Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR
Abstract
:1. Introduction
2. Materials and Methods
2.1. Cooking of Fish Samples
2.2. H Low-Field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) Analysis
2.3. Cooking Loss and WHC Measurements
2.4. Color Analysis
2.5. Textural Profile Analysis (TPA)
2.6. Extraction of Myofibrillar Protein (MP) from Spanish Mackerel Meat
2.7. Surface Hydrophobicity of the MP
2.8. Total Carbonyl Content
2.9. Free Thiols Measurement
2.10. Lipid Oxidation
2.11. Cryo-Scanning Electron Microscopy (Cryo-SEM)
2.12. Circular Dichroism (CD)
2.13. Statistical Analysis
3. Results
3.1. Proton Dynamics during Boiling, Steaming, Roasting, Frying Assessed by LF-NMR
3.2. Cooking Loss, Water-Holding Capacity Analysis
3.3. Color Analysis
3.4. Protein and Lipid Oxidation Characterization
3.5. CD Analysis
3.6. Cryo-SEM Spectra Analysis
3.7. Principal Component Analysis (PCA) of NMR Parameters
3.8. Texture Profile Analysis
3.9. Partial Least Squares (PLS) Regression Models
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Treatment | T21 (ms) | T22 (ms) | T23 (ms) | A21(g−1) | A22 (g−1) | A23 (g−1) |
---|---|---|---|---|---|---|
Control | 1.01 ± 0.05b | 51.04 ± 1.99a | 429.96 ± 42.12b | 526.50 ± 102.29a | 9577.17 ± 682.30a | 180.82 ± 57.56d |
Boiling | 0.85 ± 0.08b | 30.21 ± 1.56b | 533.10 ± 56.36a | 341.55 ± 15.43c | 5667.80 ± 281.15b | 546.17 ± 227.15c |
Steaming | 0.77 ± 0.09b | 26.60 ± 0.46c | 275.61 ± 14.37c | 307.60 ± 15.74c | 5261.56 ± 198.75b | 843.55 ± 117.85b |
Roasting | 0.66 ± 0.13b | 18.01 ± 1.57d | 228.71 ± 20.67d | 355.09 ± 42.90c | 4162.73 ± 891.11c | 299.38 ± 126.77d |
Frying | 1.44 ± 0.43a | 17.43 ± 2.50d | 142.94 ± 16.45e | 470.28 ± 100.14b | 1707.53 ± 399.69d | 1113.33 ± 235.26a |
Oxidation Indexes | Treatments | ||||
---|---|---|---|---|---|
Control | Boiling | Steaming | Roasting | Frying | |
Total carbonyl (nmol/mg) | 0.11 ± 0.05b | 0.12 ± 0.01b | 0.12 ± 0.01b | 0.17 ± 0.02b | 0.27 ± 0.08a |
Free thiols (102 nmol/mg) | 4.62 ± 0.42a | 1.18 ± 0.13b | 1.02 ± 0.29b | 0.87 ± 0.01b | 0.57 ± 0.17b |
Surface hydrophobicity | 54.89 ± 4.86a | 19.34 ± 0.18b | 20.67 ± 3.52b | 15.76 ± 0.03b | 14.88 ± 0.69b |
TBARS (mg/kg) | 0.17 ± 0.01c | 0.26 ± 0.00b | 0.36 ± 0.02b | 0.64 ± 0.01a | 0.34 ± 0.06b |
Processing | Hardness (g) | Resilience | Springiness | Chewiness | Gumminess | Adhesiveness |
---|---|---|---|---|---|---|
Control | 177.01 ± 11.50d | 0.23 ± 0.02b | 0.76 ± 0.03b | 87.6 ± 9.76d | 115.78 ± 10.28d | 0.65 ± 0.02a |
Boiling | 1040.98 ± 120.72c | 0.24 ± 0.03b | 0.79 ± 0.03b | 493.22 ± 84.62c | 624.36 ± 94.01c | 0.60 ± 0.03b |
Steaming | 996.51 ± 128.69c | 0.22 ± 0.01b | 0.80 ± 0.03b | 459.91 ± 70.94c | 576.04 ± 81.92c | 0.58 ± 0.03b |
Roasting | 2399.01 ± 222.93b | 0.30 ± 0.04a | 0.87 ± 0.02a | 1430.15 ± 235.32b | 1643.56 ± 263.85b | 0.68 ± 0.07a |
Frying | 6561.44 ± 623.91a | 0.25 ± 0.04b | 0.85 ± 0.05a | 3255.96 ± 464.38a | 3826.61 ± 349.78a | 0.59 ± 0.07b |
Calibration | Validation | |||||
---|---|---|---|---|---|---|
PLS Factors | Rcal2 | RMSEC | Rcv2 | RMSECV | RPD (%) | |
Hardness (g) | 7 | 0.997 | 77.679 | 0.995 | 109.128 | 119.389 |
