Peer-reviewed articles

Shrimp processing assessed by low field nuclear magnetic resonance, near infrared spectroscopy, and physicochemical measurements: the effect of polyphosphate content and length of prebrining on shrimp muscle

Authors: María Guðjónsdóttir, Ásbjörn Jónsson, Arnljótur Bjarki Bergsson, Sigurjón Arason, Turid Rustad

Version: Journal of Food Science

Publication year: 2011


The effect of using polyphosphates during prebrining and the effect of prebrining time of cold water shrimp (Pandalus borealis) was studied with low field nuclear magnetic resonance (LF-NMR) transverse relaxation time measurements (benchtop and unilateral) and near infrared (NIR) spectroscopy with the aim of improving shrimp processing. Strong calibrations were obtained for moisture content and water-holding capacity (WHC) using the NIR technique. Multivariate analysis indicated significant correlations between benchtop NMR parameters and moisture content and WHC, as measured with physicochemical methods and NIR spectroscopy. Significant correlations were also observed between NMR parameters and muscle pH, protein content, and phosphate content. The study showed that LF-NMR contributes to improved understanding of the shrimp brining process and to improved process control on-line or at-line, especially in combination with NIR measurements. However, optimization of the unilateral device is necessary.

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