Effects of salt treatment on fish freezing characteristics

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.