Quality changes of Tricholoma matsutake during freeze-thaw cycles by low-field nuclear magnetic resonance

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  • 1(College of Food Science, Southwest University, Chongqing 400715, China) 2(Kunming Edible Fungi Institute, All China Federation of Supply and Marketing Cooperatives, Kunming 650223, China) 3(Chongqing Engineering Research Center for Special Foods, Chongqing 400715, China)

Online published: 2018-09-05

Abstract

The moisture state and content of Tricholoma matsutake after freeze-thaw were analyzed by low-field nuclear magnetic resonance (LF-NMR) technology. The effects of freeze-thaw cycles on the thawing loss rate, color and hardness were compared. To learn the effect of the freeze-thaw process on Tricholoma matsutake moisture distribution, during the experiment period, the proton density weighted images of the sample were obtained with multi-slice spin echo (MSE) pulse sequence. The results showed that the water states in Tricholoma matsutake included free water, immobilized water and bound water, which were T21 (0.01-10 ms), T22 (10-100 ms), T23 (100-1 000 ms), respectively. With the increasing of freeze-thaw cycles, the free water content and immobilized water content was decreased gradually, bound water content was increase slightly and then decreased; The thawing loss rate increased, L values (lightness), a*(redness) and b*(yellowness) values decreased, hardness decreased first and then increased, causing a decline in quality. MRI results showed that water loss of stipe was more serious than that of pileus, some areas of stipe hardly existed free water after 5 cycles of freeze-thaw. The correlation analysis showed that the times of freeze-thaw had a significant correlation (p<0.01) with T22, T23, a*(redness), b*(yellowness) and thawing loss rates. The T22 and T22 had a significant correlation (p<0.05) with thawing loss rates, a*(redness) and b*(yellowness). Therefore, application of using LF-NMR in the determination of water content and composition of Tricholoma matsutake could be used as reference indexes for the quality control.

Cite this article

SHI Fang et al . Quality changes of Tricholoma matsutake during freeze-thaw cycles by low-field nuclear magnetic resonance[J]. Food and Fermentation Industries, 2018 , 44(7) : 87 -95 . DOI: 10.13995/j.cnki.11-1802/ts.015895

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