低场核磁共振研究肌肉保水性的研究进展  

Progress in the Application of Low-Field Nuclear Magnetic Resonance to Evaluate Water-Holding Capacity of Muscle

作　　者：张佳莹[1] 郭兆斌[1] 韩玲[1] 余群力[1] 韩广星 张巨会 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]山东绿润食品有限公司,山东临沂276600 [3]甘肃天玛生态食品科技股份有限公司,甘肃玛曲747300

出　　处：《肉类研究》2016年第1期36-39,共4页Meat Research

基　　金：国家自然科学基金地区科学基金项目(31460 402);国家现代农业产业技术体系建设专项(CARS-38);甘肃省科技重大专项(143NKDP020)

摘　　要：肌肉保水性的变化是肉品科学领域研究的热点之一,肌肉宰后成熟过程中发生复杂的生物化学变化,其对肉品保水性机制仍存在争议。低场核磁共振检测技术是一种快速、无损、精确的光谱检测技术,其在食品科学的研究中得到了广泛应用。文中介绍了低场核磁共振技术的基本原理,并详细综述了肌肉水分变化规律对宰后成熟及其加工过程中保水性影响的研究进展。The change of water holding capacity of meat is one of the focuses in the field of meat science.But there is considerable disagreement among scientists about the mechanism of water-holding capacity of meat due to the complex biochemical changes of muscle during postmortem aging.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.Moreover,the effect of changes in muscle water content on postmortem aging and processing is outlined.

关 键 词：低场核磁共振 肌肉水分变化 保水性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]