Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field 1H NMR, 1H and 23Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting
Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field 1H NMR, 1H and 23Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting
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DOI：
10.1021/jf802158u
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发表时间：
2009-01-14
影响因子：
6.1
通讯作者：
Erikson, Ulf
中科院分区：
文献类型：
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作者：
Aursand, Ida G.;Veliyulin, Emil;Erikson, Ulf
采用LF H-1 NMR T-2弛豫、H-1和Na-23 MRI和光学显微镜研究了不同大西洋鲑鱼原料（前僵、后僵和冻融）对盐水腌制后水流动性和盐吸收的影响。T-2弛豫数据的分布指数分析揭示了所有原料中的两个主要水池，T-21和T-22，弛豫时间分别在20-100 ms和100-300 ms的范围内。原材料差异反映在T-2弛豫数据中。光学显微镜显示未加盐和加盐的原料之间的结构差异。对于prerigor鱼片，盐腌诱导T-21人口减少，加上一个更开放的微观结构相比，无盐鱼片，而冷冻/解冻鱼片，增加T-21人口加上盐诱导的肌纤维肿胀观察。这一结果表明，T-21群体直接受到肌肉肌纤维晶格密度的影响。MR成像显示原料之间的盐吸收存在显著差异，冷冻前盐渍鱼片获得最少的盐（1.3- 1.6%NaCl），而冷冻/解冻鱼片获得最多的盐（2.7- 2.9%NaCl），并且由于更开放的微观结构而获得最均匀的盐分布。这项研究表明，LF NMR T-2弛豫和H-1和Na-23 MRI的优势，作为有效的工具，了解鱼肌肉的微观结构之间的关系，其水的流动性和盐的吸收。
The effect of different Atlantic salmon raw materials (prerigor, postrigor and frozen/thawed) on water mobility and salt uptake after brine salting was investigated by using LF H-1 NMR T-2 relaxation,H-1 and Na-23 MRI and light microscopy. Distributed exponential analysis of the T-2 relaxation data revealed two main water pools in all raw materials, T-21 and T-22, with relaxation times in the range of 20-100 ms and 100-300 ms, respectively. Raw material differences were reflected in the T-2 relaxation data. Light microscopy demonstrated structural differences between unsalted and salted raw materials. For prerigor fillets, salting induced a decrease in T-21 population coupled with a more open microstructure compared to unsalted fillets, whereas for frozen/thawed fillets, an increase in T-21 population coupled with salt-induced swelling of myofibers was observed. The result implies that the T-21 population was directly affected by the density of the muscle myofiber lattice. MR imaging revealed significant differences in salt uptake between raw materials, prerigor salted fillets gained least salt (1.3-1.6% NaCl), whereas the frozen/thawed fillets gained most salt (2.7-2.9% NaCl), and obtained the most even salt distribution due to the more open microstructure. This study demonstrates the advantage of LF NMR T-2 relaxation and H-1 and Na-23 MRI as effective tools for understanding of the relationship between the microstructure of fish muscle, its water mobility and its salt uptake.