Impact of the magnetic field-assisted freezing on the moisture content, water migration degree, microstructure, fractal dimension, and the quality of the frozen tilapia
| Autor: | Kaixuan Luo, Heyun Wei, Lin Xiangdong, Aiguo Feng, Fu Renhao |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Materials science tilapia Nutrition. Foods and food supply water migration low‐temperature freezing low‐field nuclear magnetic resonance Tilapia Low field nuclear magnetic resonance Microstructure equipment and supplies Fractal dimension Magnetic field Degree (temperature) food Quality (physics) TX341-641 Composite material Water content human activities Original Research Food Science |
| Zdroj: | Food Science & Nutrition, 10(1):122-132 Food Science & Nutrition, Vol 10, Iss 1, Pp 122-132 (2022) Food Science & Nutrition |
| Popis: | In this study, we determined the effect of a magnetic field applied during refrigeration in improving the quality of frozen tilapia. Alternating magnetic fields of 10 G, 20 G, 30 G, 40 G, and 50 G were applied during a low‐temperature freezing treatment on the back, abdomen, and tail of tilapia. The control group was set at 0 G. A correlation analysis for the fish films after treating with different magnetic field strengths was carried out. The results showed that when the magnetic field was applied to assist freezing, the frozen quality of the tilapia was significantly improved, and the water separation and residual damage were reduced. The felled muscle tissue decreased, the fractal dimension value increased, the hardness decreased, and the elasticity increased. However, the impact of the magnetic field on the quality of the frozen tilapia did not change with an increase in the magnetic field strength. The effect on the back samples was more prominent when the fish were exposed to the magnetic field strength of 40 or 50 G. A magnetic field strength of 50 G was the most effective for the abdominal and tail samples. However, no significant difference was observed in the groups exposed to 10 and 20 G of magnetic fields. The application of alternating magnetic field‐assisted freezing in tilapia can be helpful in tilapia storage. The effect of alternating magnetic fields on different parts of frozen tilapia can provide a theoretical basis for tilapia quality research. The experimental results of alternating magnetic field‐assisted freezing in tilapia can provide a theoretical basis for the application of the magnetic field. |
| Databáze: | OpenAIRE |
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