文献类型：期刊文献

英文题名：Insights from dielectric properties and ice crystal into the mechanism of low-frequency electric field superchilling for improving Litopenaeus vannamei water-related properties

作者：Chen, Haiqiang[1,3];Liang, Zuanhao[1,3];Yu, Ming[1,2,3,4];Xia, Yu[1,3];Liang, Fengxue[1,3]

机构：[1]Yangjiang Polytech, Sch Food & Marine Ecol, Yangjiang 529566, Peoples R China;[2]Guangdong Ocean Univ, Sch Food Sci & Engn, Yangjiang 529500, Peoples R China;[3]Guangdong Prov Engn & Technol Res Ctr Food Low Tem, Yangjiang 529566, Peoples R China;[4]Tsinghua Univ Zhejiang, Yangtze Delta Reg Inst, Inst Food & Hlth, Jiaxing 314006, Peoples R China

年份：2026

卷号：416

外文期刊名：JOURNAL OF FOOD ENGINEERING

收录：SCI-EXPANDED(收录号：WOS:001726870000001)、、EI(收录号：20261420419467)、WOS

基金：This research was supported by the Natural Science Foundation of Guangdong Province (2023A1515010763) , the Special Project for Key Areas of Guangdong Ordinary Colleges and Universities (2022ZDZX4118) , the Young Innovative Talents Category Project of Guangdong Ordinary Colleges and Universities (2022KQNCX261) , and the 2024 Education and Teaching Reform and Research Project of the National Committee of Food Industry Vocational Education, China (SHK2025104) .

语种：英文

外文关键词：Low-frequency electric field; Water-related properties; Ice crystals; Dielectric properties; Mechanism

外文摘要：To elucidate the mechanism by which low-frequency electric field-assisted superchilling (LF-EFSC) improves the water-holding properties of Litopenaeus vannamei compared to conventional superchilling (SC), this study examined the dielectric properties, ice crystal size, and myofibrillar ultrastructure. During superchilling, LF-EFSC increased the dielectric loss of shrimp meat, extended the supercooling duration, and reduced the supercooling temperature. Consequently, it significantly reduced the ice crystal area, area proportion of ice crystals, crosssectional area and equivalent diameter by 28.97%, 29.14%, 25.00%, and 14.04%, respectively, compared to SC. Furthermore, LF-EFSC treatment significantly decreased the I-band width and myofibrillar fragmentation index, attenuated A-band compression, and maintained stable sarcomere length, thus preserving the structural integrity of myofibrils. Consequently, the contents of bound water, immobilized water, and total moisture were significantly higher in the LF-EFSC samples. Ultimately, LF-EFSC significantly reduced drip loss and cooking loss, confirming its efficacy in maintaining a higher water-holding capacity in shrimp. This study provides new insights into the application of electric field technology in improving the quality of aquatic products during superchilling storage.