The results showed that soluble protein and soluble sugar increased in 2 h crabs after temperature decreased abruptly, then fluctuated, and at last decreased.

• 结果显示锯缘青蟹可溶性蛋白和可溶性糖含量在骤降温初期(2 h)升高,骤降温2 h后可溶性蛋白虽然呈现波动性变化,但最后出现明显下降;