Applications of Non-invasive and Novel Methods of Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging in Aquatic Products

Aquatic products, such as fish, are popular throughout the world due to their satisfying flavor characteristics as well as rich animal nutrition, and they provide high-value food therapy, but they are easily oxidized and spoiled. It is necessary to detect aquatic products through rapid and accurate technology. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) have been widely used in the aquatic product industry due to their sensitivity, fast analysis, non-destructive nature and low cost. The applications of LF-NMR in the measurement of aquatic product quality and nutrients (water, fat, and protein) are summarized in this paper. Applications in aquatic products have been shown to depend on deep processing, storage and authentication. This review discusses the application of MRI technology in the quality control of aquatic products. Therefore, this review will guide the application of the aquatic products industry and aims to supply the reader with both the theory of the method and practical applications of the method for use as a rapid and non-destructive technology in scientific research and the industrial industry.

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Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

International Journal of Food Engineering ◽

10.1515/ijfe-2017-0273 ◽

2018 ◽

Vol 14 (1) ◽

Cited By ~ 1

Author(s):

Jiaqi Li ◽

Kexin Xia ◽

Yao Li ◽

Mingqian Tan

Keyword(s):

Magnetic Resonance Imaging ◽

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Water Dynamics ◽

Resonance Imaging ◽

Low Field ◽

Meat Spoilage ◽

Thawing Process ◽

Lf Nmr ◽

Nuclear Magnetic

AbstractTurbot is a valuable commercial species due to its high nutrient content. Moisture is an important indicator of meat spoilage. This study elucidated distinctive water dynamics in turbot flesh in the freezing–thawing process by nondestructive low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques.T2relaxation spectra were utilized to describe the mobility and content of different types of water. Principal component analysis (PCA) revealed a clear discrimination of various freezing–thawing cycles.T1- andT2-weighted MRI provided further visualization of internal information for turbot flesh. Microscopic examination clearly identified protein denaturation and structural shrinkage. Furthermore, NMR parameters and conventional physicochemical parameters of color, shear force and thiobarbituric acid-reactive substances showed good correlations. To sum up, the study revealed that LF-NMR and MRI are promising techniques to portray the relationship between the water dynamics and changes of turbot quality properties during the freezing–thawing process.

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Monitoring a typical fermentation process of natto by low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques

Analytical Methods ◽

10.1039/c6ay00814c ◽

2016 ◽

Vol 8 (39) ◽

pp. 7135-7140 ◽

Cited By ~ 9

Author(s):

Jing Wu ◽

Yanru Li ◽

Xingsheng Gao

Keyword(s):

Magnetic Resonance Imaging ◽

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Fermentation Process ◽

Resonance Imaging ◽

Low Field ◽

Magnetic Resonance Imaging Mri ◽

Lf Nmr ◽

Nuclear Magnetic

Unique insights into the monitoring of a typical fermentation process of natto based on low field nuclear magnetic resonance (LF-NMR) associated with magnetic resonance imaging (MRI).

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