低场核磁共振研究冻融过程中犊牛肉品质变化  

Quality changes of veal during freeze-thaw cycles determined by LF-NMR

作　　者：原琦[1] 罗爱平[1] 何光中 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省畜牧兽医科学研究所,贵州贵阳550025

出　　处：《食品工业科技》2015年第4期116-119,共4页Science and Technology of Food Industry

基　　金：贵州省科技厅科技计划项目(黔科合NZ字[2012]3010);贵州省农业委员会项目(GZCYTX-0301-03)

摘　　要：运用低场核磁共振技术,探讨反复冻融过程中犊牛肉水分分布状态。研究横向弛豫时间T2变化规律与食用品质间的关系。结果表明:随着冻融次数增加,解冻损失率变化显著,加压失水率和剪切力在3次冻融后显著增加,亮度L先增加后减小,红度a*逐渐减小,黄度b*逐渐增加。核磁共振检测到犊牛肌肉中水分有结合水、不易流动水和自由水三种状态,横向弛豫时间三个峰分别为T2b、T21、T22,其中T21与解冻次数、解冻损失率、加压失水率和亮度均显著相关(p<0.05),T21可作为考察解冻犊牛肉品质的参考指标。The method of low field nuclear magnetic resonance（LF-NMR） was used to study the water distribution in veal during the process of freeze-thaw cycle. By analyzing transverse relaxation time,we found the correlations between LF-NMR parameters and meat quality changes. The results showed that with the increasing number of freeze-thaw time,the thawing loss changed significantly,the pressure loss and shear force showed a significant increase at the third time of freeze-thaw. The lightness value L increased first then decreased later,redness a＊ decreased gradually,yellowness b＊ increased gradually. The LF-NMR data indicated that three peaks of transverse relaxation times,T2 b,T21and T22,which represented three different groups of water in muscle as bound water,immobilized water and free water,respectively. Among them,the T21 had a significant correlation with the number of freeze-thaw time,thawing loss,pressure loss and lightness（p〈0.05）. As conclusion,the T21 might be used as a reference indicator to evaluate thawed veal quality.

关 键 词：犊牛肉 食用品质 反复冻融 横向弛豫时间 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]