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Ying Han1, Yingchun Zhu1*, Lizhen Ma2*, Caihong Liu2, Yiqing Yang2
1. College of Food Science, Shanxi Agriculture University, Taigu, 030801, China; 2. Department of Food Science, Tianjin Agricultural University, Tianjin, 300384, China; Email: 1hanying_4135@126.com, 2yingchun0417@163.com, 2malizhen-6329@163.com. Abstract
Scientific Journal of Frontier Chemical Development June 2013, Volume 3, Issue 2, PP.42-46
In this paper, a low-field NMR study was performed to obtain the information on the water condition of tripe swelling in sodium carbonate-solution (Na2CO3-solution). The study researched the water state during different soaking times, concluded that the crispy cooked tripe is closely related with transverse relaxation time (T2) rather than water content. In addition, the water mobility was also found to be affected by soaking time. The study demonstrated that NMR T2 relaxometry was a potential tool to explore the water state, mobility and the way the different water components shift. Keywords: NMR; T2 Relaxation; Water Content; Cutting Force
1 INTRODUCTION
Ox-tripe is one of the most popular food in China, especially almost indispensable to hot pot. The original tripe was dried-product salted to prolong storage time. But after swelling in sodium carbonate-solution (Na2CO3-solution) and cooked in boiling water, the dried-product was crispy and delicious, with physical fitness, increasing the effectiveness of immunity. Soaking in Na2CO3-solution is the main processing method of swelling tripe. The structure of proteins can be damaged by lye [1]. Moreover, Na2CO3-solution can replace sodium hydroxide- solution (NaOH-solution), which was not allowed for foods. The process of tripe swelling in Na2CO3-solution is a procedure to absorb water gradually, ascribed to the damaged structure of proteins that promote the water channels and lead to water uptake [2]. However, the focus is the key factor of crispy after cooking. The study will research on the internal water during the swelling process and the corresponding cutting force. Nuclear magnetic resonance (NMR) transverse relaxation time (T2) has proven to be a very informative method to explore the water condition in process of tripe swelling [3]. Continuous relaxation time spectrum would give a full assessment on the properties of water in the meat [4]. Three components(bond, immobilized, and free-water) characterized with different transverse relaxation times, in the following referred to as T21 (0-10 ms), T22 (10-100 ms) and T23 (100-1000 ms), are generically detected in meats, the different forms of water bonding in meat, as these formations could easily be transformed into each other [3]. The objective of this study was to reveal the water condition in ox-tripe swelling in sodium carbonate-solution.
2 EXPERIMENTAL METHODS
2.1 Sample Preparation
The fresh ox-tripe dried-product with salt stored in refrigerator was divided into five portions, each of which was approximately 2 g, and the salt was washed out by water. In addition, among these portions, four portions were randomly chosen and put into four beakers with 2% of Na2CO3-solution, respectively. The samples were soaked in the solution for 0 h, 2 h, 4 h, 6 h and 8 h at room temperature.
Tesla, operated at a resonance frequency for protons of 22 MHz. Each measurement included the registration of decaying transverse magnetization using Carr-purcel-Meibom-Gill (CPMG) sequence and free induction signal [6]. Approximately 0.5g of sample after soaking, rinsing Na2CO3-solution, was placed in a 15mm diameter cylindrical tube and inserted in the NMR probe [10] before draining the water and weighing. At last, the amplitude of all samples was normalized.
50
40
Amplitude
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20
10
0 0.01
0.1
10
100
1000
T2(ms)
The changes in continuous relaxation time distribution spectra were followed during shift of water from soaking tripe in different time. Fig. 1 showed the score plot for PCA (principal Component Analysis) analysis on the NMR T2 relaxation data obtained from different samples. The fig revealed the regulation of water shifting during the
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swelling process. 2 h latter, the samples started soaking in water from the solution. Fig. 1 showed the more free water had appeared, compared with none soaked. The position of the major component clearly shifted towards higher relaxation times, which can explain the protein structure that had been damaged by lye, providing the channel for water moving into tripe. Subsequently, 4 hours later, the water from solution continued moving into them. Further more, the transverse relaxation time (T2) 0-1 ms water (the most closely combined with substrate) appeared. While after the 6th hour, this component disappeared. Besides, the immobilized water was gradually into the more free water [5]. And on the 8th hour, the content of all the three components water increased again. Accordingly, the tripe swelling procedure is a dynamic process. The water state changed with the extent of the protein denaturing.
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T21(ms)
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T22(ms)
2.5
Soaking time
7000
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Cuting force
5000
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2000 0h 2h 4h 6h 8h
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Fig. 3 displays the changes in cutting force at the different soaking times, which decreased significantly in 0 h 2 h , and continued to decrease slightly two hours later, the forth hour to a minimum and ascribed to the water tightly
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T23(ms)
36
240
combined with macromolecules at that time, so it was hardly flowing out although were placed in boiling water. Subsequently, cutting force was increased slightly between 6 h and 8 h.
0h
2h
4h
6h
8h
4 CONCLUSIONS
The purpose of tripe swelling is to make water move to the internal. Sodium carbonate can destroy the protein structure and make it become loose, providing the water channel for swelling. This procedure is a dynamic process of three components water mutually transformed each other. Moreover, the crispy of cooked tripe and the bond water were closely related, instead of water content, because it was affected slightly by boiling water while the free water flowing out easily, and the shorter the relaxation time is, the more tightly it combined with macromolecules. Beside, the NMR T2 relaxometry was a potential tool to explore the water state, mobility and the way different water components shift.
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