Fig. 2 highlights points ‘a’ and ‘b’, which represent the ice crystallization temperature (supercooling) and the equilibrium freezing point, respectively, as previously described by Rahman and Driscoll (1994) for squid meat with 82% moisture. Seetapan et al. (2014) also obtained similar freezing profiles for starch gels using cryogenic and chest freezing. As observed in Fig. 1, ice crystallization temperature (point ‘a’) and freezing point (point ‘b’) occurred at similar times between the two freezing rates used in this study. The main differences between both curves is the time the sample remained at the critical zone (0 to _5 _C) and the time required for complete freezing (0 to _18 _C).