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. 2021 Jul 1;76:105657. doi: 10.1016/j.ultsonch.2021.105657

Fig. 5.

Fig. 5

Changes in hardness (a), chewiness (b), springiness (c) and cohesiveness (d) of large yellow croaker samples under different freezing treatments. Fresh, fresh fish meat; AF, air freezing; IF, immersion freezing; SUF, single-ultrasound assisted freezing; DUF, dual-ultrasound assisted freezing; TUF, triple-ultrasound assisted freezing.