi Qiao, Xichang Wang, Xugan Wu, Wenqing Zhai, Long Zhang, Renyue Zhang, Siqi Zhou
• Ngôn ngữ: eng
• Ký hiệu phân loại: 577 Ecology
• Thông tin xuất bản: England : Journal of the science of food and agriculture , 2025
• Bộ sưu tập: NCBI
• ID: 749702

Tóm tắt

BACKGROUND: This study aimed to investigate the effects of brackish-water temporary rearing on the textural quality of raw muscle and cooked meat of the Chinese mitten crab, Eriocheir sinensis. RESULTS: Brackish-water stabilized the textural quality of raw muscle (82.22 ± 2.19 mm min CONCLUSION: Brackish-water temporary rearing for 2 weeks stabilized textural fluctuations in raw muscle and cooked meat by regulating muscle protein properties of E. sinensis. This study provides a theoretical reference for the improvement of the texture of freshwater aquaculture species. © 2025 Society of Chemical Industry.