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

Table 2 Changes in proximate composition and salinity of the leg muscle during 7-week storage at −20 °C

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

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

ISSN: 2234-1757