文献类型：期刊文献

英文题名：Changes in microstructure, quality and water distribution of golden pompano (Trachinotus ovatus) muscles subjected to magnetic field-assisted immersion freezing during long-term frozen storage

作者：Zhou, Jieqian[1];Sun, Qinxiu[1];Wei, Shuai[1];Wang, Zefu[1];Xia, Qiuyu[1];Han, Zongyuan[1];Liu, Yang[1];Liu, Shucheng[1,2]

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, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2023

卷号：354

外文期刊名：JOURNAL OF FOOD ENGINEERING

收录：SCI-EXPANDED(收录号：WOS:001006671200001)、、WOS

基金：This study was supported by the Guangdong Basic and Applied Basic Research Foundation [grant number: 2023A1515011513] ; Special Fund for Scientific and Technological Innovation Srategy of Guangdong Province [grant number: 2022A05036] ; Ocean Young Innovative Talents Project of Zhanjiang [grant number: 2021E05015] ; General transfer payment fund project of fishery development support policy in Guang- dong Province in 2022 [grant number 2022-440000-45060100-9680] and Guangdong Innovation Team of Seafood Green Processing Technology [grant number: 2019KCXTD011] .

语种：英文

外文关键词：Golden pompano ( Trachinotus ovatus ); Magnetic field-assisted immersion freezing; Ice crystal; Muscle microstructure; Frozen storage

外文摘要：Effects of refrigerator freezing (RF), immersion freezing (IF) and magnetic field assisted immersion freezing (MIF) on the quality of stored golden pompano (Trachinotus ovatus) muscle were investigated. Results showed that MIF samples had more fine and homogeneous distribution of ice crystals throughout the storage period compare with the other groups. At 180 days, the ice crystals area of MIF sample (3020.03 mu m2) was only 66.74% of that in the IF sample (4525.32 mu m2). Low-field nuclear magnetic resonance results showed that immobilized water content (P21) in MIF sample was 0.93% higher than IF samples (P < 0.05), indicating that MIF group has a higher water content and a more stable water state. Both the juice loss and texture results shown that the MIF group maintained a more complete tissue structure. The degree of protein degradation and lipid oxidation in the MIF samples was inhibited. In conclusion, MIF could be an effective method to inhibit the deterioration of frozen fish during frozen storage.