Molecular Dynamics of Water in Foods and Related Model Systems: Multinuclear Spin Relaxation Studies and Comparison with Theoretical Calculations

Bâianu, I. C.; Kumosinski, Thomas F.; Bechtel, Peter J.; Mora, Adela; Kakalis, Lazaros T.; Yakubu, P.; Myers-Betts, Patricia A.; Wei, Tsao-Chen

doi:10.1007/978-1-4899-0664-9_28

Cited by 5 publications

(1 citation statement)

References 49 publications

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“…Muitos pesquisadores têm investigado tais mecanismos, incluindo Fung e Puon (1981) e Nola e Brosio (1983). Há muito a ser pesquisado sobre a natureza das ligações de água no músculo e como as estruturas macromoleculares influenciam sua retenção dentro dos tecidos biológicos (BAIANU et al, 1991). Esses relatos, assim como os resultados obtidos neste experimento e o trabalho de Northcutt et al (1994) sugerem que o uso de uma força externa aplicada sobre as amostras, para o método de avaliação da capacidade de retenção de água, não possui a sensibilidade requerida no caso dos efeitos de estresse térmico das aves, sobre a carne.…”

Section: Gotejamento (Ppg) E Perda De Peso Por Cocção (Ppc)unclassified

Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação

Brossi¹

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In evaluating the quality of chicken breast meat regarding the effects of pre-slaughter severe heat stress (35°C, 75% relative humidity, for 2 hours), it was observed that the intense energy expenditure of the animal at the moment of stress resulted in a slight extension of glicolysis, generating as a consequence, mainly, characteristics of darkening and high levels of pH, on the meat. The use of marination in an attempt to restore meat with damaged functional properties due to stress resulted in the standardization of appearance and in leveling of pH between the treatments (stressed and non-stressed animal meat). In the last chapter, it was possible to observe the existence of strong correlation between the color and the other quality attributes and that the lightness can be used as a classification tool (minimum level L*=53, measured 24 hours postmortem). As for the marination process, it was observed that the technique partly restores the quality of pale meat, promoting a visual improvement of the color, however, it does not correct the proteins functionality to retain water at the same level of normal meat.

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Section: Gotejamento (Ppg) E Perda De Peso Por Cocção (Ppc)unclassified

Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação

Brossi¹

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Hydration behavior of heart muscle studies by nuclear magnetic relaxation: Deuterium exchange of water protons in the myocardium

Lee

Bâianu

Bechtel

1999

Macromolecular Symposia

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SUMMARY. Proton transverse relaxation, deuterium and oxygen-17 NMR measurements on functional animal heart muscle were employed to study the distribution and exchange of water protons in the heart. Our nonlinear regression analysis of such data showed the presence of three proton transverse relaxation components that are likely to correspond, respectively, to two major types of water compartments in the heart muscle and the heart muscle matrix. A deuterium exchange study was undertaken to obtain additional information concerning the chemical exchange of water protonsldeuterium within these two water compartments, and the effects of proton intermolecular dipolar interactions on the transverse relaxation of water protons. Our results are likely to influence the analysis and interpretation of MRI data for myocardium since it provides details of the microscopic water distribution in the myocardium which is important to the heart function.

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Recent advances in characterization of foods using nuclear magnetic resonance (NMR)

Watanabe

Fukuoka

Watanabe

1995

Characterization of Food

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Molecular Dynamics of Water in Foods and Related Model Systems: Multinuclear Spin Relaxation Studies and Comparison with Theoretical Calculations

Cited by 5 publications

References 49 publications

Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação

Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação

Hydration behavior of heart muscle studies by nuclear magnetic relaxation: Deuterium exchange of water protons in the myocardium

Recent advances in characterization of foods using nuclear magnetic resonance (NMR)

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