| In order to research the influence of salt on freezing characteristics of fish, five kinds of fishes were
immersed in the salinities of 0%, 5%, 10%, 20% salt solution for 24 h, the temperature data were collected using the
SATO SK-L210T thermometer, the freezing curves were drawn and the freezing characteristics were compared. The results
showed that the freezing point decreased significantly after salt treatment, with the salinity increasing, the freezing rate
decreased, the zone of maximum crystallization time prolonged and the super cooling phenomenon was obvious. |
