Abstract
The mechanism by which low-frequency alternating electric fields affect ice crystals and quality of aquatic products remain unclear. To study the effect of low-frequency electric field freezing (LF-EFAF) on product ice crystals, differences between LF-EFAF treated samples and air freezing (AF) were compared. The results showed that LF-EFAF increased the subcooling of fish protein by 0.3 °C and doubled the freezing time compared to AF. The equivalent diameter and cross-sectional area of LF-EFAF samples were reduced by up to 20% and 35% respectively, compared to AF samples. Moisture distribution of results showed that LF-EFAF restrained the increase in free water content of fish proteins. The LF-EFAF had a positive effect on the size and morphology. This resulted in less mechanical damage to the muscle fibres, which led to better water retention and inhibited moisture migration. Therefore, LF-EFAF can be an effective means of fish proteins preservation.
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