Department of Molecular Cell Biology, Institute for Bioscience, Mukogawa Women's University, Ikebiraki-cho 6-46, 663-8558, Nishinomiya, Japan; Abi Inc., Ohtakanomori-higashi 1-12-1, 270-0138, Nagareyama, Japan.
Department of Molecular Cell Biology, Institute for Bioscience, Mukogawa Women's University, Ikebiraki-cho 6-46, 663-8558, Nishinomiya, Japan.
Cryobiology. 2020 Aug;95:130-137. doi: 10.1016/j.cryobiol.2020.05.005. Epub 2020 May 30.
Although freezing is the most popular long-term food preservation method, the formation of ice crystals during the freezing process often degrades the quality of the product. Recently, several reports have argued that oscillating magnetic fields (OMFs) may affect ice crystallization. In this paper, we investigated the effects of OMFs on fresh mackerel using the Cell Alive System® (CAS®) developed as an additional OMF generator for a rapid freezer. Mackerel fillets were frozen with home freezing (HF), air blast freezing without (ABF) or with CAS (ABF-CAS) (ABI Co. Ltd., Chiba, Japan), and stored them for 2 weeks in the frozen storage between -30 °C and -35 °C. We analyzed the tissue damages of thawed samples histologically. The OMFs has been shown to significantly inhibit tissue damage in mackerel tissue after freezing and thawing (especially, thawing in ice water). And it seems that OMFs suppressed the ice hole counts (p < 0.05), the mean size (p = 0.061), and the increase of interstitial area% (p < 0.05) after freezing/thawing. We also found that it is necessary to avoid re-crystallization during thawing to maintain the quality of the frozen product. The use of OMFs with rapid thawing has the potential to improve cryopreservation in the food industry as well as in the bioscience industry.
虽然冷冻是最受欢迎的长期食品保鲜方法，但在冷冻过程中冰晶的形成往往会降低产品的质量。最近，有几份报告认为振荡磁场（OMFs）可能会影响冰晶的形成。在本文中，我们使用作为快速冷冻机的附加 OMF 发生器开发的 Cell Alive System®（CAS®）研究了 OMF 对新鲜鲐鱼的影响。鲐鱼片分别采用家用冷冻（HF）、无 CAS 的空气喷射冷冻（ABF）和带 CAS 的空气喷射冷冻（ABF-CAS）进行冷冻，并在-30°C 至-35°C 的冷冻储存中储存 2 周。我们从组织学上分析了解冻样品的组织损伤。结果表明，OMFs 显著抑制了冷冻和解冻后鲐鱼组织的组织损伤（特别是在冰水中解冻时）。并且 OMFs 似乎抑制了冰晶孔数（p<0.05）、平均大小（p=0.061）和冷冻/解冻后间质面积%的增加（p<0.05）。我们还发现，为了保持冷冻产品的质量，在解冻过程中必须避免再结晶。在食品工业以及生物科学工业中，使用 OMF 进行快速解冻具有改善冷冻保存的潜力。
