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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

https://doi.org/10.1021/jf802158u
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Texture changes in frozen cod mince measured by low-field nuclear magnetic resonance spectroscopy
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Application of chemometrics to low-field1H NMR relaxation data of intact fish flesh
inferredcites →https://doi.org/10.1002/jsfa.2112openalex-snapshot
Water distribution and mobility in herring muscle in relation to lipid content, season, fishing ground and biological parameters
inferredcites →https://doi.org/10.1002/jsfa.2693openalex-snapshot
Water distribution in smoked salmon
inferredcites →https://doi.org/10.1002/jsfa.2740640214openalex-snapshot
Lipid distribution and composition of commercially farmed atlantic salmon (salmosalar)
inferredcites →https://doi.org/10.1006/fstl.2002.0924openalex-snapshot
Distribution of Water in Fresh Cod
inferredcites →https://doi.org/10.1007/978-3-662-03550-4_18openalex-snapshot
Principal Component Analysis
inferredcites →https://doi.org/10.1016/0003-9861(71)90337-7openalex-snapshot
Pulsed NMR measurements of the diffusion constant of water in muscle
inferredcites →https://doi.org/10.1016/0010-4655(82)90173-4openalex-snapshot
A constrained regularization method for inverting data represented by linear algebraic or integral equations
inferredcites →https://doi.org/10.1016/0309-1740(83)90013-xopenalex-snapshot
On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
inferredcites →https://doi.org/10.1016/0309-1740(86)90038-0openalex-snapshot
Sarcomere shortening of prerigor muscles and its influence on drip loss
inferredcites →https://doi.org/10.1016/j.foodres.2004.03.001openalex-snapshot
Physical and quality attributes of salted cod (Gadus morhua L.) as affected by the state of rigor and freezing prior to salting
inferredcites →https://doi.org/10.1016/j.jfoodeng.2006.01.053openalex-snapshot
A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar)
inferredcites →https://doi.org/10.1016/j.lwt.2004.07.010openalex-snapshot
Lipid content in herring (Clupea harengus L.)—influence of biological factors and comparison of different methods of analyses: solvent extraction, Fatmeter, NIR and NMR
inferredcites →https://doi.org/10.1016/s0006-3495(69)86388-5openalex-snapshot
Nuclear Magnetic Resonance Evidence using D2O for Structured Water in Muscle and Brain
inferredcites →https://doi.org/10.1016/s0044-8486(00)00531-7openalex-snapshot
Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon
inferredcites →https://doi.org/10.1016/s0044-8486(01)00556-7openalex-snapshot
Properties of salmon flesh from different locations on pre- and post-rigor fillets
inferredcites →https://doi.org/10.1016/s0260-8774(99)00140-5openalex-snapshot
Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis
inferredcites →https://doi.org/10.1016/s0309-1740(01)00134-6openalex-snapshot
Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity
inferredcites →https://doi.org/10.1016/s0309-1740(03)00132-3openalex-snapshot
Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN−-gene
inferredcites →https://doi.org/10.1021/bk-1980-0127.ch010openalex-snapshot
Distribution of Water in Heterogeneous Food and Model Systems
inferredcites →https://doi.org/10.1021/jf00054a009openalex-snapshot
Low-Field Nuclear Magnetic Resonance Relaxation Study of Stored or Processed Cod
inferredcites →https://doi.org/10.1021/jf001402topenalex-snapshot
Origin of Multiexponential T 2 Relaxation in Muscle Myowater
inferredcites →https://doi.org/10.1021/jf010738fopenalex-snapshot
Relationship between Meat Structure, Water Mobility, and Distribution: A Low-Field Nuclear Magnetic Resonance Study
inferredcites →https://doi.org/10.1021/jf061576wopenalex-snapshot
Influence of Aging and Salting on Protein Secondary Structures and Water Distribution in Uncooked and Cooked Pork. A Combined FT-IR Microspectroscopy and 1H NMR Relaxometry Study
inferredcites →https://doi.org/10.1021/jf703678zopenalex-snapshot
Effects of Brine Salting with Regard to Raw Material Variation of Atlantic Salmon (Salmo salar) Muscle Investigated by Fourier Transform Infrared Microspectroscopy
inferredcites →https://doi.org/10.1038/222747a0openalex-snapshot
Evidence for the Existence of a Minimum of Two Phases of Ordered Water in Skeletal Muscle
inferredcites →https://doi.org/10.1063/1.1716296openalex-snapshot
Modified Spin-Echo Method for Measuring Nuclear Relaxation Times
inferredcites →https://doi.org/10.1111/j.1365-2109.2005.01339.xopenalex-snapshot
The effects of stress and storage temperature on the colour and texture of pre-rigor filleted farmed cod (Gadus morhua L.)
inferredcites →https://doi.org/10.1111/j.1365-2109.2006.01595.xopenalex-snapshot
Effects of pre-rigour filleting on quality aspects of Atlantic cod (Gadus morhua L.)
