Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI

Tan, Mingqian; Lin, Zhuyi; Zu, Yinxue; Zhu, Beiwei; Cheng, Shasha

doi:10.1016/j.foodres.2018.04.029

Cited by 139 publications

(75 citation statements)

References 32 publications

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“…According to Figure , three relaxation peaks were observed in the dried shrimp. These three peaks were defined as T 21 (a relaxation time in the range of 0 to 10 ms), T 22 (10 to 100 ms), and T 23 (100 to 1,000 ms), which represented bound water, immobile water, and free water, respectively (Tan et al., ). Theoretically, the different moisture states correlated with various positions in the tissue: bound water was closely related to the protein molecules and highly organized structures, immobile water was attached to the myofibrillar structure, and free water was associated with the myofibril lattice (Cheng et al., ; Pearce, Rosenvold, Andersen, & Hopkins, ).…”

Section: Resultsmentioning

confidence: 99%

“…Some researchers have monitored the moisture of food by using traditional methods, which are destructive, time consuming, and off‐line usages. In recent years, low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance image (MRI) have become useful techniques for analyzing the moisture content and distribution of various food products during processing or storage due to their advantages, including the sensitivity, real‐time, quantitative measurement, noninvasiveness, and low cost (Cheng et al., ; Sekiyama et al., ; Tan, Lin, Zu, Zhu, & Cheng, ). Mechanistically, LF‐NMR detects the resonant radio frequency absorption by spin‐spin relaxation time (T 2 ) of water protons, fat protons, carbohydrate protons, or protein protons, while MRI is able to visualize internal chemical composition, spatial distribution of water, and structural information during processing (Fan et al., ; Xu, Jin, Zhang, & Chen, ).…”

Section: Introductionmentioning

confidence: 99%

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High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

Ling

Xuan

et al. 2020

Journal of Food Science

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High pressure processing (HPP), as nonthermal processing technology, has the potential to increase the drying rate due to its improvement of heat and mass exchange in different processes. In this study, the moisture migration in shrimps during HPP‐vacuum‐freeze drying (HPP‐VFD) processes has been monitored by using low‐field nuclear magnetic resonance and magnetic resonance image (MRI) in comparison with hot air‐drying and VFD. Based on the T2 relaxation spectra, three water fractions corresponding to bound water (hydrogen‐bonded water), immobile water (water trapped by organization structure or cell member), and free water were observed. For group B, with increasing drying time (4 to 22 hr), the transverse relaxation times of T21, T22, and T23 were significantly decreased (76.79%, 57.78%, and 40.9%) (P < 0.05). The content of immobile water (A22) and free water (A23) decreased (81.55% and 89.07%), whereas the bound water (A21) increased (7.26%). In comparison with group B, the T21, T22, and T23 of group C showed greater decrease (83.12%, 87.12%, and 89.57% for group C) so that HPP pretreatment could shorten the relaxation time. MRI analysis further proved that HPP‐VFD drying has improved drying efficiency, and moisture migration was from the exterior to the interior part with increasing drying time. SEM analysis demonstrated that no significant damage of muscle fibers with narrower gaps was observed for groups B and C. Overall, HPP, as a pretreatment technology, could accelerate the moisture migration and improve the drying efficiency of VFD process for shrimp. Practical Application High pressure processing (HPP) is now well known as a nonthermal processing technology and becoming increasingly acknowledged. However, there is limited information about its application in shrimp‐drying process and the moisture dynamic of shrimp subjected to high pressure processing‐assisted vacuum‐freeze drying. This study could provide valuable information regarding the moisture status and migration in HPP‐VFD shrimp monitored by LF‐NMR and MRI methods. The results showed that HPP processing at 550 MPa for 10 min can be used as an interesting method for drying pretreatment, increasing its drying rate and consequently reducing its process time, and it demonstrated that the methods used in this study had good correlation coefficient with physicochemical properties of shrimp, which may be real‐time and nondestructive monitoring methods for shrimp‐drying process.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

Ling

Xuan

et al. 2020

Journal of Food Science

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“…The fish samples were weighted before and after centrifugation at 5000 g for 5 min. The WHC was calculated by the equation [11]:…”

