文献类型：期刊文献

英文题名：Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities

作者：Sun, Qinxiu[1,3];Zhang, Honghong[1];Yang, Xianqing[2];Hou, Qian[1];Zhang, Yan[1];Su, Jiangpeng[1];Liu, Xianhua[1];Wei, Qihang[1];Dong, Xiuping[4];Ji, Hongwu[1];Liu, Shucheng[1,3]

机构：[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China;[2]Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China;[3]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China;[4]Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China

年份：2023

卷号：17

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:000898809600002)、、WOS

基金：This study was supported by the Ocean Young Innovative Talents Project of Zhanjiang [grant number 2021E05015]; Young Innovative Talents Project of Guangdong General Universities [grant number 2020KQNCX028]; Fund of Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, China [grant number NYJG202102]; Doctoral Research Initiation Project of Guangdong Ocean University [grant number R20047]; Modern Agro-industry Technology Research System of China [grant number CARS-48]; and Guangdong Innovation Team of Seafood Green Processing Technology [grant number 2019KCXTD011].

语种：英文

外文关键词：White shrimp; Magnetic field-assisted immersion freezing; Muscle quality; Ice crystal

外文摘要：The effects of magnetic field-assisted immersion freezing (MF) with different intensities (20, 40, 60, and 80 mT) on the freezing process and muscle quality of white shrimp (Litopenaeus vannamei) were studied in the present study. The results showed that, compared with immersion freezing (IF), 60 mT MF (MF-60) shortened the total freezing time, reduced thawing loss and cooking loss, and helped to maintain the water holding capacity and texture properties of frozen shrimp samples. In addition, the increase in the L* value of frozen shrimp samples was also inhibited by MF-60. The result of water distribution revealed that MF-60 reduced the mobility and loss of immobilized water and free water. The microstructure of MF-60 was characterized by smaller pores, indicating that MF-60 promoted the generation of fine ice crystals. Overall, MF-60 was beneficial in reducing ice crystal size and inhibiting the loss of shrimp muscle quality loss during the freezing process.