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Static magnetic field-assisted impregnation freezing improves crayfish quality: Insights into water mobility and ice crystal morphology.

Author(s) : LI Q., LU Y., LU J., CAI Z., ZHOU B., LIN L., MIAO W., ZHENG B., XUE C.

Type of article: IJR article

Summary

This study aimed to investigate the effect of low-intensity (0, 2, 4, 6, 8 mT) static magnetic fields (SMF)-assisted impregnation freezing on crayfish quality during freezing. Results demonstrated that the application of SMF reduced freezing time by 7.6 % to 35.8 %. Microscopic analysis revealed that the ice crystals in the SMF treatment group were smaller and more uniformly distributed. Additionally, the water holding capacity of crayfish muscle improved after SMF treatment, with the 4 mT treatment group showing a 3.88 % increase compared to the immersion freezing after six weeks of storage. Texture analysis indicated that the 4 mT treatment group exhibited improved springiness and chewability of crayfish. Furthermore, pH levels in the SMFtreated group approached those of fresh samples more closely than the control group during frozen storage. Low-field nuclear magnetic resonance results showed shorter relaxation times in the SMF treatment group, indicating reduced molecular mobility during crayfish freezing. Moreover, the degree of damage to the fibrillar muscle tissue was lighter compared to the control group. The total sulfhydryl content in crayfish treated with 0, 2, 4, 6, and 8 mT decreased by 58.81 %, 39.22 %, 36.76 %, 46.66 %, and 56.63 %, respectively, after six weeks, suggesting that SMF treatment could delay protein oxidation. Mechanistically, SMF regulated water rearrangement to form uniform ice crystals, thereby minimizing mechanical damage to muscle tissue. In conclusion, SMFassisted impregnation freezing effectively reduces water loss and delays quality deterioration of frozen crayfish, with the 4 mT treatment demonstrating the most significant impact.

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Details

  • Original title: Static magnetic field-assisted impregnation freezing improves crayfish quality: Insights into water mobility and ice crystal morphology.
  • Record ID : 30034913
  • Languages: English
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 186
  • Publication date: 2026/06
  • DOI: http://dx.doi.org/https://doi.org/10.1016/j.ijrefrig.2026.02.032

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