利用LF-NMR研究猪肉糜冷藏过程中品质的变化  

Quality Changes of Ground Pork during Cold Storage Determined by LF-NMR

作　　者：任小青[1] 于弘慧 马俪珍[1] 

机构地区：[1]天津农学院食品科学与生物工程学院,天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品研究与开发》2015年第15期120-123,共4页Food Research and Development

摘　　要：利用低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)检测真空包装和托盘包装的猪肉糜在冷藏过程中的水分迁移规律,并分析其与猪肉糜品质变化之间的相关性。试验结果表明:猪肉糜在冷藏在过程中,p H和系水力呈现先降低后升高的趋势;TBARS值和TVB-N值呈现缓慢升高趋势,很好地反映了猪肉的新鲜程度;LF-NMR检测显示随着贮藏时间的延长,T22含量降低,说明部分不易流动水转化为自由水,通过相关性分析可知T22与p H、系水力、TBARS值和TVB-N均呈正相关,可用来表征猪肉糜的品质变化。The method of low field nuclear magnetic resonance （LF-NMR） was used to study the water distribution in ground pork packaged by vacuum and pallet during cold storage. The correlations between T 2 time and quality changes of ground pork were studied. The results showed that with the increasing of cold storage time, the pH value and water holding capacity （WHC） were descended and then ascended;TBARS value and TVB-N were increased slowly, they reflected the quality of pork. LF-NMR shows that T22 time was decreased with the cold storage time. The bound water was transformed into free water. Through correlation analysis , we found the T22 time had a significant correlation with the pH value, WHC, TBARS value and TVB-N value. As conclusion, the T22 time might be used as a reference indicator to evaluate the changes of ground pork quality.

关 键 词：猪肉糜 低场核磁共振 相关性 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]