Processing and Shelf-Life Prediction Models for Ready-to-Eat Crayfish

Processing and Shelf-Life Prediction Models for Ready-to-Eat Crayfish

This study investigated the production process of ready-to-eat crayfish, focusing on changes in sensory quality, pH, total volatile base nitrogen (TVB-N), total viable count (TVC), acid value (AV), springiness, and hardness during storage at 4 °C, 25 °C, and 37 °C. A shelf-life prediction model was...

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Bibliographic Details
Main Authors: Qian Li, Jieyu Lei, Keying Su, Xiaoying Chen, Laihoong Cheng, Chunmin Yang, Shiyi Ou
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
crayfish
storage period
quantity
shelf-life
kinetic model
Online Access:https://www.mdpi.com/2304-8158/14/8/1296
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