Abstract: We studied the effect of magnetic fields on the freezing curve of dumplings. Furthermore, we investigated the effect of magnetic field-assisted super-chilling storage on the color, cooking properties, texture, water distribution, and moisture uniformity of dumpling wrappers. Results demonstrated that at a magnetic field intensity of 8 mT, the supercooling point of dumpling wrappers reached the lowest value of −3.71 ℃, which decreased by 0.87 ℃ compared with the control group. The combination of 8 mT magnetic field intensity and super-chilling −3.5 ℃ significantly delayed the quality deterioration of dumpling wrappers. On the 9th day, the L* value increased by 5.82%, cooking loss decreased by 6.95%, swelling capacity improved by 6.19%, and water absorption increased by 10.95%. Additionally, hardness decreased by 6.85%, while springiness increased by 4.65%. The proportion of strongly bound water (A21) increased by 14.22% compared with the control group. Texture, swelling capacity, and moisture distribution analyses indicated that magnetic field-assisted super-chilling storage extended the shelf-life of dumpling wrappers by 3 days. Magnetic resonance imaging (MRI) analysis revealed that hydrogen protons migrated from the edge to the center of wrappers under magnetic fields, resulting in more uniform moisture distribution and limiting water loss and migration. In conclusion, magnetic fields effectively reduce the supercooling point of dumpling wrappers, improve the cooking and textural properties, and inhibit moisture migration, thereby preserving its freshness and sensory quality.

Key words: dumpling wrappers; magnetic field; super-chilling storage; quality preservation