Changes in freezing parameters and temperature distribution of beef induced by AC electric field: Alleviation on freezing damage and myowater loss

文献类型： 外文期刊

第一作者： Lin, Hengxun

作者： Lin, Hengxun;Wang, Jing;Chisoro, Prince;Wu, Guangyu;Hu, Xiaojia;Yang, Chuan;Liu, Yunhe;Jia, Wei;Li, Qingqing;Zhang, Chunhui;Li, Xia;Lin, Hengxun;Blecker, Christophe;Zhao, Songsong

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关键词： Alternating electric field; Freezing parameters; Ice crystallization; Freezing damage; Water-holding capacity

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.8； 五年影响因子：5.9 ）

ISSN： 0260-8774

年卷期： 2025 年 387 卷

页码：

收录情况： SCI

摘要： In this study, a specialized experimental device integrating infrared thermal imaging, real-visual photography, and a time-temperature data collector was designed to investigate the effects of alternating electric field (AEF) assisted freezing on the temperature histories and freezing parameters in different layers of beef as well as the freezing damage and myowater loss. The findings revealed distinct differences in the freezing curves (e.g., slope) and parameters (e.g., Tnuc, TF, tpt and Fmiz) between the surface, middle, and inner layers of beef cubes under both AEF and traditional freezing conditions. AEF treatment regulated the freezing curves and key parameters of middle and surface layers, influencing ice crystallization. The equivalent ice areas for the surface, middle, and inner samples under AEF treatment were 8.16, 14.40, and 20.56%, respectively, significantly lower than those in traditional freezing (15.87, 24.60, and 28.8%). Compared to traditional freezing, AEF-assisted freezing decreased myofibrillar fragmentation index (MFI) of beef muscle, preserving its texture integrity. AEF treatment inhibited water migration and reduced water-holding capacity (WHC) loss. In conclusion, AEF-assisted freezing changed ice formation characteristics and alleviated freezing damage by regulating the freezing curve traits and parameters.

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