Effect of Oscillating Magnetic Fields (OMFs) and Pulsed Electric Fields (PEFs) on Supercooling Preservation of Atlantic Salmon ( Salmo salar L.) Fillets
Salmon, rich in protein and omega-3 fatty acids, has a short shelf life of 1 to 3 days when stored at 2 to 8 °C. Freezing, used for long-term preservation, often results in ice crystal formation. Ice crystals can cause structural damage, leading to cell wall rupture, which can affect the texture and...
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2024
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Online Access: | https://doi.org/10.3390/foods13162525 https://doaj.org/article/37cdf207c87c45a9b1ae788074a083a6 |
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ftdoajarticles:oai:doaj.org/article:37cdf207c87c45a9b1ae788074a083a6 2024-09-30T14:32:32+00:00 Effect of Oscillating Magnetic Fields (OMFs) and Pulsed Electric Fields (PEFs) on Supercooling Preservation of Atlantic Salmon ( Salmo salar L.) Fillets Dongyoung Lee Jinwen Tang Seung Hyun Lee Soojin Jun 2024-08-01T00:00:00Z https://doi.org/10.3390/foods13162525 https://doaj.org/article/37cdf207c87c45a9b1ae788074a083a6 EN eng MDPI AG https://www.mdpi.com/2304-8158/13/16/2525 https://doaj.org/toc/2304-8158 doi:10.3390/foods13162525 2304-8158 https://doaj.org/article/37cdf207c87c45a9b1ae788074a083a6 Foods, Vol 13, Iss 16, p 2525 (2024) supercooling oscillating magnetic field pulsed electric field salmon quality Chemical technology TP1-1185 article 2024 ftdoajarticles https://doi.org/10.3390/foods13162525 2024-09-02T15:34:38Z Salmon, rich in protein and omega-3 fatty acids, has a short shelf life of 1 to 3 days when stored at 2 to 8 °C. Freezing, used for long-term preservation, often results in ice crystal formation. Ice crystals can cause structural damage, leading to cell wall rupture, which can affect the texture and cause nutrient loss. Ultimately, this process reduces the overall quality of the salmon. Supercooling, which cools food below its freezing temperature without forming ice crystals, offers an alternative. This study investigated the effects of oscillating magnetic fields (OMFs) and pulsed electric fields (PEFs) on ice crystal formation during salmon supercooling. The results showed that using OMFs and PEFs in supercooling reduced the storage temperature of salmon, maintaining a similar thiobarbituric acid reactive substances (TBARS) value to that of frozen and refrigerated samples. There was no significant difference in meat color between the fresh and frozen samples, and drip loss weight was comparable between the fresh and supercooled samples. The microbiological counts were the lowest in the supercooled samples compared to the frozen and refrigerated ones. These findings suggest that supercooling storage with OMFs and PEFs can mitigate quality degradation in salmon typically associated with freezing. Article in Journal/Newspaper Atlantic salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Foods 13 16 2525 |
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Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
supercooling oscillating magnetic field pulsed electric field salmon quality Chemical technology TP1-1185 |
spellingShingle |
supercooling oscillating magnetic field pulsed electric field salmon quality Chemical technology TP1-1185 Dongyoung Lee Jinwen Tang Seung Hyun Lee Soojin Jun Effect of Oscillating Magnetic Fields (OMFs) and Pulsed Electric Fields (PEFs) on Supercooling Preservation of Atlantic Salmon ( Salmo salar L.) Fillets |
topic_facet |
supercooling oscillating magnetic field pulsed electric field salmon quality Chemical technology TP1-1185 |
description |
Salmon, rich in protein and omega-3 fatty acids, has a short shelf life of 1 to 3 days when stored at 2 to 8 °C. Freezing, used for long-term preservation, often results in ice crystal formation. Ice crystals can cause structural damage, leading to cell wall rupture, which can affect the texture and cause nutrient loss. Ultimately, this process reduces the overall quality of the salmon. Supercooling, which cools food below its freezing temperature without forming ice crystals, offers an alternative. This study investigated the effects of oscillating magnetic fields (OMFs) and pulsed electric fields (PEFs) on ice crystal formation during salmon supercooling. The results showed that using OMFs and PEFs in supercooling reduced the storage temperature of salmon, maintaining a similar thiobarbituric acid reactive substances (TBARS) value to that of frozen and refrigerated samples. There was no significant difference in meat color between the fresh and frozen samples, and drip loss weight was comparable between the fresh and supercooled samples. The microbiological counts were the lowest in the supercooled samples compared to the frozen and refrigerated ones. These findings suggest that supercooling storage with OMFs and PEFs can mitigate quality degradation in salmon typically associated with freezing. |
format |
Article in Journal/Newspaper |
author |
Dongyoung Lee Jinwen Tang Seung Hyun Lee Soojin Jun |
author_facet |
Dongyoung Lee Jinwen Tang Seung Hyun Lee Soojin Jun |
author_sort |
Dongyoung Lee |
title |
Effect of Oscillating Magnetic Fields (OMFs) and Pulsed Electric Fields (PEFs) on Supercooling Preservation of Atlantic Salmon ( Salmo salar L.) Fillets |
title_short |
Effect of Oscillating Magnetic Fields (OMFs) and Pulsed Electric Fields (PEFs) on Supercooling Preservation of Atlantic Salmon ( Salmo salar L.) Fillets |
title_full |
Effect of Oscillating Magnetic Fields (OMFs) and Pulsed Electric Fields (PEFs) on Supercooling Preservation of Atlantic Salmon ( Salmo salar L.) Fillets |
title_fullStr |
Effect of Oscillating Magnetic Fields (OMFs) and Pulsed Electric Fields (PEFs) on Supercooling Preservation of Atlantic Salmon ( Salmo salar L.) Fillets |
title_full_unstemmed |
Effect of Oscillating Magnetic Fields (OMFs) and Pulsed Electric Fields (PEFs) on Supercooling Preservation of Atlantic Salmon ( Salmo salar L.) Fillets |
title_sort |
effect of oscillating magnetic fields (omfs) and pulsed electric fields (pefs) on supercooling preservation of atlantic salmon ( salmo salar l.) fillets |
publisher |
MDPI AG |
publishDate |
2024 |
url |
https://doi.org/10.3390/foods13162525 https://doaj.org/article/37cdf207c87c45a9b1ae788074a083a6 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Foods, Vol 13, Iss 16, p 2525 (2024) |
op_relation |
https://www.mdpi.com/2304-8158/13/16/2525 https://doaj.org/toc/2304-8158 doi:10.3390/foods13162525 2304-8158 https://doaj.org/article/37cdf207c87c45a9b1ae788074a083a6 |
op_doi |
https://doi.org/10.3390/foods13162525 |
container_title |
Foods |
container_volume |
13 |
container_issue |
16 |
container_start_page |
2525 |
_version_ |
1811636675616440320 |