Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

• Published in: Foods Vol. 9; no. 3; p. 364
• Main Authors: Sun, Shan, Wang, Siqi, Lin, Rong, Cheng, Shasha, Yuan, Biao, Wang, Zhixiang, Tan, Mingqian
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 21.03.2020; MDPI
• Subjects: Boiling; Carbonyl compounds; Carbonyls; Circular dichroism; Coefficient of variation; Cooking; cooking methods; Correlation coefficients; Dichroism; Food; Food processing; Food science; Frying; Hydrophobicity; Laboratories; lipid oxidation; Lipids; Mackerel; Magnetic resonance imaging; Methods; Model accuracy; NMR; Nuclear magnetic resonance; Ovenware; Parameters; protein oxidation; Proteins; Protons; protons migration; Regression analysis; Regression models; Resonance; Roasting; Scanning electron microscopy; spanish mackerel; Spectroscopy; Steaming; texture; Thiobarbituric acid; Thiols; lipid oxidation; spanish mackerel; protons migration; texture; cooking methods; protein oxidation

The states of protons within food items are highly related to their physical attributes. In this study, the effect of cooking methods including boiling, steaming, roasting and frying on proton dynamics, physicochemical parameters and microstructure of Spanish mackerel was assessed by low-field nucle...