中国食品学报2013，Vol.13Issue(2)：50-59,10.
利用低场核磁共振研究擂溃过程对鲜猪肉糜持水性的影响
Using the Low-field NMR to Study the Effect of Blending on Water Holding Capacity of Fresh Minced Pork
宁年英 1林向阳 1林婉瑜 2吴佳 1叶南慧 1Roger Ruan1
作者信息
- 1. 福州大学生物科学与工程学院福州350108
- 2. 明尼苏达大学生物制品与工程学院 圣保罗55108
- 折叠
摘要
Abstract
In this study the effect of diffect blending time and blending speed and diffect amounts of salt,starch, transglutaminase(TG), fat on water holding capacity of fresh minced pork were studied by using low-field magnetic resonance (NMR). Mainly using the relaxation time T23 and proton density M23 as an indicater, raw materials were optimized by response surface methodology (RSM) which was based on single factor experiment. The fresh minced pork was performed on low-field NMR. Distributed exponential analysis of the NMR T2 transverse relaxation data revealed the existence of 4 peaks in the fresh minced pork's water: T21, T22, T23, T24,, which were merged into three states of water, i.e. immobile water (the peaks corrisponding to T21 and T22), mobile water(the peak corrisponding to T23) and free water (the peak corrisponding to T24). The optimum conditions of signal factor experients were that the best blending speed was 350 r/min, blending lime was 35min, salt was 2.5%, starch added 15%, transglutaminase (TG) was 0.75% and the adding amounts of fat was 10%. Starch, transglutaminase (TG) and fat were selected to perform response surface experiment which were based on single factor experiment above. The optimum ratio of raw materials of fresh minced pork were that starch 16.13%, transglutaminase (TG) 0.65% and fat 8.75%. This research may provide the theoritical guide for producing minced meat and its production.关键词
核磁共振/T23弛豫时间/质子密度/擂溃Key words
magnetic resonance/ relaxation time T23/ proton density/ blending引用本文复制引用
宁年英,林向阳,林婉瑜,吴佳,叶南慧,Roger Ruan..利用低场核磁共振研究擂溃过程对鲜猪肉糜持水性的影响[J].中国食品学报,2013,13(2):50-59,10.
