Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
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        Kexin Xia
        
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).
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Supplementary Material
The online version of this article (DOI: https://doi.org/10.1515/ijfe-2017-0028) offers supplementary material, available to authorized users.
© 2017 Walter de Gruyter GmbH, Berlin/Boston
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