文献类型：期刊文献

英文题名：Migration of Water in Litopenaeus Vannamei Muscle Following Freezing and Thawing

作者：Deng, Qi[1];Wang, Yaling[1];Sun, Lijun[1];Li, Jianrong[2];Fang, Zhijia[1];Gooneratne, Ravi[3]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Zhanjiang 524088, Peoples R China;[2]Bohai Univ, Food Safety Key Lab Liaoning Prov, Jinzhou 121013, Peoples R China;[3]Lincoln Univ, Dept Wine Food & Mol Biosci, Ctr Food Res & Innovat, Lincoln 7647, New Zealand

年份：2018

卷号：83

期号：7

起止页码：1810

外文期刊名：JOURNAL OF FOOD SCIENCE

收录：SCI-EXPANDED(收录号：WOS:000438216600005)、、WOS

基金：This study was financially supported by the Natl. Natural Science Foundation of China (NSFC) (No. 31171634 and No. 31371777), and Science and Technology Planning Project of Guangdong Province (No. 2014B020205006).

语种：英文

外文关键词：freeze-thaw cycle; Litopenaeus vannamei; magnetic resonance imaging; nuclear magnetic resonance; water migration

外文摘要：Water and protein are major constituents of shrimp, any changes in protein and the state of water influence the quality of shrimp. Therefore, a study to examine the law of moisture migration and protein denaturation under different freezing and thawing conditions is important. The proton density images of thawed frozen-shrimp revealed that the water loss during quick-freezing was much greater than that during slow freezing or microfreezing. At room temperature (25 degrees C), the water loss from brine-thawing was more than still-water thawing and still-water thawing was more than thawing spontaneously. Freezing-thawing resulted in uniform water redistribution in shrimp muscle. Nuclear magnetic resonance technology (low field magnetic imaging) was used to directly monitor the dynamic processes of fluidity state in shrimp and indirectly monitor protein denaturation and thereby determine the optimal method of freezing-thawing shrimp. Our research showed that microfreezing preservation minimized weight loss, juice leakage and protein denaturation in shrimp muscle during thawing. Practical ApplicationWater is one of the major components in most organs and is an important factor that influences the shrimp muscle quality. Water migration patterns and subsequent effects on the shrimp muscle under different freezing and thawing conditions were examined using low field nuclear magnetic resonance (NMR) technology. This research provides a theoretical foundation for shrimp processing plants to improve the freezing and thawing process to obtain optimal quality and flavor of shrimp products.