| Citation: |
WANG Yang-guang, NI Kai. Impact of different quick-freezing ways on physical and chemical indicators and meat quality of Portunus pelagicus in the storage process[J]. South China Fisheries Science, 2008, 4(4): 42-48.
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Changes of protein physicochemical indicators and quality of Portunus pelagicus were investigated, such as salt insoluble protein, ATPase activity, sulfhydryl content, moisture-loss ratios and the sensory evaluation, through spraying liquid nitrogen of －50℃, soaking in liquid of －50℃, air tunnel way freezing at －35℃, and fridge freezing under －20℃.The results indicated that the solubility of actomyosin, ATPase activities and -SH content of myofibrillar protein decreased during storage.Quick-freezing was able to reduce the denaturation of the protein.Soaking in liquid of －50℃ was the best way in maintaining the quality of P.pelagicus, while fridge freezing under -20℃was the worst.
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