Applications of Non-invasive and Novel Methods of Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging in Aquatic Products

Abstract

Aquatic products, such as fish, are popular throughout the world due to their satisfying flavor characteristics as well as rich animal nutrition, and they provide high-value food therapy, but they are easily oxidized and spoiled. It is necessary to detect aquatic products through rapid and accurate technology. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) have been widely used in the aquatic product industry due to their sensitivity, fast analysis, non-destructive nature and low cost. The applications of LF-NMR in the measurement of aquatic product quality and nutrients (water, fat, and protein) are summarized in this paper. Applications in aquatic products have been shown to depend on deep processing, storage and authentication. This review discusses the application of MRI technology in the quality control of aquatic products. Therefore, this review will guide the application of the aquatic products industry and aims to supply the reader with both the theory of the method and practical applications of the method for use as a rapid and non-destructive technology in scientific research and the industrial industry.

Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments

“…It is noteworthy that Atlantic salmon revealed a higher preference for color, odor, and appearance when boiled as well as taste and texture when steamed. is con rms that the sensory properties of Atlantic salmon in uenced consumers' acceptability, thus, suggesting that boiling allows for high nutritional quality and high sensory attributes to be preserved [15,36,37].…”

“…However, the states of protons within fish products are significantly associated with their physical properties, and water is an essential component in fish, comprising about 80 percent of the total mass, and plays a vital role in the texture properties and quality of fish products [6,14]. As a result, impervious and rapid technologies are used to ensure the quality and safety of fish because they preserve the quality of the original attributes, such as texture, taste, and flavor [15].…”

Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets

“…Low‐field nuclear magnetic resonance (LF NMR) is widely used in the food field because of its simplicity, high precision, and reproducibility, and it is commonly used to detect changes in water distribution, water content, and water composition in aquatic products (Wang, Xie, & Chen, 2021). The relaxation times of water include spin–lattice relaxation time ( T 1 ) and spin–spin relaxation time ( T 2 ) (Kirtil & Oztop, 2016).…”

Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets

“…Proton-weighted imaging in low-field NMR could be used to obtain proton-weighted pseudo-color images of fish in different treatment groups during storage (Figure 8). The dark blue signal and dark red signal in the figure represented the low-moisture signal and the highmoisture signal, respectively (Wang et al, 2021). In the early storage period (0 d), the red areas in the experimental and ultrasound groups were significantly more than those in the control group.…”