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Texture changes in frozen cod mince measured by low‐field nuclear magnetic resonance spectroscopy
Author(s) -
Steen Christel,
Lambelet Pierre
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199710)75:2<268::aid-jsfa881>3.0.co;2-o
Subject(s) - dimethylamine , nuclear magnetic resonance spectroscopy , texture (cosmology) , spectroscopy , relaxation (psychology) , nuclear magnetic resonance , chemistry , analytical chemistry (journal) , materials science , chromatography , physics , organic chemistry , psychology , social psychology , quantum mechanics , artificial intelligence , computer science , image (mathematics)
Studies were carried out on changes in water proton relaxation, Instron parameters, dimethylamine (DMA) content and sensory texture scores during storage of cod mince at ‐10°C, ‐20°C and ‐70°C. The longest transverse proton relaxation time measured by pulsed low‐resolution nuclear magnetic resonance (NMR) spectroscopy increased with temperature and duration of frozen storage. These variations in the NMR parameter paralleled changes observed with analytical methods commonly used for evaluating fish texture, ie Instron measurements, as well as dimethylamine and sensory analyses. It is concluded that the NMR method can be an alternative tool to study textural modifications of cod during frozen storage. © 1997 SCI.