Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies

Xia, Kexin; Xu, Wei; Huang, Lijin; Song, Yukun; Zhu, Beiwei; Tan, Mingqian

doi:10.1111/jfpp.13338

Cited by 19 publications

(17 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In contrast to the raw fish meat, the enhancement of the cooked mackerel samples exhibited a lower intensity, especially for roasting and Foods 2020, 9, 364 6 of 16 frying groups, which displayed an obvious stripe pattern, suggesting significant change of the proton states during roasting and frying. Similar result was also found in the proton change of MRI with turbot flesh during boiling, stewing and frying processes [23]. Figure 2b clearly shows the relative intensity of T 1 weighted images for mackerel samples, and a significant decrease was observed among the groups of boiling, steaming, roasting and frying.…”

Section: Proton Dynamics During Boiling Steaming Roasting Frying Asupporting

confidence: 81%

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

Self Cite

View full text Add to dashboard Cite

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...

show abstract

Section: Proton Dynamics During Boiling Steaming Roasting Frying Asupporting

confidence: 81%

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

Self Cite

View full text Add to dashboard Cite

show abstract

“…Above all, the preliminary PCA showed that the pT 22 parameter could be a candidate in characterizing the water and fat losses as well as enzyme activity of HTS fillets, while the pT 23 parameter could replace the traditional TVB-N, K value, and MDA, although with some limitations. These results demonstrated that LF-NMR combined with PCA analysis has great potential in evaluate quality characteristics of HTS fillets during storage, which was confirmed previously [32][33][34]. …”

Section: Analysis Of Pcasupporting

confidence: 68%

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Shen

Liu

et al. 2018

Applied Sciences

View full text Add to dashboard Cite

Featured Application: The monitoring of quality characteristics of Half-smooth tongue sole (HTS, Cynoglossus semilaevis Günther) is essential during refrigerated period based on the edible coating incorporated with MAP treatment, which has not displayed in the previous literatures. Meanwhile, the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) technology has a potential development to assess the quality of aquatic products, which is applied to assess the water distribution and migration of HTS fillets during 24-day storage. This study demonstrate that results of LF-NMR and MRI have the close connection with the physicochemical parameter of HTS fillets and can be applied to monitor water migration in a noninvasive and fast way.Abstract: Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T 2 relaxation spectra showed three peaks representing bound water (T 21 ), immobile water (T 22 ), and free water (T 23 ), respectively. pT 22 accounted for the largest proportion of three types of water, followed by pT 23 . The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO 2 + 30% N 2 ) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.

show abstract

“…LF-NMR T 2 relaxation spectra and T 2 weighted images were employed to illuminate details regarding the water dynamics and interactions with muscle structures in false abalone during wet heating ( Figure 2). Three components, representing bound water, immobilized water, and free water with each proportion ranging over 4-5%, 82-90%, and 8-21%, respectively, were determined in the T 2 relaxation data, and the content of the second component (10-100 ms) was considered to be the proportion of immobilized water within the organized muscle structures (fibers) (Shaarani, Nott, & Hall, 2006;Xia et al, 2018). Thus, the quantitative data of immobilized water in the 0-60 min thermal treatments were selected for the further analysis.…”

Section: Water Distribution Analysis By Lf-nmr and Mrimentioning

confidence: 99%

“…Furthermore, nondestructive testing (NDT) technology offers an opportunity to monitor the quality changes of food during processing (Chiou, Tsai, & Lan, 2004;Kong, Tang, Rasco, Crapo, & Smiley, 2007;Xu et al, 2016). The LF-NMR and MRI techniques have been applied to investigate the water distribution and fat content in starchy grains (Li et al, 2015), beef (Santos et al, 2014), and seafood, such as salmon (Shumilina, Ciampa, Capozzi, Rustad, & Dikiy, 2015;Wang, Xiang, Fan, Xie, & Qian, 2018), sea cucumber (Dong et al, 2017), and others by analyzing the differences in the proton spin-spin relaxation time (T 2 ) (Shao et al, 2016;Xia et al, 2018). Accordingly, an understanding of the relationship between the dynamic processes of the inner water and their significance for textual and sensory attributes during seafood cooking is urgently needed.…”

mentioning

confidence: 99%

Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi) during wet heating

Sun

et al. 2018

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

The effects of wet heating at 95–100 °C on the degree of myosin and actin denaturation in false abalone (Volutharpa ampullacea perryi) were predicted by a heat transfer model. The contributions of water mobility and tenderness to sensory acceptability were assessed after 5, 10, 15, 30, and 60 min heating treatments. 3D finite element heat transfer analysis and reaction kinetics demonstrated that the muscle proteins were completely denatured in 60–80 s during wet heating. In the low field 1H nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) analyses, the content of immobilized water was reduced with extended cooking time, and the shear force also decreased. Sensory acceptability was reduced with the increase of cooking time. Partial least squares (PLS) analysis indicated a high correlation among immobilized water, color, taste, and sensory acceptability. Our results may help in understanding the mechanisms of quality assessment and control during seafood cooking. Practical applications False abalone (Volutharpa ampullacea perryi) has been widely consumed as it can provide a high quality of nutrition with a relatively inexpensive cost. Wet heating is the most conventional processing procedure, then the effects of heating on the sensory and textual properties of false abalone meat should be carefully controlled. Since most researches are concerning the changes of collagen, the present study provided quantitative characterizations of muscle protein denaturation and water distribution on the quality of false abalone using 3D finite element heat transfer analysis, LF‐NMR, MRI techniques, and PLS analysis. The results would be useful to simulate actin and myosin denaturation as well as the protons distribution under different thermal schedules of food cooking, and they could be applied for the food quality control in the industry.

show abstract

Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies

Cited by 19 publications

References 26 publications

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

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

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi) during wet heating

Contact Info

Product

Resources

About