Quality Attributes in Shrimp Treated with Polyphosphate after Thawing and Cooking: A Study Using Physicochemical Analytical Methods and Low-Field 1H NMR

摘要

The effects of polyphosphate on parameters of quality in shrimp (after thawingnand cooking) were investigated using physicochemical analytical methods andnlow-field nuclear magnetic resonance (LF 1H NMR) spectroscopy. The NMR datanwere treated by bi-exponential fitting and compared with the physicochemicalndata. The physicochemical parameters demonstrated that treatments with differentnconcentrations of sodium tripolyphosphate and different time exposuresninfluenced parameters such as cook loss, moisture, pH, color and texture. Thesendifferences were reflected in the transverse relaxation (T2) data. Bi-exponentialnfitting of the T2 resulted in the observation of two water populations in allnsamples, T21 and T22, with relaxation times in the ranges of 24–47 and 63–120 ms,nrespectively. Pronounced changes in the T21 and T22 relaxation data were observednduring the different treatments, with polyphosphate revealing changes in waternproperties. Good linear correlations were observed between the T2 parameters andnphysicochemical data.