Abstract:
:Water dynamics and protein denaturation in surf clam during heating were studied by the two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique. A significant change was found for clam around 80 °C and direct visualization of the water state change was provided by the magnetic resonance imaging. Principal components and heatmap analysis revealed that clam treated at 80-100 °C located at different region from those treated at 40-70 °C. The clams heated at 80 °C showed a maximum water holding capability, and significant microstructure change. The differential scanning calorimetry analysis indicated a denaturation of protein when the temperature was over 80 °C. The hardness and chewiness had a maximum value at 80 and 70 °C, respectively. The color parameter L* showed a significant increase when temperature was over 80 °C. This demonstrated that the T1-T2 technique has potential in evaluating water dynamics for surf clam during heating.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang S,Lin R,Cheng S,Tan Mdoi
10.1016/j.foodchem.2020.126622subject
Has Abstractpub_date
2020-08-01 00:00:00pages
126622eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30484-2journal_volume
320pub_type
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