Guangquan Sun , Yaoze Feng , Haiqiang Chen , Zuanhao Liang , Xiaoxu Cen , Ming Zhu , Ming Yu
{"title":"低频电场辅助冷冻对罗非鱼蛋白冰晶的影响","authors":"Guangquan Sun , Yaoze Feng , Haiqiang Chen , Zuanhao Liang , Xiaoxu Cen , Ming Zhu , Ming Yu","doi":"10.1016/j.foodcont.2024.110706","DOIUrl":null,"url":null,"abstract":"<div><p>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 °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.</p></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of low-frequency electric field assisted freezing on ice crystals of tilapia fish protein\",\"authors\":\"Guangquan Sun , Yaoze Feng , Haiqiang Chen , Zuanhao Liang , Xiaoxu Cen , Ming Zhu , Ming Yu\",\"doi\":\"10.1016/j.foodcont.2024.110706\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 °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.</p></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-07-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713524004237\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524004237","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of low-frequency electric field assisted freezing on ice crystals of tilapia fish protein
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 °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.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.