Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI

Cheng, Shasha; Wang, Xiaohui; Li, Ranran; Yang, Huimin; Wang, Huihui; Wang, Haitao; Tan, Mingqian

doi:10.1016/j.meatsci.2018.08.020

Cited by 150 publications

(79 citation statements)

References 37 publications

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“…Figure shows the T 2 transverse relaxation of beef with different storage times at 4 °C, in which each curve stands for an average of 18 measurements. It was noted that there were three relaxation peaks observed in beef sample, which was in accordance with our previous research . The relaxation peaks was assigned according to Bertram's papers about water distribution of pork muscles .…”

Section: Resultssupporting

confidence: 88%

“…It was noted that there were three relaxation peaks observed in beef sample, which was in accordance with our previous research. 22 The relaxation peaks was assigned according to Bertram's papers about water distribution of pork muscles. 21,23 The first proton population with the shortest relaxation time in the range of 0.1-10 ms (T 21 ) was ascribed to bound water, which are closely attached on the polar groups of macromolecules such as proteins.…”

Section: Resultsmentioning

confidence: 99%

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Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

et al. 2020

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BACKGROUND In this study, low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) were used to investigated the moisture migration of beef during refrigeration storage, and its relationships to some physicochemical quality indicators were analyzed using partial least squares regression. RESULTS Three water components ascribed to bound water, immobilized water and free water in beef matrix were revealed by LF‐NMR relaxation results. The transverse relaxation time and peak area of immobilized water declined as storage proceeded, as a result of disruption to the microstructure revealed by scanning electron microscope images. MRI images found obvious water migration of beef during refrigeration storage, and scanning electron microscopy images revealed that the integrity of the muscle fiber bundle was destroyed. In addition, increased storage time also led to increases in pH, total volatile basic nitrogen, TBARS (thiobarbituric acid reactive substances) value, weight loss, cooking loss and b* value, and to decreases in water holding capacity (WHC), L* and a* values, and textural properties. CONCLUSION The strong correlations between water migration and the physicochemical quality changes suggested the possibility of LF‐NMR as a rapid and non‐invasive method to evaluate beef quality. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

et al. 2020

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“…The increase suggested that the food processing turned the fish meat sample brighter than the control. This was possibly due to the water loss, protein denaturation and rearrangement of the protein after food processing, and thus increased the proportion of light reflection from the mackerel surface [19]. The a* value increased significantly in roasting and frying groups, but not in boiling and steaming groups, which was attributed to the protein degeneration and oxidation by Maillard reaction occurred in roasting and frying.…”

Section: Color Analysismentioning

confidence: 94%

“…The cooked fish sample was cut into slices with a size of 0.5 × 0.5 × 0.5 cm for cryo-scanning electron microscopy (Cryo-SEM) analysis. The fish slices were fixed on the supporter, added in nitrogen (−210 • C) and then transferred to a vacuum chamber (PP3010T, Oxford, UK) at −140 • C. After being sublimated at −90 • C for 10 min, the fish sample was analyzed by a scanning electron microscope (SU8010, Hitachi Co, Tokyo, Japan) with an accelerating voltage of 1.0 kV [19].…”

Section: Cryo-scanning Electron Microscopy (Cryo-sem)mentioning

confidence: 99%

Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

Sun

Wang

et al. 2020

Foods

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The states of protons within food items are highly related to their physical attributes. In this study, the effect of cooking methods including boiling, steaming, roasting and frying on proton dynamics, physicochemical parameters and microstructure of Spanish mackerel was assessed by low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques. The treatment of cooking resulted in a significant reduction of proton mobility and declined freedom of protons. The state changes of protons can be monitored easily in an intuitive and non-destructive manner during various cooking process. The treatments of boiling, steaming, roasting and frying resulted in different cooking loss and similar water-holding capability. A significant increase of total carbonyl content and thiobarbituric acid reactive substances was found, while a decrease of the values for free thiols and surface hydrophobicity was observed. The analysis of circular dichroism spectroscopy and cryo-scanning electron microscopy showed significant structural change. The correlation coefficients of R cal 2 and R cv 2 from partial least squares (PLS) regression models were more than 0.980, suggesting good correlation between LF-NMR data and hardness, resilience, springiness, chewiness, gumminess, and adhesiveness. Good recoveries and a relatively small coefficient of variation (CV) were obtained from the PLS regression models, indicating good reliability and accuracy in predicting texture parameters for mackerel samples.Foods 2020, 9, 364 2 of 16 and texture characteristics. However, it is a challenge to characterize the water dynamics, protein denaturation and lipid oxidation during various thermal processes of Spanish mackerel. Therefore, it is vital to determine the effect of different cooking methods on protein and lipid state changes in Spanish mackerel. The states of protons from water, proteins, lipid and polysaccharide are highly related to fish muscle destruction and protein denaturation during thermal processes. Most of the protons coming from the water within the fish meat can be reflected through monitoring relaxation parameters by radio frequency with the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques [3]. The protons are chemically exchanged back and forth from water to macromolecules in fish meat, so that their transverse component of the magnetization vector can be measured by the spin-to-spin relaxation time (T 2 ). Different food samples have different relaxation time T 2 , and therefore the parameters of T 2 can reflect the change of physical attributes [4]. In addition, the MRI can provide visualized internal information of the food items during processing and storage [5]. At present, the non-destructive LF-NMR and MRI technology has exhibited prominent superiority in assessing food proton change during various food-processing methods, such as rehydration of sea cucumbers [6], drying of surf calm and chicken [7], cooking change of striped snakehead fish, and evalua...

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“…The interval between two scans was 3000 ms, and data were acquired as four scan repetitions with 7000 echoes. The raw CPMG data were fitted according to methods described in our previous publication to obtain the relaxation time and peak area of different water components (Cheng et al , ). Five replicates were carried out for LF‐NMR relaxation analysis.…”

Section: Methodsmentioning

confidence: 99%

Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration

Cheng

Yang

et al. 2019

Int J of Food Sci Tech

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Water is a critical factor influencing the quality of mushrooms. This paper investigated the moisture migration of shiitake mushroom during storage using low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) and its relationship to quality deterioration. Three water components assigned as water in different cell compartments of cell wall, cytoplasm and vacuole were observed in shiitake mushroom matrix. As the prolonging of storage time, the right shift of immobilised water and left shift of free water led to the merge of these two peaks at the end of storage. The increase in peak area of water in cytoplasm and decrease in the peak area of water in vacuole indicated evident moisture migration from vacuole to cytoplasm. MRI images showed heterogeneous water distribution in shiitake mushroom, and the water migrated from centre to surface, then evaporated to the environment. Besides, the moisture migration might be related to the weight loss and textural softening of shiitake mushroom.

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Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI

Cited by 150 publications

References 37 publications

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration

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