Water and protein are major constituents of shrimp, any changes in protein and the state of water influence the quality of shrimp. Therefore, a study to examine the law of moisture migration and protein denaturation under different freezing and thawing conditions is important. The proton density images of thawed frozen-shrimp revealed that the water loss during quick-freezing was much greater than that during slow freezing or microfreezing. At room temperature (25 °C), the water loss from brine-thawing was more than still-water thawing and still-water thawing was more than thawing spontaneously. Freezing-thawing resulted in uniform water redistribution in shrimp muscle. Nuclear magnetic resonance technology (low field magnetic imaging) was used to directly monitor the dynamic processes of fluidity state in shrimp and indirectly monitor protein denaturation and thereby determine the optimal method of freezing-thawing shrimp. Our research showed that microfreezing preservation minimized weight loss, juice leakage and protein denaturation in shrimp muscle during thawing. PRACTICAL APPLICATION Water is one of the major components in most organs and is an important factor that influences the shrimp muscle quality. Water migration patterns and subsequent effects on the shrimp muscle under different freezing and thawing conditions were examined using low field nuclear magnetic resonance (NMR) technology. This research provides a theoretical foundation for shrimp processing plants to improve the freezing and thawing process to obtain optimal quality and flavor of shrimp products.

中文翻译：

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冷冻和解冻后南美白对虾肌肉中水分的迁移

水和蛋白质是虾的主要成分，蛋白质和水状态的任何变化都会影响虾的质量。因此，研究不同冻融条件下水分迁移和蛋白质变性规律具有重要意义。解冻冷冻虾的质子密度图像显示，速冻过程中的失水量远大于慢速冷冻或微冻过程中的失水量。在室温（25℃）下，盐水解冻的失水量大于静水解冻，静水解冻大于自发解冻。冻融导致虾肌肉中的水分重新分布均匀。利用核磁共振技术（低场磁成像）直接监测虾体内流动状态的动态过程，间接监测蛋白质变性，从而确定最佳冻融虾的方法。我们的研究表明，微冻保存可以最大限度地减少解冻过程中虾肌肉的重量损失、汁液泄漏和蛋白质变性。实际应用 水是大多数器官的主要成分之一，是影响虾肌肉质量的重要因素。使用低场核磁共振 (NMR) 技术检查了在不同冻融条件下水迁移模式和对虾肌肉的后续影响。