Low field Nuclear Magnetic Resonance on the effect of salt and modified atmosphere packaging on cod (Gadus morhua) during superchilled storage

Studies of the effect of sodium tripolyphosphate on frozen shrimp by physicochemical analytical methods and Low Field Nuclear Magnetic Resonance (LF 1H NMR)

“…These parameters (T 21 and WHC) did not change in the control samples. As in the present study, Gudjónsdóttir, Lauzon, et al, 2011 found that WHC increases were ) refers to control immersion in water without polyphosphate for 120 min; 2P60 ( ) refers to immersion in a solution of 20 g/L Na 5 P 3 O 10 for 60 min; GZP ( ) refers to glazing in a solution of 50 g/L Na 5 P 3 O 10 ; and 5P120 ( ) refers to immersion in a solution of 50 g/L Na 5 P 3 O 10 for 120 min. associated with longer T 21 relaxation times in salted cod, and attributed this to the expansion of the muscle when salt is added.…”

“…No previous studies on the relaxation time of thawed fish treated only with polyphosphate are available. However, in studies of fish treated with NaCl, the values of T 21 and T 22 were 38e86 and 85e169 ms, respectively (Gudjónsdóttir, Lauzon, et al, 2011). The T 21 values of shrimp treated with NaCl and then frozen and thawed ranged between 42 and 82 ms, and the T 22 values ranged between 495 and 1171 ms (Gudjónsdóttir, Jónsson, et al, 2011).…”

“…Aursand et al (2009);Gudjónsdóttir, Lauzon, et al (2011) and found significant correlations between T 2 relaxation times and water-holding capacity (WHC) in salmon and cod muscle. Gudjónsdóttir, Jónsson, Bergsson, Arason, and Rustad (2011) also observed correlations between LF 1 H NMR data and physicochemical measurements (moisture, pH and WHC).…”

Low field NMR for quality monitoring of 3D printed surimi from cod by‐products: Effects of the pH‐shift method compared with conventional washing

“…However, only two populations (T 21 and T 23 ) were observed in the unsalted pH‐shift processed samples (with relaxation parameters T 21 = 64.2 ± 1.6 ms, A 21 94.7 ± 0.6%, T 23 = 213 ± 17 ms, and A 23 = 5.3 ± 0.6%) and when 3% salt had been added (with relaxation parameters T 21 = 71.1 ± 2.8 ms, A 21 = 92.3 ± 0.7%, T 23 = 179 ± 8 ms and A 23 = 7.7 ± 0.7%), indicating substantial salt‐induced gelling effects on the water distribution of the pH‐shift processed surimi, possibly explaining the observed more gel‐like and slightly softer texture of these samples compared with the conventionally processed surimi. Similar salt‐induced gelling has been observed earlier in brine salted (2.5% NaCl concentration) and superchilled cod, where the salting lead to merging of proton populations and a very gel‐like structure of the muscle.…”

Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle

“…The mono‐exponential T 2 behavior of samples brined in 30 and 60 g kg −1 NaCl coincided with a visual gelation of the samples and is concordant with Gudjónsdóttir et al , who argued that coagulated proteins form a gel network able to entrap water loosely, resulting in mono‐exponential behavior. The combination of NaHCO 3 and NaCl has been shown to disorder collagen tissue between muscle cells, concurring with the results showing increased space between muscle cells of samples brined in the range 30–120 g kg −1 NaCl.…”