Insights into physical property changes of fish proteins during low-frequency electric field freezing

文献类型： 外文期刊

第一作者： Sun, Guangquan

作者： Sun, Guangquan;Feng, Yaoze;Zhu, Ming;Yu, Ming;Sun, Guangquan;Chen, Haiqiang;Liang, Zuanhao;Liang, Fengxue;Yu, Ming;Sun, Guangquan;Feng, Yaoze;Zhu, Ming;Yu, Ming;Sun, Guangquan;Feng, Yaoze;Feng, Yaoze

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关键词： Low-frequency electric field; Physical properties; Dielectric loss; Fish protein; Ice crystals

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 475 卷

页码：

收录情况： SCI

摘要： To elucidate the mechanism by which low-frequency electric field affect ice crystal formation, a comparative investigation was conducted to examine the effects of low-frequency electric field-assisted freezing (LF-EFAF) and air freezing (AF) on the physical properties of tilapia fish proteins. The LF-EFAF group exhibits a higher specific heat capacity, a lower enthalpy and a faster icing rate in comparison to the AF group, reduced the icing rate by 10.28 %. The dielectric constant of the LF-EFAF group remained closer to that of the fresh samples. Furthermore, LF-EFAF reduced fish protein conductivity by 5 %. A strong correlation was observed between alterations in the physical properties of fish proteins and changes in their protein characteristics. LF-EFAF was observed to reduce protein particles by 44 %, and enhance the dielectric loss of fish proteins. These effects resulted in a reduction in the size of the ice crystals.

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