Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

The states of protons within food items are highly related to their physical attributes. In this study, the effect of cooking methods including boiling, steaming, roasting and frying on proton dynamics, physicochemical parameters and microstructure of Spanish mackerel was assessed by low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques. The treatment of cooking resulted in a significant reduction of proton mobility and declined freedom of protons. The state changes of protons can be monitored easily in an intuitive and non-destructive manner during various cooking process. The treatments of boiling, steaming, roasting and frying resulted in different cooking loss and similar water-holding capability. A significant increase of total carbonyl content and thiobarbituric acid reactive substances was found, while a decrease of the values for free thiols and surface hydrophobicity was observed. The analysis of circular dichroism spectroscopy and cryo-scanning electron microscopy showed significant structural change. The correlation coefficients of Rcal2 and Rcv2 from partial least squares (PLS) regression models were more than 0.980, suggesting good correlation between LF-NMR data and hardness, resilience, springiness, chewiness, gumminess, and adhesiveness. Good recoveries and a relatively small coefficient of variation (CV) were obtained from the PLS regression models, indicating good reliability and accuracy in predicting texture parameters for mackerel samples.

[1]  M. Viau,et al.  Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage. , 1998, Meat science.

[2]  Wei Xu,et al.  Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low‐field NMR and MRI studies , 2018 .

[3]  Guang-hong Zhou,et al.  Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw. , 2012, Meat science.

[4]  Bin Wang,et al.  Isolation and characterization of acid soluble collagens and pepsin soluble collagens from the skin and bone of Spanish mackerel (Scomberomorous niphonius) , 2013 .

[5]  Xiaojun Ma,et al.  A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber , 2015 .

[6]  Shasha Cheng,et al.  Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI. , 2018, Food research international.

[7]  D. Ledward,et al.  Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle , 2005 .

[8]  Jiangang Ling,et al.  Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets , 2017 .

[9]  M. Tan,et al.  Differences between constant and intermittent drying in surf clam: Dynamics of water mobility and distribution study , 2018 .

[10]  Turid Rustad,et al.  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. , 2009, Journal of agricultural and food chemistry.

[11]  Emrah Kirtil,et al.  Recent advances in time domain NMR & MRI sensors and their food applications , 2017 .

[12]  Mercedes Careche,et al.  Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions. , 2014, Food chemistry.

[13]  Cristina M. S. Sad,et al.  Time-Domain Proton Nuclear Magnetic Resonance and Chemometrics for Identification and Classification of Brazilian Petroleum , 2013 .

[14]  M. Ogawa,et al.  Raman spectroscopic study of changes in fish actomyosin during setting. , 1999, Journal of agricultural and food chemistry.

[15]  Shasha Cheng,et al.  Assessment of Water Mobility in Surf Clam and Soy Protein System during Gelation Using LF-NMR Technique , 2020, Foods.

[16]  M. Lay,et al.  Using synchrotron FTIR spectroscopy to determine secondary structure changes and distribution in thermoplastic protein , 2013 .

[17]  M. Jarvis,et al.  The textural analysis of cooked potato. 3. Simple methods for determining texture , 1992, Potato Research.

[18]  M. Lay,et al.  Thermal analysis and secondary structure of protein fractions in a highly aggregated protein material , 2019, Polymer Testing.

[19]  Tong Li,et al.  Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid , 2018, Molecules.

[20]  B. Kong,et al.  Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation. , 2010, Meat science.

[21]  Jianrong Li,et al.  Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage , 2014 .

[22]  Peng Wang,et al.  Classification of chicken muscle with different freeze–thaw cycles using impedance and physicochemical properties , 2017 .

[23]  K. Marimuthu,et al.  Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch) , 2012, Journal of Food Science and Technology.

[24]  S. Engelsen,et al.  Determination of dry matter content in potato tubers by low-field nuclear magnetic resonance (LF-NMR). , 2010, Journal of agricultural and food chemistry.

[25]  A. Meynier,et al.  Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments , 2016 .

[26]  Guang-hong Zhou,et al.  Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties , 2020 .

[27]  Hui-Huang Chen,et al.  Color and Gel‐forming Properties of Horse Mackerel (Trachurus japonicus) as Related to Washing Conditions , 1997 .

[28]  M. Yıldız,et al.  Effects of Dietary Lipids on Growth and Fatty Acid Composition in Russian Sturgeon (Acipenser gueldenstaedtii) Juveniles , 2005 .

[29]  Weijia Zhang,et al.  Rapid and non-invasive detection and imaging of the hydrocolloid-injected prawns with low-field NMR and MRI. , 2018, Food chemistry.

[30]  V. Santé-Lhoutellier,et al.  Effect of heat treatment on protein oxidation in pig meat. , 2012, Meat science.

[31]  M. Morzel,et al.  Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins. , 2006, Meat science.

[32]  O. Sørheim,et al.  Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. , 2005, Meat science.

[33]  Francisco J. Sánchez-Muniz,et al.  Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions , 2003 .

[34]  Shasha Cheng,et al.  Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI. , 2019, Meat science.

[35]  J. M. Gallardo,et al.  Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima) , 2005 .

[36]  M. Ladeira,et al.  Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle. , 2017, Meat science.

[37]  B. Tiwari,et al.  Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage , 2020, LWT.