The effects of different thermal sterilization conditions on the water migration, microstructure and physical and chemical indexes of canned Spanish mackerel were studied by holding sterilization intensity of 20 min. The results of LF-NMR relaxation showed three water components were assigned to bound, immobilized and free water in fish sample. Immobilized water transformed into free water after sterilized. Compared with high temperature and short time sterilization, sterilization at low temperature for long time can reduce the total water content of fish, reduced the water holding capacity of fish and damaged more muscle fiber structure. The change of thermal sterilization conditions made the hardness, chewiness, color, pH, TBA and TVB-N of mackerel changes significantly. In particular, NMR relaxation parameters have a significant correlation with the hardness and L*. PLSR model showed that LF-NMR can be used as a fast and nondestructive method to monitor the quality of canned food in...

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