Article 2023 · 16 atıf

Effect of water-retention agents on <i>Scomberomorus niphonius </i>surimi after repeated freeze-thaw cycles: low-field NMR and MRI studies

Sun, Shan, Lin, Zhuyi, Cheng, Shasha, Abd El-Aty, A. M., Tan, Mingqian

Özet

Repeated freeze-thaw cycles can directly cause the changes in the water distribution, physicochemical characteristics, and microstructure of Scomberomorus niphonius surimi. To improve the quality of S. niphonius surimi, the effect of water retention agents (phosphate and trehalose) was investigated during freeze-thaw cycles. The results of low-field nuclear magnetic resonance (LF-NMR) combined with magnetic resonance imaging (MRI) analysis showed that the water retention agents could obviously decrease the water loss and water mobility during repeated freeze-thaw cycles. Water retention agent significantly reduced the cook loss and improved the surimi quality by decreasing the surimi protein denaturation. The scanning electron microscopy (SEM) characterization revealed that water retention agents could obviously ameliorate the protein structure damage. In addition, the principal component analysis combined with LF-NMR parameters showed clear discrimination between samples supplemented with different water retention agents. In a word, the LF-NMR and MRI might provide useful information in a non-invasive manner for monitoring the effects of water-retention agents on surimi after repeated freeze-thaw cycles.

Anahtar Kelimeler

repeated freeze-thaw cycles Scomberomorus niphonius water distribution water retention agents LF-NMR FROZEN STORAGE MEAT QUALITY MUSCLE COOKING PORK MICROSTRUCTURE ULTRASTRUCTURE TEXTURE SURIMI

WoS Kategorileri

Food Science & Technology

Künye

Dergi: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
Yıl: 2023
Cilt: 19
Sayı: 1-2
Sayfa: 15-25
ISSN: 2194-5764
eISSN: 1556-3758
DOI: 10.1515/ijfe-2022-0270
WoS UID: WOS:000937068100001

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