The muscle is a highly organized tissue, where there are three different moistures including free water, entrapped water, and bound water. These moistures were distributed in intercellular spaces, intracellular spaces, and other solute environments, respectively. Understanding the moisture migration in different environments is crucial to enhance energy efficiency and improve the quality of processed food. Therefore, the tilapia fillets were used to experiment, and the low-field nuclear magnetic resonance technique is used to measure the change in different moistures during the drying process. The study found that free water is the highest when cell membranes started to rupture. In addition, it also observed that the cell membrane ruptures at different stages of drying. The result of this study provides critical information that could be used to guide the study of the dynamic mechanisms underlying drying and the development of drying technology for tilapia fillets and similar aquatic products.
Keywords: bound water; cell membrane rupture; entrapped water; free water; low‐field nuclear magnetic resonance (LF‐NMR) technology; tilapia fillet.
© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.