Section: Cooking Loss and Whc Measurementsmentioning

confidence: 99%

Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

Sun

Wang

et al. 2020

Foods

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The states of protons within food items are highly related to their physical attributes. In this study, the effect of cooking methods including boiling, steaming, roasting and frying on proton dynamics, physicochemical parameters and microstructure of Spanish mackerel was assessed by low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques. The treatment of cooking resulted in a significant reduction of proton mobility and declined freedom of protons. The state changes of protons can be monitored easily in an intuitive and non-destructive manner during various cooking process. The treatments of boiling, steaming, roasting and frying resulted in different cooking loss and similar water-holding capability. A significant increase of total carbonyl content and thiobarbituric acid reactive substances was found, while a decrease of the values for free thiols and surface hydrophobicity was observed. The analysis of circular dichroism spectroscopy and cryo-scanning electron microscopy showed significant structural change. The correlation coefficients of R cal 2 and R cv 2 from partial least squares (PLS) regression models were more than 0.980, suggesting good correlation between LF-NMR data and hardness, resilience, springiness, chewiness, gumminess, and adhesiveness. Good recoveries and a relatively small coefficient of variation (CV) were obtained from the PLS regression models, indicating good reliability and accuracy in predicting texture parameters for mackerel samples.Foods 2020, 9, 364 2 of 16 and texture characteristics. However, it is a challenge to characterize the water dynamics, protein denaturation and lipid oxidation during various thermal processes of Spanish mackerel. Therefore, it is vital to determine the effect of different cooking methods on protein and lipid state changes in Spanish mackerel. The states of protons from water, proteins, lipid and polysaccharide are highly related to fish muscle destruction and protein denaturation during thermal processes. Most of the protons coming from the water within the fish meat can be reflected through monitoring relaxation parameters by radio frequency with the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques [3]. The protons are chemically exchanged back and forth from water to macromolecules in fish meat, so that their transverse component of the magnetization vector can be measured by the spin-to-spin relaxation time (T 2 ). Different food samples have different relaxation time T 2 , and therefore the parameters of T 2 can reflect the change of physical attributes [4]. In addition, the MRI can provide visualized internal information of the food items during processing and storage [5]. At present, the non-destructive LF-NMR and MRI technology has exhibited prominent superiority in assessing food proton change during various food-processing methods, such as rehydration of sea cucumbers [6], drying of surf calm and chicken [7], cooking change of striped snakehead fish, and evalua...

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“…Since the relaxation time (T 2 ) spectrums from NMRI of targeted molecules reveal the pore structures of surrounding water molecules, it is expected that the measurement of T 2 spectrums may be beneficial to elucidate the microscopic mechanisms of pore structure variations in thawed soils at different freezing temperatures [25]. Moreover, the NMRI technique has been of higher importance to exploring the pore water distributions in porous material for its visualization function [26]. Thus, the measurement of NMRI technique acts as a promising method to interpret the pore distribution characteristics of thawed soils after the process of artificial freezing.…”

Section: Introductionmentioning

confidence: 99%

Pore Distribution Characteristics of Thawed Residual Soils in Artificial Frozen-Wall Using NMRI and MIP Measurements

Kong

2020

Applied Sciences

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Artificial ground freezing method is widely applied in the construction of metro tunnel and significantly impact the microstructure of soils in artificial frozen-walls. To delve into the pore distribution characteristics of thawed residual soils, Nuclear Magnetic Resonance Imaging (NMRI) measurements were performed to investigate the relaxation time (T2) spectrums and T2-weighted images of saturated samples after freezing at different temperatures. The pore volume distributions were determined from T2 spectrums based on the surface relaxation coefficient ( ρ 2 ) and the pore structures were visualized by T2-weighted images. Subsequently, the pore size distribution curves from NMRI were compared and validated by mercury intrusion porosimetry (MIP) tests. According to the results, the peak areas of T2 spectrums were linearly related to freezing temperatures in a positive manner. Pore volume distribution curves of thawed soils have two peaks, which are the major peaks with diameters of 0.5–20 μm and the secondary peaks with diameters of 20–500 μm. As the freezing temperature drops, the volumes of pores with different diameters all increased. The damage degree of microstructure in thawed soils increases as the temperature drops, according to the visualized pore structure. Besides, NMRI measurements of saturated soils are more accurate to reflect the full diameter range of pores, compared to MIP method.

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Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI

Cited by 139 publications

References 32 publications

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

Pore Distribution Characteristics of Thawed Residual Soils in Artificial Frozen-Wall Using NMRI and MIP Measurements

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