Relationship Between Water Migration and Quality Changes of Yellowfin Tuna (<i>Thunnus albacares</i>) During Storage at 0°C and 4°C by LF-NMR

Wang, Xin‐Yun; Geng, Lihua; Xie, Jing

doi:10.1080/10498850.2017.1400630

Cited by 29 publications

(30 citation statements)

References 33 publications

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“…25 Significant decreases in relaxation time and population of immobilized water were also observed in salmon and yellowfin tuna during 0 and 4°C storage. 26,27 The progressive decrease in the immobilized water relaxation time could be explained by the shrinkage of muscle fiber of beef during storage, which has been reported in a previous publication. 28 When myofibrils shrink, the strain within the myofibril increases, and water can remain in the myofiber or diffuse into the interstitium.…”

Section: Resultssupporting

confidence: 55%

“…Sánchez‐Valencia et al reported that the shift of immobilized water towards the lower relaxation time in hake was more significant at higher storage temperature, and the relative abundance of immobilized water decreased with storage time . Significant decreases in relaxation time and population of immobilized water were also observed in salmon and yellowfin tuna during 0 and 4 °C storage . The progressive decrease in the immobilized water relaxation time could be explained by the shrinkage of muscle fiber of beef during storage, which has been reported in a previous publication .…”

Section: Resultssupporting

confidence: 52%

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Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

et al. 2020

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BACKGROUND In this study, low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) were used to investigated the moisture migration of beef during refrigeration storage, and its relationships to some physicochemical quality indicators were analyzed using partial least squares regression. RESULTS Three water components ascribed to bound water, immobilized water and free water in beef matrix were revealed by LF‐NMR relaxation results. The transverse relaxation time and peak area of immobilized water declined as storage proceeded, as a result of disruption to the microstructure revealed by scanning electron microscope images. MRI images found obvious water migration of beef during refrigeration storage, and scanning electron microscopy images revealed that the integrity of the muscle fiber bundle was destroyed. In addition, increased storage time also led to increases in pH, total volatile basic nitrogen, TBARS (thiobarbituric acid reactive substances) value, weight loss, cooking loss and b* value, and to decreases in water holding capacity (WHC), L* and a* values, and textural properties. CONCLUSION The strong correlations between water migration and the physicochemical quality changes suggested the possibility of LF‐NMR as a rapid and non‐invasive method to evaluate beef quality. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 55%

Section: Resultssupporting

confidence: 52%

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

et al. 2020

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“…The T 2 values of the three water populations of the four cold chain logistics (Groups A–D) ranged from approximately 0.01 to 1.83, from 14 to 151 and from 533 to 3,274 ms, which represented proton in bound water ( T 2b ), trapped water ( T 21 ), and free water ( T 22 ), respectively (Figure 1f–i). T 2b was not clearly changed by cold chain logistics and represented water that was tightly associated with macromolecules (Wang et al, ). The distribution and migration of water molecules were mainly determined by T 21 , which decreased over time.…”

Section: Resultsmentioning

confidence: 99%

“…The state and mobility of water influence the quality characteristics and muscle structure of fish (Andersen & Rinnan, 2002). Recently, several studies have reported that low-field nuclear magnetic resonance (LF-NMR) of protons can be used to examine water migration and distribution by T 2 transverse relaxation measurements in real time and without damage (Andersen & Rinnan, 2002;Carneiro et al, 2016;Sánchez-Alonso, Martinez, Sánchez-Valencia, & Careche, 2012;Wang, Geng, Xie, & Qian, 2018). Furthermore, the development of metagenomic technology has enabled the isolation and culture of microorganisms whose total DNA is directly extracted from test samples using traditional methods.…”

