In this work, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging were used to investigate the changes in protons (from water and oil) distribution of mackerel during the frying process. The relationship between proton migration and some physicochemical indexes was established by partial least squares regression (PLSR). The changing mechanism of the quality characteristics and physicochemical properties of fish meat under different frying conditions was analysed by LF-NMR combined with PLSR, which provided theoretical support for the development of canned mackerel food.

中文翻译：

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预炸对鲭鱼质子分布及理化品质的影响

在这项工作中，低场核磁共振 (LF-NMR) 和磁共振成像被用于研究鲭鱼在油炸过程中质子（来自水和油）分布的变化。通过偏最小二乘回归（PLSR）建立质子迁移与一些理化指标之间的关系。LF-NMR结合PLSR分析了不同油炸条件下鱼肉品质特性和理化性质的变化机制，为鲭鱼罐头食品的开发提供理论支持。