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Preliminary investigation on the mechanism of electromagnetic coupling to reduce thawing loss of frozen beef

文献类型： 外文期刊

作者： Yang, Chuan 1 ; Chen, Yong 1 ; Li, Qingqing 1 ; Wu, Guangyu 1 ; Lin, Hengxun 1 ; Jia, Wei 1 ; Liu, Chengjiang 3 ; Zhang, Chunhui 1 ; Li, Xia 1 ;

作者机构： 1.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China

2.Chinese Acad Agr Sci, Western Agr Res Ctr, Changji 831100, Peoples R China

3.Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi 832000, Peoples R China

关键词： Thawing loss; Low-voltage electrostatic field; Static magnetic field; Ice crystals; Protein denaturation

期刊名称：FOOD AND BIOPRODUCTS PROCESSING （ 影响因子：3.4； 五年影响因子：4.2 ）

ISSN： 0960-3085

年卷期： 2025 年 153 卷

页码：

收录情况： SCI

摘要： Reducing thawing loss is always a key concern in the field of meat freezing, yet the effectiveness of electric field coupled with magnetic field to assist in freezing for achieving this remains to be demonstrated. Hence, lowvoltage electrostatic field (input voltage: 220 V; maximum current: 0.2 mA) coupled static magnetic field (6 mT, -18 degrees C) (abbreviation electromagnetic field, EMF) was employed to assist freezing process to explore variation in freezing time, water migration, protein properties, and ice crystals of beef at freezing point, maximum ice crystal formation band end temperature point (-5 degrees C), and terminal temperature point (-18 degrees C), respectively. Results showed that the whole freezing time of EMF-assisted freezing (EMF-F) was shortened by 52.5 % compared with the conventional freezing, suggesting that EMF-F greatly boosted the freezing process, causing the formation of small and homogeneous intracellular and extracellular ice crystals, which minimized disruption to the muscle microstructure. The formation of tiny ice crystals under the effect of EMF would help to reduce the extent of protein denaturation (as evidenced by higher protein solubility and lower surface hydrophobicity) and maintain the protein conformation stability (as evidenced by higher alpha-helix content and fluorescence intensity). Then EMF-F maintained a high protein-water binding capacity, which reduced immobile water migration to free water which is the source of thawing loss. Hence, EMF-F effectively reduced the thawing loss of frozen beef.

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