Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure

作者：Li, Weiming; Wang, Peng; Xu, Xinglian^*; Xing, Tong; Zhou, Guanghong

来源：European Food Research and Technology, 2014, 239(2): 183-188.

DOI：10.1007/s00217-014-2189-9

• High pressure
• Thawing
• Low-field nuclear magnetic resonance
• Water properties
• Chicken breast

The state of water in high-pressure-thawed and conventionally water bath-thawed chicken breasts was analyzed using low-field nuclear magnetic resonance. The influence of high-pressure thawing on water holding capacity, including thawing loss, cooking loss and expressible fluid, was evaluated. Thawing loss was significantly reduced (p < 0.05) compared to the conventional thawing method but neither cooking loss nor total expressible fluid changed significantly (p > 0.05). Higher thawing pressures lead to the T-21 relaxation time being increased from 39.9 to 55.9 ms, and P-21 increased from 89.5 to 94.9 %. Significant negative correlations (p < 0.01) were observed between the thawing loss and T-21, T-22, P-21. These results indicate that high thawing pressures can transform the water from the loosely bound water fraction (T-22) to a more tightly bound (T-21) water fraction with the increase in water relaxation time.

• 出版日期2014-8
• 单位南京农业大学