Title: On the Ice Crystal Formed in the Tissues of Frozen Fish
Abstract: It has already been pointed out that, when fish are exposed to a low temperature, fine ice crystals are formed in the tissues of fish. On the contrary, the slower the fish freeze, the larger crystals are frozen out. And though containing only minute ice crystals immediately after freezing, the fish may contain larger ones after a period of storage, because of fluctuations of temperature. The formation of internal ice crystals is equivalent to a severe physical damage to all the tissues of the fish. The present writer got to the similar results to those mentioned above, observing the size distributions of ice crystals and the process of their growth during cold storage by the microphotography in preparation for further experiments.