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Updated: Dec 20, 2025
A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen
Published on: April 6, 2017
Quality improvements to mackerel (Scomber japonicus) muscle tissue frozen using a rapid freezer with the weak
Kana Okuda1, Aiko Kawauchi1, Kentaro Yomogida2
1Department of Molecular Cell Biology, Institute for Bioscience, Mukogawa Women's University, Ikebiraki-cho 6-46, 663-8558, Nishinomiya, Japan; Abi Inc., Ohtakanomori-higashi 1-12-1, 270-0138, Nagareyama, Japan.
Abstract:
Although freezing is the most popular long-term food preservation method, the formation of ice crystals during the freezing process often degrades the quality of the product. Recently, several reports have argued that oscillating magnetic fields (OMFs) may affect ice crystallization. In this paper, we investigated the effects of OMFs on fresh mackerel using the Cell Alive System® (CAS®) developed as an additional OMF generator for a rapid freezer. Mackerel fillets were frozen with home freezing (HF), air blast freezing without (ABF) or with CAS (ABF-CAS) (ABI Co. Ltd., Chiba, Japan), and stored them for 2 weeks in the frozen storage between -30 °C and -35 °C. We analyzed the tissue damages of thawed samples histologically. The OMFs has been shown to significantly inhibit tissue damage in mackerel tissue after freezing and thawing (especially, thawing in ice water). And it seems that OMFs suppressed the ice hole counts (p < 0.05), the mean size (p = 0.061), and the increase of interstitial area% (p < 0.05) after freezing/thawing. We also found that it is necessary to avoid re-crystallization during thawing to maintain the quality of the frozen product. The use of OMFs with rapid thawing has the potential to improve cryopreservation in the food industry as well as in the bioscience industry.
Insights
Oscillating magnetic fields (OMFs) significantly reduce tissue damage in frozen mackerel by inhibiting ice crystal formation. This technology enhances food preservation quality by minimizing damage during freezing and thawing processes.
Area of Science:
- Food Science
- Cryobiology
- Materials Science
Background:
- Freezing is a primary food preservation method.
- Ice crystal formation during freezing degrades food quality.
- Oscillating magnetic fields (OMFs) may influence ice crystallization.
Purpose of the Study:
- To investigate the effects of OMFs on fresh mackerel during freezing and thawing.
- To evaluate the potential of OMFs in improving cryopreservation.
Main Methods:
- Mackerel fillets were frozen using home freezing (HF), air blast freezing (ABF), and ABF with OMFs (ABF-CAS).
- Samples were stored at -30°C to -35°C for 2 weeks.
- Histological analysis was performed on thawed samples to assess tissue damage.
Main Results:
- OMFs significantly inhibited tissue damage in mackerel after freezing and thawing, particularly with ice water thawing.
- OMFs suppressed ice hole counts and interstitial area increase.
- Re-crystallization during thawing negatively impacts frozen product quality.
Conclusions:
- OMFs show potential for improving cryopreservation in food and bioscience industries.
- Combining OMFs with rapid thawing can enhance frozen product quality.
- Further research into OMFs for cryopreservation is warranted.
