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.
The effect of different Atlantic salmon raw materials (prerigor, postrigor and frozen/thawed) on water mobility and salt uptake after brine salting was investigated by using LF 1H NMR T2 relaxation,1H and 23Na MRI and light microscopy. Distributed exponential analysis of the T2 relaxation data revealed two main water pools in all raw materials, T21 and T22, with relaxation times in the range of 20-100 ms and 100-300 ms, respectively. Raw material differences were reflected in the T2 relaxation data. Light microscopy demonstrated structural differences between unsalted and salted raw materials. For prerigor fillets, salting induced a decrease in T21 population coupled with a more open microstructure compared to unsalted fillets, whereas for frozen/thawed fillets, an increase in T21 population coupled with salt-induced swelling of myofibers was observed. The result implies that the T21 population was directly affected by the density of the muscle myofiber lattice. MR imaging revealed significant differences in salt uptake between raw materials, prerigor salted fillets gained least salt (1.3-1.6% NaCl), whereas the frozen/thawed fillets gained most salt (2.7-2.9% NaCl), and obtained the most even salt distribution due to the more open microstructure. This study demonstrates the advantage of LF NMR T2 relaxation and 1H and 23Na MRI as effective tools for understanding of the relationship between the microstructure of fish muscle, its water mobility and its salt uptake.
Aursand
Ida G
IG
SINTEF Fisheries and Aquaculture, Trondheim, Norway. Ida.G.Aursand@sintef.no
Veliyulin
Emil
E
Böcker
Ulrike
U
Ofstad
Ragni
R
Rustad
Turid
T
Erikson
Ulf
U
D000818:Animals; D055598:Chemical Phenomena; D005511:Food Handling / Q000379:methods*; D008279:Magnetic Resonance Imaging; D009682:Magnetic Resonance Spectroscopy; D008853:Microscopy; D009132:Muscles / Q000737:chemistry*; D020317:Salmo salar; D012492:Salts; D012965:Sodium Chloride / Q000032:analysis*; D014867:Water / Q000032:analysis*
D012492:Salts; C017082:brine; D014867:Water; D012965:Sodium Chloride