School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
Food Chem. 2023 Jan 15;399:133914. doi: 10.1016/j.foodchem.2022.133914. Epub 2022 Aug 10.
This work studied the effects of electromagnetic fields (EMF) with frequencies between 100 and 400 Hz and a fixed strength of 12 mT on cold storage of grass carp at 4 °C for 30 min, and CaATPase enzyme activities, and lipid and protein oxidations in samples were measured to assess changes in intracellular Ca concentration and oxidative stability. Results showed higher CaATPase activities in samples treated with EMF frequencies. Significant (p < 0.05) decreases occurred in protein oxidation for samples treated between 100 and 300 Hz, but an increase was observed for treatment with 400 Hz. However, the lipid oxidation increased for samples treated up to 200 Hz and decreased with further increase in frequency to 300 and 400 Hz. Nuclear magnetic resonance analysis showed that exposure to different frequencies of EMF could reduce the association of water molecules with protein for both bound and immobilized water. Overall, treatments of EMF between 100 and 400 Hz could improve grass carp quality during cold storage.
本研究探讨了频率在 100-400 Hz 之间且固定强度为 12 mT 的电磁场对 4°C 下冷藏 30 分钟的草鱼的影响，测量了 CaATPase 酶活性以及样品中的脂质和蛋白质氧化情况，以评估细胞内 Ca 浓度和氧化稳定性的变化。结果表明，经电磁场频率处理的样品中 CaATPase 活性更高。在 100-300 Hz 频率处理的样品中，蛋白质氧化显著降低（p<0.05），但在 400 Hz 频率处理的样品中则增加。然而，脂质氧化在处理至 200 Hz 的样品中增加，随着频率进一步增加至 300 和 400 Hz 则减少。核磁共振分析表明，暴露于不同频率的电磁场可减少结合水和固定水的水分子与蛋白质的结合。总的来说，100-400 Hz 的电磁场处理可以在冷藏过程中提高草鱼的质量。
