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

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

Storage time (week) L value (lightness) a value (redness) b value (yellowness)
0 46.2 ±1.8ab 8.5 ±1.2ab 4.7 ±1.0ab
1 46.4 ±2.6ab 8.4 ±1.0ab 9.4 ±3.0a
2 43.8 ±1.5bc 10.4 ±0.8a 6.2 ±2.9ab
3 51.8 ±3.0a 6.5 ±1.4ab 7.2 ±2.5ab
4 42.9 ±2.0bc 8.2 ±1.8ab 8.0 ±3.8a
5 41.4 ±1.2bc 7.9 ±3.2ab 5.8 ±2.0ab
6 43.2 ±2.2bc 6.6 ±1.8ab 6.4 ±1.4ab
7 37.9 ±2.6c 4.6 ±1.4b 2.5 ±1.7b
  1. Data expressed as the mean ± SD (n = 3). Different types of small superscript letters indicate significantly differences (p < 0.05)