Brackish water stabilizes textural quality by regulating muscle protein properties of <scp><i>Eriocheir sinensis</i></scp> during temporary fattening
Brackish-water temporary rearing for 2 weeks stabilized textural fluctuations in raw muscle and cooked meat by regulating muscle protein properties of E. sinensis. This study provides a theoretical reference for the improvement of the texture of freshwater aquaculture species. © 2025 Society of Chemical Industry.
Authors
- Xichang Wang (ORCID: https://orcid.org/0000-0002-7088-2198)
- Long Zhang (ORCID: https://orcid.org/0000-0003-0979-1227)
- Fengchang Qiao (ORCID: https://orcid.org/0000-0001-6326-3754)
- Renyue Zhang
- Siqi Zhou (ORCID: https://orcid.org/0009-0000-5436-1256)
- Xugan Wu
- Wenqing Zhai
Institutions
- Shanghai Ocean University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-19
- DOI
- https://doi.org/10.1002/jsfa.14379
- Citations
- 1
- Primary Topic
- Physiological and biochemical adaptations
- Type
- article
- Field-Weighted Citation Impact
- 1.72
Funders
- National Natural Science Foundation of China