Physical quality changes of precooked Chinese shrimp Fenneropenaeus chinensis and correlation to water distribution and mobility by low-field NMR during frozen storage

2017 ◽  
Vol 41 (6) ◽  
pp. e13220 ◽  
Author(s):  
Xiu-xia Li ◽  
Shucheng Liu ◽  
Weiming Su ◽  
Luyun Cai ◽  
Jianrong Li
Keyword(s):  
Water Distribution ◽  
Frozen Storage ◽  
Fenneropenaeus Chinensis ◽  
Quality Changes ◽  
Physical Quality ◽  
Chinese Shrimp ◽  
Low Field ◽  
Low Field Nmr

scholarly journals Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

2019 ◽  
Vol 9 (18) ◽  
pp. 3847 ◽  
Author(s):  
Mingtang Tan ◽  
Peiyun Li ◽  
Wenhui Yu ◽  
Jinfeng Wang ◽  
Jing Xie
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Shelf Life ◽  
Fluorescence Intensity ◽  
Frozen Storage ◽  
Intrinsic Fluorescence ◽  
Quality Changes ◽  
Low Field ◽  
Lf Nmr

This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed); (3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p < 0.05), lipid oxidation (p < 0.05) protein degradation (p < 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.

Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR

2012 ◽  
Vol 135 (3) ◽  
pp. 1626-1634 ◽  
Author(s):  
Isabel Sánchez-Alonso ◽  
Iciar Martinez ◽  
Javier Sánchez-Valencia ◽  
Mercedes Careche
Keyword(s):  
Storage Time ◽  
Quality Changes ◽  
Merluccius Merluccius ◽  
Low Field ◽  
Low Field Nmr ◽  
Freezing Storage

The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1H and 23Na MRI, 23Na NMR, low-field NMR and physicochemical analysis

2015 ◽  
Vol 188 ◽  
pp. 664-672 ◽  
Author(s):  
María Gudjónsdóttir ◽  
Amidou Traoré ◽  
Ásbjörn Jónsson ◽  
Magnea Gudrún Karlsdóttir ◽  
Sigurjón Arason
Keyword(s):  
Water Distribution ◽  
Physicochemical Analysis ◽  
Low Field ◽  
Low Field Nmr ◽  
23Na Mri ◽  
23Na Nmr

Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition

2016 ◽  
Vol 200 ◽  
pp. 308-314 ◽  
Author(s):  
Jun-Hua Shao ◽  
Ya-Min Deng ◽  
Na Jia ◽  
Ru-Ren Li ◽  
Jin-Xuan Cao ◽  
...  
Keyword(s):  
Water Distribution ◽  
Low Field ◽  
Low Field Nmr ◽  
Meat Batters

scholarly journals Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2499
Author(s):  
Xiao Sun ◽  
Jinjie You ◽  
Yan Dong ◽  
Ligen Xu ◽  
Clay J. Maynard ◽  
...  
Keyword(s):  
Water Distribution ◽  
Bound Water ◽  
Free Water ◽  
Breast Meat ◽  
Low Field ◽  
Moisture Variation ◽  
Protein Properties ◽  
Low Field Nmr ◽  
Water Ratio ◽  
Chicken Patties

The scope of this paper was to investigate the effects of water distribution differences on the quality and feasibility of chicken patties supplemented with woody breast (WB). Chicken patties, containing differing amounts of WB (0%, 25%, 50%, 75%, 100%) were analyzed using low-field NMR. Quality differences between chicken patties were further evaluated by combining lipid and protein properties, fry loss (FL), color (L*, a*, b*), texture (hardness, springiness, chewiness, cohesiveness, resilience), microstructure, and sensory characteristics. The results expressed that both lipid and protein oxidation increased and immobilized water in chicken patties can be converted to free water more easily with increasing levels of WB. Additionally, the free water ratio decreased, water freedom increased, and the bound water ratio increased (p < 0.05). Fry loss, color, texture (hardness, springiness, chewiness), microstructure, and sensory (character, organization, taste) characteristics deteriorated significantly when the WB inclusion level exceeded 25%. Particularly, characteristics of texture (chewiness and character) and sensory (character and organization) decreased significantly as WB inclusion increased past 25% (p < 0.01). Furthermore, fry loss, texture, and overall microstructure partially confirmed the moisture variation of chicken patties as the potential cause of the abnormal quality. Although the experimental data expressed that mixing to 35% WB inclusion was feasible, the practical and economic impact recommends inclusion levels to not exceed 30%.

The Assessment of Loosely and Tightly Bound Water in Water Distribution Changes of Human Cortical Bone by NMR

2008 ◽  
Author(s):  
Qingwen Ni ◽  
Huijie Leng ◽  
Daniel P. Nicolella
Keyword(s):  
Mechanical Properties ◽  
Cortical Bone ◽  
Water Distribution ◽  
Bound Water ◽  
Size Distributions ◽  
Low Field ◽  
Pore Size Distributions ◽  
Low Field Nmr ◽  
Non Destructive

Bone quality in terms of water distribution, porosity, and pore size distributions in cortical bone and relate these measures can be used to correlate bone mechanical properties. The objective of this paper is to demonstrate that non-destructive low-field NMR technique can be used to determine the mobile and the bound water distribution, and further determine the loosely and the tightly bound water in cortical bone in vitro.

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