低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用  

Application of Low-field Nuclear Magnetic Resonance in Determining Water Contents and Other Related Quality Characteristics of Meat and Meat Products:A Review

作　　者：夏天兰[1] 刘登勇[1] 徐幸莲[1] 周光宏[1] 邵俊花[1] 

机构地区：[1]f南京农业大学肉品加工与质量控制教育部重点实验室,江苏南京210095

出　　处：《食品科学》2011年第21期253-256,共4页Food Science

基　　金：国家自然科学基金项目(31000796);南京农业大学青年科技创新基金项目(KJ09021)

摘　　要：低场核磁共振技术以其检测迅速、无损、样品需要量少等优点已在肉类科学领域得到一定的研究和应用。本文介绍了低场核磁共振技术基本原理,归纳了肉与肉制品水分组成及测定方法,并详细综述了低场核磁共振技术在肉与肉制品水分测定及相关特性中的应用研究进展。Low-field nuclear magnetic resonance,with the advantages of rapid and non-destructive determination and small volume samples,has been exploited and applied in the field of meat science.The principle of low-field nuclear magnetic resonance is introduced in this paper.Moreover,recent advances in the application of low-field nuclear magnetic resonance in determining water contents and other related quality characteristics of meat and meat products is outlined.

关 键 词：低场核磁共振技术 肉与肉制品 水分测定 横向弛豫时间 品质特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]