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<p>This study investigated the effects of low-frequency alternating magnetic field-assisted freezing (LF-MFF) on frozen pork quality at magnetic field strengths of 1–5 mT, with emphasis on ice crystallization, rheological properties, and water distribution. LF-MFF significantly reduced freezing time and mitigated structural damage compared with conventional refrigerator freezing (RF). Notably, the 4 mT treatment (LF-MFF-4) accelerated the phase transition by 65.19% and significantly decreased the ice crystal surface area (<i>P</i> &lt; 0.05), indicating enhanced nucleation and finer crystal formation. LF-MFF-4 samples exhibited superior tissue integrity with reduced intermyofibrillar spacing and enhanced water holding capacity (WHC), attributed to the inhibition of immobilized-to-free water migration. These samples closely resembled fresh meat (FM) in color, storage modulus (<i>G</i>’), and shear force. The higher fractal dimensions observed for LF-MFF-4 indicate a finer, more spherical ice crystal morphology, which correlated with reduced mechanical damage and improved retention of intracellular water and oxymyoglobin. Therefore, LF-MFF-4 effectively integrated ice crystal suppression, protein network stabilization, and water distribution optimization, achieving comprehensive enhancement of pork quality.</p> Graphical abstract <p></p>

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Low-frequency alternating magnetic field-assisted freezing enhances frozen pork quality by modulating ice crystallization, microstructure, rheological properties, and water distribution

  • 期刊论文

  • 发表日期：

    2026年6月29日

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  • Mingming Zhu,
  • Mingzhu Niu,
  • Mengyuan Shao,
  • Ketao Chen,
  • Shengli Wang,
  • Hanjun Ma,
  • Xiaohong Ge

摘要

This study investigated the effects of low-frequency alternating magnetic field-assisted freezing (LF-MFF) on frozen pork quality at magnetic field strengths of 1–5 mT, with emphasis on ice crystallization, rheological properties, and water distribution. LF-MFF significantly reduced freezing time and mitigated structural damage compared with conventional refrigerator freezing (RF). Notably, the 4 mT treatment (LF-MFF-4) accelerated the phase transition by 65.19% and significantly decreased the ice crystal surface area (P < 0.05), indicating enhanced nucleation and finer crystal formation. LF-MFF-4 samples exhibited superior tissue integrity with reduced intermyofibrillar spacing and enhanced water holding capacity (WHC), attributed to the inhibition of immobilized-to-free water migration. These samples closely resembled fresh meat (FM) in color, storage modulus (G’), and shear force. The higher fractal dimensions observed for LF-MFF-4 indicate a finer, more spherical ice crystal morphology, which correlated with reduced mechanical damage and improved retention of intracellular water and oxymyoglobin. Therefore, LF-MFF-4 effectively integrated ice crystal suppression, protein network stabilization, and water distribution optimization, achieving comprehensive enhancement of pork quality.

Graphical abstract