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The state analysis of NaCl in snow crab ( Chionoecetes japonicus ) meat examined by 23 Na and 35 Cl nuclear magnetic resonance (NMR) spectroscopy
Author(s) -
Nagata Tadahiro,
Chuda Yoshihiro,
Yan Xiaojun,
Suzuki Masahiro,
Kawasaki Kenichi
Publication year - 2000
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 - 10.1002/1097-0010(200006)80:8<1151::aid-jsfa612>3.0.co;2-5
Subject(s) - nuclear magnetic resonance spectroscopy , sodium , ion , chemistry , relaxation (psychology) , spectroscopy , chloride , snow , nuclear magnetic resonance , nmr spectra database , analytical chemistry (journal) , spectral line , chromatography , biology , stereochemistry , physics , organic chemistry , quantum mechanics , meteorology , astronomy , neuroscience
To assess the contribution of NaCl to seafood tastiness, 23 Na and 35 Cl nuclear magnetic resonance (NMR) spectroscopy was used to determine the mobility of sodium and chloride ions in intact snow crab (Chionoecetes japonicus) leg meat. The T 1 (longitudinal relaxation time) values of both 23 Na and 35 Cl, obtained from inverse recovery experiments, show an evident variance with different heat‐processing methods. Heating tends to inhibit both sodium and chloride ion mobility. 35 Cl NMR spectra indicate that chloride exists in two different chemical states, one derived from free ions and the other from organic base complexes. © 2000 Society of Chemical Industry