Low-frequency alternating electric field superchilling mitigates ice crystal growth and preserves taste quality in Asian swamp eel (Monopterus albus).

Abstract

This study investigated the effects of low-frequency alternating electric field-assisted superchilling (ESF) on the quality of Asian swamp eels. Compared to conventional superchilling (SF), ESF treatment significantly reduced ice crystal size, decreasing the equivalent diameters and cross-sectional areas by 19.6% and 35.5%, respectively, at day 8, while maintaining more regular crystal morphology. ESF also effectively suppressed the conversion of immobilized water to free water, delayed umami loss, and mitigated bitterness development, as confirmed by nuclear magnetic resonance and electronic tongue analysis. Additionally, ESF improved water-holding capacity, reduced thawing loss by 65.9%, stabilized pH, and moderated colour changes. Conductivity measurements also supported the protective effect of ESF on muscle integrity. These findings demonstrate that ESF-assisted superchilling is a promising strategy for enhancing the preservation of aquatic products, offering significant advantages in maintaining sensory and physicochemical qualities during storage.