The expressible fluid of fish fillets. IX.—other types of cell damage caused by freezing

Cell damage occurring at a freezing time of 25 minutes ( ‘peak A ’) was investigated, and found to be the result of the mechanical action during freezing expansion of ice crystals of a certain critical size growing within the cell. Supercooling, followed by a sudden rapid growth of ice, at the onset of freezing was found not to damage the cells unduly. Evidence was presented to show that the expressed fluid of cod fillets originates near the cut surface only, and does not come from the deeper layers.