Effect of low-frequency electric field assisted freezing on ice crystals of tilapia fish protein
罗非鱼
鱼
电场
冰晶
电鱼
化学
食品科学
渔业
材料科学
生物
物理
光学
量子力学
作者
Sun Guang-quan,Y. X. Feng,Haiqiang Chen,Zuanhao Liang,Xiaoxu Cen,Ming Zhu,Ming Yu
出处
期刊:Food Control [Elsevier] 日期:2024-12-01卷期号:166: 110706-110706
标识
DOI:10.1016/j.foodcont.2024.110706
摘要
The mechanism by which low-frequency alternating electric fields affect ice crystals and quality of aquatic products remain unclear. To study the effect of low-frequency electric field freezing (LF-EFAF) on product ice crystals, differences between LF-EFAF treated samples and air freezing (AF) were compared. The results showed that LF-EFAF increased the subcooling of fish protein by 0.3°C and doubled the freezing time compared to AF. The equivalent diameter and cross-sectional area of LF-EFAF samples were reduced by up to 20% and 35% respectively, compared to AF samples. Moisture distribution of results showed that LF-EFAF restrained the increase in free water content of fish proteins. The LF-EFAF had a positive effect on the size and morphology. This resulted in less mechanical damage to the muscle fibres, which led to better water retention and inhibited moisture migration. Therefore, LF-EFAF can be an effective means of fish proteins preservation.