Unveiling the effects of magnetic field-assisted freezing on turbot (Scophthalmus maximus) muscle quality via integrated molecular simulations and physicochemical analysis.

Abstract

Freezing is a highly effective technique for preserving turbot (Scophthalmus maximus) and other seafood, but uncontrolled ice crystal formation may compromise their quality. This study systematically evaluated the effects of static magnetic field (MF)-assisted freezing at varying intensities (2, 4, 6, 8, and 10 mT) on turbot quality. MF-assisted freezing at 8 mT most effectively inhibited large ice crystal formation in turbot muscle, reduced centrifugal loss by 21.07 %, and increased hardness by 5.75 % compared to air freezing. The result of molecular dynamics simulations indicated that MF enhanced the stability of high-abundance fragments of myofibrillar proteins (FMP) by modulating the hydrogen bonding network between FMP and water molecules, while mitigating their interference with the ice crystallization process. By improving the molecular environment for ice crystallization, MF accelerated phase transition and promoted nucleation, leading to smaller and more uniformly distributed ice crystals. Study highlights MF's potential in advancing aquatic product preservation technologies.