Effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low‐field nuclear magnetic resonance and magnetic resonance imaging
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 T(21), T(22,) and T(23), and the peak area of A(22) and A(23) decreas...
Published in: | Food Science & Nutrition |
---|---|
Main Authors: | , , , , , , , , |
Format: | Text |
Language: | English |
Published: |
John Wiley and Sons Inc.
2020
|
Subjects: | |
Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866611/ http://www.ncbi.nlm.nih.gov/pubmed/33598159 https://doi.org/10.1002/fsn3.2039 |
id |
ftpubmed:oai:pubmedcentral.nih.gov:7866611 |
---|---|
record_format |
openpolar |
spelling |
ftpubmed:oai:pubmedcentral.nih.gov:7866611 2023-05-15T16:42:05+02:00 Effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low‐field nuclear magnetic resonance and magnetic resonance imaging Zhu, Yingying Zhang, Li Lin, Zhuyi Zhang, Zhonghui Cao, Yeting Ru, Hua Yan, Jun Li, Shuxian Li, Zhong 2020-12-03 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866611/ http://www.ncbi.nlm.nih.gov/pubmed/33598159 https://doi.org/10.1002/fsn3.2039 en eng John Wiley and Sons Inc. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866611/ http://www.ncbi.nlm.nih.gov/pubmed/33598159 http://dx.doi.org/10.1002/fsn3.2039 © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. CC-BY Food Sci Nutr Original Research Text 2020 ftpubmed https://doi.org/10.1002/fsn3.2039 2021-02-21T01:24:52Z 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 T(21), T(22,) and T(23), and the peak area of A(22) and A(23) 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. Text Icefish PubMed Central (PMC) Food Science & Nutrition 9 2 736 746 |
institution |
Open Polar |
collection |
PubMed Central (PMC) |
op_collection_id |
ftpubmed |
language |
English |
topic |
Original Research |
spellingShingle |
Original Research Zhu, Yingying Zhang, Li Lin, Zhuyi Zhang, Zhonghui Cao, Yeting Ru, Hua Yan, Jun Li, Shuxian Li, Zhong Effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low‐field nuclear magnetic resonance and magnetic resonance imaging |
topic_facet |
Original Research |
description |
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 T(21), T(22,) and T(23), and the peak area of A(22) and A(23) 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. |
format |
Text |
author |
Zhu, Yingying Zhang, Li Lin, Zhuyi Zhang, Zhonghui Cao, Yeting Ru, Hua Yan, Jun Li, Shuxian Li, Zhong |
author_facet |
Zhu, Yingying Zhang, Li Lin, Zhuyi Zhang, Zhonghui Cao, Yeting Ru, Hua Yan, Jun Li, Shuxian Li, Zhong |
author_sort |
Zhu, Yingying |
title |
Effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low‐field nuclear magnetic resonance and magnetic resonance imaging |
title_short |
Effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low‐field nuclear magnetic resonance and magnetic resonance imaging |
title_full |
Effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low‐field nuclear magnetic resonance and magnetic resonance imaging |
title_fullStr |
Effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low‐field nuclear magnetic resonance and magnetic resonance imaging |
title_full_unstemmed |
Effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low‐field nuclear magnetic resonance and magnetic resonance imaging |
title_sort |
effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low‐field nuclear magnetic resonance and magnetic resonance imaging |
publisher |
John Wiley and Sons Inc. |
publishDate |
2020 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866611/ http://www.ncbi.nlm.nih.gov/pubmed/33598159 https://doi.org/10.1002/fsn3.2039 |
genre |
Icefish |
genre_facet |
Icefish |
op_source |
Food Sci Nutr |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866611/ http://www.ncbi.nlm.nih.gov/pubmed/33598159 http://dx.doi.org/10.1002/fsn3.2039 |
op_rights |
© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.1002/fsn3.2039 |
container_title |
Food Science & Nutrition |
container_volume |
9 |
container_issue |
2 |
container_start_page |
736 |
op_container_end_page |
746 |
_version_ |
1766032529495687168 |