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Water distribution in smoked salmon
Author(s) -
Løje Hanne,
GreenPetersen Ditte,
Nielsen Jette,
Jørgensen Bo M,
Jensen Kristi
Publication year - 2006
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/jsfa.2693
Subject(s) - fillet (mechanics) , fish fillet , chemistry , smoked fish , food science , fishery , fish <actinopterygii> , biology , materials science , composite material
Low‐field 1 H nuclear magnetic resonance (NMR) tranverse relaxations were measured on intact and minced muscle from raw and smoked salmon differing in size (small or large) and storage days after smoking (1, 11 and 20 days). Water distribution in the samples was calculated from the NMR signals by the use of multi‐way data analysis. For intact and minced salmon samples, three water ‘pools’ with T 2 values of 38, 50 and 182 ms and of 33, 50 and 183 ms, respectively, were identified. For both intact and minced samples, the size of water pool I and II were affected by storage time after smoking, whereas the size of pool III was affected by the size of the fish. Intact fillet samples taken near the skin and near the middle of the fillet differed with respect to shape of the NMR relaxation signal reflecting a non‐uniform distribution of the size of the three water pools in intact fillet. Copyright © 2006 Society of Chemical Industry