低场核磁共振无损检测技术在水产品加工贮藏方面的应用
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摘要
水分的含量及分布状态对于水产品的品质有重要的影响。低场核磁共振技术因其能快速、无损地检测食品水分含量和及其分布与迁移状况,在水产品加工和贮藏的品质分析方面有巨大应用潜力。核磁弛豫技术可对水产品加工过程水分进行检测、区分和对理化指标进行预测;核磁成像技术可对水产品进行内部水分的可视化观测。本文总结了最近低场核磁共振技术在水产品加工贮藏中的应用,对低场核磁共振作为无损、快速的检测技术在水产品加工和贮藏领域的应用前景进行了展望。
The content and distribution of water have important effects on the quality of aquatic products. Low field nuclear magnetic resonance(LFNMR) has great potential in quality analysis of aquatic products due to its rapid and nondestructive detection of food moisture content and its distribution and migration. Nuclear magnetic relaxation technique can be used to detect moisture in aquatic products processing, distinguish and predict physical and chemical indexes. Nuclear magnetic imaging technology can be used to visualize the internal moisture of aquatic products. This paper summarized the recent application of LFNMR technology in the processing and storage of aquatic products, and prospected the application prospect of LFNMR as a nondestructive and fast detection technique in aquatic product processing and storage.
The content and distribution of water have important effects on the quality of aquatic products. Low field nuclear magnetic resonance(LFNMR) has great potential in quality analysis of aquatic products due to its rapid and nondestructive detection of food moisture content and its distribution and migration. Nuclear magnetic relaxation technique can be used to detect moisture in aquatic products processing, distinguish and predict physical and chemical indexes. Nuclear magnetic imaging technology can be used to visualize the internal moisture of aquatic products. This paper summarized the recent application of LFNMR technology in the processing and storage of aquatic products, and prospected the application prospect of LFNMR as a nondestructive and fast detection technique in aquatic product processing and storage.
引文
[1]汪之和.水产品加工与利用[M].北京:化学工业出版社,2003.Wang ZH.Aquatic products processing and utilization[M].Beijing:Chemical Industry Press,2003.
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[3]陈仕明.水产品监督抽查抽样质量控制[J].农家科技旬刊,2017,(7):286.Chen SM.Supervision and random sampling of aquatic products quality control[J].Farmer Sci Technol,2017,(7):286.
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[6]杨赫鸿,李沛军,孔保华,等.低场核磁共振技术在肉品科学研究中的应用[J].食品工业科技,2012,33(13):400-405.Yang HH,Li PJ,Kong BH,et al.Application of low field nuclear magnetic resonance in meat science[J].Sci Technol Food Ind,2012,33(13):400-405.
[7]夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.Xia TL,Liu DY,Xu XL,et al.Application of low-field nuclear magnetic resonance in determining water contents and other related quality characteristics of meat and meat products:A review[J].Food Sci,2011,32(21):253-256.
[8]Hinrichs R,Gotz J,Noll M,et al.Characterisation of the water-holding capacity of fresh cheese samples by means of low resolution nuclear magnetic resonance[J].Food Res Int,2004,37(7):667-676.
[9]齐银霞,成坚,王琴.核磁共振技术在食品检测方面的应用[J].食品与机械,2008,(6):117-120.Qi YX,Cheng J,Wang Q.Application of nuclear magnetic resonance technology in food detection[J].Food Mach,2008,(6):117-120.
[10]何承云,林向阳,阮榕生,等.低场脉冲磁共振成像(P-MRI)技术在食品加工中的应用[J].食品研究与开发,2005,26(4):89-93.He CY,Lin XY,Ruan RS,et al.Applications of low pluse magnetic resonance imaging in food science[J].Food Res Dev,2005,26(4):89-93.
[11]宋平,徐静,马贺男,等.利用低场核磁共振及其成像技术分析水稻浸种过程水分传递[J].农业工程学报,2016,32(17):274-280.Song P,Xu J,Ma HN,et al.Analysis on moisture transport in process of rice soaking using low field nuclear magnetic resonance and its imaging[J].Trans Chin Soc Agric Eng,2016,32(17):274-280.
[12]Cao R,Xue CH,Liu Q,et al.Microbiological,chemical,and sensory assessment of Pacific oysters(Crassostreagigas)stored at different temperatures[J].Czech J Food Sci,2009,27(2):102-108.
[13]Fernandezpiquer J.Protecting the safety and quality of liveoysters through the integration of predictive microbiology in cold supplychains[M].Library Home,2011.
