{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T03:35:23Z","timestamp":1791516923018,"version":"4.3.4"},"reference-count":41,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,3,1]],"date-time":"2024-03-01T00:00:00Z","timestamp":1709251200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,3,1]],"date-time":"2024-03-01T00:00:00Z","timestamp":1709251200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,2,6]],"date-time":"2024-02-06T00:00:00Z","timestamp":1707177600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2024,3]]},"DOI":"10.1016\/j.fochx.2024.101210","type":"journal-article","created":{"date-parts":[[2024,2,10]],"date-time":"2024-02-10T03:26:06Z","timestamp":1707535566000},"page":"101210","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":9,"special_numbering":"C","title":["Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage"],"prefix":"10.1016","volume":"21","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-9406-7647","authenticated-orcid":false,"given":"Ruyi","family":"Dong","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingru","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qi","family":"Du","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Lu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Soottawat","family":"Benjakul","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bin","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1095-7749","authenticated-orcid":false,"given":"Shanshan","family":"Shui","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"6","key":"10.1016\/j.fochx.2024.101210_b0005","doi-asserted-by":"crossref","first-page":"1376","DOI":"10.1016\/j.lwt.2011.01.010","article-title":"Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions","volume":"44","author":"Anacleto","year":"2011","journal-title":"LWT - Food Science and Technology"},{"issue":"7","key":"10.1016\/j.fochx.2024.101210_b0010","article-title":"Biochemical and Microbiological Assessment of Crucifix Crab (Charybdis feriatus) Stored at 4\u00b0C","volume":"27","author":"Anupama","year":"2018","journal-title":"Journal of Aquatic Food Product Technology"},{"key":"10.1016\/j.fochx.2024.101210_b0015","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112715","article-title":"Changes in quality characteristics of southern bluefin tuna (Thunnus maccoyii) during refrigerated storage and their correlation with color stability","volume":"154","author":"Bu","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2024.101210_b0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111630","article-title":"A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages","volume":"159","author":"Chen","year":"2022","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101210_b0025","doi-asserted-by":"crossref","first-page":"581","DOI":"10.1016\/j.ijrefrig.2021.07.037","article-title":"Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage","volume":"131","author":"Diao","year":"2021","journal-title":"International Journal of Refrigeration"},{"issue":"17","key":"10.1016\/j.fochx.2024.101210_b0030","doi-asserted-by":"crossref","DOI":"10.3390\/foods11172710","article-title":"Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)","volume":"11","author":"Ding","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2024.101210_b0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.102947","article-title":"Quality characteristics and moisture migration of refrigerated bullfrog (Lithobates catesbeiana) under slightly acidic electrolyzed water combined with composite preservative treatment","volume":"55","author":"Du","year":"2023","journal-title":"Food Bioscience"},{"issue":"17","key":"10.1016\/j.fochx.2024.101210_b0040","doi-asserted-by":"crossref","first-page":"2701","DOI":"10.3390\/foods11172701","article-title":"Effect of Stable Chlorine Dioxide and Vacuum-Packing Treatments on the Physicochemical and Volatile Flavor Properties of Pike Eel (Muraenesox cinereus) during Chilled Storage","volume":"11","author":"Du","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2024.101210_b0045","unstructured":"FAO. (2022). The state of world fisheries and aquaculture 2022 - towards blue transformation, Part 1 World Review, pp. 16."},{"issue":"1","key":"10.1016\/j.fochx.2024.101210_b0050","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/S0309-1740(03)00081-0","article-title":"Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef","volume":"66","author":"Farouk","year":"2004","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2024.101210_b0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.114250","article-title":"Quality evaluation and shelf-life prediction model establishment of frozen Chinese mitten crab (Eriocheir sinensis)","volume":"173","author":"Guo","year":"2023","journal-title":"LWT"},{"issue":"6","key":"10.1016\/j.fochx.2024.101210_b0060","doi-asserted-by":"crossref","first-page":"2197","DOI":"10.1007\/s13197-020-04730-w","article-title":"Changes in biogenic amines, biochemical and microbial attributes of three spotted crab (Portunus sanguinolentus) during iced and refrigerated storage","volume":"58","author":"Laly","year":"2021","journal-title":"Journal