Among the freezing methods of food, the magnetic field is an emerging physical method. It is characterized by strong penetrability in food raw materials, which accelerates the freezing rate of products and improves product quality. In this paper, a texture analyzer, scanning electron microscope, differential scanning calorimeter, low-field nuclear magnetic resonance, and Fourier transform infrared spectroscopy were used to explore the quality changes of frozen cooked noodles during frozen storage. When the magnetic field strength was 12 Gs, the entire freezing process was shortened by 4 min. Compared with the frozen cooked noodles without magnetic field-assisted freezing, the total sensory score of the frozen cooked noodles with magnetic field-assisted freezing was 5.10% higher when frozen for 12 weeks, the hardness, stickiness, chewiness, and shear force increased by 7.58%, 12.00%, 11.43%, and 16.41%, respectively, and the cooking loss decreased by 14.04%. In the microstructure, the size of ice crystals was smaller, the content of freezable water was reduced by 5.34%, the content of bound water was 12.38% higher in the moisture distribution state, and the ageing degree of starch molecules was reduced by 0.21%, and there were significant differences (P<0.05). Magnetic field-assisted freezing improves the quality of frozen cooked noodles and prolongs their freezing period.
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