| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538633 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠We examine LF NMR as a fast technique to estimate the quality of â10 °C frozen hake. ⺠LF NMR detects changes in 3 water pools during storage related to WHC, apparent viscosity and shear stress. ⺠The population of water with higher relaxation times seemed to be directly related to WHC. ⺠Two mathematical models support the suitability of LFNMR to evaluate frozen hake quality.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Isabel Sánchez-Alonso, Iciar Martinez, Javier Sánchez-Valencia, Mercedes Careche,