Journal of Food Measurement and Characterization

, Volume 11, Issue 3, pp 1342–1354 | Cite as

Dynamics of water mobility and distribution in Sur clam (Mactra chinensis) during dehydration and rehydration processes assessed by low-field NMR and MRI

  • Siqi Wang
  • Zhuyi Lin
  • Kexin Xia
  • Yao Li
  • Mingqian Tan
Original Paper
First Online:
Received:
Accepted:
  • 172 Downloads

Abstract

Drying method effects on water dynamics in Sur clam during dehydration and rehydration were studied using the non-destructive nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) techniques. Three water populations were observed in Sur clam samples with different migration behavior when they were dried by hot air at 60 °C for 8 h versus sun-dried for 53 h. Good correlation between the A2 parameter of NMR and moisture ratio M R was found, and the Page model exhibited the maximum coefficient R 2 value with the minimum root mean squared error. Notably, the NMR and MRI characterization showed that the water release of hot-air dried clams was different from that of the sun-dried samples, and the principal component analysis (PCA) of NMR relaxation data offered a stable classification for the hot-air dried and sun-dried clams. Similarly, the rehydration of hot-air dried and sun-dried clams was also assessed by NMR and MRI revealing that the absorbed water was mainly the immobilized and free water. The proper rehydration time was 180 and 120 min, respectively, for the hot-air and sun dried clams. The rehydrated clams could be distinguished from the boiled samples before dehydration process through the PCA of NMR relaxation data, but undistinguishable between the rehydrated hot-air dried and sun-dried clams. These results demonstrated that NMR and MRI are effective methods for non-destructive analysis of Sur clams during dehydration and rehydration processes.

Keywords

NMR MRI Sur clam Drying PCA 
This is a preview of subscription content, log in to check access.

Notes

Acknowledgements

This work was supported by the National Key Scientific Instrument and Equipment Development Project of China (2013YQ17046307), the National Key Research and Development Program of China (2016YFD0400404), the National Nature Science Foundation of China (31401520, 31401519), and the National Key Technology Research and Development Program of China in 12th Five-Year Plan (2014BAD04B09).

