Fig. 6.

Changes in water distribution (a), magnetic resonance imaging (b), inosine 5′-monophosphate (IMP) (c), inosine (HxR) (d), hypoxanthine (Hx) (e), K values (f), and thiobarbituric acid reactive substances (TBARS) (g) 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. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)