Abstract
ABSTRACTGoldfish skeletal muscle was examined with the electron microscope to investigate the ultrastructural changes produced by freezing. Aquarium fish were used to circumvent the variables associated with catching and killing large food fish. Muscle tissue was frozen slowly in a refrigerator or quickly in liquid nitrogen. The results confirm the conclusions in the literature that fast freezing produces many small ice crystals which cause minimum dislocation of tissue ultrastructural components, whereas slow freezing generates fewer large ice crystals which distort cells and crush myofibrils. These results reveal the ultrastructural counterpart to those alterations which are visible in the light microscope using much simpler equipment and methodology [Bello et al. (1981), J. Food Sci. 46: 733].
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