Effects of Hydrogel-Forming Composite Cryoprotectants on the Quality of Frozen Freshwater Crayfish (Procambarus clarkii)
Diejun Jia, Haoran Zhuo, Yuxi Sun, Longwei Jiang, Lijuan Yang, Junhao Yang, Yuan Fu, Jiacheng Li, Lijie Shen, Ke Zhao, Yuxia Zhu, Shuibing Yang, Tao Huang · 2026
Read Effects of Hydrogel-Forming Composite Cryoprotectants on the Quality of Frozen Freshwater Crayfish (Procambarus clarkii) by Diejun Jia, Haoran Zhuo, Yuxi Sun, Longwei Jiang, Lijuan Yang, Junhao Yang, Yuan Fu, Jiacheng Li, Lijie Shen, Ke Zhao, Yuxia Zhu, Shuibing Yang, Tao Huang (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13606180.txt.
Description
Diejun Jia and colleagues frost crayfish tails with a cocktail of natural gels and antifreeze proteins, in this study from twenty twenty-six. Freezing freshwater crayfish wrecks texture as ice crystals tear muscle and water escapes on thawing. Chitosan and carrageenan sugars form hydrogel moisture barriers; antifreeze proteins restrain the ice itself.
A response surface design tuned the blend, with water-holding capacity as the score. The optimum landed at zero point eight one percent carrageenan oligosaccharide, zero point six one percent chitosan, and zero point one seven percent antifreeze protein, holding seventy-two percent of the tissue's water. Spoilage and oxidation measures guided the single-factor groundwork. The authors offer the recipe as a basis for frozen crayfish products that thaw like fresh, and for polysaccharide gels in seafood preservation generally.
Catalog record
| CREATOR | Diejun Jia, Haoran Zhuo, Yuxi Sun, Longwei Jiang, Lijuan Yang, Junhao Yang, Yuan Fu, Jiacheng Li, Lijie Shen, Ke Zhao, Yuxia Zhu, Shuibing Yang, Tao Huang |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 39 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |