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. 2018 Jan;55(1):173-182.
doi: 10.1007/s13197-017-2880-5. Epub 2017 Nov 25.

Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H)

Shuo Wang  1   2 , Wan Xiang  1   2 , Hanzhi Fan  1   2 , Jing Xie  1   2 , Yun-Fang Qian  1   2
Affiliations

Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H)

Shuo Wang et al. J Food Sci Technol. 2018 Jan.

Abstract

Low-field nuclear magnetic resonance (LF NMR) was used to investigate the water mobility of salmon during cold storage and the correlation between texture, freshness, sensory quality and transversal relaxation times (T2) of salmon were studied. With the increasing of cold storage time, trapped water (T22), sensory, water holding capacity and cooking loss were descended while free water (T23), TVB-N and TBA were increased steadily, that reflected the quality of salmon quality visually. There was a significant correlation between sensory, hardness, TBA, cooking loss, K value and LF NMR parameters. The study showed that LF NMR was sensitive to different storage conditions which may be applied to monitor the quality of fish muscle, when the spoilage mechanism was affected by water properties and muscle structure.

Keywords: Cold storage; LF NMR; Quality; Water mobility.

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Figures

Fig. 1
Fig. 1
Changes in the values of a sensory, b hardness, c TBA, d TVB-N, e WHC, f water activity, g cooking loss, h K value of salmon fillets storage at 0 °C (filled square) and 4 °C (filled circle). mean ± standard error
Fig. 2
Fig. 2
Variation in T2 of salmon stored at 0 °C (a) and 4 °C (b)
Fig. 3
Fig. 3
Mean relaxation time T22 (a) and T23 (c) and the corresponding amplitude A22 (b) and A23 (d) of LF NMR T2 relaxation data. Samples were stored at 0 °C (white) and 4 °C (grey)
Fig. 4
Fig. 4
Magnetic resonance imaging (MRI) of salmon for storing at 0 and 4 °C
See this image and copyright information in PMC

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