The low‐field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions

• Published in: Food science & nutrition Vol. 9; no. 5; pp. 2644 - 2657
• Main Authors: Luo, Jing, Li, Min, Zhang, Ying, Zheng, Man, Ming Ling, Chang
• Format: Journal Article
• Language: English
• Published: United States John Wiley & Sons, Inc 01.05.2021; John Wiley and Sons Inc; Wiley
• Subjects: Accuracy; Aquaculture; Bound water; cell membrane rupture; Cell membranes; Cold; Drying; Energy efficiency; entrapped water; Fillets; Fishes; Food; Food processing; Food quality; free water; Heat; Humidity; Investigations; low‐field nuclear magnetic resonance (LF‐NMR) technology; Moisture content; Muscles; NMR; Nuclear magnetic resonance; Original Research; Processed foods; Raw materials; Spectrum analysis; Tilapia; tilapia fillet; Ultrasonic imaging; Water; China; cell membrane rupture; bound water; entrapped water; free water; low‐field nuclear magnetic resonance (LF‐NMR) technology; tilapia fillet

The muscle is a highly organized tissue, where there are three different moistures including free water, entrapped water, and bound water. These moistures were distributed in intercellular spaces, intracellular spaces, and other solute environments, respectively. Understanding the moisture migration...