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

• Published in: International Journal of Food Engineering
• Main Authors: Xia, Kexin, Wang, Haitao, Huang, Linlin, Xu, Wei, Zang, Xiu, Song, Yukun, Zu, Yinxue, Zhu, Beiwei, Tan, Mingqian
• Format: Article in Journal/Newspaper
• Language: English
• Published: Walter de Gruyter GmbH 2017
• Subjects: Scophthalmus maximus; Turbot
• Online Access: http://dx.doi.org/10.1515/ijfe-2017-0028; http://www.degruyter.com/view/j/ijfe.2017.13.issue-7/ijfe-2017-0028/ijfe-2017-0028.xml; https://www.degruyter.com/document/doi/10.1515/ijfe-2017-0028/xml; https://www.degruyter.com/document/doi/10.1515/ijfe-2017-0028/pdf

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.