inferredcites →https://doi.org/10.1111/j.1365-2621.1977.tb01495.xopenalex-snapshot
EFFECT OF FREEZING AND FROZEN STORAGE ON SALT PENETRATION INTO FISH MUSCLE IMMERSED IN BRINE
inferredcites →https://doi.org/10.1111/j.1365-2621.1981.tb15337.xopenalex-snapshot
Improved Histological Procedure for Microscopic Demonstration of Related Changes in Fish Muscle Tissue Structure During Holding and Freezing
inferredcites →https://doi.org/10.1111/j.1365-2621.2002.tb09502.xopenalex-snapshot
Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata Attachment
inferredcites →https://doi.org/10.1111/j.1365-2621.2004.tb06349.xopenalex-snapshot
Release of Nisin from Methylcellulose-Hydroxypropyl Methylcellulose Film Formed on Low-density Polyethylene Film
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.01341.xopenalex-snapshot
Curing‐induced water mobility and distribution within intra‐ and extra‐myofibrillar spaces of three pork qualities
inferredcites →https://doi.org/10.1111/j.1745-4573.1990.tb00373.xopenalex-snapshot
COMPARATIVE WATER HOLDING PROPERTIES OF VARIOUS MUSCLE FOODS
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00617.xopenalex-snapshot
Atlantic Salmon Skin and Fillet Color Changes Effected by Perimortem Handling Stress, Rigor Mortis, and Ice Storage
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00626.xopenalex-snapshot
Computer Vision‐Based Evaluation of Pre‐ and Postrigor Changes in Size and Shape of Atlantic Cod ( Gadus morhua ) and Atlantic Salmon ( Salmo salar ) Fillets during Rigor Mortis and Ice Storage: Effects of Perimortem Handling Stress
inferredcites →https://doi.org/10.1139/f50-021openalex-snapshot
Proteins in Fish Muscle. IV. Denaturation by Salt
inferredcites →https://doi.org/10.1139/o59-099openalex-snapshot
A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
inferredcites →https://doi.org/10.1152/ajplegacy.1930.94.3.630openalex-snapshot
THE CARBOHYDRATE METABOLISM OF THE HEART
inferredcites →https://doi.org/10.1300/j030v11n03_16openalex-snapshot
Three-Way Modelling of NMR Relaxation Profiles from Thawed Cod Muscle
inferredcites →https://doi.org/10.1300/j030v13n01_03openalex-snapshot
On the Relation Between Water Pools and Water Holding Capacity in Cod Muscle

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inferred← citeshttps://doi.org/10.1111/jfpp.16421openalex-snapshot
Establishment of quality evaluation method for frozen tilapia ( Oreochromis niloticus ) fillets stored at different temperatures based on fractal dimension
inferred← citeshttps://doi.org/10.11606/issn.1678-4456.bjvras.2017.114234openalex-snapshot
Procedimentos ômicos aplicados em qualidade e segurança de pescado
inferred← citeshttps://doi.org/10.1515/ijfe-2016-0360openalex-snapshot
Dynamic Water Mobility in Sea Cucumber (Stichopus japonicas) During Drying Process Assessed by LF-NMR and MRI in situ
inferred← citeshttps://doi.org/10.1533/9780857095770.3.352openalex-snapshot
Computer vision in the fish industry
inferred← citeshttps://doi.org/10.1533/9780857095770.352openalex-snapshot
Computer vision in the fish industry
inferred← citeshttps://doi.org/10.1533/9780857098894.1.223openalex-snapshot
Using magnetic resonance to explore food microstructures * *It was originally intended that this chapter should be written by Brian Hills. Unfortunately, Brian became very ill and was unable to start work on it. Brian died on the 29th October 2012. He was an outstanding scientist and good friend…
inferred← citeshttps://doi.org/10.2137/145960611797471543openalex-snapshot
Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring
inferred← citeshttps://doi.org/10.22086/jbpe.v0i0.628openalex-snapshot
Use of Magnetic Resonance Imaging in Food Quality Control: A Review.
inferred← citeshttps://doi.org/10.22271/fish.2024.v12.i4a.2939openalex-snapshot
A review on the physicochemical and nutritional changesl influenced by the drying techniques and the processing ofl dried fish
inferred← citeshttps://doi.org/10.3382/ps/pex116openalex-snapshot
A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition
inferred← citeshttps://doi.org/10.3390/foods10071646openalex-snapshot
The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking
inferred← citeshttps://doi.org/10.3390/foods11192938openalex-snapshot
A Comprehensive Review on the Processing of Dried Fish and the Associated Chemical and Nutritional Changes
inferred← citeshttps://doi.org/10.3390/foods12101957openalex-snapshot
The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure
inferred← citeshttps://doi.org/10.3390/foods9030364openalex-snapshot
Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR
inferred← citeshttps://doi.org/10.3390/foods9121751openalex-snapshot
Protein Signatures to Trace Seafood Contamination and Processing
inferred← citeshttps://doi.org/10.3390/molecules24091812openalex-snapshot
Approaching Authenticity Issues in Fish and Seafood Products by Qualitative Spectroscopy and Chemometrics
inferred← citeshttps://doi.org/10.3390/w16172382openalex-snapshot
Slaughterhouse Wastewater Properties Assessment by Modern and Classic Methods
inferred← citeshttps://doi.org/10.5851/kosfa.2020.e67openalex-snapshot
Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content
inferred← citeshttps://doi.org/10.70675/17ffd1c1z8791z4f44zaa88z3e76e43392b6openalex-snapshot
Spectroscopie RMN quantitative appliquée à l’étude du métabolisme en 13C hyperpolarisé et aux interactions sel-matrice dans les aliments
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