Startseite Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
Artikel
Lizenziert
Nicht lizenziert Erfordert eine Authentifizierung

Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies

  • Kexin Xia , Haitao Wang , Linlin Huang , Wei Xu , Xiu Zang , Yukun Song , Yinxue Zu , Beiwei Zhu und Mingqian Tan EMAIL logo
Veröffentlicht/Copyright: 6. Mai 2017
Veröffentlichen auch Sie bei De Gruyter Brill

Abstract

Turbot is a valuable commercial species because of its high nutrition content. Water redistribution during heating was attributed to temperature-induced protein denaturation and structural shrinkage. Therefore, knowledge about water dynamics provides valuable information related to flesh physical properties (weight loss, color and shear force). Herein, water dynamics in turbot during baking and microwave heating were elucidated by using low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). Four distinct water populations with relaxation times of 0.20–0.60 ms, 2.00–6.00 ms, 30.00–60.00 ms, and 250.00–560.00 ms were identified. The dramatic variation of water populations during baking and microwave heating indicated protein denaturation and structural shrinkage, which was further verified by MRI and microscopic examination. Furthermore, good linear correlations were observed between NMR parameters and weight loss, color and shear force. The results revealed that the water mobility and distribution in turbot provided valuable information for quality analysis during baking and microwave heating.

Funding statement: This work was supported by National Key Research and Development Project (2016YFD0400404), the National Key Scientific Instrument and Equipment Development Project of China (2013YQ17046307), the National Nature Science Foundation of China (31501561), and the National Key Technology Research and Development Program of China during the 12th Five-Year Plan (2014BAD04B09).

References

1. Xu Y, Liu Y, Zhang C, Li X, Yi S, Li J. Physicochemical responses and quality changes of turbot (Psetta maxima) during refrigerated storage. Int J Food Prop. 2015;19:196–209.10.1080/10942912.2015.1022260Suche in Google Scholar

2. Özogul Y, Özogul F, Kuley E, Özkutuk AS, Gökbulut C, Köse S. Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage. Food Chem. 2006;99:752–758.10.1016/j.foodchem.2005.08.053Suche in Google Scholar

3. Cai L, Cao A, Li T, Wu X, Xu Y, Li J. Effect of the fumigating with essential oils on the microbiological characteristics and quality changes of refrigerated turbot (Scophthalmus maximus) fillets. Food Bioprocess Tech. 2015;8:844–853.10.1007/s11947-014-1453-0Suche in Google Scholar

4. Aubourg SP, Piñeiro C, Gallardo JM, Barros-Velazquez J. Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima). Food Chem. 2005;90:445–452.10.1016/j.foodchem.2004.05.008Suche in Google Scholar

5. Løje H, Greenpetersen D, Nielsen J, Jørgensen BM, Jensen KN. Water distribution in smoked salmon. J Sci Foodagri. 2007;87:212–217.10.1002/jsfa.2693Suche in Google Scholar

6. Liu J, Arner A, Puolanne E, Ertbjerg P. On the water-holding of myofibrils: effect of sarcoplasmic protein denaturation. Meat Sci. 2016;119:32–40.10.1016/j.meatsci.2016.04.020Suche in Google Scholar

7. Pearce KL, Rosenvold K, Andersen HJ, Hopkins DL. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — a review. Meat Sci. 2011;89:111–124.10.1016/j.meatsci.2011.04.007Suche in Google Scholar

8. Andersen CM, Rinnan Å. Distribution of water in fresh cod. LWT Food Sci Tech. 2002;35:687–696.10.1006/fstl.2002.0924Suche in Google Scholar

9. Fennema OR. Comparative water holding properties of various muscle foods. J. Muscle Foods. 1990;1:363–381.10.1111/j.1745-4573.1990.tb00373.xSuche in Google Scholar

10. Aaslyng MD, Bejerholm C, Ertbjerg P, Bertram HC, Andersen HJ. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Qual Prefer. 2003;14:277–288.10.1016/S0950-3293(02)00086-1Suche in Google Scholar

11. Marimuthu K, Thilaga M, Kathiresan S, Xavier R, Mas RH. Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch). J Food Sci Tech. 2012;49:373–377.10.1007/s13197-011-0418-9Suche in Google Scholar

12. Zhang L, Lyng JG, Brunton NP. Quality of radio frequency heated pork leg and shoulder ham. J Food Eng. 2006;75:275–287.10.1016/j.jfoodeng.2005.04.050Suche in Google Scholar

13. Hills BP, Takacs SF, Belton PS. A new interpretation of proton NMR relaxation time measurements of water in food. Food Chem. 1990;37:95–111.10.1016/0308-8146(90)90084-HSuche in Google Scholar

14. Mariette F, Lucas T. NMR signal analysis to attribute the components to the solid/liquid phases present in mixes and ice creams. J Agric Food Chem. 2005;53:1317–1327.10.1021/jf049294oSuche in Google Scholar

