Effect of Salt on Surimi Processing Explored by Nuclear Magnetic Resonance

doi:10.7506/spkx1002-6630-201305022

Abstract

Abstract: The distribution and migration of water directly affect the quality of the surimi. In this study, nuclear magnetic resonance was used to explore the distribution and migration of the water by salt addition during the processing of surimi products. The proton density of high relaxation time revealed an increase and the proton density of low-relaxation tine revealed a reduction after salt blending and seasoning blending, which suggested that the mobility of the water exhibited an increase. In contrast, the proton density of high relaxation time revealed a reduction and the proton density of low-relaxation tine exhibited an increase after heating, as well as the water binding capacity was enhanced. Similarly, the status of water also had an obvious correlation with textural properties with the R2 of 0.9. Combination of texture and relaxation properties, the appropriate addition amount of salt was 3.0 g/100 g.

Key words: nuclear magnetic resonance (NMR), water change, Carr-Purcell-Meiboom-Gill (CPMG), relaxation time

CLC Number:

LIN Wan-yu1，LIN Jing-jing1，LIN Xiang-yang1,*，NING Nian-ying1，BIAN Zhi-ying2，ZHU Rong-bi1. Effect of Salt on Surimi Processing Explored by Nuclear Magnetic Resonance[J]. FOOD SCIENCE, 2013, 34(5): 105-109.

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