Abstract
Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T2 relaxation spectra showed three peaks representing bound water (T21), immobile water (T22), and free water (T23), respectively. pT22 accounted for the largest proportion of three types of water, followed by pT23. The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO2 + 30% N2) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.
Highlights
Fish fillets is a highly perishable product due to its high water activity and protein content, neutral pH, and presence of autolytic enzymes, resulting in deterioration of organoleptic properties and nutritional values, and eventually losing edibility [1]
The principal objectives of the present study were to evaluate the quality effects of composite edible coating incorporated with modified atmosphere packaging (MAP) on HTS fillets during cold storage, and investigated the effectiveness of low field low-field NMR (LF-NMR) and magnetic resonance imaging (MRI) as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets during refrigerated storage (4 ± 0.5 ◦ C)
The pT22 diminished progressively while pT23 increased during storage, and pT22 accounted for the largest proportion of three types of water, followed by pT23
Summary
Fish fillets is a highly perishable product due to its high water activity and protein content, neutral pH, and presence of autolytic enzymes, resulting in deterioration of organoleptic properties and nutritional values, and eventually losing edibility [1]. Edible coating as an effective fresh-keeping method has been considered in aquatic products [2,3,4]. Sci. 2018, 8, 1391 present in Lamiaceae herbs like Perilla frutescens with antioxidant, anti-inflammatory, and antimicrobial effect and has beneficial applications in improving shelf-life and imparting a desirable flavor to foodstuffs. Ε-Polylysine (ε-PL) as a natural antimicrobial polypeptide is recognized as safe preservative in foods [5]. Our previous studies have shown edible coating containing 30 mg/kg RA incorporated with 0.1% ε-PL could effectively maintain the quality of HTS fillets during refrigeration. Many published works indicated that MAP could be very proficient in extending the shelf-life of perishable foods especially fish products [6,7,8]
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