[14]Zang X,Zu YX,Zhang T,et al.Dynamic water mobility in sea cucumber(Stichopus japonicas)during drying process assessed by LF-NMR and MRI in situ[J].Int J Food Eng,2017,13(9).
[15]Song YK,Zang X,Kamal T,et al.Real-time detection of water dynamics in abalone(Haliotis discus hannai Ino)during drying and rehydration processes assessed by LF-NMR and MRI[J].Dry Technol,2018,36(1):72-83.
[16]Cheng SS,Zhang T,Yao L,et al.Use of low field-NMR and MRI to characterize water mobility and distribution in pacific oyster(Crassostreagigas)during drying process[J].Dry Technol,2017.DOI:10.1080/07373937.2017.1359839
[17]Cheng SS,Tang YQ,Zhang T,et al.An approach for monitoring the dynamic states of water in shrimp during drying process with LF-NMR and MRI[J].Dry Technol,2017.DOI:10.1080/07373937.2017.1357569.
[18]张珂,关志强,李敏,等.低场核磁共振结合常规理化分析海藻糖对冻藏罗非鱼片品质的影响[J].食品与发酵工业,2015,41(12):196-201.Zhang K,Guan ZQ,Li M,et al.Assessment of the effect of trehalose on frozen tilapia fillets by low field nuclear magnetic resonance(LF-NMR)and conventional physicochemical analytical methods[J].Food Ferm Ind,2015,41(12):196-201.
[19]于勇,葛凌燕,苏光明,等.基于LF-NMR的压力和温度对鲜虾水分状态的影响[J].农业机械学报,2014,45(12):255-261.Yu Y,Ge LY,Su GM,et al.Effect of pressure and temperature on water distribution in fresh shrimp using LF-NMR[J].Trans Chin Soc Agric Mach,2014,45(12):255-261.
[20]崔宏博,薛勇,宿玮,等.即食南美白对虾贮藏过程中水分状态的变化研究[J].中国食品学报,2012,12(6):198-203.Cui HB,Xue Y,Sui W,et al.Study on moisture status change of ready-to-eat shrimp during storage[J].J Chin Inst Food Sci Technol,2012,12(6):198-203.
[21]鞠健,汪超,李冬生,等.不同浓度的茶多酚对冷藏鲈鱼品质的影响[J].食品工业,2017,(6):42-46.Ju J,Wang C,Li DS,et al.Effect of tea polyphenol on quality of weeverdurinq cold storaqe[J].Food Ind,2017,(6):42-46.
[22]杨文鸽,张问,王小飞,等.用低场核磁共振研究盐溶液漂洗对带鱼鱼糜凝胶品质的影响[J].农业工程学报,2016,34(7):263-269.Yang WG,Zhang W,Wang XF,et al.Effect of salt solution rinse on properties of hairtailsurimi gel by low-field nuclear magnetic resonance[J].Trans Chin Soc Agric Eng,2016,34(7):263-269.
[23]赵贵兴,张光,毕伟伟,等.大豆蛋白和鱼肉复合挤压过程中水分状态变化研究[J].中国油脂,2017,42(4):104-107.Zhao GX,Zhang G,Bi WW,et al.Change of water state in compound extrusion of soybean protein and fish[J].China Oils Fats,2017,42(4):104-107.
[24]Huang LL,Cheng SS,Song YK,et al.Non-destructive analysis of caviar compositions using low-field nuclear magnetic resonance technique[J].J Food Meas Charact,2016,1-8.DOI:10.1007/s11694-016-9431-z
[25]Geng ST,Wang HH,Wang XL,et al.A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber[J].Anal Methods,2015,7(6):2413-2419.
[26]Fernándezsegovia I,Fuentes A,Ali?o M,et al.Detection of frozen-thawed salmon(Salmosalar)by a rapid low-cost method[J].J Food Eng,2012,113(2):210-216.
[27]Gudjonsdottir M,Lauzon HL,Magnusson H,et al.Low field nuclear magnetic resonance on the effect of salt and modified atmosphere packaging on cod(Gadusmorhua)during superchilled storage[J].Food Res Int,2011,44(1):241-249.
[28]郑晓园,王波,应芝,等.低场核磁结合偏最小二乘回归预测含油污泥水和油含率[J].分析测试学报,2016,35(5):600-604.Zheng XY,Wang B,Ying Z,et al.Application of low-field nuclear magnetic resonance combined partial least square regression in simultaneous prediction of water and oil in oily sludge[J].J Instrum Anal,2016,35(5):600-604.
