Abstract
Several fish species were investigated with the aim to determine their state diagrams. The properties of fat, which was extracted from fish muscles, were analyzed. Crystallization and polymorphism of fats created a significant disturbance on the heat flow curve in the temperature range between -80 and +20 °C for the dried fish samples. This affect creates significant difficulties when determining the second order transitions in that temperature range. At the same time, fresh fish did not show such behavior. The maximal freeze concentration was determined with respect to unfrozen fraction of fats at a given temperature. The state diagrams were described by the Gordon-Taylor and the modified Clausius-Clapeyron equations
