Evaluation of the effects of weak oscillating magnetic fields applied during freezing on systems of different complexity

被引：1
作者：
Carlos Rodriguez, Antonio [1 ]
Perez-Mateos, Miriam [1 ]
Careche, Mercedes [1 ]
Sanchez-Alonso, Isabel [1 ]
Isabel Escribano, Maria [1 ]
Dimas Sanz, Pedro [1 ]
Otero, Laura [1 ]
机构：
[1] CSIC, ICTAN, C Jose Antonio Novais 10, Madrid 28040, Spain
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2020年 / 16卷 / 04期
关键词：
Anisakis; fish muscle; freezing kinetics; lactate dehydrogenase; oscillating magnetic fields; HAKE MERLUCCIUS-MERLUCCIUS; REAL-TIME ASSESSMENT; PROTEIN CONFORMATION; TEMPERATURE HISTORY; ANISAKIS LARVAE; L; MUSCLE; FROZEN; QUALITY;
D O I：
10.1515/ijfe-2019-0178
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of weak oscillating magnetic fields (OMFs <= 7 mT at 50 Hz) on freezing were studied in three systems of different complexity. To do so, ferric chloride solutions, lactate dehydrogenase (LDH), and minced hake muscle experimentally infected with Anisakis L3 were frozen with and without OMF application. OMFs did not affect freezing kinetics of either ferric chloride solutions or minced hake muscle. LDH activity, Anisakis mortality, and water-holding capacity of the hake muscle after thawing were not affected byOMFeither. Further studies are needed to evaluate the effectiveness of stronger OMFs in a wider frequency range.
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页数：7
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