An oscillating magnetic field suppresses ice-crystal growth during rapid freezing of muscle tissue of mice.

Regenerative medicine would benefit from a safe and efficient cryopreservation method to prevent the structural disruption caused by ice-crystal formation in cells and tissue. Various attempts have been made to overcome this problem, one of which is the use of an oscillating magnetic field (OMF). However, the underlying mechanism is unclear.

Data of the freezing curves of tuna blocks with or without the weak oscillating magnetic fields.

Although freezing is the most popular method for long-term food preservation, the formation of ice crystals during the process often leads to degradation of the product quality. Recently, we demonstrated that the presence of oscillating magnetic fields (OMFs) can hinder ice crystallization (10.1016/j.

Quality improvements to mackerel (Scomber japonicus) muscle tissue frozen using a rapid freezer with the weak oscillating magnetic fields.

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.