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Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H)

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Abstract

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 (T2) of salmon were studied. With the increasing of cold storage time, trapped water (T22), sensory, water holding capacity and cooking loss were descended while free water (T23), 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.

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Acknowledgements

This work was financially supported by the National “13th Five-Year” Key Research and Development Program for Science and Technology Support [Grant No: 2016YFD0400106], Shanghai Science and Technology Key Project on Agriculture from Shanghai Municipal Agricultural Commission [Grant No: (2016) 1-1], and Shanghai Engineering Research Center Construction Special Fund from Shanghai Municipal Science and Technology Commission [Grant No: 16DZ2280300].

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Authors and Affiliations

  1. College of Food Science and Technology, Shanghai Ocean University, No. 999 Huchenghuan Road, Pudong, 201306, People’s Republic of China

    Shuo Wang, Wan Xiang, Hanzhi Fan, Jing Xie & Yun-Fang Qian

  2. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306, People’s Republic of China

    Shuo Wang, Wan Xiang, Hanzhi Fan, Jing Xie & Yun-Fang Qian

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  1. Shuo Wang
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  2. Wan Xiang
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Correspondence to Jing Xie or Yun-Fang Qian.

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Wang, S., Xiang, W., Fan, H. et al. Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H). J Food Sci Technol 55, 173–182 (2018). https://doi.org/10.1007/s13197-017-2880-5

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