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

• Published in: Food Science & Nutrition
• Main Authors: Yingying Zhu, Li Zhang, Zhuyi Lin, Zhonghui Zhang, Yeting Cao, Hua Ru, Jun Yan, Shuxian Li, Zhong Li
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2021
• Subjects: cold air drying; dehydration; icefish; LF‐NMR; water dynamics; Nutrition. Foods and food supply; TX341-641; Icefish
• Online Access: https://doi.org/10.1002/fsn3.2039; https://doaj.org/article/75048d1c359d4600b40d21b6a1521e02

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.