[29]高兴盛,李艳茹,郭卫华.低场核磁共振技术结合化学计量学建立鲍鱼水分和脂肪含量预测模型[J].现代农业科技,2016,(8):267-270.Gao XS,Li YR,Guo WH.Prediction models established of moisture and fat content by low field nmr combined with[J].Mod Agric Sci Technol,2016,(8):267-270.
[30]Zang X,Lin Z,Zhang T,et al.Non-destructive measurement of water and fat contents,water dynamics during drying and adulteration detection of intact small yellow croaker by low field NMR[J].J Food Meas Charact,2017,1-9.DOI:10.1007/s11694-017-9534-1
[31]Steen C,Lambelet P.Texture changes in frozen cod mince measured by low-field nuclear magnetic resonance spectroscopy[J].J Sci Food Agric,1997,75(2):268-272.
[32]Wang SQ,Li Y,Lin ZY,et al.Differences between constant and intermittent drying in surf clam:Dynamics of water mobility and distribution study[J].Dry Technol,2017.Doi.org/10.1080/07373937.2017.1399415
[33]张洪才,吴旭干,张炜佳,等.无损检测中华绒螯蟹肝胰腺和性腺的脂肪体积的方法:中国,CN 105716514 A[P].2016.Zhang HC,Wu XG,Zhang WJ,et al.Nondestructive testing eriocheirsinensishepatopancreas and gonads fat volume method:China,CN 105716514 A[P].2016
[34]Xia KX,Xu W,Huang LL,et al.Water dynamics of turbot flesh during frying,boiling,and stewing processes and its relationship with color and texture properties:Low‐field NMR and MRI studies[J].J Food Process Preserv,2017,42(9).DOI:10.1111/jfpp.13338
[35]Xia KX,Wang HH,Huang LL,et al.Water dynamics in turbot(Scophthalmusmaximus)flesh during baking and microwave heating:nuclear magnetic resonance and magnetic resonance imaging studies[J].Int J Food Eng,2017,13(7).
[36]Cheng SS,Tang YQ,Zhang T,et al.An approach for monitoring the dynamic states of water in shrimp during drying process with LF-NMR and MRI[J].Dry Technol,2017.DOI:10.1080/07373937.2017.1357569
[37]卞瑞姣,曹荣,赵玲,等.基于低场核磁共振技术检测秋刀鱼腌干制过程水分状态变化[J].食品安全质量检测学报,2017,8(5):1698-1703.Bian RJ,Cao R,Zhao R,et al.Changes in moisture status of Cololabissaira during salting and drying by low-field nuclear magnetic resonance[J].J Food Saf Qual,2017,8(5):1698-1703.
[38]Deng Y,Luo YL,Wang YG,et al.Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration[J].J Food Eng,2014,123(2):23-31.
[39]Li M,Li B,Zhang WJ.Rapid and non-invasive detection and imaging of the hydrocolloid-injected prawns with low-field NMR and MRI[J].Food Chem,2018,242:16.DOI:10.1016/j.foodchem.2017.08.086
[2]García MR,Vilas C,Herrera JR,et al.Quality and shelf-life prediction for retail fresh hake(Merlucciusmerluccius)[J].Int J Food Microbiol,2015,208:65-74.
[3]陈仕明.水产品监督抽查抽样质量控制[J].农家科技旬刊,2017,(7):286.Chen SM.Supervision and random sampling of aquatic products quality control[J].Farmer Sci Technol,2017,(7):286.
[4]阮榕生.核磁共振技术在食品和生物体系中的应用[M].北京:中国轻工业出版社,2009.Ruan RS.Application of nuclear magnetic resonance(NMR)technology in food and biological system[M].Beijing:China Light Industry Press,2009.
[5]姜晓文,韩剑众.生鲜肉品持水性的核磁共振研究[J].食品工业科技,2009,30(1):322-325.Jiang XW,Han JZ.Research progress of water-holding capacity of fresh meat by LF-NMR[J].Sci Technol Food Ind,2009,30(1):322-325.
[6]杨赫鸿,李沛军,孔保华,等.低场核磁共振技术在肉品科学研究中的应用[J].食品工业科技,2012,33(13):400-405.Yang HH,Li PJ,Kong BH,et al.Application of low field nuclear magnetic resonance in meat science[J].Sci Technol Food Ind,2012,33(13):400-405.
[7]夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.Xia TL,Liu DY,Xu XL,et al.Application of low-field nuclear magnetic resonance in determining water contents and other related quality characteristics of meat and meat products:A review[J].Food Sci,2011,32(21):253-256.
