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 investigated the effects of OMFs on fresh mackerel using the Cell Alive System® (CAS®) developed as an additional OMF generator for a rapid freezer. Mackerel fillets were frozen with home freezing (HF), air blast freezing without (ABF) or with CAS (ABF-CAS) (ABI Co. Ltd., Chiba, Japan), and stored them for 2 weeks in the frozen storage between -30 °C and -35 °C. 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). And it seems that OMFs suppressed the ice hole counts (p < 0.05), the mean size (p = 0.061), and the increase of interstitial area% (p < 0.05) after freezing/thawing. We also found that it is necessary to avoid re-crystallization during thawing to maintain the quality of the frozen product. The use of OMFs with rapid thawing has the potential to improve cryopreservation in the food industry as well as in the bioscience industry.

中文翻译：

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使用具有弱振荡磁场的快速冷冻机冷冻的鲭鱼（Scomber japonicus）肌肉组织的质量改进

虽然冷冻是最流行的长期食品保存方法，但冷冻过程中冰晶的形成往往会降低产品的质量。最近，一些报告认为振荡磁场 (OMF) 可能会影响冰结晶。在本文中，我们使用 Cell Alive System® (CAS®) 研究了 OMF 对新鲜鲭鱼的影响，该系统是作为快速冷冻机的附加 OMF 发生器开发的。鲭鱼鱼片用家庭冷冻 (HF)、不使用 (ABF) 的空气鼓风冷冻或使用 CAS (ABF-CAS) (ABI Co. Ltd., Chiba, Japan) 冷冻，并在以下冷冻库中储存 2 周 - 30°C 和-35°C。我们从组织学上分析了解冻样品的组织损伤。OMF 已被证明可显着抑制冷冻和解冻后鲭鱼组织的组织损伤（尤其是，在冰水中解冻）。似乎 OMF 抑制了冰孔计数 (p < 0.05)、平均大小 (p = 0.061) 和冻结/解冻后间隙面积百分比的增加 (p < 0.05)。我们还发现，在解冻过程中需要避免再结晶，以保持冷冻产品的质量。快速解冻 OMF 的使用有可能改善食品行业和生物科学行业的冷冻保存。