Textural and Microstructural Changes in Frozen Stored Sardine Mince Gels

The freezing of sardine mince gels produced slight alterations in texture, microstructure and degree of chemical aggregation of proteins, irrespective of freezing temperature (– 18°C or – 40°C). The most noticeable changes took place during frozen storage 3 mo, particularly in gels frozen at – 18°C which were strongly affected by storage temperature (– 12°C or – 18°C), unlike those frozen at – 40°C. Better gel integrity was found in those frozen at – 40°C, where cavities were more numerous, but smaller and more evenly distributed than in gels frozen at – 18°C.