文献类型：期刊文献

英文题名：Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei)

作者：Wei, Qihang[1];Sun, Qinxiu[1,3];Dong, Xiuping[2,3];Kong, Baohua[4];Ji, Hongwu[1];Liu, Shucheng[1,3]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Lab Marine Biol Prod,Guangdong, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China;[3]Dalian Polytech Univ, Collaborat Innovat Cent Seafood Deep Proc, Dalian 116034, Peoples R China;[4]Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

年份：2024

卷号：438

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001129562900001)、、WOS

基金：This study was supported by the Youth Fund of the National Natural Science Foundation of China [grant number: 32302165] ; the Guangdong Basic and Applied Basic Research Foundation [grant number: 2023A1515011513] ; General Transfer Payment Fund Project of Fishery Development Support Policy in Guangdong Province in 2022 [grant number: 2022-440000-45060100-9680] .

语种：英文

外文关键词：Static magnetic field -assisted freezing; Pacific white shrimp ( Litopenaeus vannamei ); Muscle quality; Ice crystals; Temperature

外文摘要：The effect of static magnetic field-assisted freezing (MF) at different temperatures (-35, -30, -25, and -20 degrees 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 degrees C MF treatment increased the water-holding capacity of shrimp muscle, and maintained the wholeness of the microstructure compared to -35 degrees 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 degrees C were still no significantly different from those of the IF at -35 degrees 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.