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Effects of Weak Oscillating Magnetic Fields on the Freezing of Pork Loin

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Abstract

A number of novel freezing systems have been developed that claim to improve the quality of frozen foods by enhancing supercooling in the food prior to ice nucleation and consequently controlling ice crystal formation. One of these is the Cells Alive System (CAS) produced by ABI of Japan, which applies oscillating magnetic fields (OMF) during freezing. This study was carried out to investigate what effect applying OMF (0.04 to 0.53 mT) during freezing had on the freezing characteristics of pork loin samples when compared to freezing under the same conditions without OMF. Overall, the results of this study clearly indicate that freezing under the OMF conditions used in these experiments had no significant effect on the freezing characteristics of pork, in comparison with freezing under the same conditions without OMF.

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Acknowledgments

This work has been supported by the Spanish MINECO through the Project AGL2012-39756-C02-01. A. C. Rodríguez has been supported by a grant from Spanish MINECO for the carrying out of a brief stay in a R & D centre, as an additional action to the pre-doctoral contract BES-2013-065942 from MINECO, jointly financed by the European Social Fund, in the framework of the National Program for the Promotion of Talent and its Employability (National Sub-Program for Doctors Training). We would also like to acknowledge Air Products for supporting the supervisory costs of C. James and S. J. James at FRPERC.

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Authors and Affiliations

  1. Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), c/ José Antonio Novais 10, 28040, Madrid, Spain

    Antonio C. Rodríguez

  2. Food Refrigeration and Process Engineering Research Centre (FRPERC), The Grimsby Institute of Further & Higher Education (GIFHE), Nuns Corner, Grimsby, North East Lincolnshire, DN34 5BQ, UK

    Christian James & Stephen J. James

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  1. Antonio C. Rodríguez
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  2. Christian James
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Correspondence to Christian James.

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Rodríguez, A.C., James, C. & James, S.J. Effects of Weak Oscillating Magnetic Fields on the Freezing of Pork Loin. Food Bioprocess Technol 10, 1615–1621 (2017). https://doi.org/10.1007/s11947-017-1931-2

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