State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Food Res Int. 2023 Apr;166:112566. doi: 10.1016/j.foodres.2023.112566. Epub 2023 Feb 2.
The novel freezing technologies including electrostatic field assisted freezing (EF), static magnetic field assisted freezing (MF), electrostatic field combined with static magnetic field assisted freezing (EMF) were conducted on model food to facilitate comparing their application effect. The results show that the effect of EMF treatment was best, which significantly changed the freezing parameters of the sample. Compared with the control, the phase transition time and total freezing time were shortened by 17.2% and 10.5%, respectively; the proportion of the sample free water content detected by low-field nuclear magnetic resonance was significantly decreased; the gel strength and hardness were significantly improved; the protein secondary and tertiary structures were better maintained; the ice crystal area was reduced by 49.28%. Inverted fluorescence and scanning electron microscopic results indicated that the gel structure of EMF treatment samples was better than MF and EF. MF was less effective in maintaining the quality of frozen gel model.
新型冷冻技术包括静电场辅助冷冻（EF）、静磁场辅助冷冻（MF）、静电场与静磁场联合辅助冷冻（EMF），对模型食品进行了相关处理，以比较其应用效果。结果表明，EMF 处理效果最佳，显著改变了样品的冷冻参数。与对照组相比，相变时间和总冻结时间分别缩短了 17.2%和 10.5%；低场核磁共振检测到的样品游离水含量比例显著降低；凝胶强度和硬度显著提高；蛋白质二级和三级结构得到更好的保持；冰晶面积减少了 49.28%。荧光倒置和扫描电子显微镜结果表明，EMF 处理样品的凝胶结构优于 MF 和 EF。MF 在保持冷冻凝胶模型质量方面效果较差。