15. Micklander E, Peshlov B, Purslow PP, Engelsen SB. NMR-cooking: monitoring the changes in meat during cooking by low-field 1 H-NMR. Trends Food Sci Tech. 2002;13:341–346.10.1016/S0924-2244(02)00163-2Suche in Google Scholar

16. Tornberg E. Effects of heat on meat proteins – implications on structure and quality of meat products. Meat Sci. 2005;70:493–508.10.1016/j.meatsci.2004.11.021Suche in Google Scholar

17. Bertram HC, Karlsson AH, Rasmussen M, Pedersen OD, Donstrup S, Andersen HJ. Origin of multiexponential T(2) relaxation in muscle myowater. J Agric Food Chem. 2001;49:3092–3100.10.1021/jf001402tSuche in Google Scholar

18. Bertram HC, Dønstrup S, Karlsson AH, Andersen HJ. Continuous distribution analysis of T2 relaxation in meat – an approach in the determination of water-holding capacity. Meat Sci. 2002;60:279–285.10.1016/S0309-1740(01)00134-6Suche in Google Scholar

19. Bertram HC, Aaslyng MD, Andersen HJ. Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study. Meat Sci. 2005;70:75–81.10.1016/j.meatsci.2004.12.002Suche in Google Scholar PubMed

20. Bertram HC, Andersen RH, Andersen HJ. Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage. Meat Sci. 2007;75:128–133.10.1016/j.meatsci.2006.06.020Suche in Google Scholar PubMed

21. Shang X, Liu A, Zheng J, Wang P, Yin S. High pressure processing and water holding capacity of sea bass skeletal muscle. J Aquat Food Prod Technol. 2015;24:740–751.10.1080/10498850.2013.809831Suche in Google Scholar

22. Carneiro CDS, Mársico ET, Conte-Júnior CA, Mano SB, Augusto CJC, Jesus EFOD. Low-field nuclear magnetic resonance (LF NMR 1 H) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis). J Food Eng. 2016;169:321–325.10.1016/j.jfoodeng.2015.09.010Suche in Google Scholar

23. Li T, Tu C, Rui X, Gao Y, Li W, Wang K, et al. Study of water dynamics in the soaking, steaming, and solid-state fermentation of glutinous rice by LF-NMR: a novel monitoring approach. J Agric Food Chem. 2015;63:3261–3270.10.1021/acs.jafc.5b00769Suche in Google Scholar PubMed

24. Abdelaal HA. Using antioxidants for extending the shelf life of frozen Nile karmout (Claries lazera) fish mince. J Aquat Food Prod Technol. 2001;10:87–99.10.1300/J030v10n04_08Suche in Google Scholar

25. Zhang H, Yang J, Zhao Y. High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products. LWT Food Sci Tech. 2015;60:253–262.10.1016/j.lwt.2014.07.050Suche in Google Scholar

26. Chaijan M. Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting. Food Chem. 2011;129:1201–1210.10.1016/j.foodchem.2011.05.110Suche in Google Scholar PubMed

27. Kong F, Tang J, Lin M, Rasco B. Thermal effects on chicken and salmon muscles: tenderness, cook loss, area shrinkage, collagen solubility and microstructure. LWT Food Sci Technol. 2008;41:1210–1222.10.1016/j.lwt.2007.07.020Suche in Google Scholar

28. Liu J, Zhu K, Ye T, Wan S, Wang Y, Wang D, et al. Influence of konjac glucomannan on gelling properties and water state in egg white protein gel. Food Res Int. 2013;51:437–443.10.1016/j.foodres.2013.01.002Suche in Google Scholar

29. Geng S, Wang H, Wang X, Ma XJ, Xiao S, Wang J, et al. A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber. Anal Methods. 2015;7:2413–2419.10.1039/C4AY03007ASuche in Google Scholar

30. Tarr HLA. The Maillard reaction in fish products. J Fish Res Board Can. 2011;8:74–81.10.1139/f50-003Suche in Google Scholar

31. Skipnes D, Johnsen SO, Skåra T, Sivertsvik M, Lekang O. Optimization of heat processing of farmed Atlantic cod (Gadus morhua) muscle with respect to cook loss, water holding capacity, color, and texture. J Aquat Food Prod Technol. 2011;20:331–340.10.1080/10498850.2011.571808Suche in Google Scholar

32. Thiansilakul Y, Benjakul S, Richards MP. Isolation, characterisation and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Food Chem. 2011;124:254–261.10.1016/j.foodchem.2010.06.028Suche in Google Scholar

33. Wattanachant S, Benjakul S, Ledward DA. Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle. Food Chem. 2005;93:337–348.10.1016/j.foodchem.2004.09.032Suche in Google Scholar


Supplementary Material

The online version of this article (DOI: https://doi.org/10.1515/ijfe-2017-0028) offers supplementary material, available to authorized users.


Published Online: 2017-5-6

© 2017 Walter de Gruyter GmbH, Berlin/Boston

Heruntergeladen am 31.10.2025 von https://www.degruyterbrill.com/document/doi/10.1515/ijfe-2017-0028/html?lang=de
Button zum nach oben scrollen