Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage

Table 1 Change in color of the leg muscle during 7-week storage at −20 °C

Storage time (week)	L value (lightness)		a value (redness)		b value (yellowness)
0	46.2	±1.8^ab	8.5	±1.2^ab	4.7	±1.0^ab
1	46.4	±2.6^ab	8.4	±1.0^ab	9.4	±3.0^a
2	43.8	±1.5^bc	10.4	±0.8^a	6.2	±2.9^ab
3	51.8	±3.0^a	6.5	±1.4^ab	7.2	±2.5^ab
4	42.9	±2.0^bc	8.2	±1.8^ab	8.0	±3.8^a
5	41.4	±1.2^bc	7.9	±3.2^ab	5.8	±2.0^ab
6	43.2	±2.2^bc	6.6	±1.8^ab	6.4	±1.4^ab
7	37.9	±2.6^c	4.6	±1.4^b	2.5	±1.7^b

Data expressed as the mean ± SD (n = 3). Different types of small superscript letters indicate significantly differences (p < 0.05)

ISSN: 2234-1757