食品工业科技2012，Vol.33Issue(4)：92-96,5.
结合LF-NMR研究不同处理对酱牛肉保水性的影响
Effect of different treatments on water-holding capacity and water distribution of spiced beef using low-field nuclear magnetic resonance
摘要
Abstract
In order to investigate the effect of the secondary sterilizationon the water in meat products,the water-holding capacity（WHC） of vacuum-packed spiced beef subjected to high pressure（600MPa/20min,HP） and heat treated（90℃/10min,HT）on 0d and after 7d were studied,untreated samples as control groups.The influences of different treatments and 7d storage on the water distribution were also demonstrated by using low-field nuclear magnetic resonance（LF-NMR）.The results indicated that both treatments and storage could induce weight loss and increase total expressible fluid.The weight loss of HP and HT was 4.36%,6.53%,respectively.LF-NMR detected four distinct water populations,and they represented three states of water in meat：bound water,immobilized water and free water.HP and HT could increase the mobility of water molecule in the samples,as relaxation time extension,proportion of bound water decreased,immobilized water and free water increased.Nevertheless,the effect of high pressure was smaller than heat treated.The NMR images of UT,HP,HT samples were became lighter in turn on 0d,which showed that free water in the corresponding samples were increasing in turn.In sum,the effect of high pressure on the WHC of spiced beef was smaller than heat treatment.关键词
酱牛肉/超高压/低场核磁共振技术/保水性Key words
spiced beef/high pressure processing/NMR/WHC分类
轻工纺织引用本文复制引用
朱晓红,李春,胡海涛,姚中峰,董晓光,李兴民..结合LF-NMR研究不同处理对酱牛肉保水性的影响[J].食品工业科技,2012,33(4):92-96,5.基金项目
农业部公益性行业（农业）科研专项 （）
