Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice
In order to further expand the application range of static magnetic field assisted freezing technology, the effects of static magnetic field assisted freezing on the texture properties and digestibility of rice in beef fillet fried rice were studied in this paper. The static magnetic field accelerat...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001039 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849694004023656448 |
|---|---|
| author | Zhilu Ai Jun Zhang Shuaishuai Zheng Chao Xu Zhen Li Zhili Pan Yong Yang |
| author_facet | Zhilu Ai Jun Zhang Shuaishuai Zheng Chao Xu Zhen Li Zhili Pan Yong Yang |
| author_sort | Zhilu Ai |
| collection | DOAJ |
| description | In order to further expand the application range of static magnetic field assisted freezing technology, the effects of static magnetic field assisted freezing on the texture properties and digestibility of rice in beef fillet fried rice were studied in this paper. The static magnetic field accelerated the freezing rate and shortened the phase transition time of beef fillet fried rice, and the effect of 2 mT magnetic field intensity was better than that of 1 mT. Specifically, compared with the RF group, the freezing time in the SMF-2 group decreased by 24.97 %. With the acceleration of freezing speed, the expansion pressure generated by ice crystal formation gradually reduced the damage to the structure of rice, making its ability to bind water stronger and reducing the rearrangement of starch molecules. Among them, compared with the RF group, the relative crystallinity of the SMF-2 group decreased by 2.04 %, and the R1047/1022 value of the SMF-2 group also reduced by 4.47 %. Alleviation of starch retrogradation by static magnetic field inhibited the increase in hardness and chewiness of rice, as well as the decrease in adhesiveness and digestive rate. In conclusion, static magnetic field assisted freezing can improve the texture quality and digestibility of rice in frozen beef fillet fried rice. The research results of this article provide further support for the application of static magnetic field assisted freezing technology in prefabricated food dishes. |
| format | Article |
| id | doaj-art-b51d0077442e4378b83e6f1c6b52b38a |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-b51d0077442e4378b83e6f1c6b52b38a2025-08-20T03:20:13ZengElsevierApplied Food Research2772-50222025-06-015110079310.1016/j.afres.2025.100793Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried riceZhilu Ai0Jun Zhang1Shuaishuai Zheng2Chao Xu3Zhen Li4Zhili Pan5Yong Yang6College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; Corresponding author at: College of Food Science and Technology, Henan Agricultural University, 63 Nongye Rd., Zhengzhou, Henan 450002, China.In order to further expand the application range of static magnetic field assisted freezing technology, the effects of static magnetic field assisted freezing on the texture properties and digestibility of rice in beef fillet fried rice were studied in this paper. The static magnetic field accelerated the freezing rate and shortened the phase transition time of beef fillet fried rice, and the effect of 2 mT magnetic field intensity was better than that of 1 mT. Specifically, compared with the RF group, the freezing time in the SMF-2 group decreased by 24.97 %. With the acceleration of freezing speed, the expansion pressure generated by ice crystal formation gradually reduced the damage to the structure of rice, making its ability to bind water stronger and reducing the rearrangement of starch molecules. Among them, compared with the RF group, the relative crystallinity of the SMF-2 group decreased by 2.04 %, and the R1047/1022 value of the SMF-2 group also reduced by 4.47 %. Alleviation of starch retrogradation by static magnetic field inhibited the increase in hardness and chewiness of rice, as well as the decrease in adhesiveness and digestive rate. In conclusion, static magnetic field assisted freezing can improve the texture quality and digestibility of rice in frozen beef fillet fried rice. The research results of this article provide further support for the application of static magnetic field assisted freezing technology in prefabricated food dishes.http://www.sciencedirect.com/science/article/pii/S2772502225001039Static magnetic field assisted freezingBeef fillet fried riceTexture propertiesDigestibility |
| spellingShingle | Zhilu Ai Jun Zhang Shuaishuai Zheng Chao Xu Zhen Li Zhili Pan Yong Yang Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice Applied Food Research Static magnetic field assisted freezing Beef fillet fried rice Texture properties Digestibility |
| title | Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice |
| title_full | Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice |
| title_fullStr | Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice |
| title_full_unstemmed | Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice |
| title_short | Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice |
| title_sort | understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice |
| topic | Static magnetic field assisted freezing Beef fillet fried rice Texture properties Digestibility |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001039 |
| work_keys_str_mv | AT zhiluai understandingtheinfluenceofstaticmagneticfieldassistedfreezingontexturepropertiesanddigestibilityofriceinbeeffilletfriedrice AT junzhang understandingtheinfluenceofstaticmagneticfieldassistedfreezingontexturepropertiesanddigestibilityofriceinbeeffilletfriedrice AT shuaishuaizheng understandingtheinfluenceofstaticmagneticfieldassistedfreezingontexturepropertiesanddigestibilityofriceinbeeffilletfriedrice AT chaoxu understandingtheinfluenceofstaticmagneticfieldassistedfreezingontexturepropertiesanddigestibilityofriceinbeeffilletfriedrice AT zhenli understandingtheinfluenceofstaticmagneticfieldassistedfreezingontexturepropertiesanddigestibilityofriceinbeeffilletfriedrice AT zhilipan understandingtheinfluenceofstaticmagneticfieldassistedfreezingontexturepropertiesanddigestibilityofriceinbeeffilletfriedrice AT yongyang understandingtheinfluenceofstaticmagneticfieldassistedfreezingontexturepropertiesanddigestibilityofriceinbeeffilletfriedrice |