Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)

Jieqian Zhou¹, Xiuping Dong², Baohua Kong³, Qinxiu Sun⁴, Hongwu Ji⁵, Shucheng Liu⁶

Affiliations

¹ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China. Electronic address: zhoujieqian@126.com.
² School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
³ College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
⁴ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: sunqinxiugo@163.com.
⁵ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
⁶ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: Lsc771017@163.com.

PMID: 36502731
DOI: 10.1016/j.foodchem.2022.135092

Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)

Jieqian Zhou et al. Food Chem. 2023.

. 2023 May 1:407:135092.

doi: 10.1016/j.foodchem.2022.135092. Epub 2022 Nov 28.

Authors

Jieqian Zhou¹, Xiuping Dong², Baohua Kong³, Qinxiu Sun⁴, Hongwu Ji⁵, Shucheng Liu⁶

Affiliations

¹ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China. Electronic address: zhoujieqian@126.com.
² School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
³ College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
⁴ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: sunqinxiugo@163.com.
⁵ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
⁶ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: Lsc771017@163.com.

PMID: 36502731
DOI: 10.1016/j.foodchem.2022.135092

Abstract

This study evaluated the effects of magnetic field-assisted immersion freezing (MIF) with different magnetic field intensities (0, 20, 40, 60, and 80 mT) on the freezing curves, ice crystal area, microstructure, and physicochemical properties of golden pompano (Trachinotus ovatus) muscle. The result showed that, compared with refrigerator freezing (RF) and immersion freezing (MIF-0), magnetic fields prolonged the freezing time. However, the centrifugal loss and cooking loss of MIF-20 were 23.55 % and 29.18 % lower than those of MIF-0 group, respectively (P < 0.05). Low field-nuclear magnetic resonance results showed that MIF-20 group exhibited more homogeneous of water distribution and higher water content, the T₂₂ was 20.59 % shorter than of MIF-0 (P < 0.05). Microscopic observations confirmed that the MIF-20 group had the smallest and the most evenly distribution of ice crystals. Therefore, MIF at 20 mT intensity can effectively improve the muscle qualities of frozen golden pompano.

Keywords: Golden pompano (Trachinotus ovatus); Ice crystal; Magnetic field-assisted immersion freezing; Muscle microstructure; Muscle quality.

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Conflict of interest statement

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)

Affiliations

Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)

Authors

Affiliations

Abstract

Conflict of interest statement

MeSH terms

Substances

LinkOut - more resources

Full Text Sources

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Miscellaneous