Water Content Change of Surimi Products Explored by NMR during Storage

doi:10.7506/spkx1002-6630-201119010

Abstract

Abstract: The spin-spin relaxation time T2 and water content change in surimi products were measured by NMR in this study. The change of water spatial distribution and mobility in two kinds of surimi products at －18 ℃ (normal storage temperature) and 4/－18 ℃ (enlarged temperature change during storage) was explored. The results indicated that both kinds of surimi products had four kinds of water mobility, which were T21, T22, T23, and T24. T21 and T22 were bound water and exhibited little change during storage. T23 and T24 revealed higher mobility, which was the critical water change during storage. Water change of surimi products under the condition of 4/－18 ℃ was stronger than under the condition of －18 ℃ and even most closely bound water (corresponding to T21) showed a change.

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

CLC Number:

LIN Jing-jing，LIN Xiang-yang，WU Jia，BIAN Zhi-ying，YE Nan-hui，ZHU Rong-bi. Water Content Change of Surimi Products Explored by NMR during Storage[J]. FOOD SCIENCE, 2011, 32(19): 46-49.

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Water Content Change of Surimi Products Explored by NMR during Storage

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