Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition

Li, Mohan; Deng, Ya-Min; Jia, Ning; Li, Ruren; Cao, Jinxuan; Liu, Dengyong; Lǐ, Jiànróng

doi:10.1016/j.foodchem.2016.01.013

Cited by 126 publications

(65 citation statements)

References 36 publications

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“…Figure shows that three peaks in samples can be identified by the multiexponential fitting of a T 2 distribution and it was used to evaluate the relaxation time of hydrogen protons (Shao et al, ). Three peaks were considered as three water components of sample (Li et al, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of temperature fluctuation on quality changes of large yellow croaker ( Pseudosciaena crocea ) with ice storage during logistics process

Sun

Liu

Lan

et al. 2017

J Food Process Preserv

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Effects of temperature fluctuation on quality changes of large yellow croaker with ice storage during logistics process were evaluated. Samples of cold chain group (T1) were stored at 4 °C with ice all the time and the other samples in logistic group (T2) were stored in 20 °C for the simulation process of moving, transportation, distribution and sale. Microbiological, physicochemical, protein functional properties parameters were used to assess the quality of large yellow croaker in different temperature environments. Moreover, low‐field nuclear magnetic resonance was applied to investigated the water mobility in muscle of samples. The results indicated that microbiological and physicochemical index of T1 groups can maintain lower values than T2 one during storage. Furthermore, protein functional properties in samples of T1 can be kept well. It revealed that the shelf‐life of T2 samples was shortened by 72 hr when compared with T1 samples. Practical applications The microbiological, physicochemical, and protein functional properties indexes combined with low‐field nuclear magnetic resonance were measured so as to investigate the influence of temperature fluctuation on quality changes of large yellow croaker with ice storage during logistics process. The results demonstrate that the shelf‐life of large yellow croaker was shortened by 72 hr when stored in fluctuant temperature condition and LF‐NMR T2 transverse relaxation time is sensitive to different temperature condition.

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Section: Resultsmentioning

confidence: 99%

Effects of temperature fluctuation on quality changes of large yellow croaker ( Pseudosciaena crocea ) with ice storage during logistics process

Sun

Liu

Lan

et al. 2017

J Food Process Preserv

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“…LF‐NMR analysis reflected the changes in different water components apparently related to the surrounding medium environment (Shao et al, ). It has an important advantage of being used to understand water distribution and mobility in meat batters with different additives (Han & Bertram, 2017; Shao et al, ; Tobin et al, ). For our work we chose chicken breast meat because it is readily processed, nutritious, low in fat, and rich in protein, has light color and good texture (Barbut, ) and is relatively inexpensive compared with other type of meats (Petracci & Cavani, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of gellan gum on functional properties of low‐fat chicken meat batters

Liu

et al. 2018

Journal of Texture Studies

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The effects of substituting pork back‐fat with addition of gellan gum and water on gel characteristics, rheological property, water mobility, and distribution of chicken meat batters were studied. The addition of gellan gum significantly affected the cooking yield, color, texture, and rheological property of chicken meat batters (p < .05). The cooking yield and textural properties were not significantly different (p > .05) when gellan gum was added with 0, 0.2, and 0.4%. When the level of gellan gum reached 0.6%, the cooked chicken meat batters had significantly lower L* value, cooking yield, hardness, springiness, cohesiveness, and chewiness values (p < .05). The initial storage modulus (G′) of chicken batters was significantly decreased (p < .05) with increasing gellan gum. During the heating, an increase in denaturation temperature of the myosin head and tail were observed in chicken batters with added gellan gum. The G′ of chicken batters with 0, 0.2, and 0.4% gellan gum were not significant difference (p > .05) at 80C, but the G′ of chicken batters with 0.6% gellan gum was significantly decreased (p < .05). LF‐NMR revealed that T21 and T22 were significantly increased (p < .05) with increasing the water and gellan gum content while P21 and P22 were not significantly different (p > .05) in the chicken batters with 0, 0.2, and 0.4% gellan gum. A significant decrease was observed (p < .05) in the chicken batter with 0.6% gellan gum. Overall, added 0.2 and 0.4% gellan gum to chicken meat batters could reduce pork back‐fat. Practical applications Emulsion‐type meat products contain a high level of fat, saturated fatty acids, and cholesterol, which have a potential negative effect on consumers health. However, animal fat plays an important role in the textural properties and water‐holding capacity of meat products. One of great challenges in meat processing is how to find a fat substitute to produce low‐fat meat products which have overall acceptable quality. This study showed that the addition of gellan gum influenced the textural properties of chicken batters and changed the dynamic rheological behavior. The addition of 0.2 and 0.4% gellan gum kept a stable cooking yield and textural properties of cooked chicken batters and also reduced the pork back‐fat. LF‐NMR could reflect the cooking yield and gel properties of the chicken batters. Gellan gum may be used to replace pork back‐fat to produce low‐fat chicken meat batters having overall acceptability in meat industry for meeting consumer demand.

