Literature DB >> 33598159

Effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low-field nuclear magnetic resonance and magnetic resonance imaging.

Yingying Zhu1,2,3, Li Zhang1, Zhuyi Lin3, Zhonghui Zhang3, Yeting Cao1, Hua Ru1, Jun Yan3, Shuxian Li2, Zhong Li2.   

Abstract

We have used low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging to measure water dynamics and migration, color, and texture profile (TPA) of icefish dried with hot and cold air methods. Relaxation time of T21, T22, and T23, and the peak area of A22 and A23 decreased significantly during drying. The water signal intensity decreased from the surface to inner regions during drying. Color parameters of L* and b* values increased significantly, TPA parameters of hardness increased, cohesiveness decreased significantly, and moisture content decreased significantly during drying. We observed correlations between the moisture content, TPA, color, and NMR parameters. In addition, we found lower thiobarbituric acid reactive substances and carbonyl content of the dried icefish with cold air compared with hot air. The cold air drying method yielded better sensory quality, and LF-NMR was a useful nondestructive method to determine the degree of drying and the quality of icefish.
© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

Entities:  

Keywords:  LF‐NMR; cold air drying; dehydration; icefish; water dynamics

Year:  2020        PMID: 33598159      PMCID: PMC7866611          DOI: 10.1002/fsn3.2039

Source DB:  PubMed          Journal:  Food Sci Nutr        ISSN: 2048-7177            Impact factor:   2.863


  1 in total

1.  Improvement of Pacific White Shrimp (Litopenaeus vannamei) Drying Characteristics and Quality Attributes by a Combination of Salting Pretreatment and Microwave.

Authors:  Yawen Lin; Yue Gao; Aiqing Li; Lei Wang; Ziping Ai; Hongwei Xiao; Jianrong Li; Xuepeng Li
Journal:  Foods       Date:  2022-07-12
  1 in total

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