不同温度下静磁场辅助冻结对凡纳滨对虾（Litopenaeus vannamei）肌肉品质的影响。
Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei).
机构信息
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Central of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
出版信息
Food Chem. 2024 Apr 16;438:138041. doi: 10.1016/j.foodchem.2023.138041. Epub 2023 Nov 23.
The effect of static magnetic field-assisted freezing (MF) at different temperatures (-35, -30, -25, and -20 °C) on the muscle quality of pacific white shrimp (Litopenaeus vannamei) was evaluated to investigate the possibility of energy saving by MF. The results showed that the -35 °C MF treatment increased the water-holding capacity of shrimp muscle, and maintained the wholeness of the microstructure compared to -35 °C immersion freezing (control group, IF). With the increase in freezing temperature in the MF treatments, the size of ice crystals gradually increased, and the sensory properties of shrimp decreased. The water-holding capacity, sensory properties, and water distribution of shrimp muscle subjected to MF at -25 °C were still no significantly different from those of the IF at -35 °C (P > 0.05). In summary, the utilization of MF enhanced the quality of frozen pacific white shrimp, which has the potential to provide energy saving benefits.
本研究旨在评估不同温度（-35、-30、-25 和-20°C）下静磁场辅助冻结（MF）对凡纳滨对虾肌肉品质的影响，以期探索 MF 节能的可能性。结果表明，-35°C MF 处理可提高虾肌肉的持水能力，并保持其微观结构的完整性，与 -35°C 浸泡冻结（对照组，IF）相比。随着 MF 处理中冻结温度的升高，冰晶的尺寸逐渐增大，虾的感官特性降低。-25°C MF 处理对虾肌肉的持水能力、感官特性和水分分布仍与 -35°C IF 处理无显著差异（P＞0.05）。综上所述，MF 的利用提高了冷冻凡纳滨对虾的品质，具有节能效益的潜力。
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