References

  1. 1.
    P. Anacleto, A.L. Maulvault, V.M. Lopes, T. Repolho, M. Diniz, M.L. Nunes, A. Marques, R. Rosa, Comp. Biochem. Physiol. A 175, 28–37 (2014)CrossRefGoogle Scholar
  2. 2.
    L. Mayor, A.M. Sereno, J. Food Eng. 61, 373–386 (2004)CrossRefGoogle Scholar
  3. 3.
    I.G. Aursand, E. Veliyulin, U. Böcker, R. Ofstad, T. Rustad, U. Erikson, J. Agric. Food Chem. 57, 46–54 (2009)CrossRefGoogle Scholar
  4. 4.
    I.G. Aursand, L. Gallartjornet, U. Erikson, D.E. Axelson, T. Rustad, J. Agric. Food Chem. 56, 6252–6260 (2008)CrossRefGoogle Scholar
  5. 5.
    Y. Xu, Y. Liu, C. Zhang, X. Li, S. Yi, J. Li, Int. J. Food Prop. 19, 196–209 (2015)CrossRefGoogle Scholar
  6. 6.
    G. Gullo, A. Dattola, G. Liguori, V. Vonella, R. Zappia, P. Inglese, J. Berry Res. 6, 25–35 (2016)CrossRefGoogle Scholar
  7. 7.
    C.D.S. Carneiro, E.T. Mársico, C.A. Conte-Júnior, S.B. Mano, C.J.C. Augusto, E.F.O.D. Jesus, J. Food Eng. 169, 321–325 (2016)CrossRefGoogle Scholar
  8. 8.
    S.M. Jepsen, H.T. Pedersen, S.B. Engelsen, J. Sci. Food Agric. 79, 1793–1802 (1999)CrossRefGoogle Scholar
  9. 9.
    G.H. Sørland, P.M. Larsen, F. Lundby, A.P. Rudi, T. Guiheneuf, Meat Sci 66, 543–550 (2004)CrossRefGoogle Scholar
  10. 10.
    Q. Zhang, A.S.M. Saleh, Q. Shen, Food Bioprocess Technol. 6, 2562–2570 (2013)CrossRefGoogle Scholar
  11. 11.
    R.N.M. Pitombo, G.A.M.R. Lima, J. Food Eng. 58, 59–66 (2003)CrossRefGoogle Scholar
  12. 12.
    E. Kirtil, M.H. Ozto, Food Eng. Rev. 8, 1–22 (2015)CrossRefGoogle Scholar
  13. 13.
    J.H. Cheng, Q. Dai, D.W. Sun, X.A. Zeng, D. Liu, H.B. Pu, Trends Food Sci. Technol. 34, 18–31 (2013)CrossRefGoogle Scholar
  14. 14.
    H. Yang, W. Zhang, T. Li, H. Zheng, M.A. Khan, X. Xu, J. Sun, G. Zhou, Food Chem. 204, 239–245 (2016)CrossRefGoogle Scholar
  15. 15.
    M. Li, H. Wang, G. Zhao, M. Qiao, M. Li, L. Sun, X.P. Gao, J.W. Zhang, J. Food Eng. 139, 43–49 (2014)CrossRefGoogle Scholar
  16. 16.
    X. Li, L.Z. Ma, Y. Tao, B.H. Kong, P.J. Li, Adv. Mater. Res. 550–553, 3406–3410 (2012)Google Scholar
  17. 17.
    M. Gudjónsdóttir, S. Arason, T. Rustad, J. Food Eng. 104, 23–29 (2011)CrossRefGoogle Scholar
  18. 18.
    R.D.O.R. Ribeiro, E.T. Mársico, C. Da Silva Carneiro, M.L.G. Monteiro, C.A.C. Júnior, S. Mano, et al., LWT—Food Sci. Technol. 55, 90–95 (2014)Google Scholar
  19. 19.
    L. Zhang, M.J. Mccarthy, Postharvest Biol. Technol. 67, 96–101 (2012)CrossRefGoogle Scholar
  20. 20.
    F.M.V. Pereira, A.D.S. Carvalho, L.F. Cabeça, L.A. Colnago, Microchem. J. 108, 14–17 (2013)CrossRefGoogle Scholar
  21. 21.
    S. Geng, H. Wang, X. Wang, X.J. Ma, S. Xia, J. Wang, M. Tan, Anal. Methods 7, 2413–2419 (2015)CrossRefGoogle Scholar
  22. 22.
    Y. Deng, Y. Luo, Y. Wang, J. Yue, Z. Liu, Z. Yu, Y. Zhao, H. Yang, J. Food Eng. 123, 23–31 (2014)CrossRefGoogle Scholar
  23. 23.
    H.C. Bertram, A.H. Karlsson, M. Rasmussen, O.D. Pedersen, A. Sune Dønstrup, H.J. Andersen, J. Agric. Food Chem. 49, 3092–3100 (2001)CrossRefGoogle Scholar
  24. 24.
    E. Micklander, B. Peshlov, P.P. Purslow, S.B. Engelsen. Trends Food Sci. Technol. 13, 341–346 (2002)CrossRefGoogle Scholar
  25. 25.
    K.L. Pearce, K. Rosenvold, H.J. Andersen, D.L. Hopkins, Meat Sci 89, 111–124 (2011)CrossRefGoogle Scholar
  26. 26.
    P. Belton. Food Rev. Int. 27, 170–191(2011)CrossRefGoogle Scholar
  27. 27.
    H.C. Bertram, M.D. Aaslyng, H.J. Andersen, Meat Sci 70, 75–81 (2005)CrossRefGoogle Scholar
  28. 28.
    H.R. Tang, J. Godward, B. Hills. Carbohydr. Polym. 43, 375–387 (2001)CrossRefGoogle Scholar
  29. 29.
    J. Liu, K. Zhu, T. Ye, S. Wan, Y. Wang, D. Wang, B. Li, C. Wang, Food Res. Int. 51, 437–443 (2013)CrossRefGoogle Scholar
  30. 30.
    M. Bhattacharya, P.P. Srivastav, H.N. Mishra, J. Food Sci. Technol. 52, 2013–2022 (2015)CrossRefGoogle Scholar
  31. 31.
    G. Adiletta, P. Russo, W. Senadeera, M.D. Matteo, J. Food Eng. 172, 9–18 (2016)CrossRefGoogle Scholar
  32. 32.
    A. Belghith, S. Azzouz, A. Elcafsi, Heat Mass Transf. 52, 1–13 (2015)Google Scholar
  33. 33.
    H.M. Ji, M.J. Kim, H.C. Dong, C.H. Pan, W.B. Yoon, J. Food Process Preserv. 38, 1534–1546 (2014)CrossRefGoogle Scholar
  34. 34.
    X. Shao, Y. Li. Food Bioprocess Technol. 5, 1–7 (2010)Google Scholar
  35. 35.
    S. Lin, S. Yang, X. Li, F. Chen, M. Zhang, Food Chem. 199, 280–286 (2016)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  1. 1.School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
  2. 2.National Engineering Research Center of SeafoodDalianChina
  3. 3.Engineering Research Center of Seafood of Ministry of Education of ChinaDalianChina

Personalised recommendations