Quality improvements to mackerel (Scomber japonicus) muscle tissue frozen using a rapid freezer with the weak oscillating magnetic fields
Kana Okuda, Aiko Kawauchi, Kentaro Yomogida
Topics & Concepts
ScomberCryopreservationIce crystalsMackerelIce formationCongelationAnatomyFood scienceChemistryFisheryBiologyGeologyMeteorologyEmbryoThermodynamicsPhysicsFish <Actinopterygii>Atmospheric sciencesMagnetic and Electromagnetic EffectsMeat and Animal Product QualityFreezing and Crystallization Processes