of Food Science and Technology"},{"key":"10.1016\/j.fochx.2024.101210_b0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2021.105854","article-title":"Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage","volume":"81","author":"Lan","year":"2021","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2024.101210_b0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2022.106032","article-title":"Effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and microbial composition of pompano during ice storage","volume":"86","author":"Lan","year":"2022","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2024.101210_b0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130924","article-title":"Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei)","volume":"370","author":"Li","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101210_b0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.102441","article-title":"Dynamics and diversity of microbial community in salmon slices during refrigerated storage and identification of biogenic amine-producing bacteria","volume":"52","author":"Li","year":"2023","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2024.101210_b0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.110992","article-title":"ATP catabolism and bacterial succession in postmortem tissues of mud crab (Scylla paramamosain) and their roles in freshness","volume":"155","author":"Lin","year":"2022","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101210_b0090","doi-asserted-by":"crossref","first-page":"fyab008","DOI":"10.1093\/fqsafe\/fyab008","article-title":"Low-temperature combined with high-humidity thawing improves the water-holding capacity and biochemical properties of Portunus trituberculatus protein","volume":"5","author":"Ling","year":"2021","journal-title":"Food Quality and Safety"},{"issue":"06","key":"10.1016\/j.fochx.2024.101210_b0095","first-page":"101","article-title":"Microbial changes of largemouth bass fillets induced by the treatment with salt solution during cold storage. Modern","volume":"39","author":"Ling","year":"2023","journal-title":"Food Science and Technology"},{"key":"10.1016\/j.fochx.2024.101210_b0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.135241","article-title":"Transcriptome analysis reveals the potential mechanism of carotenoids change in hepatopancreas under low-temperature storage from swimming crab (Portunus trituberculatus)","volume":"408","author":"Liu","year":"2023","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2024.101210_b0105","doi-asserted-by":"crossref","first-page":"1421","DOI":"10.1007\/s00253-015-7039-6","article-title":"Denitrifying sulfide removal process on high-salinity wastewaters in the presence of Halomonas sp","volume":"100","author":"Liu","year":"2016","journal-title":"Applied Microbiology and Biotechnology"},{"key":"10.1016\/j.fochx.2024.101210_b0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2019.100418","article-title":"Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-products: Properties when added to fish mince with different freeze-thaw cycles","volume":"30","author":"Nikoo","year":"2019","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2024.101210_b0115","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1016\/j.fm.2019.03.011","article-title":"Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions","volume":"82","author":"Parlapani","year":"2019","journal-title":"Food Microbiology"},{"key":"10.1016\/j.fochx.2024.101210_b0120","doi-asserted-by":"crossref","first-page":"471","DOI":"10.1016\/j.lwt.2018.02.063","article-title":"Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch (Micropterus salmoides)","volume":"92","author":"Shi","year":"2018","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2024.101210_b0125","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1016\/j.ijbiomac.2020.03.179","article-title":"Identification of a novel alkaline serine protease from gazami crab (Portunus trituberculatus) hepatopancreas and its hydrolysis of myofibrillar protein","volume":"155","author":"Song","year":"2020","journal-title":"International Journal of Biological Macromolecules"},{"issue":"7","key":"10.1016\/j.fochx.2024.101210_b0130","doi-asserted-by":"crossref","first-page":"1809","DOI":"10.1007\/s13197-017-2611-y","article-title":"The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab","volume":"54","author":"Sun","year":"2017","journal-title":"Journal of Food Science and Technology"},{"key":"10.1016\/j.fochx.2024.101210_b0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2022.109738","article-title":"Effects of high voltage atmospheric cold plasma treatment on microbial diversity of tilapia (Oreochromis mossambicus) fillets treated during refrigeration","volume":"375","author":"Wang","year":"2022","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.fochx.2024.101210_b0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113937","article-title":"Effects of extremely low frequency pulsed electric field (ELF-PEF) on the quality and microstructure of tilapia during cold