A5021290029- Meat and Animal Product Quality
- Freezing and Crystallization Processes
- Food Industry and Aquatic Biology
- Magnetic and Electromagnetic Effects
- Physiological and biochemical adaptations
Hainan University
2021-2024
Abstract In this study, we determined the effect of a magnetic field applied during refrigeration in improving quality frozen tilapia. Alternating fields 10 G, 20 30 40 and 50 G were low‐temperature freezing treatment on back, abdomen, tail The control group was set at 0 G. A correlation analysis for fish films after treating with different strengths carried out. results showed that when to assist freezing, tilapia significantly improved, water separation residual damage reduced. felled...
Summary In this study, the alternating magnetic field (AMF) with frequency of 50, 100, 150, 200 and 250 Hz at intensity 5 mT was used to assist freezing tilapia fillets, no (NMF) as a control group. The evaluation thawed fillets encompassed an assessment curve, texture, microstructure, moisture state protein structure, followed by subsequent analysis their correlation. findings showed that application during process yielded favourable outcomes in enhancing overall quality fillets. Among...
To study the effects of freezing and thawing times temperatures on water state microstructure tilapia fillets, experiments fillets were carried out at -4 -18°C with one to four cycles (FTCs). Low-field nuclear magnetic resonance (LF-NMR) imaging used observe after different treatments, scanning electron microscopy (SEM) frozen sections changes. Fractal dimension (FD) was quantitatively characterize fish tissue, correlation between FD fillet quality parameters studied by principal component...