Combination of NMR and MRI Techniques for Non-invasive Assessment of Sea Cucumber ( Stichopus japonicas ) Tenderization During Low-Temperature Heating Process
作者: Xiuping DongYan LiYong LiLiang SongShasha ChengDongmei LiBei-Wei ZhuDayong ZhouMingqian Tan
作者单位: 1Dalian Polytechnic University, National Engineering Research Center of Seafood
2Engineering Research Center of Seafood of Ministry of Education of China
3Liaoning Key Laboratory of Seafood Science and Technology
4National Research and Development Branch Center for Shellfish Processing (Dalian)
5National Research and Development Branch Center for Shellfish Processin
刊名: Food Analytical Methods, 2017, Vol.10 (7), pp.2207-2216
来源数据库: Springer Nature Journal
DOI: 10.1007/s12161-016-0770-5
关键词: Sea cucumberLow-field NMRMRILow-temperature heatingCollagen fiberTenderization
英文摘要: The purpose of this study was to develop and test the combination of nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) method to assess the proton changes of sea cucumber body wall during low-temperature heating process. NMR relaxometry and MRI measurements indicated a significant proton change in the internal structure for sea cucumber body wall when the heating temperature increased from 45 to 55 °C. Differential scanning calorimetry (DSC) analysis revealed that the denaturation temperature of sea cucumber body wall was in the range of 45–55 °C with an endothermic peak at 51 °C, which is in accordance with the result observed in NMR and MRI. Rheological study showed similar trend to the DSC thermogram. The band change in amide I region of Fourier transform infrared...
原始语种摘要: The purpose of this study was to develop and test the combination of nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) method to assess the proton changes of sea cucumber body wall during low-temperature heating process. NMR relaxometry and MRI measurements indicated a significant proton change in the internal structure for sea cucumber body wall when the heating temperature increased from 45 to 55 °C. Differential scanning calorimetry (DSC) analysis revealed that the denaturation temperature of sea cucumber body wall was in the range of 45–55 °C with an endothermic peak at 51 °C, which is in accordance with the result observed in NMR and MRI. Rheological study showed similar trend to the DSC thermogram. The band change in amide I region of Fourier transform infrared...
全文获取路径: Springer Nature  (合作)
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影响因子:1.969 (2012)

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关键词翻译
关键词翻译
  • cucumber 黄瓜
  • MRI Machine-Readable Information
  • NMR N-Modular Redundancy
  • temperature 温度
  • heating 加热
  • change 变化
  • fraction 分数
  • resonance 共振
  • thermogram 温度自记曲线
  • observed 观察到的