基于低场核磁共振及成像技术分析不同加工工艺(油炸、水煮、隔水煮)大菱鲆肌肉品质变化
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- 英文论文题名：A non-invasive NMR and MRI method to analyze quality change ofturbot(Scophthalmus maximus)flesh during three different cooking processes(fried,boiled and double-boiled)
- 论文作者：夏克鑫 ; 徐威 ; 黄琳琳 ; 朱蓓薇 ; 谭明乾
- 英文论文作者：Xia Kexin ; Xu Wei ; Huang Linlin ; Zhu Beiwei ; Tan Mingqian ; School of Food Science and Technology ; Dalian Polytechnic University ; National Engineering Research Center of Seafood ; Engineering Research Center of Seafood of Ministry of Education of China ; Liaoning Key Laboratory of Seafood Science and Technology
- 年：2016
- 作者机构：大连工业大学食品学院国家海洋食品工程技术研究中心;中国教育部海产品工程技术研究中心;辽宁省海洋食品科学技术重点实验室;
- 论文关键词：大菱鲆 ; 低场核磁共振技术 ; 核磁共振成像 ; 加工方式 ; 质量监测
- 英文论文关键词：turbot ; low-field NMR ; MRI ; cooking methods ; quality control
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS254.4
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：110k
- 原文格式：O
- 会议级别：全国
摘要
本研究的目的是将非侵入性的低场核磁共振及成像技术,色差监测和质构分析三种检测方法结合在一起阐明三个不同加工工艺(油炸、水煮、隔水煮)大菱鲆肌肉水分流动性的变化。水的状态和分布由T_2横向弛豫时间监控,氢质子信息由T_2横向弛豫图谱呈现,该图谱由CPMG弛豫数据经过多指数拟舍得到。不同加工方式水分流动性不同:油炸过程中观察到四个不同的峰,而水煮和隔水煮只能观察到三个峰。峰的差异显示其在不同工艺的质子分布状态。T_1和T_2加权成像可使大菱鲆肌肉内部结构信息可视化。色差参数的测量呈现出其在不同工艺中颜色的变化,并且与NMR参数存在良好的相关性,另外质构参数与NMR参数也存在良好的相关性。所有研究结果表明:利用低场核磁共振及成像技术、色差监测和质构分析三种手段相结合的方法来监测大菱鲆肌肉在油炸、水煮和隔水煮三种加工工艺中质量的变化是切实可行的,同时可以为监测不同加工过程中大菱鲆肌肉质量的变化机制提供参考。
The purpose of this study aimed to elucidate water mobility changes in turbot flesh during three different cooking processes(fried,boiled and double-boiled) assessed by non-invasive NMR&MRI,color measurements and texture profile analysis.The water states and distribution were monitored by NMR T_2 relaxometry.Protons associated different water phases were distinguished by T_2 transverse relaxation spectra obtained by multi-exponential fitting of the CPMG relaxation data.Different cooking methods showed different levels of water mobility in turbot flesh.Four populations of protons can be observed from turbot flesh during the fried process,while three were found during boiled and double-boiled processes.These results revealed different protons distributions of turbot flesh cooked by different methods.T_1 and T_2 weighted MR imaging was employed to provide internal visualized structural information for turbot flesh during various cooking process.Color measurements of the turbot flesh samples demonstrated a cooking method-dependent color change during the cooking process,with a good correlation between the NMR relaxation and color parameters.Texture profile analysis of the turbot flesh also showed good correlation with NMR relaxation parameters.Our studies showed that the NMR&MRI,color measurement and texture profile analysis are the complementary techniques for monitoring quality changes of turbot flesh during fried,boiled and double-boiled processes,which help understanding the mechanisms of quality change of turbot flesh cooked by different processes.
The purpose of this study aimed to elucidate water mobility changes in turbot flesh during three different cooking processes(fried,boiled and double-boiled) assessed by non-invasive NMR&MRI,color measurements and texture profile analysis.The water states and distribution were monitored by NMR T_2 relaxometry.Protons associated different water phases were distinguished by T_2 transverse relaxation spectra obtained by multi-exponential fitting of the CPMG relaxation data.Different cooking methods showed different levels of water mobility in turbot flesh.Four populations of protons can be observed from turbot flesh during the fried process,while three were found during boiled and double-boiled processes.These results revealed different protons distributions of turbot flesh cooked by different methods.T_1 and T_2 weighted MR imaging was employed to provide internal visualized structural information for turbot flesh during various cooking process.Color measurements of the turbot flesh samples demonstrated a cooking method-dependent color change during the cooking process,with a good correlation between the NMR relaxation and color parameters.Texture profile analysis of the turbot flesh also showed good correlation with NMR relaxation parameters.Our studies showed that the NMR&MRI,color measurement and texture profile analysis are the complementary techniques for monitoring quality changes of turbot flesh during fried,boiled and double-boiled processes,which help understanding the mechanisms of quality change of turbot flesh cooked by different processes.
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