食品工业科技2018，Vol.39Issue(10)：7-11,5.DOI:10.13386/j.issn1002-0306.2018.10.002
调理牛排煎制过程中的保水性及水相分布特征
The characteristics of water holding capacity and distribution of water phase during the decoction of conditioning steak
摘要
Abstract
The low-field nuclear magnetic resonance(LF-NMR)technology was used to detect the transverse relaxation time of water in frying process.The water distribution in the steak was compared according to the difference of the transverse relaxation time T2,and the change of the water holding capacity was determined by the pressure loss rate and the cooking loss rate index during the decoction of the treated steak.The results showed that there were significant differences in pressure loss rate and cooking loss rate between the six groups(p ＜ 0.05).With the increase of the frying temperature and the time,the pressure loss rate and the cooking loss rate were increasing,the transverse relaxation time (T2)of the three kinds of water was moving to the slow relaxation direction.As the water degree of freedom and the flow rate increasing,the combination degree was decreasing continuously,which showed that the water's ability to be reduced bv the steak system.The shift of relaxation time of water in the T22 state was more significant with the increasing maturity of the conditioning steak.关键词
低场核磁共振/调理牛排/保水性/水分状态Key words
LF-NMR/conditioning steak/water holding capacity/water phase分类
轻工纺织引用本文复制引用
周秀丽,董福凯,查恩辉..调理牛排煎制过程中的保水性及水相分布特征[J].食品工业科技,2018,39(10):7-11,5.基金项目
辽宁省农业领域创新人才项目(2014037) （2014037）
辽宁省自然科学基金(201520776). （201520776）
