Effect of low-frequency electric field assisted freezing on ice crystals of tilapia fish protein

文献类型： 外文期刊

第一作者： Sun, Guangquan

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

作者机构：

关键词： Low-frequency electric field; Fish protein; Freezing kinetics; Ice crystals; Microstructure; Moisture distribution

期刊名称：FOOD CONTROL （ 影响因子：5.6； 五年影响因子：5.4 ）

ISSN： 0956-7135

年卷期： 2024 年 166 卷

页码：

收录情况： SCI

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 degrees 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.

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