Affiliation:
1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
Abstract
To verify whether a low-frequency electromagnetic field (LFE field) can help reduce structural damage during the freeze–thaw process and maintain shelf life, Mongolian cheese was frozen at −10, −20, and −30 °C, then thawed at microwave or room temperature. Results showed that LFE field-assisted frozen treatment could reduce ice crystal size and protect the protein matrix structure of cheese. Frozen–thawed cheese retained 96.5% of its hardness and showed no significant difference from the fresh one in elasticity, cohesion, and chewiness. Frozen cheese showed similar but slower ripening behavior during storage, suggesting a potential application of the LFE field in the frozen storage of high-protein foods.
Funder
Research Project of Inner Mongolia Agricultural University
Excellent Youth Training program of the College of Food Science and Engineering
Young innovative talent of grassland talent project of Inner Mongolia
Talent Development Fund of Inner Mongolia Autonomous Region
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science