摘要：The objective of this work was to investigate the freezing and storage temperature (−80 and −18℃) on the microstructure, protein pattern, and thermal properties of red swamp crayfish after one‐week storage, and a Pearson correlation analysis was performed among these attributes. After cryogenic treatments for short‐term storage, Tp (pretein denaturation temperature) was significantly raised (p .05) except for samples frozen at −80℃ prior to store at −18℃ (−80/‐18). Samples frozen and stored at −80℃ (−80/‐80) had lower number and sum area of white regions in histology, higher intensity of most protein bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) image, and relatively higher Tp and ΔH (p .05), while −80/‐18 samples had lower intensity of most protein bands and TP 2, and higher number and sum area of white regions and ΔH 2 (p .05). Pearson's analysis results showed the intensive TN T and MLC 1 band could be potentially considered as the markers of tissue integrity and protein degradation. Therefore, the three attributes could be applied to comprehensively assess the quality of frozen aquatic products, and −80/‐80 treatment was appropriate for crayfish preservation.
