Water status of cooked white salted noodles evaluated by MRI

The sensory texture of sea cucumber (Apostichopus japonicus) was dramatically affected by heat treatment. In this study, sea cucumbers were heated under different thermal conditions (HSC), and divided into five groups (HSC-80, HSC-90, HSC-100, HSC-110, and HSC-120) according to the heating temperature (from 80 to 120°C). The changes in texture, moisture, gel structure, and biochemical parameters of the HSC were investigated. With increasing heating time (from 10 to 80 min), the hardness and gel structure changed slightly, and the water activity decreased as the proportion of T 21 increased by 133.33, 55.56, and 59.09% in the HSC-80, HSC-90, and HSC-100 groups, respectively. This indicated that moderate heating conditions (below 100°C) caused gelation of sea cucumbers in HSC-80, HSC-90, and HSC-100 groups. However, as the water activity increased, the hardness declined rapidly by 2.56 and 2.7% in the HSC-110 and HSC-120 groups, with heating time increased from 10 to 80 min. Meanwhile, free hydroxyproline and ammonia nitrogen contents increased by 81.24 and 63.16% in the HSC-110 group; and by 63.09 and 54.99% in the HSC-120 group, as the gel structure of the sea cucumbers decomposed in these two groups. These results demonstrated that, severe heat treatment (above 100°C) destroyed the chemical bonds, triggered the disintegration of collagen fibers and the gel structure of sea cucumbers, and transformed the migration and distribution of moisture, finally causing the deterioration of the sensory texture of the sea cucumbers.

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“…In T 2 -weighted imaging, the signal area is observed to be bright as the free water content is high (Lai and Hwang 2004). As shown in Fig.…”

Section: Changes In the Distribution Of Bound Water In Hscmentioning

confidence: 88%

Effects of heat treatment on the gel properties of the body wall of sea cucumber (Apostichopus japonicus)

Zhang

Hou

et al. 2017

J Food Sci Technol

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“…MRI can readily show the distribution of H-proton inside the tested materials without damaging the proton [25,26]. e deeper red color represents higher H-proton density, and the deeper blue color stands for lower H-proton density [27].…”

Section: Proton Density Images Of Musclementioning

confidence: 99%

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

Wang

Mehmood

et al. 2018

Journal of Food Quality

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e e ects of freezing temperature on the microstructure and moisture migration of beef were investigated, aiming to provide the potential theoretical basis for the beef storage. Drip loss, surface hydrophobicity, and secondary structure of myo brillar proteins, ice crystal, and micro-and ultrastructure of meat were analyzed at 4°C, −1°C, −6°C, −9°C, −12°C, and −18°C, respectively. Results indicated that the drip loss and surface hydrophobicity of samples stored at −12°C were signi cantly lower than that stored at 4°C and −1°C (p < 0.05) and no signi cant di erence with −18°C (p > 0.05). Result from Fourier transform infrared spectroscopy suggested that protein denaturation occurred after storage. ere was an increase in α-helices and decline in random coil at lower temperature (−12°C and −18°C). It was indicated that the samples stored at −12°C and −18°C could e ectively restrain the denaturation of protein and maintain the stability of secondary structure. e analysis of the ice crystal and micro-and ultrastructure of the muscle indicated that the structure of samples stored at −12°C and −18°C had more integrity and was complete than that stored at 4°C and −1°C. e spaces (water "reservoir" and "channel") where was the origination of drip were small. Furthermore, the results of low-eld nuclear magnetic resonance and 1 H magnetic relaxation image showed that the freezing at −12°C could inhibit the migration of immobilized water to free water.

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“…The dependence of T 2 or T 1 on water content has been applied to determine oil and water content in fried food [37], to quantify the ice gradient in dough during freezing and thawing processes [38], to quantify water distribution during curd draining [39], and to monitor water ingress during rehydration of pasta [40,41] and cereal-based products [42,43], during drying of gelatine gels [44], and after cooking of pasta [45,46]. An example of moisture loss during drying of gels is given in figures 1 and 2 [47].…”

Section: Water Relaxation and Water Contentmentioning

confidence: 99%

Investigations of food colloids by NMR and MRI

Mariette¹

2009

Current Opinion in Colloid & Interface Science

118

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Since the publication of the ISO method for measurement of solid fat content using NMR relaxation at low field, the application of this technique to the characterisation of food composition and food structure on several length scales has expanded considerably.Improvements in the electronic and computational specifications of NMR spectrometers and the use of more sophisticated signal processing methods have led to several new applications, and NMR, previously recognized as a powerful technique to provide information regarding composition, is now widely used for microstructural investigations. Moreover, MRI applications have in recent years been extended from the medical field to food science and this has opened up new opportunities for the understanding of food. We examine here recent developments in these techniques, including NMR relaxation, multidimensional NMR relaxation, diffusion NMR and MRI.

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Water status of cooked white salted noodles evaluated by MRI

Cited by 64 publications

References 15 publications

Effects of heat treatment on the gel properties of the body wall of sea cucumber (Apostichopus japonicus)

Effects of heat treatment on the gel properties of the body wall of sea cucumber (Apostichopus japonicus)

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

Investigations of food colloids by NMR and MRI

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