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.)