Section: Introductionmentioning

confidence: 99%

Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Wang

Xie

2020

Journal of Food Safety

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This study investigated changes in the physicochemical indexes, water dynamics, and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics. With increasing storage time, the color and water activity decreased gradually, while drip loss gradually increased, and pH increased with a fluctuating pattern. The trend of bound water content was not obvious, trapped water declined, and free water increased with fluctuations over time, according to low‐field nuclear magnetic resonance (LF‐1H NMR). High‐throughput sequencing results indicated that fluctuating temperatures inhibited Acinetobacter and Pseudomonas and promoted Pelomonas, Psychrobacter, and Shewanella. Principal component analysis and redundancy analysis revealed significantly different microbial community interactions among the four groups, and environmental factors had distinct effects on bacterial community assemblages. LF‐NMR and high‐throughput sequencing can be used to monitor dynamic quality changes in bigeye tuna during simulated cold chain logistics with fluctuating temperatures.

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“…The TVB‐N values were measured with a Kjeltec 2300 (Foss, Sweden) using the method described by Wang, Geng, Xie, and Qian (). 5.0 g crushed shrimp, 1.0 g magnesium oxide and 100 ml distilled water were mixed in a 750 ml digestive tube, stirred the mixture evenly and then the digestive tube was put on the machine for testing.…”

Section: Methodsmentioning

confidence: 99%

Development of antimicrobial active films based on poly(vinyl alcohol) containing nano-TiO₂and its application inmacrobrachium rosenbergiipackaging

Tang

Chen

Xie

2018

J Food Process Preserv

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The antimicrobial poly(vinyl alcohol) (PVA) films incorporated with nano‐TiO2 were prepared by solution blending‐casting method. The effects of different nano‐TiO2 addition of 0%, 0.5%, 1%, 3%, 5%, and 7% on the characterization of PVA films were studied. The tensile strength of the film incorporated with 0.5% nano‐TiO2 was highest. Compared with the pure PVA film, the oxygen transmission rate, swelling ratio and water vapor uptake ratio of the films containing 0.5%–7% nano‐TiO2 reduced 0.4%–0.8%, 22.82%–81.79%, and 3.59%–10.7%, respectively. The transparency reduced significantly. The thermal stability and antimicrobial activity against Staphylococcus aureus and Escherichia coli were improved. The storage study of macrobrachium rosenbergii indicated that the Shewanella spp., Pseudomonas putida and Aeromonas hydrophila could be inhibited by PVA films added with nano‐TiO2 and their shelf‐life was extended for 1–2 days. It was indicated that there's a good prospect for application of these PVA films in the antimicrobial food packaging. Practical applications Poly(vinyl alcohol) (PVA) is a biodegradability and nontoxicity synthetic polymer, which has been widely used in food packaging materials. This paper proved that the PVA films incorporated with nano‐TiO2 showed good antimicrobial activity. For the application in macrobrachium rosenbergii packaging, it showed that the Shewanella spp., Pseudomonas putida and Aeromonas hydrophila could be inhibited by PVA films added with nano‐TiO2 and their shelf‐life could be extended for 1–2 days. There is a great advantage that the antimicrobial activity of the films could be motivated by UV‐light irradiating before packaging process to avoid that the common active packaging films are in the excited state after prepared. This antimicrobial packaging film could be used as inner layer of the composite packaging film to improve the food quality and prolong the shelf‐life of the food.

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Relationship Between Water Migration and Quality Changes of Yellowfin Tuna (Thunnus albacares) During Storage at 0°C and 4°C by LF-NMR

Cited by 29 publications

References 33 publications

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Development of antimicrobial active films based on poly(vinyl alcohol) containing nano-TiO₂and its application inmacrobrachium rosenbergiipackaging

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Relationship Between Water Migration and Quality Changes of Yellowfin Tuna (Thunnus albacares) During Storage at 0°C and 4°C by LF-NMR

Cited by 29 publications

References 33 publications

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Development of antimicrobial active films based on poly(vinyl alcohol) containing nano-TiO2and its application inmacrobrachium rosenbergiipackaging

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Product

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Development of antimicrobial active films based on poly(vinyl alcohol) containing nano-TiO₂and its application inmacrobrachium rosenbergiipackaging