Study on changes of gel moisture characteristic and texture properties of duck eggs during salting period by low-field nuclear magnetic resonance

Authors

LONG Men, College of Biological and Food Engineering, Chuzhou College, Chuzhou, Anhui 239000, China; Chuzhou Food Processing Institute, Chuzhou, Anhui 239000, China
ZHANG Wenhao, College of Biological and Food Engineering, Chuzhou College, Chuzhou, Anhui 239000, China; Chuzhou Food Processing Institute, Chuzhou, Anhui 239000, China
ZHENG Suling, College of Biological and Food Engineering, Chuzhou College, Chuzhou, Anhui 239000, China; Chuzhou Food Processing Institute, Chuzhou, Anhui 239000, China
QI Anqi, College of Biological and Food Engineering, Chuzhou College, Chuzhou, Anhui 239000, China; Chuzhou Food Processing Institute, Chuzhou, Anhui 239000, China
ZHAN Ge, College of Biological and Food Engineering, Chuzhou College, Chuzhou, Anhui 239000, China; Chuzhou Food Processing Institute, Chuzhou, Anhui 239000, China

Abstract

In order to explore the effects of salt ions on gel texture properties and moisture characteristic of duck eggs，low field nuclear magnetic resonance (Low-field NMR) was integrated to analyze the changes of the moisture status. Water relaxation time（T₂）, proton density and relaxation area (A₂) were explored by magnetic resonance spectroscopy (MRS), and water distribution was visualized by MRI. Meanwhile, the differences in traditional characteristic indices of gels such as texture properties (hardness, springiness, cohesiveness and chewiness) were also investigated. The results showed that the relative proportions of free water increased, and the relative proportions of immobilized water and bound water decreased. T₂ transverse relaxation time of yolk decreased significantly (P＜0.05), and the water of yolk was bound stronger and its degree of freedom decreased. According to the data of texture analyzer, the hardness, springiness, cohesiveness and chewiness of the album gel decreased significantly (P＜0.05) and water holding capacity decreased significantly (P＜0.05) at first and increased slightly at last. The hardness, cohesiveness and chewiness of yolk increased significantly (P＜0.05), while the springiness decreased significantly (P＜0.05). This study provides a theoretical reference for the application of Low-field NMR to analyze the correlation between gel strength and moisture characteristic of duck eggs during salting period.

Publication Date

2-28-2019

First Page

21

Last Page

26,106

DOI

10.13652/j.issn.1003-5788.2019.02.005

Recommended Citation

Men, LONG; Wenhao, ZHANG; Suling, ZHENG; Anqi, QI; and Ge, ZHAN (2019) "Study on changes of gel moisture characteristic and texture properties of duck eggs during salting period by low-field nuclear magnetic resonance," Food and Machinery: Vol. 35: Iss. 2, Article 5.
DOI: 10.13652/j.issn.1003-5788.2019.02.005
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/5

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