Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets.

In order to evaluate the effects of magnetic nanoparticles plus microwave (MNPMT) or far-infrared (MNPFT) thawing on protein conformation changes and moisture migration of red seabream (Pagrus major) fillets, cold storage thawing, microwave thawing, MNPMT, far-infrared thawing and MNPFT were subjected to red seabream fillets. DSC and dynamic rheology were conducted to analyze physicochemical changes. Raman spectra before and after isotope H/D exchange, intrinsic fluorescence and UV second derivative spectra were carried out to explore myofibrillar protein structural changes. Low-field NMR was used to test water migration. SEM was performed to observe fiber microstructure. Results indicated that MNPMT and MNPFT both had a desirable thermal stability and gelation property. Besides, both showed stable protein secondary and tertiary structure. Immobilized water in them also had no significant changes compared with fresh sample. This research provided some novel thawing technologies for application in food industry.