[8]Hinrichs R,Gotz J,Noll M,et al.Characterisation of the water-holding capacity of fresh cheese samples by means of low resolution nuclear magnetic resonance[J].Food Res Int,2004,37(7):667-676.
[9]齐银霞,成坚,王琴.核磁共振技术在食品检测方面的应用[J].食品与机械,2008,(6):117-120.Qi YX,Cheng J,Wang Q.Application of nuclear magnetic resonance technology in food detection[J].Food Mach,2008,(6):117-120.
[10]何承云,林向阳,阮榕生,等.低场脉冲磁共振成像(P-MRI)技术在食品加工中的应用[J].食品研究与开发,2005,26(4):89-93.He CY,Lin XY,Ruan RS,et al.Applications of low pluse magnetic resonance imaging in food science[J].Food Res Dev,2005,26(4):89-93.
[11]宋平,徐静,马贺男,等.利用低场核磁共振及其成像技术分析水稻浸种过程水分传递[J].农业工程学报,2016,32(17):274-280.Song P,Xu J,Ma HN,et al.Analysis on moisture transport in process of rice soaking using low field nuclear magnetic resonance and its imaging[J].Trans Chin Soc Agric Eng,2016,32(17):274-280.
[12]Cao R,Xue CH,Liu Q,et al.Microbiological,chemical,and sensory assessment of Pacific oysters(Crassostreagigas)stored at different temperatures[J].Czech J Food Sci,2009,27(2):102-108.
[13]Fernandezpiquer J.Protecting the safety and quality of liveoysters through the integration of predictive microbiology in cold supplychains[M].Library Home,2011.
[14]Zang X,Zu YX,Zhang T,et al.Dynamic water mobility in sea cucumber(Stichopus japonicas)during drying process assessed by LF-NMR and MRI in situ[J].Int J Food Eng,2017,13(9).
[15]Song YK,Zang X,Kamal T,et al.Real-time detection of water dynamics in abalone(Haliotis discus hannai Ino)during drying and rehydration processes assessed by LF-NMR and MRI[J].Dry Technol,2018,36(1):72-83.
[16]Cheng SS,Zhang T,Yao L,et al.Use of low field-NMR and MRI to characterize water mobility and distribution in pacific oyster(Crassostreagigas)during drying process[J].Dry Technol,2017.DOI:10.1080/07373937.2017.1359839
[17]Cheng SS,Tang YQ,Zhang T,et al.An approach for monitoring the dynamic states of water in shrimp during drying process with LF-NMR and MRI[J].Dry Technol,2017.DOI:10.1080/07373937.2017.1357569.
[18]张珂,关志强,李敏,等.低场核磁共振结合常规理化分析海藻糖对冻藏罗非鱼片品质的影响[J].食品与发酵工业,2015,41(12):196-201.Zhang K,Guan ZQ,Li M,et al.Assessment of the effect of trehalose on frozen tilapia fillets by low field nuclear magnetic resonance(LF-NMR)and conventional physicochemical analytical methods[J].Food Ferm Ind,2015,41(12):196-201.
[19]于勇,葛凌燕,苏光明,等.基于LF-NMR的压力和温度对鲜虾水分状态的影响[J].农业机械学报,2014,45(12):255-261.Yu Y,Ge LY,Su GM,et al.Effect of pressure and temperature on water distribution in fresh shrimp using LF-NMR[J].Trans Chin Soc Agric Mach,2014,45(12):255-261.
[20]崔宏博,薛勇,宿玮,等.即食南美白对虾贮藏过程中水分状态的变化研究[J].中国食品学报,2012,12(6):198-203.Cui HB,Xue Y,Sui W,et al.Study on moisture status change of ready-to-eat shrimp during storage[J].J Chin Inst Food Sci Technol,2012,12(6):198-203.
[21]鞠健,汪超,李冬生,等.不同浓度的茶多酚对冷藏鲈鱼品质的影响[J].食品工业,2017,(6):42-46.Ju J,Wang C,Li DS,et al.Effect of tea polyphenol on quality of weeverdurinq cold storaqe[J].Food Ind,2017,(6):42-46.
[22]杨文鸽,张问,王小飞,等.用低场核磁共振研究盐溶液漂洗对带鱼鱼糜凝胶品质的影响[J].农业工程学报,2016,34(7):263-269.Yang WG,Zhang W,Wang XF,et al.Effect of salt solution rinse on properties of hairtailsurimi gel by low-field nuclear magnetic resonance[J].Trans Chin Soc Agric Eng,2016,34(7):263-269.
