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

文献类型： 外文期刊

第一作者： Sun, Qinxiu

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

作者机构：

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

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 17 卷

页码：

收录情况： SCI

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.

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