Abstract
This study has been conducted to pursue the relation between micro-behavior and injury during freezing of food. In the experiment, muscle tissue of tuna was cooled by air-blast method. The freezing process of tissue was observed by using a cryo-scanning electron microscope as a function of temperature. The drip after thawing of the frozen tissue and Ca-ATPase activity of the myofibril were also measured. Summarizing these results, physicochemical parameters which described changing in quality of food after freezing is discussed in conjunction with cooling velocity.
