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《Journal of Chinese Institute of Food Science and Technology》 2015-05
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Monitoring the Quality of Kelp Fresh Noodles during the Storage Using the Low-field NMR

Li Yan;Lin Xiangyang;Wu Jia;Li Dan;Roger Ruan;College of Biological Science and Technology, Fuzhou University;Department of Bioproducts and Biosystems Engineering, University of Minnesota;  
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.
【CateGory Index】: O657.2;TS254.58
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