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Volume 14
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10.3390/foods14213712
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Correction to Foods 2025, 14(2), 279.
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Correction

Correction: Teng et al. Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties. Foods 2025, 14, 279

by
Zongna Teng
1,†,
Xiaoyue He
1,†,
Liuqing Wang
1,*,
Limin Xu
1,
Chuyi Jiao
2 and
Jiwang Chen
3,*
1
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2
Hubei He Yuan Gas Co., Ltd., Yichang 443000, China
3
Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2025, 14(21), 3712; https://doi.org/10.3390/foods14213712
Submission received: 17 July 2025 / Accepted: 23 September 2025 / Published: 30 October 2025
Browse Figure
Versions Notes
In the original publication [1], there was a mistake in Figure 3. The authors inadvertently included two identical figures, and the SEM pictures were accidentally and wrongly exchanged during the assembly process. The corrected Figure 3 appears below.
The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.

Reference

  1. Teng, Z.; He, X.; Wang, L.; Xu, L.; Jiao, C.; Chen, J. Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties. Foods 2025, 14, 279. [Google Scholar] [CrossRef] [PubMed]
Foods 14 03712 g003
Figure 3. SEM images of crayfish during freeze–thaw cycles. (A) Transverse direction; (B) longitudinal direction. NF represents non-frozen crayfish, AF represents air convective freezing, and LNF represents −80 °C liquid nitrogen freezing. The labels 1, 2, 3, 4, 5 FT represent frozen crayfish with 1, 2, 3, 4, 5 freeze–thaw cycles.
Figure 3. SEM images of crayfish during freeze–thaw cycles. (A) Transverse direction; (B) longitudinal direction. NF represents non-frozen crayfish, AF represents air convective freezing, and LNF represents −80 °C liquid nitrogen freezing. The labels 1, 2, 3, 4, 5 FT represent frozen crayfish with 1, 2, 3, 4, 5 freeze–thaw cycles.
Foods 14 03712 g003
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

MDPI and ACS Style

Teng, Z.; He, X.; Wang, L.; Xu, L.; Jiao, C.; Chen, J. Correction: Teng et al. Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties. Foods 2025, 14, 279. Foods 2025, 14, 3712. https://doi.org/10.3390/foods14213712

AMA Style

Teng Z, He X, Wang L, Xu L, Jiao C, Chen J. Correction: Teng et al. Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties. Foods 2025, 14, 279. Foods. 2025; 14(21):3712. https://doi.org/10.3390/foods14213712

Chicago/Turabian Style

Teng, Zongna, Xiaoyue He, Liuqing Wang, Limin Xu, Chuyi Jiao, and Jiwang Chen. 2025. "Correction: Teng et al. Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties. Foods 2025, 14, 279" Foods 14, no. 21: 3712. https://doi.org/10.3390/foods14213712

APA Style

Teng, Z., He, X., Wang, L., Xu, L., Jiao, C., & Chen, J. (2025). Correction: Teng et al. Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties. Foods 2025, 14, 279. Foods, 14(21), 3712. https://doi.org/10.3390/foods14213712

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