Effects of static magnetic field-assisted freeze-thaw technology on the quality of shrimp (Litopenaeus Vannamei): Textural characteristics, protein biochemical properties, microstructure

Abstract

This study assessed the alterations in shrimp quality characteristics throughout various freezing and thawing methods and the subsequent 24-h preservation stage. By evaluating physical properties (including color and water loss), biochemical properties of myofibrillar proteins, and microstructural integrity, the results indicated that the application of magnetic field-assisted freezing and thawing techniques was more effective than traditional refrigeration-based methods in quality maintenance. Furthermore, the higher total sulfhydryl content and salt solubility, along with lower surface hydrophobicity, indicated minimal structural damage to shrimp proteins when magnetic fields were used. In addition, the application of magnetic field increased β-sheet content of shrimp protein, while there was no significant effect on changes in protein composition. The quality of shrimp meat decreased during post-thawing storage, prolonged use of magnetic field-assisted thawing sustained water holding capacity and mitigated protein denaturation. Therefore, magnetic field-assisted freezing and thawing significantly improved the quality characteristics of shrimp, making it a promising method for food preservation technology development.