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Thermal conductivity of tuna, shark and yellow-tail muscles was measured in fresh, frozen and melted states, by the comparative method, in which a glass plate (B in Fig. 1) was used as the standard. When frozen as low as -20°to -50°C, the fish muscles have the thermal conductivity about 30 to 90% greater than that in fresh state, while after melting, the incre-ment, if there remains any, is reduced to only a few %. Among three kinds of fish used, the tendency of lowering of thermal conductivity with the degree of fat content is also observed as LANGSTROTH(1) has pointed out.

Effects of Freezing on the Thermal Conductivity of Fish Muscles. I