This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

No 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 (T) of salmon were studied. With the increasing of cold storage time, trapped water (T), sensory, water holding capacity and cooking loss were descended while free water (T), 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.