storage","volume":"169","author":"Wang","year":"2022","journal-title":"LWT"},{"issue":"6","key":"10.1016\/j.fochx.2024.101210_b0145","doi-asserted-by":"crossref","first-page":"626","DOI":"10.1016\/j.aaf.2022.11.007","article-title":"Effects of frozen storage on texture, chemical quality indices and sensory properties of crisp Nile tilapia fillets","volume":"8","author":"Xie","year":"2023","journal-title":"Aquaculture and Fisheries"},{"key":"10.1016\/j.fochx.2024.101210_b0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129698","article-title":"Comparison of methodological proposal in sensory evaluation for Chinese mitten crab (Eriocheir sinensis) by data mining and sensory panel","volume":"356","author":"Yang","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101210_b0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.102828","article-title":"Effect of multi-frequency ultrasound-assisted immersion freezing on quality changes in large yellow croaker (Larimichthys crocea) during frozen storage","volume":"54","author":"Yang","year":"2023","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2024.101210_b0160","doi-asserted-by":"crossref","first-page":"1010","DOI":"10.1016\/j.ijrefrig.2021.06.035","article-title":"Effect of water ice-glazing on the quality of frozen swimming crab (Portunus trituberculatus) by liquid nitrogen spray freezing during frozen storage","volume":"131","author":"Yang","year":"2021","journal-title":"International Journal of Refrigeration"},{"issue":"9","key":"10.1016\/j.fochx.2024.101210_b0165","doi-asserted-by":"crossref","DOI":"10.3390\/foods12091763","article-title":"Efficacy of Chitosan Oligosaccharide Combined with Cold Atmospheric Plasma for Controlling Quality Deterioration and Spoilage Bacterial Growth of Chilled Pacific White Shrimp (Litopenaeus vannamei)","volume":"12","author":"Yu","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2024.101210_b0170","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.foodcont.2014.11.016","article-title":"Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging","volume":"51","author":"Zhang","year":"2015","journal-title":"Food Control"},{"key":"10.1016\/j.fochx.2024.101210_b0175","doi-asserted-by":"crossref","first-page":"176","DOI":"10.1016\/j.ijrefrig.2018.11.015","article-title":"Influence of trehalose and alginate oligosaccharides on ice crystal growth and recrystallization in whiteleg shrimp (Litopenaeus vannamei) during frozen storage with temperature fluctuations","volume":"99","author":"Zhang","year":"2019","journal-title":"International Journal of Refrigeration"},{"key":"10.1016\/j.fochx.2024.101210_b0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112933","article-title":"Effect of low voltage electrostatic field combined with partial freezing on the quality and microbial community of large yellow croaker","volume":"169","author":"Zhang","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101210_b0185","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2019.100479","article-title":"Tenderness and histochemistry of muscle tissues from Eriocheir sinensis","volume":"34","author":"Zhang","year":"2020","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2024.101210_b0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.114640","article-title":"Effects of different storage conditions on microbial community and quality changes of greater amberjack (Seriola dumerili) fillets","volume":"179","author":"Zhong","year":"2023","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2024.101210_b0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2023.111566","article-title":"Changes in microstructure, quality and water distribution of golden pompano (Trachinotus ovatus) muscles subjected to magnetic field-assisted immersion freezing during long-term frozen storage","volume":"354","author":"Zhou","year":"2023","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.fochx.2024.101210_b0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.114563","article-title":"Characterization of endogenous enzymes in sword prawn (Parapenaeopsis hardwickii) and their effects on the quality of muscle proteins during frozen storage","volume":"177","author":"Zhou","year":"2023","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2024.101210_b0205","article-title":"Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages","volume":"17","author":"Zhou","year":"2023","journal-title":"Food Chemistry: X"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S259015752400097X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S259015752400097X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2024,9,28]],"date-time":"2024-09-28T11:35:25Z","timestamp":1727523325000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S259015752400097X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,3]]},"references-count":41,"alternative-id":["S259015752400097X"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101210","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2024,3]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101210","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Author(s). Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"101210"}}