Dynamic Water Mobility in Sea Cucumber (Stichopus japonicas) During Drying Process Assessed by LF-NMR and MRI in situ

作者：Zang, Xiu; Zu, Yinxue; Zhang, Tan; Xia, Kexin; Song, Yukun; Wang, Yang; Dong, Xiuping^*; Tan, Mingqian^*

来源：International Journal of Food Engineering, 2017, 13(9): 20160360.

DOI：10.1515/ijfe-2016-0360

• LF-NMR
• MRI
• water
• TPA
• sea cucumber

The purpose of this study is to elucidate the water dynamics in sea cucumber (Stichopus japonicas) during drying process in situ by the fast and non-destructive low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) methods. T-2 relaxation spectra in three-dimensional (3D) color map surface image from LF-NMR showed three main peaks assigned to bound water with relaxation time less than 2 ms, immobilized water in the range of 15-150 ms and extra-collagen fibrillar bulk water or free water adhered onto the sea cucumber with the longest relaxation time 200-1600 ms. The water dynamics in sea cucumber during drying process was clearly observed from the 3D color map surface image. Significant correlations between the LF-NMR T-2 parameters (A(Total), A(23) and T-23) and TPA parameters were observed, demonstrating that LF-NMR might be a complementary technique in monitoring the textural properties of sea cucumber during drying process.

• 出版日期2017-9
• 单位大连工业大学