English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/62612
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR

AuthorsSánchez Alonso, Isabel ; Martínez, Iciar ; Sánchez-Valencia, J. R. ; Careche, Mercedes
Issue Date2012
CitationFood Chemistry 135: 1626- 1634 (2012)
AbstractThe potential of low field NMR (LF NMR) as a fast monitoring technique to estimate the quality of hake (Merluccius merluccius) frozen stored at -10 °C for up to 6 months was evaluated. LF NMR clearly detected three populations of water: water strongly bound to macromolecules (T 2b), trapped water (T 21) and free water (T 22). As storage time increased, and concomitant with an increase in the T 22 and a decrease in the T 21 water populations, the water holding capacity (WHC) and apparent viscosity values decreased and the shear strength increased, reflecting the characteristic loss of juiciness and tougher texture developed by hake during frozen storage. Two mathematical models were constructed: a simple regression using the biexponential analysis of the relaxation times (T 21, T 22) and amplitudes (A 21, A 22) and a partial least square regression (PLS) of CONTIN analysis. Both models seemed suitable to estimate the quality of the product. © 2012 Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.foodchem.2012.06.038
issn: 0308-8146
Appears in Collections:(ICTAN) Artículos
(CFMAC-IEM) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.