食品工业科技2018，Vol.39Issue(2)：278-284,7.DOI:10.13386/j.issn1002-0306.2018.02.052
基于LF-NMR及成像技术分析牛肉贮藏水分含量变化
Analysis of water content in beef storage by LF-NMR and imaging technique
摘要
Abstract
To study the change of water content in beef storage,the glass transition temperature(Tg)was measured by DSC,the transverse relaxation time T2 and peak area of beef were determined by LF-NMR.The results showed that:There were four different water groups in meat samples,T2 was decreased at-10 ℃,the content of free water decreased significantly,and no significant change was observed at-14,-1 8 ℃ and-22 ℃.pT22 early decline,late stable,indicating that with the extension of storage time,easy to flow water gradually transferred to free water.pT23 decreased first and then increased significantly (p ＜0.01).Through correlation analysis of beef quality index and nuclear magnetic resonance parameter T2,it was found that the evaporation loss was significantly correlated with T20,T22 and pT23 (p ＜ 0.05),the correlation coefficient was 0.777,0.745 and 0.783 respectively,so the change of water retention in the storage process would be represented by T22 and pT23.By MRI experiment found that the meat was storaged under-10 ℃,the dry phenomenon was serious,the water retention of meat was poor,and not conducive to long-term storage of beef.关键词
牛肉/核磁共振技术/成像技术/水分Key words
beef/nuclear magnetic resonance technology/imaging technology/moisture分类
轻工纺织引用本文复制引用
马莹,杨菊梅,王松磊,何智武,贺晓光,董欢,王莉..基于LF-NMR及成像技术分析牛肉贮藏水分含量变化[J].食品工业科技,2018,39(2):278-284,7.基金项目
中央财政支持地方高校改革发展资金——食品学科建设项目(2017) （2017）
宁夏自治区重点项目. （）
