Impact of different quick-freezing ways on physical and chemical indicators and meat quality of Portunus pelagicus in the storage process

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.