Figure 6.

Change in protein gel strength (N) (A) and protein gel water holding capacity (%) (B) of fish myofibrillar protein frozen in different freezing methods (IF: immersion freezing; AF: air freezing; and UF: ultrasonic freezing) during storage. ^A–E indicate significant differences between different storage times in the same treatment group and ^a–c indicate significant differences between different frozen samples at the same storage time.