We used LF 1H NMR to study changes in the quality of salted fish during storage.
LF NMR can be used to investigate changes in water mobility in the food structure.
The LF NMR indicated that the additive causes changes in the salted-fish muscle structure.
Correlations were found between LF 1H NMR parameters and physical and chemical quality properties.
LF 1H NMR is useful for investigating the distribution of water in salted fish.