Brackish water stabilizes textural quality by regulating muscle protein properties of Eriocheir sinensis 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.