食品工业科技2012，Vol.33Issue(13)：400-405,6.
低场核磁共振技术在肉品科学研究中的应用
Application of low field nuclear magnetic resonance in meat science
摘要
Abstract
Low-field nuclear magnetic resonance（LF-NMR） technology has been applied widely in food science research for its characteristics of quick,nondestructive and accurate detection. In this paper,the principle of LF-NMR has been introduced and its use in meat science has also been discussed,including assessment of water content and distribution,gelling and denaturing of myofibril protein,fat content,water-holding capacity （WHC） and texture of meat products. It is designed to promote the application of LF-NMR technology in meat industry and provide a theoretical reference.关键词
低场核磁共振/肉品科学/保水性/肌原纤维蛋白Key words
LF-NMR/meat science/water holding capacity/myofibril protein分类
轻工纺织引用本文复制引用
杨赫鸿,李沛军,孔保华,刘骞,李菁..低场核磁共振技术在肉品科学研究中的应用[J].食品工业科技,2012,33(13):400-405,6.基金项目
国家公益性行业（农业）科研专项经费项目 （）
东北农业大学创新专项基金（CXZ011）. （）
