数字农科院2.0

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

作者机构：

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

期刊名称： Food and Bioproducts Processing

ISSN： 0960-3085

年卷期： 2025 年 153 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

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, low-voltage electrostatic field (input voltage: 220 V; maximum current: 0.2 mA) coupled static magnetic field (6 mT, −18 ℃) (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 ℃), and terminal temperature point (-18 ℃), 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 α-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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