Evaluation of the effects of weak oscillating magnetic fields applied during freezing on systems of different complexity
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Antonio Carlos Rodríguez
Abstract
The effects of weak oscillating magnetic fields (OMFs ≤7 mT at 50 Hz) on freezing were studied in three systems of different complexity. To do so, ferric chloride solutions, lactate dehydrogenase (LDH), and minced hake muscle experimentally infected with Anisakis L3 were frozen with and without OMF application. OMFs did not affect freezing kinetics of either ferric chloride solutions or minced hake muscle. LDH activity, Anisakis mortality, and water-holding capacity of the hake muscle after thawing were not affected by OMF either. Further studies are needed to evaluate the effectiveness of stronger OMFs in a wider frequency range.
Funding source: Seventh Framework Programme
Award Identifier / Grant number: EU PARASITE (GA 312068)
Funding source: Spanish MINECO
Award Identifier / Grant number: Project AGL2012-39756-C02-01
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work has been supported by the Spanish MINECO under the project AGL2012-39756-C02-01 and by the European Union Seventh Framework Programme under the project EU PARASITE (GA 312068). A.C. Rodríguez has been supported by the MINECO under predoctoral grant BES-2013-065942.
Employment or leadership: None declared.
Honorarium: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Articles
- Viscoelastic analysis of oat grain within linear viscoelastic region by using dynamic mechanical analyzer
- Mathematical modeling of ohmic heating for inactivation of acid-adapted foodborne pathogens in tomato juice
- Selenium-chelating corn oligopeptide as a potential antioxidant supplement: investigation of the protein conformational changes and identification of the antioxidant fragment composition
- Copper-chelating peptide from salmon by-product proteolysate
- Chemometric analysis reveals influences of hot air drying on the degradation of polyphenols in red radish
- Prediction of internal compositions change in potato during storage using visible/near-infrared (Vis/NIR) spectroscopy
- Evaluation of the effects of weak oscillating magnetic fields applied during freezing on systems of different complexity
- Shorter Communication
- The effect of Arthrospira platensis (spirulina) addition on the content of selected mineral elements, carotenes, and antioxidant potential in alginate gel beads
