不同解冻条件对滩羊肉水分的影响  

Effects of different thawing conditions on the water content of Tan sheep meat

作　　者：张丽文[1] 孔丰[1] 李俊丽[1] 张同刚[1] 罗瑞明[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《食品工业科技》2016年第22期103-107,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2015BAD29B05)

摘　　要：利用低场核磁共振设备,研究了冷冻滩羊肉分别经过25、10、5℃静止空气解冻后,水分分布和保水性的差异。结果表明,与冷鲜滩羊肉对比,经冻融处理的滩羊肉中,不易流动水的弛豫时间显著降低,其相对含量明显提高,自由水的弛豫时间明显提高,其相对含量显著降低。对比不同温度解冻的滩羊肉发现,随解冻温度的降低,滩羊肉中自由水的弛豫时间明显增大。通过相关性分析结合系水力和加压失水率的变化得出,滩羊肉的保水性在一定范围内随解冻温度的降低而提高。实验表明核磁成像图可以快速表征滩羊肉的水分含量。The differences of moisture distribution and water retention of Tan sheep meat under still air with 25, l0 ℃ and 5 ℃ were studied by using low field nuclear magnetic resonance equipment.By comparing with chilled Tan sheep meat,the relaxation time of the water which was hardly to flow decreased obviously in the Tan sheep meat by freeze-thaw process, and the relative amount increased evidently, while the relaxation time of free water had been distinctly increased, and the relative amount decreased evidently.By comparing the Tan sheep meat thawed under different temperatures, the relaxation time of free water in Tan sheep meat had significant increased as the thaw temperature went down. Considering the change of hydraulic and pressurized water loss rate, relevant analysis concluded the water retention of Tan sheep meat increased as the thawing temperature decreased within a certain range.The experimental results showed that the magnetic resonance imaging could quickly characterize the moisture content of Tan sheep meat.

关 键 词：滩羊肉 解冻温度 低场核磁共振(LF—NMR) 水分分布 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]