Effect of Freezing on the Shelf Life of Salmon

Figure 6

Environmental scanning electron microscopy of freeze-dried salmon. Before freeze-drying, frozen salmon was subjected to state transitions during 4 weeks’ storage. (a) Immediately after freezing, (b) T<-27°C(-17°F); (c) -27°C(-17°F) < T < 17°C(1°F); (d) T > 17°C(1°F) (Figure 6 is reproduced from [22] [under the Creative Commons Attribution License/public domain]).

(a)

(b)

(c)

(d)