Abstract

Liquid nitrogen freezing (LNF) pretreatment is an effective means of maintaining seafood quality during frozen storage. To improve the meat quality of gazami crab (Portunus trituberculatus) during frozen storage, this study investigated the effects of LNF temperatures on the meat quality of gazami crab. Fresh crab was pre-treated with different LNF temperatures (?60?°C, ?80?°C, ?100?°C, ?120?°C), and then freeze in refrigerator at ?18?°C. The changes in protein structure and meat quality of gazami crab during long-term frozen storage were measured. The results showed that ?100?°C LNF more effectively inhibited the oxidative deterioration of crab meat during storage, which is lower than the optimal LNF temperature for shell free aquatic products such as fish, extending the shelf life of frozen gazami crab to 4?months. This study enriches the application parameters of LNF in freezing industry of crustacean aquatic products, providing guidance for exploring the optimal LNF temperature of aquatic products.