Quality improvements to mackerel (Scomber japonicus) muscle tissue frozen using a rapid freezer with the weak oscillating magnetic fields
Although freezing is the most popular long-term food preservation method, the formation of ice crystals during the freezing process often degrades the quality of the product. Recently, several reports have argued that oscillating magnetic fields (OMFs) may affect ice crystallization. In this paper, we evaluated histogenetically the effects of OMFs on fresh mackerel using the Cells Alive System (CAS) developed as an additional OMF generator for a rapid freezer. Mackerel fillets were frozen with home freezing (①HF), air blast freezing without (②ABF) or with CAS ③ABF-CAS) (ABI Co., Ltd., Chiba, Japan), and stored them for 2 weeks in the frozen storage between -30℃ and -35℃.
We analyzed the tissue damages of thawed samples histologically. The OMFs has been shown to significantly inhibit tissue damage in mackerel tissue after freezing and thawing (especially, thawing in ice water). Upon this research, it is indicated that the appropriate thawing method can be a vital issue for research activity.
Kana Okuda, ABI Co., Ltd.
Aiko Kawauchi, ABI Co., Ltd.
Kentaro Yomogida, Mukogawa Women’s University
Journal name: Cryobiology