Effect of ultrasound immersion pretreatment combined magnetic field assisted freezing on the quality of frozen blueberries

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2024-10-19 DOI:10.1016/j.lwt.2024.116921

Kaiyan You, Xinyue Zhang, Ya Wang, Rui Nian, Xuefeng Xiong, Danshi Zhu, Xuehui Cao

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Abstract

This study investigated the effect of ultrasound combined with static magnetic field freezing on the freezing process and quality changes of blueberries. The aim is to provide a reference for the study of magnetic fields in food. The freezing parameters, quality, and microstructural structure were examined. The results showed that the effect of ultrasound-assisted static magnetic field freezing (U-MF) was better, which significantly shorted the freezing time of the sample. In comparison to −20 °C control frozen (CF), the degree of supercooling increased by 50.08%, freezing time shorted by 16.36%, drip loss decreased by 28.28%, respectively, and the water distribution state was closer to that of fresh fruits. Microstructural analysis indicated that the sample structure of U-MF treated blueberries was better approximated by the fresh sample. Moreover, overall sensory scores for blueberries showed that U-MF treated blueberries presented positive sensory evaluation. In conclusion, ultrasound and static magnetic field play a synergistic effect in assisting freezing, and the combined effect is better than that of ultrasound or static magnetic field alone.

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超声波浸泡预处理结合磁场辅助冷冻对冷冻蓝莓质量的影响

本研究调查了超声波结合静态磁场冷冻对蓝莓冷冻过程和质量变化的影响。目的是为研究食品中的磁场提供参考。研究考察了冷冻参数、质量和微观结构。结果表明，超声辅助静态磁场冷冻（U-MF）的效果更好，大大缩短了样品的冷冻时间。与 -20 °C 对照冷冻（CF）相比，过冷度提高了 50.08%，冷冻时间缩短了 16.36%，滴水损失减少了 28.28%，水分分布状态更接近新鲜水果。微观结构分析表明，经过 U-MF 处理的蓝莓样品结构更接近新鲜样品。此外，蓝莓的总体感官评分显示，U-MF 处理过的蓝莓呈现出积极的感官评价。总之，超声波和静态磁场在辅助冷冻方面发挥了协同作用，其联合效果优于单独使用超声波或静态磁场。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.