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Table 2 Changes in proximate composition and salinity 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 period (week) Moisture (%, wet basis) Ash (%, dry/wet) Lipid (%, dry/wet) Protein (%, dry/wet) Carbohydrate (%, dry/wet) Salinity (%, wet basis)
0 83.6 ± 0.3b 11.6 ± 1.0a /1.20 1.8 ± 0.7bc /0.60 70.1 ± 0.7a /12.20 16.4 ± 2.0d /2.40 2.1 ± 0.2ab
1 81.8 ± 0.4c 8.3 ± 0.4b /1.51 0.8 ± 0.3c /0.15 70.5 ± 2.0a /12.84 20.4 ± 2.4bcd /3.72 1.7 ± 0.2b
2 81.7 ± 0.1c 8.0 ± 1.1b /1.47 0.7 ± 0.2c /0.12 70.6 ± 1.8a /12.91 20.7 ± 3.3bcd /3.79 1.6 ± 0.3b
3 80.7 ± 0.2d 8.0 ± 1.2b /1.54 1.0 ± 0.4c /0.20 69.4 ± 1.2a /13.39 21.6 ± 2.7bcd /4.16 2.0 ± 0.2ab
4 81.5 ± 0.1c 9.0 ± 0.2b /1.66 1.4 ± 0.1bc /0.26 66.5 ± 0.4a /12.29 23.2 ± 1.7abc /4.29 2.0 ± 0.3ab
5 80.5 ± 0.4d 7.9 ± 0.2b /1.55 1.5 ± 1.0 bc /0.29 72.3 ± 2.3a /14.12 18.3 ± 1.5cd /3.58 2.0 ± 0.2ab
6 85.1 ± 0.0a 13.3 ± 0.6a /1.98 2.7 ± 0.2 ab /0.40 55.9 ± 3.8b /8.31 27.5 ± 2.6a /4.16 2.1 ± 0.3ab
7 84.8 ± 0.2a 12.8 ± 0.1a /1.94 3.8 ± 0.1 a /0.58 57.5 ± 3.7b /8.74 25.9 ± 2.4ab /3.94 2.4 ± 0.2a
  1. Data expressed as the mean ± SD (n = 3). Different types of small superscript letters indicate significantly differences (p < 0.05)