Lee Dongyoung, Tang Jinwen, Lee Seung Hyun, Jun Soojin
Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, HI 96822, USA.
Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI 96822, USA.
Foods. 2024 Aug 13;13(16):2525. doi: 10.3390/foods13162525.
Salmon, rich in protein and omega-3 fatty acids, has a short shelf life of 1 to 3 days when stored at 2 to 8 °C. Freezing, used for long-term preservation, often results in ice crystal formation. Ice crystals can cause structural damage, leading to cell wall rupture, which can affect the texture and cause nutrient loss. Ultimately, this process reduces the overall quality of the salmon. Supercooling, which cools food below its freezing temperature without forming ice crystals, offers an alternative. This study investigated the effects of oscillating magnetic fields (OMFs) and pulsed electric fields (PEFs) on ice crystal formation during salmon supercooling. The results showed that using OMFs and PEFs in supercooling reduced the storage temperature of salmon, maintaining a similar thiobarbituric acid reactive substances (TBARS) value to that of frozen and refrigerated samples. There was no significant difference in meat color between the fresh and frozen samples, and drip loss weight was comparable between the fresh and supercooled samples. The microbiological counts were the lowest in the supercooled samples compared to the frozen and refrigerated ones. These findings suggest that supercooling storage with OMFs and PEFs can mitigate quality degradation in salmon typically associated with freezing.
三文鱼富含蛋白质和omega-3脂肪酸，在2至8°C下储存时保质期较短，仅为1至3天。用于长期保存的冷冻方法常常会导致冰晶形成。冰晶会造成结构破坏，导致细胞壁破裂，进而影响质地并造成营养成分流失。最终，这一过程会降低三文鱼的整体品质。过冷技术是将食物冷却至其冰点以下而不形成冰晶，提供了一种替代方法。本研究调查了振荡磁场（OMF）和脉冲电场（PEF）对三文鱼过冷过程中冰晶形成的影响。结果表明，在过冷过程中使用OMF和PEF降低了三文鱼的储存温度，使其硫代巴比妥酸反应物（TBARS）值与冷冻和冷藏样品的该值保持相似。新鲜样品和冷冻样品之间的肉色没有显著差异，新鲜样品和过冷样品之间的滴水损失重量相当。与冷冻和冷藏样品相比，过冷样品中的微生物数量最低。这些发现表明，采用OMF和PEF的过冷储存可以减轻三文鱼通常因冷冻而导致的品质下降。
