Influence of oscillating uniform magnetic field and iron supplementation on quality of freeze-thawed surimi

Abstract

An oscillating uniform magnetic field was applied during the freezing of surimi. Samples were placed at the central zone of a pair of Helmholtz coils (acting as the freezing chamber, guaranteeing a 99% magnetic field homogeneity) during freeze-thawing. The magnetic field parameters were 4 mT and 50 Hz. After treatments, the physicochemical properties of the samples were immediately investigated. The magnetic field decreased the amount of thawing loss and strengthened the water-holding capacity of the surimi compared to the control. The denaturation temperature, denaturation enthalpy, and protein stability increased as the magnetic field was applied. The addition of ferrous ions (15 mg Fe per kg surimi, ferrous citrate) enhanced the molecular current under the field due to electromagnetic induction. Morphological observation of the surimi revealed that ferrous ions significantly influenced its structure after freeze-thawing, yielding the smallest pores among the sample groups. These findings indicate that the quality of freeze-thawed surimi product could be improved by using an oscillating uniform magnetic field combined with iron supplementation.