The state analysis of NaCl in snow crab (Chionoecetes japonicus) meat examined by 23Na and 35Cl nuclear magnetic resonance (NMR) spectroscopy

To assess the contribution of NaCl to seafood tastiness, Na-23 and Cl-35 nuclear magnetic resonance (NMR) spectroscopy was used to determine the mobility of sodium and chloride ions in intact snow crab (Chionoecetes japonicus) leg meat. The T-1 (longitudinal relaxation time) values of both Na-23 and Cl-35, Obtained from inverse recovery experiments, show an evident variance with different heat-processing methods. Heating tends to inhibit both sodium and chloride ion mobility. Cl-35 NMR spectra indicate that chloride exists in two different chemical states, one derived from free ions and the other from organic base complexes. (C) 2000 Society of Chemical Industry.