Insights into physical property changes of fish proteins during low-frequency electric field freezing
文献类型： 外文期刊
作者： Sun, Guangquan 1 ; Chen, Haiqiang 3 ; Feng, Yaoze 1 ; Liang, Zuanhao 3 ; Liang, Fengxue 3 ; Zhu, Ming 1 ; Yu, Ming 2 ;
作者机构： 1.Huazhong Agr Univ, Coll Engn, Wuhan 430070, Peoples R China
2.Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China
3.Yangjiang Polytech, Yangjiang 529566, Peoples R China
4.Minist Agr & Rural Affairs, Key Lab Aquaculture Facil Engn, Wuhan 430070, Peoples R China
5.Tsinghua Univ, Yangtze Delta Reg Inst, Jiaxing 314006, Peoples R China
6.Huazhong Agr Univ, Shenzhen Inst Nutr & Hlth, Wuhan 430070, Peoples R China
7.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Guangdong Lab Lingnan Modern Agr, Genome Anal Lab,Minist Agr,Shenzhen Branch, Shenzhen 18120, Peoples R China
关键词： Low-frequency electric field; Physical properties; Dielectric loss; Fish protein; Ice crystals
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 475 卷
页码：
收录情况： SCI
摘要： To elucidate the mechanism by which low-frequency electric field affect ice crystal formation, a comparative investigation was conducted to examine the effects of low-frequency electric field-assisted freezing (LF-EFAF) and air freezing (AF) on the physical properties of tilapia fish proteins. The LF-EFAF group exhibits a higher specific heat capacity, a lower enthalpy and a faster icing rate in comparison to the AF group, reduced the icing rate by 10.28 %. The dielectric constant of the LF-EFAF group remained closer to that of the fresh samples. Furthermore, LF-EFAF reduced fish protein conductivity by 5 %. A strong correlation was observed between alterations in the physical properties of fish proteins and changes in their protein characteristics. LF-EFAF was observed to reduce protein particles by 44 %, and enhance the dielectric loss of fish proteins. These effects resulted in a reduction in the size of the ice crystals.
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