Resilience | 7 | 0.994 | 0.003 | 0.991 | 0.004 | 110.067 |
Springiness | 7 | 0.990 | 0.006 | 0.984 | 0.008 | 69.282 |
Chewiness | 7 | 0.997 | 44.047 | 0.994 | 59.683 | 97.453 |
Gumminess | 7 | 0.997 | 49.245 | 0.994 | 67.477 | 100.154 |
Adhesiveness | 6 | 0.989 | 0.007 | 0.983 | 0.009 | 84.817 |
Texture Parameters | Treatment | Predicted Value | Measured Value | Recovery (%) | CV (n = 4, %) |
---|---|---|---|---|---|
Hardness | Control | 229.61 ± 7.56 | 191.84 ± 14.07 | 83.47 ± 0.04 | 4.86 |
Boiling | 1310.50 ± 64.63 | 1256.00 ± 57.68 | 95.87 ± 0.02 | 2.38 | |
Steaming | 1106.50 ± 41.49 | 1100.75 ± 42.19 | 99.52 ± 0.03 | 3.23 | |
Roasting | 2317.50 ± 21.46 | 2384.75 ± 26.59 | 102.91 ± 0.01 | 1.27 | |
Frying | 3838.50 ± 784.29 | 3761.50 ± 824.16 | 97.76 ± 0.02 | 1.62 | |
Resilience | Control | 0.23 ± 0.00 | 0.23 ± 0.00 | 100.32 ± 0.01 | 0.89 |
Boiling | 0.26 ± 0.01 | 0.26 ± 0.01 | 100.58 ± 0.00 | 0.23 | |
Steaming | 0.23 ± 0.00 | 0.23 ± 0.00 | 101.52 ± 0.01 | 0.56 | |
Roasting | 0.31 ± 0.02 | 0.31 ± 0.02 | 100.83 ± 0.01 | 0.76 | |
Frying | 0.22 ± 0.01 | 0.22 ± 0.01 | 100.38 ± 0.01 | 1.42 | |
Springiness | Control | 0.76 ± 0.01 | 0.75 ± 0.01 | 99.22 ± 0.02 | 1.68 |
Boiling | 0.80 ± 0.01 | 0.81 ± 0.00 | 100.66 ± 0.01 | 0.98 | |
Steaming | 0.79 ± 0.01 | 0.80 ± 0.00 | 100.51 ± 0.01 | 1.02 | |
Roasting | 0.89 ± 0.01 | 0.89 ± 0.01 | 100.00 ± 0.00 | 0.28 | |
Frying | 0.86 ± 0.01 | 0.86 ± 0.02 | 99.27 ± 0.01 | 1.18 | |
Chewiness | Control | 120.60 ± 3.48 | 92.08 ± 3.06 | 76.38 ± 0.03 | 3.33 |
Boiling | 629.33 ± 28.67 | 600.49 ± 27.50 | 95.46 ± 0.03 | 3.60 | |
Steaming | 518.68 ± 19.97 | 528.69 ± 17.46 | 101.96 ± 0.02 | 1.81 | |
Roasting | 1285.00 ± 91.08 | 1304.00 ± 94.53 | 101.49 ± 0.02 | 2.14 | |
Frying | 1560.00 ± 310.47 | 1524.50 ± 319.07 | 97.59 ± 0.02 | 1.88 | |
Gumminess | Control | 155.59 ± 7.23 | 121.93 ± 8.26 | 78.34 ± 0.03 | 3.58 |
Boiling | 750.74 ± 44.10 | 734.73 ± 30.12 | 97.97 ± 0.03 | 3.30 | |
Steaming | 643.96 ± 19.80 | 651.91 ± 9.37 | 101.29 ± 0.03 | 2.70 | |
Roasting | 1638.50 ± 93.23 | 1676.75 ± 88.44 | 102.36 ± 0.02 | 1.72 | |
Frying | 1858.75 ± 319.09 | 1816.25 ± 322.34 | 97.64 ± 0.02 | 1.67 | |
Adhesiveness | Control | 0.64 ± 0.01 | 0.64 ± 0.01 | 100.40 ± 0.01 | 1.32 |
Boiling | 0.63 ± 0.01 | 0.63 ± 0.02 | 100.44 ± 0.00 | 0.20 | |
Steaming | 0.59 ± 0.02 | 0.60 ± 0.02 | 100.68 ± 0.00 | 0.15 | |
Roasting | 0.67 ± 0.02 | 0.68 ± 0.02 | 100.18 ± 0.01 | 0.71 | |
Frying | 0.54 ± 0.01 | 0.62 ± 0.01 | 113.57 ± 0.02 | 2.17 |
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Sun, S.; Wang, S.; Lin, R.; Cheng, S.; Yuan, B.; Wang, Z.; Tan, M. Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR. Foods 2020, 9, 364. https://doi.org/10.3390/foods9030364
Sun S, Wang S, Lin R, Cheng S, Yuan B, Wang Z, Tan M. Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR. Foods. 2020; 9(3):364. https://doi.org/10.3390/foods9030364
Chicago/Turabian StyleSun, Shan, Siqi Wang, Rong Lin, Shasha Cheng, Biao Yuan, Zhixiang Wang, and Mingqian Tan. 2020. "Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR" Foods 9, no. 3: 364. https://doi.org/10.3390/foods9030364