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

Fig. 7.

Fig. 7

Changes in the microstructure cross section (A) and longitudinal section (B) of large yellow croaker muscles 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.)