Effect of Freezing on the Shelf Life of Salmon

Figure 5

Effect of freezing rate on the microstructure of salmon. Photo micrographs of surface pore. Top left: -7°C(-7°C) corresponds to a treatment frozen at in the -7°C unit to a core temperature of -7°C. Top right: -18°C(-7°C) corresponds to a treatment frozen in the -18°C unit to a core temperature of -7°C. Middle left: -29°C(-7°C) corresponds to a treatment frozen in the -29°C unit to a core temperature of -7°C. Middle right: -106°C(-7°C) corresponds to a treatment frozen in the -77°C to a core temperature of -7°C. (Figure 5 is reproduced from [22] [under the Creative Commons Attribution License/public domain]).