The influence of γ-PGA on the quality of cooked frozen crayfish during temperature fluctuations

Food Chemistry（2024）

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摘要

•γ-PGA (4 %) demonstrated significant cryoprotective properties on frozen crayfish.•Adding γ-PGA restricted the mobility of water in protein molecules.•γ-PGA improved the quality of stored crayfish.•γ-PGA successfully decreased protein molecule alterations during storage.

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关键词

Crayfish,Quality,Frozen storage,γ- poly glutamic acid,Temperature fluctuations

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