Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study

Song, Yu; Huang, Feng; Li, Xia; Han, Dong; Zhao, Laiyu; Liang, Hong; Rui, Maoneng; Wang, Jipeng; Zhang, Chunhui

doi:10.1016/j.foodres.2021.110614

Cited by 48 publications

(28 citation statements)

References 41 publications

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“…Figure 4b and 4c show the corresponding signal intensities in pseudo-colored images. MRI intensities of samples B, C, D, E, and samples F, G, H, I, and J decreased signi cantly with increasing temperatures and holding times; MRI signal intensities of samples I and J were consistent with pseudo-colored images (Song et al 2021). Collectively, these observations con rmed that heat treatment signi cantly affected water distribution in krill meat.…”

Section: Mri Analysissupporting

confidence: 61%

Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat

Sun

Lin

Ren

et al. 2022

Food Bioprocess Technol

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Antarctic krill (Euphausia superba) is an important source of biomass and high-quality protein. However, heat treatment of Antarctic krill negatively impacts its quality and compromises its utilization in the food industry. This study aimed to investigate the mechanisms underlying changes in Antarctic krill meat characteristics and physicochemical properties treated at different temperatures and holding times.Findings indicate that at higher temperatures and holding times, hardness and cooking loss of Antarctic krill meat increased dramatically. The low-eld nuclear magnetic resonance (LF-NMR) analysis revealed that the loss of immobile water increased, whereas SDS-PAGE analysis showed that the content of myosin heavy chain decreased signi cantly, and that protein degradation occurred. Fourier transform infrared spectroscopy (FT-IR) and intrinsic uorescence spectra indicated that α-helix motifs were transformed into β-sheets, and that more hydrophobic groups were exposed. The scanning electron microscopy (SEM) results showed that Antarctic krill meat formed corrugated folded regions after heat treatment without forming a three-dimensional water-entrapped structure, which led to signi cant water loss, resulting in rapid deterioration Antarctic krill meat. These results provide the basis for a deeper understanding of processing characteristics of Antarctic krill meat.

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Section: Mri Analysissupporting

confidence: 61%

Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat

Sun

Lin

Ren

et al. 2022

Food Bioprocess Technol

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“…The brightness and darkness of the images indicated the level of signal intensity; that is, the higher the hydrogen proton density, the brighter the image was, and, similarly, the darker regions of the image indicate the weaker intensity and lower density of the hydrogen proton. 23 During storage, the lower the hydrogen proton density, the less moisture was available to microorganisms and the less likely that the dough would deteriorate. The results show that the hydrogen proton density images of the −6, −9, and −12 °C samples were less bright than those of the 25, 0 and −3 °C samples.…”

Section: Resultsmentioning

confidence: 99%

“…Figure 2(b) shows the hydrogen proton density images ( 1 H‐MRI) of the moisture distribution in dough under subfreezing temperature and other temperatures. The brightness and darkness of the images indicated the level of signal intensity; that is, the higher the hydrogen proton density, the brighter the image was, and, similarly, the darker regions of the image indicate the weaker intensity and lower density of the hydrogen proton 23 . During storage, the lower the hydrogen proton density, the less moisture was available to microorganisms and the less likely that the dough would deteriorate.…”

Section: Resultsmentioning

confidence: 99%

Effect of subfreezing storage on the qualities of dough and bread containing pea protein

et al. 2022

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BACKGROUND: In this paper, −6, −9 and -12 °C were selected as subfreezing temperatures of dough containing pea protein based on the results of low-field nuclear magnetic relaxation time. The effect of storage at subfreezing temperatures on dough properties was then investigated and compared with sample storage at −18 °C. RESULTS:The pH value, springiness, resilience, cohesiveness of dough and sensory score of bread gradually decreased and the hardness and water loss rate of dough gradually increased with the extension of storage time. However, dough hardness, viscoelasticity and fermentation volume were maintained more effectively in subfreezing storage than in −18 °C storage. The subfreezing temperature could alleviate the damage of gluten network structure in frozen dough by ice crystals and was beneficial in maintaining the elasticity of gluten proteins. The network system of pea protein, gluten protein and starch granules in dough storage at −9 and −12 °C was more tightly connected and the microstructure was similar to that at −18 °C. There was no significant difference between the quality of bread made from the dough stored at subfreezing temperature and that stored at −18 °C for 1-6 weeks, and the preservation effect at −12 °C was closer to that at −18 °C. CONCLUSION: Subfreezing storage can keep the stability of dough containing pea protein close to traditional frozen storage (−18 °C), which provides a new method for storage and transportation of frozen dough.

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“…Previous studies on the moisture state of meat products mainly focused on T 2 relaxation [ 30 ], while applying the two-dimensional (2D) LF-NMR T 1 - T 2 relaxation spectroscopy technique to spiced beef was rarely reported. The 2D LF-NMR spectroscopy technique could collect all IR and CPMG sequence parameters and obtain both transverse and longitudinal relaxation properties [ 31 ]. As shown in Figure 4 , the T 1 and T 2 relaxation NMR spectra were presented in the left and upper parts of the figure, respectively.…”

Section: Resultsmentioning

confidence: 99%

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

Wang

Gao

Guo

et al. 2022

Foods

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The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T2 relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.

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Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study

Cited by 48 publications

References 41 publications

Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat

Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat

Effect of subfreezing storage on the qualities of dough and bread containing pea protein

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

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