Microsoft Word ,1699,1700,1702,1703

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1 8 5 Vol. 8 No Journal of Food Safety and Quality May., , 卞瑞姣 2, 曹荣 2*, 赵玲 2, 刘淇 2, 任丹丹 (1., ; 2., ) 1 摘要 : 目的, 方法 (), 10% ( 1:2), 2 h 40,, (low-field nuclear magnetic resonance, LF-NMR) 结果 3 10 h 0.90,,, (P<0.05),,,, 结论 关键词 : ; ; ; ; Changes in moisture status of Cololabis saira during salting and drying by low-field nuclear magnetic resonance BIAN Rui-Jiao 1,2, CAO Rong 2*, ZHAO Ling 2, LIU Qi 2, REN Dan-Dan 1 (1. Department of Food Science and Engineering, Dalian Ocean University, Dalian , China; 2. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao , China) ABSTRACT: Objective To analyze the effects of salting and drying treatment on the moisture distribution and status of Coloabis saira, and provide references for the high-value processing and utilization of Coloabis saira. Methods Gutted and eviscerated Coloabis saira with no head and tail was selected, 10%NaCl solution (solid-liquid ratio was 1:2) was used for salting, and 40 hot air was used for drying after salting for 2 h. Water activity (Aw), moisture and salt content were determined. The distribution and migration of water during salting and drying process were detected by low-field nuclear magnetic resonance (LF-NMR). Results There were three kinds of moisture status in Coloabis saira, which were bound water, free water and immobilized water. During salting process, the water activity of samples was less than the critical value of bacterial growth (0.90), and the content of bound moisture 基金项目 : (2015BAD17B01) Fund: Supported by the National Science and Technology Support Program (2015BAD17B01) * 通讯作者 :,, caorong@ysfri.ac.cn *Corresponding author: CAO Rong, Associate Researcher, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao , China. caorong@ysfri.ac.cn

2 5, : 1699 increased in the early stage and then decreased. The ratio of free water decreased slightly, while the ratio of immobilized water increased. Salting treatment caused the partial transformation of hydration water or free water into immobilized water. The moisture content and water activity of the samples were significantly decreased (P<0.05) during drying process, and the changes in bound water was slightly, while the proportion of immobilized water decreased obviously. Drying treatment caused the loss of immobilized water and the water phase change. Magnetic resonance imaging (MRI) results showed that the area of grayscale and pcolor increased, indicating the spill of lipid. Conclusion Salting and drying treatment reduce the water activity (Aw) and change the moisture status of Coloabis saira, and drying treatment destroy the oil/water balance of Coloabis saira. KEY WORDS: Cololabis saira; low-field nuclear magnetic resonance; water activity; salting; drying 1 引言, 3 [1],, ;, ;,, [1,2],,, [3], (differential scanning calorimetry, DSC) (dynamic thermal mechanical analysis, DMTA)(near infrared spectroscopy, NIR),,, [4] (low-field nuclear magnetic resonance, LF-NMR) 0.5 T,,, 1 H,, [5,6] LF-NMR, [7], [8] [9] [10] [11] [12,13] [14], Bi [15] LF-NMR 80 T 2 Sánchez-Alonso [16], LF-NMR T 2 [17] LF-NMR,,, [18], LF-NMR, 2 材料与方法 2.1 原料 , -35, -50 (150 10) g 2.2 仪器 HygroLab ( ROTRONIC ); MesoMR23-060H-1 (); 101-1AB () 2.3 试验方法 原料处理 -50,, 25, 0 (), 6~7 cm, : 10%, 1:2, 10 h,, h : 2 h h, h 水分含量测定 GB [19], 101-1AB 盐含量测定 SC/T [20],

3 水分活度 (Aw) 测定 HygroLab 水分状态测定 2 cm 2 cm 2 cm, 2, 3 MesoMR60, MHz, 0.54T, 60 mm, 32 T 2 : P1=20 us, P2=36 us, TW=2000 ms, TE=0.4 ms, NECH=4000, NS=4, SW=200 khz CPMG, SIRT MRI : TW=1500 ms, TE=9.42 ms, Average= 4, Slice width=3 mm, Slice=1 MSE, 数据处理 SPSS 17.0 Duncan, ± (mean value ± sd), P>0.05, P<0.05, P<0.01 ; 10~200 ms T 22, ; >200 ms T 23,, 1 (n=6) Fig. 1 Changes in water activity and salt content of Cololabis saira during salting (n=6) 3 结果与讨论 3.1 秋刀鱼腌制过程中水分活度与盐含量变化 (Aw),, Aw>0.90,, Aw 0.80, [21] (Aw) NaCl (%) 1, Aw Aw 0.996, 2 h Aw 0.958, (P<0.01), 3 h Aw, 10 h Aw 0.938, 5 h, Aw 秋刀鱼腌制过程水分状态分析 T 1 T 2 [22] T 1, T 2, [23], T 2 [22,24] 2, 4, 3, 0.01~10 ms T 21,, 2 T 2 Fig. 2 T 2 relaxation spectrum of Cololabis saira during salting 1 A, S 21 S 22 S 23, (0 h), A,, S 21 S 23, S 22, 3.3 秋刀鱼干制过程水分含量与水分活度变化 2 h, 40, 3, 3 h, 3 h Aw (P<0.01), 5 h Aw 0.895, [21]

4 5, : 1701,,,,, 表 1 秋刀鱼腌制不同时间的低场核磁共振参数 (n=6) Table 1 LF-NMR parameters at different time during salting of Cololabis saira (n=6) A S 21 / % S 22 / % S 23 / % /h ±13.83 a 3.87±0.10 a 83.64±0.52 a 12.49±0.47 a ±12.76 b 3.17±0.11 b 87.13±0.34 b 9.71±0.55 b ±5.33 b,c 2.92±0.23 c 88.45±0.45 c 8.63±0.43 c : (P<0.05) S 23, S 23,, [24] 5 T 21 (0.01~10 ms), T 22 (10~150 ms), T 23 (>150 ms), T 22, T 22, 3.5 秋刀鱼腌制 干制过程 MRI 成像分析 (magnetic resonance imaging, MRI),, () [22],, (), ( ) 2, 0 h 1 h 2 h,,, 4 结论 3 (n=6) Fig. 3 Changes in moisture content and water activity of Cololabis saira during drying (n=6) 3.4 秋刀鱼干制过程水分状态分析 4, S 22, S 23 4,, S 22,,,,, S 21, S 22,,,, Fig. 4 4 Changes in proportion of peak area of Cololabis saira during drying

5 Table 2 表 2 秋刀鱼腌制 干燥过程低场核磁成像图 The MRI imaging of Cololabis saira during salting and drying /h 0 h 1 h 2 h /h 1 h 3 h 5 h 参考文献 5 T 2 Fig. 5 T 2 relaxation spectrum of Cololabis saira during drying [1],,,. [J]., 2011, 32(21): Xia TL, Liu DY, Xu XL, et al. Application of low-field nuclear magnetic resonance in determining water contents and other related quality characteristics of meat and meat products: A review [J]. Food Sci, 2011, 32(21): [2],,,. [M]. :, Zhou GH, Zhang LW, Li HJ, et al. Animal food processing [M]. Beijing: China Agricultural University Press, [3] Lee S, Norman JM, Gunasekaran S, et al. Use of electrical conductivity to

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