文献类型：期刊文献

英文题名：The low-field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions

作者：Luo, Jing[1,3];Li, Min[2];Zhang, Ying[1,3];Zheng, Man[1,3];Ling, Chang Ming[2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang, Peoples R China;[2]Guangdong Ocean Univ, Coll Mech & Power Engn, Zhanjiang 524088, Peoples R China;[3]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang, Peoples R China

年份：2021

卷号：9

期号：5

起止页码：2644

外文期刊名：FOOD SCIENCE & NUTRITION

收录：SCI-EXPANDED(收录号：WOS:000627469100001)、、Scopus(收录号：2-s2.0-85102266914)、WOS

基金：The authors thank Min Li for the revision of the paper, Chang-ming Ling for his technical help, and Ying Zhang and Man Zheng for assisting the experiment. And the authors acknowledged the financial support from the Natural Science Foundation of Guangdong Province (No. 2015A030313613), the Science and Technology Project of Zhanjiang City (No. 2019A01043), and Shenzhen Science and Technology Innovation Committee (JCYJ20170818111558146) providing the research project.

语种：英文

外文关键词：bound water; cell membrane rupture; entrapped water; free water; low-field nuclear magnetic resonance (LF-NMR) technology; tilapia fillet

外文摘要：The muscle is a highly organized tissue, where there are three different moistures including free water, entrapped water, and bound water. These moistures were distributed in intercellular spaces, intracellular spaces, and other solute environments, respectively. Understanding the moisture migration in different environments is crucial to enhance energy efficiency and improve the quality of processed food. Therefore, the tilapia fillets were used to experiment, and the low-field nuclear magnetic resonance technique is used to measure the change in different moistures during the drying process. The study found that free water is the highest when cell membranes started to rupture. In addition, it also observed that the cell membrane ruptures at different stages of drying. The result of this study provides critical information that could be used to guide the study of the dynamic mechanisms underlying drying and the development of drying technology for tilapia fillets and similar aquatic products.