The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage.This study investigated the impact of ultrasound-assisted immersion freezing (UIF), air freezing (AF), and immersion freezing (IF) on the ice crystal size, protein thermal stability, and physicochemical properties of common carp (Cyprinus carpio) muscle during frozen storage.  Decreases in the Tmax and enthalpies were observed for all of the treatments during storage, and the UIF samples had a higher protein thermal stability than AF and IF samples did.  Principal component analysis showed that there were significant correlations between the freezing methods and the ice crystal size, protein thermal stability and physicochemical characteristics of frozen muscles. 
THERM