Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions

Food Chemistry

Volumn 153, Issue , 2014, Pages 250-257

  Sánchez Alonso, Isabel ^a,b   Moreno, Pilar ^b   Careche, Mercedes ^b  

^a INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Fish; Freezing; Frozen storage; Ice crystal; Low field NMR; Muscle; Quality

Indexed keywords

DIGITAL STORAGE; FISH; IMAGE QUALITY; MUSCLE;

DISTRIBUTION ANALYSIS; FROZEN STORAGE; ICE CRYSTALS; LOW FIELD NUCLEAR MAGNETIC RESONANCE; LOW-FIELD NMR; MORPHOLOGICAL ALTERATION; PROTEIN DENATURATION; TRANSVERSE RELAXATION;

FREEZING;

PROTEIN;

ARTICLE; FISH; FREEZING; MERLUCCIUS MERLUCCIUS; MUSCLE; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE RELAXOMETRY; PROTEIN DENATURATION; RELAXATION TIME; STORAGE TEMPERATURE;

FISH; FREEZING; FROZEN STORAGE; ICE CRYSTAL; LOW FIELD NMR; MUSCLE; QUALITY;

ANIMALS; COLD TEMPERATURE; FOOD PRESERVATION; FOOD STORAGE; GADIFORMES; MAGNETIC RESONANCE SPECTROSCOPY; MUSCLE RELAXATION; MUSCLE, SKELETAL; SEAFOOD;

EID: 84892716431     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.060     Document Type: Article

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