Correlation between Changes in Water Mobility and Fatty Acid Profile of Tuna during Cold Storage

doi:10.7506/spkx1002-6630-20190303-017

Abstract

Abstract: In this study, changes in the water mobility of tuna meat were analyzed by low-field nuclear magnetic resonance (LF-NMR) and were correlated with changes in the fatty acid profile. The results of transverse relaxation time T2 indicated that T21 (trapped water) decreased, and T22 (free water) increased gradually with storage time. pH decreased at first and then increased, 2-thiobarbituric acid (TBA) value showed an increasing trend, and water activity (aw) and water content continuously decreased, indicating that the quality of tuna deteriorated. Correlation analysis showed that T2b was significantly negatively correlated with C18:0 and eicosapentaenoic acid content (P < 0.05). T21 was significantly positively correlated with docosahexaenoic acid content (P < 0.01). T22 was significantly positively correlated with C18:0 (P < 0.01) and C18:1n9c (P < 0.05) contents. Therefore, LF-NMR can be considered useful to detect changes in the fatty acid composition of tuna during cold storage, which reflect the extent of quality deterioration.

Key words: low-field nuclear magnetic resonance, water migration, fatty acid, correlation

CLC Number:

TS254.4

WANG Xinyun, XIE Jing. Correlation between Changes in Water Mobility and Fatty Acid Profile of Tuna during Cold Storage[J]. FOOD SCIENCE, 2020, 41(5): 200-206.

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Correlation between Changes in Water Mobility and Fatty Acid Profile of Tuna during Cold Storage

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