We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies.
- Authors
Xia, Kexin; Wang, Haitao; Huang, Linlin; Xu, Wei; Zang, Xiu; Song, Yukun; Zu, Yinxue; Zhu, Beiwei; Tan, Mingqian
- Abstract
Turbot is a valuable commercial species because of its high nutrition content. Water redistribution during heating was attributed to temperature-induced protein denaturation and structural shrinkage. Therefore, knowledge about water dynamics provides valuable information related to flesh physical properties (weight loss, color and shear force). Herein, water dynamics in turbot during baking and microwave heating were elucidated by using low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). Four distinct water populations with relaxation times of 0.20-0.60 ms, 2.00-6.00 ms, 30.00-60.00 ms, and 250.00-560.00 ms were identified. The dramatic variation of water populations during baking and microwave heating indicated protein denaturation and structural shrinkage, which was further verified by MRI and microscopic examination. Furthermore, good linear correlations were observed between NMR parameters and weight loss, color and shear force. The results revealed that the water mobility and distribution in turbot provided valuable information for quality analysis during baking and microwave heating.
- Subjects
PSETTA maxima; HYDRODYNAMICS; BAKING; MICROWAVE heating; NUCLEAR magnetic resonance; MAGNETIC resonance imaging
- Publication
International Journal of Food Engineering, 2017, Vol 13, Issue 7, p-1
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2017-0028