Abstract
We studied the changes of relaxation characteristics of kelp fresh noodles during storage process by using the low-field nuclear magnetic resonance (NMR). The changes of water migration, texture properties and their correlation are analyzed in this study. Kelp fresh noodles are vacuum packaged and stored at room temperature, 4℃ and -18℃. By using the relaxation time T2, proton density M2 and texture properties as the main index, the quality change of kelp fresh noodles was monitored. The results were as follows: the critical periods for the changes of water migration and texture properties at room temperature, 4℃ and -18℃ were, in order, 28-35 days, 35-42 days and 49-56 days. The relaxation characteristics of kelp fresh noodles correlated significantly with the texture properties. The results provide the theoretical basis for guiding the kelp fresh noodle storage.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 254-260 |
| Number of pages | 7 |
| Journal | Journal of Chinese Institute of Food Science and Technology |
| Volume | 15 |
| Issue number | 5 |
| DOIs | |
| State | Published - May 30 2015 |
Bibliographical note
Publisher Copyright:©, 2015, Chinese Institute of Food Science and Technology. All right reserved.
Keywords
- Low-field nuclear magnetic resonance (NMR)
- Proton density M
- Storage
- Texture properties
- Transverse relaxation time T