Effect of magnetic field-assisted freeze–thaw processing on the protein oxidation and muscle structure of yellowfin tuna

Key Points

• Protein oxidation decreases significantly following magnetic field-assisted freeze-thaw processing, enhancing quality.
• Data indicates a 30% reduction in oxidation compared to traditional methods, improving muscle structure.
• Application of a magnetic field during freeze-thaw processing optimizes protein stability and muscle integrity.
• Results suggest potential for better preservation techniques in seafood processing, improving freshness.