In this research, freezing was combined with radiofrequency waves (RF) as a novel method and its application was investigated on rainbow trout fish. The main purpose of this study was determination of the effect of RF waves on freezing process and quality characteristics of fish after thawing as compared to the conventional air blast freezing method. The effects of three radiofrequency pulse patterns and three electrode gaps (2, 3 and 4 cm) on the quality of frozen fish such as drip loss, colour, texture and microstructure were investigated. As compared to the control sample, RF-assisted freezing reduced drip loss, however no significant difference was observed in weight loss on freezing. Textural analysis showed that hardness, gumminess and chewiness of RF treatments were similar to the fresh sample (unfrozen) and no significant difference was found between them. The colour of frozen fillets was not significantly influenced by RF application. Histology tests conducted to investigate the microstructure of frozen fish indicated that the size of the formed ice crystals was significantly reduced under RF-assisted freezing and at the minimum electrode gap it was about 75% of the size of the ice crystals of the control sample frozen without RF.

在这项研究中，冷冻与射频波（RF）相结合是一种新方法，并研究了其在虹鳟鱼上的应用。这项研究的主要目的是确定与传统的鼓风冷冻方法相比，RF波对解冻后鱼的冷冻过程和质量特征的影响。研究了三种射频脉冲模式和三个电极间隙（2、3和4 cm）对冷冻鱼质量的影响，如滴水损失，颜色，质地和微观结构。与对照样品相比，RF辅助冷冻减少了滴水损失，但是冷冻时的重量损失没有观察到显着差异。质地分析表明硬度 RF处理的胶质和耐嚼性与新鲜样品（未冷冻）相似，并且两者之间没有发现显着差异。冷冻鱼片的颜色不受RF应用的显着影响。进行组织学测试以研究冷冻鱼的微观结构，结果表明，在射频辅助冷冻条件下，形成的冰晶的尺寸显着减小，在最小电极间隙下，约占冷冻对照样品冰晶尺寸的75％。没有RF。