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

作　　者：杨赫鸿[1] 李沛军[1] 孔保华[1] 刘骞[1] 李菁[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第13期400-405,共6页Science and Technology of Food Industry

基　　金：国家公益性行业(农业)科研专项经费项目(200903012-02);东北农业大学创新专项基金(CXZ011)

摘　　要：低场核磁共振技术因具有快速、无损、精确的特点在食品科学研究中得到了广泛应用。本文主要介绍了低场核磁共振技术的基本原理,并从测定肉中水分、蛋白质、脂肪、保水性和质构特性等不同方面,综述了其在肉品科学研究中的应用,旨在为推动低场核磁共振技术在肉品工业中应用提供理论参考依据。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 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]