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“…The peak of 500–1,000 ms represents the signal peak of free water. The result shows that the appearance time of lipid peak between 28 and 300 ms is consistent with previous report (Shao, Deng, Jia, et al., 2016; Shao, Deng, Song, et al., 2016). …”

Section: Resultsmentioning

confidence: 99%

“…Low‐field 1 H Nuclear magnetic resonance (LF‐ 1 H NMR) technique is a rapid, non‐destructive, highly reproducible, and sensitive technique (Hazlett et al., 1999; Seton, Hutchison, & Bussell, 1997), and has successfully been applied in quality control of food products such as porcine muscle (Qin, Xu, Zhou, & Wang, 2015; Shao, Deng, Jia, et al., 2016; Shao, Deng, Song, et al., 2016), pork (Shao, Deng, Jia, et al., 2016; Shao, Deng, Song, et al., 2016), salmon (da Silva Carneiro et al., 2016), crude lipid (Barbosa, Sad, Morgan, Figueiras, & Castro, 2016; Jia et al., 2016), egg (Zhao et al., 2016), milk (Salomonsen, Sejersen, Viereck, Ipsen, & Engelsen, 2007), honey (Ribeiro et al., 2014), and cod (Gudjónsdóttir, Arason, & Rustad, 2011). The LF‐ 1 H NMR technique is often employed to investigate the water mobility and/or lipid content of foods because it can measure water or lipid proton relaxation.…”

Section: Introductionmentioning

confidence: 99%

A novel, sensitive and non‐destructive method for quantitative determination of lipid in live Eriocheir sinensis using low‐field ¹H Nuclear magnetic resonance

Zhang

Yu²,

Song

et al. 2018

Food Science & Nutrition

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In this study, lipid content of live Eriocheir sinensis has been quickly and accurately determined by low‐field 1H Nuclear magnetic resonance (LF‐1H NMR). The experimental parameters of LF‐1H NMR have been optimized and the validity of the established standard method has been confirmed with traditional Soxhlet extraction method. Results show that the lipid signal intensity is strongly correlated with its content and exhibits a good linear correlation (Y = 0.0376 + 4.899X, R 2 = 0.9999), thus demonstrating favorable accuracy and sensitivity for the quantitative determination of lipid content. In conclusion, the lipid content of live E. Sinensis can be directly obtained based on an established method, indicating a great application potential in food and other fields.

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Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition

Cited by 126 publications

References 36 publications

Effects of temperature fluctuation on quality changes of large yellow croaker ( Pseudosciaena crocea ) with ice storage during logistics process

Effects of temperature fluctuation on quality changes of large yellow croaker ( Pseudosciaena crocea ) with ice storage during logistics process

Effect of gellan gum on functional properties of low‐fat chicken meat batters

A novel, sensitive and non‐destructive method for quantitative determination of lipid in live Eriocheir sinensis using low‐field ¹H Nuclear magnetic resonance

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Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition

Cited by 126 publications

References 36 publications

Effects of temperature fluctuation on quality changes of large yellow croaker ( Pseudosciaena crocea ) with ice storage during logistics process

Effects of temperature fluctuation on quality changes of large yellow croaker ( Pseudosciaena crocea ) with ice storage during logistics process

Effect of gellan gum on functional properties of low‐fat chicken meat batters

A novel, sensitive and non‐destructive method for quantitative determination of lipid in live Eriocheir sinensis using low‐field 1H Nuclear magnetic resonance

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Product

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A novel, sensitive and non‐destructive method for quantitative determination of lipid in live Eriocheir sinensis using low‐field ¹H Nuclear magnetic resonance