Protein denaturation in frozen fish. XI.—The proportion of tissue water converted to ice

A figure related to the quantity of ice present in frozen cod muscle was obtained by means of a reproducible histological method. In post‐rigor mortis muscle it was found to be unaffected by freezing at a variety of rates, or by freezing muscle which had undergone various degrees of denaturation, but it was reduced when pre‐rigor muscle was used, especially with rapid freezing. The significance of the results in relation to denaturation is discussed.