Wang Shuo, Xiang Wan, Fan Hanzhi, Xie Jing, Qian Yun-Fang
1College of Food Science and Technology, Shanghai Ocean University, No. 999 Huchenghuan Road, Pudong, 201306 People's Republic of China.
2Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306 People's Republic of China.
J Food Sci Technol. 2018 Jan;55(1):173-182. doi: 10.1007/s13197-017-2880-5. Epub 2017 Nov 25.
Low-field nuclear magnetic resonance (LF NMR) was used to investigate the water mobility of salmon during cold storage and the correlation between texture, freshness, sensory quality and transversal relaxation times (T) of salmon were studied. With the increasing of cold storage time, trapped water (T), sensory, water holding capacity and cooking loss were descended while free water (T), TVB-N and TBA were increased steadily, that reflected the quality of salmon quality visually. There was a significant correlation between sensory, hardness, TBA, cooking loss, K value and LF NMR parameters. The study showed that LF NMR was sensitive to different storage conditions which may be applied to monitor the quality of fish muscle, when the spoilage mechanism was affected by water properties and muscle structure.
采用低场核磁共振（LF NMR）技术研究了三文鱼在冷藏过程中的水分流动性，并研究了三文鱼的质地、新鲜度、感官品质与横向弛豫时间（T）之间的相关性。随着冷藏时间的延长，束缚水（T）、感官品质、持水能力和蒸煮损失均下降，而自由水（T）、TVB-N和TBA则稳步增加，直观地反映了三文鱼的品质。感官品质、硬度、TBA、蒸煮损失、K值与LF NMR参数之间存在显著相关性。研究表明，LF NMR对不同的储存条件敏感，当腐败机制受水分性质和肌肉结构影响时，LF NMR可用于监测鱼肉的品质。
