Evaluating nuclear magnetic resonance (NMR) as a robust reference method for online spectroscopic measurement of water holding capacity (WHC)

Zhu, Han; O’Farrell, Marion; Bouquet, Grégory; Lunde, Kathrine; Egelandsdal, Bjørg; Alvseike, Ole; Berg, Per; Gjerlaug-Enger, Eli; Hansen, Eddy W.

doi:10.1016/j.jfoodeng.2015.12.003

Cited by 11 publications

(6 citation statements)

References 32 publications

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“…These results demonstrated that samples glazed with sodium polyacrylate and D-sodium erythorbate could better reduce the transformation of water and could maintain the quality of frozen squid (p < 0.05), especially in the SG-3DSE group. Similar LF-NMR results to the findings of water-holding capacity during frozen storage were reported [24,29].…”

Section: Low Field-nuclear Magnetic Resonance (Lf-nmr) Analysissupporting

confidence: 88%

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

Tan

et al. 2019

Applied Sciences

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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.

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Section: Low Field-nuclear Magnetic Resonance (Lf-nmr) Analysissupporting

confidence: 88%

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

Tan

et al. 2019

Applied Sciences

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“…T 2 time was expected to increase when WHC was decreasing. Hence, NMR results can be related to the WHC of a food sample (Bertram et al ., 2001; Zhu et al ., 2016). T 2 results were reported in Fig.…”

Section: Resultsmentioning

confidence: 99%

High hydrostatic pressure assisted extraction of pectin from sugar beet pulp

Kaya

Okur

Alpas

2021

Int J of Food Sci Tech

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This study aimed to investigate the effect of high hydrostatic pressure assisted extraction (HHPE) (250, 350 and 450 MPa at 40 °C for 5 min with/without acid addition) of pectin from sugar beet pulp and compare its properties with pectin obtained from conventional extraction (CE). Degree of esterification (DE), galacturonic acid (Gal-A) content, Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) relaxometry experiments were performed on the obtained pectin powder. HHPE (12.23 AE 0.13%) doubled extraction yield compared to CE (6.43 AE 0.07%). Also, HHPE and acid addition were found to have a synergetic effect on the extraction. HHPE resulted in degradations in the polymer structure and reduced Gal-A content and DE. Pectin extracted with both methods was classified as low methoxyl pectin (LMP). According to the NMR Relaxometry results, HHPE decreased water holding capacity (WHC). In brief, HHP was shown to increase the pectin extraction yield and no changes in viscosity were observed at the concentrations studied (2 g/L).

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“…Zhu et al . (2016) has demonstrated the practicability of using NMR as a reference method for measurement of water holding capacity in porcine longissimus dorsi muscle. This is crucial for detection of fraudulent addition of water in meat products that will affect the authenticity of the meat products.…”

Section: Spectroscopic Techniquementioning

confidence: 99%