[23]赵贵兴,张光,毕伟伟,等.大豆蛋白和鱼肉复合挤压过程中水分状态变化研究[J].中国油脂,2017,42(4):104-107.Zhao GX,Zhang G,Bi WW,et al.Change of water state in compound extrusion of soybean protein and fish[J].China Oils Fats,2017,42(4):104-107.
[24]Huang LL,Cheng SS,Song YK,et al.Non-destructive analysis of caviar compositions using low-field nuclear magnetic resonance technique[J].J Food Meas Charact,2016,1-8.DOI:10.1007/s11694-016-9431-z
[25]Geng ST,Wang HH,Wang XL,et al.A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber[J].Anal Methods,2015,7(6):2413-2419.
[26]Fernándezsegovia I,Fuentes A,Ali?o M,et al.Detection of frozen-thawed salmon(Salmosalar)by a rapid low-cost method[J].J Food Eng,2012,113(2):210-216.
[27]Gudjonsdottir M,Lauzon HL,Magnusson H,et al.Low field nuclear magnetic resonance on the effect of salt and modified atmosphere packaging on cod(Gadusmorhua)during superchilled storage[J].Food Res Int,2011,44(1):241-249.
[28]郑晓园,王波,应芝,等.低场核磁结合偏最小二乘回归预测含油污泥水和油含率[J].分析测试学报,2016,35(5):600-604.Zheng XY,Wang B,Ying Z,et al.Application of low-field nuclear magnetic resonance combined partial least square regression in simultaneous prediction of water and oil in oily sludge[J].J Instrum Anal,2016,35(5):600-604.
[29]高兴盛,李艳茹,郭卫华.低场核磁共振技术结合化学计量学建立鲍鱼水分和脂肪含量预测模型[J].现代农业科技,2016,(8):267-270.Gao XS,Li YR,Guo WH.Prediction models established of moisture and fat content by low field nmr combined with[J].Mod Agric Sci Technol,2016,(8):267-270.
[30]Zang X,Lin Z,Zhang T,et al.Non-destructive measurement of water and fat contents,water dynamics during drying and adulteration detection of intact small yellow croaker by low field NMR[J].J Food Meas Charact,2017,1-9.DOI:10.1007/s11694-017-9534-1
[31]Steen C,Lambelet P.Texture changes in frozen cod mince measured by low-field nuclear magnetic resonance spectroscopy[J].J Sci Food Agric,1997,75(2):268-272.
[32]Wang SQ,Li Y,Lin ZY,et al.Differences between constant and intermittent drying in surf clam:Dynamics of water mobility and distribution study[J].Dry Technol,2017.Doi.org/10.1080/07373937.2017.1399415
[33]张洪才,吴旭干,张炜佳,等.无损检测中华绒螯蟹肝胰腺和性腺的脂肪体积的方法:中国,CN 105716514 A[P].2016.Zhang HC,Wu XG,Zhang WJ,et al.Nondestructive testing eriocheirsinensishepatopancreas and gonads fat volume method:China,CN 105716514 A[P].2016
[34]Xia KX,Xu W,Huang LL,et al.Water dynamics of turbot flesh during frying,boiling,and stewing processes and its relationship with color and texture properties:Low‐field NMR and MRI studies[J].J Food Process Preserv,2017,42(9).DOI:10.1111/jfpp.13338
[35]Xia KX,Wang HH,Huang LL,et al.Water dynamics in turbot(Scophthalmusmaximus)flesh during baking and microwave heating:nuclear magnetic resonance and magnetic resonance imaging studies[J].Int J Food Eng,2017,13(7).
[36]Cheng SS,Tang YQ,Zhang T,et al.An approach for monitoring the dynamic states of water in shrimp during drying process with LF-NMR and MRI[J].Dry Technol,2017.DOI:10.1080/07373937.2017.1357569
[37]卞瑞姣,曹荣,赵玲,等.基于低场核磁共振技术检测秋刀鱼腌干制过程水分状态变化[J].食品安全质量检测学报,2017,8(5):1698-1703.Bian RJ,Cao R,Zhao R,et al.Changes in moisture status of Cololabissaira during salting and drying by low-field nuclear magnetic resonance[J].J Food Saf Qual,2017,8(5):1698-1703.
[38]Deng Y,Luo YL,Wang YG,et al.Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration[J].J Food Eng,2014,123(2):23-31.
[39]Li M,Li B,Zhang WJ.Rapid and non-invasive detection and imaging of the hydrocolloid-injected prawns with low-field NMR and MRI[J].Food Chem,2018,242:16.DOI:10.1016/j.foodchem.2017.08.086