Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-07 DOI:10.1016/j.ifset.2025.103988

Hailan Wang , Qunhui Dong , Zhaorong Zhang , Natthida Sriboonvorakul , Qiao Guan , Jim Junhui Huang , Shaoling Lin , Jiamiao Hu

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Abstract

Thawing is a crucial initial step in processing frozen marine products and it significantly influences the quality of the final products. The aim of this study was to investigate the impact of space electric field (DENBA⁺)-assisted refrigerator thawing (SRT) on the quality attributes of defrosted Antarctic krill. The results showed space electric field-assisted refrigerator thawing enhanced the quality characteristics of defrosted Antarctic krill evidenced by decreased thawing and cooking loss (p < 0.05) compared to three conventional thawing methods, including air thawing (AT), cold-water thawing (CWT) and refrigerator thawing (RT). In addition, the krill samples defrosted using space electric field-assisted refrigerator thawing also exhibited enhanced freshness indicators (lower MDA, TVB-N and histamine levels), improved texture profile (higher hardness, adhesiveness, springiness, chewiness), and enhanced preservation of microstructure. Taken together, this study concludes that space electric field-assisted refrigerator thawing is appropriate for defrosting Antarctic krill and offers a foundation for the innovation of thawing techniques in the practical production of aquatic products.

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空间电场辅助冰箱解冻对冷冻南极磷虾品质的影响

解冻是冷冻水产品加工过程中至关重要的第一步，它对最终产品的质量有着重要的影响。本研究旨在探讨空间电场（DENBA+）辅助冰箱解冻（SRT）对解冻南极磷虾品质属性的影响。结果表明，空间电场辅助冰箱解冻提高了解冻南极磷虾的品质特征，减少了解冻和蒸煮损失(p <；与空气解冻（AT）、冷水解冻（CWT）和冰箱解冻（RT）三种传统解冻方法相比，0.05)。此外，空间电场辅助冰箱解冻磷虾样品还表现出更高的新鲜度指标（降低MDA、TVB-N和组胺水平），改善的质地特征（更高的硬度、黏附性、弹性和咀嚼性），并增强了微观结构的保存。综上所述，本研究认为空间电场辅助冰箱解冻适合南极磷虾的解冻，为水产实际生产中解冻技术的创新提供了基础。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.