基于核磁法构建纯菌发酵牛肉干烘干过程评价方法  

Construction of fermented beef jerky drying process evaluation system based on L-NMR technology

作　　者：程健博 丁健[1] 常虹[1] 李婷婷[1] 张红蕾 王芮[1] 池天奇 张根生[1] 

机构地区：[1]哈尔滨商业大学,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《食品工业科技》2017年第5期319-323,349,共6页Science and Technology of Food Industry

基　　金：哈尔滨商业大学研究生创新项目(YJSCX2015-393HSD);黑龙江省重大项目(GA15B302)

摘　　要：为分析纯菌发酵牛肉干烘干过程低频核磁共振(L-NMR)指标与理化、感官指标的相关性,并利用测定的核磁指标建立理化、感官品质的评价方法,该研究采集烘干过程0~240 min,共计9个时间段12项指标。结果表明:该线性回归模型中以低场核磁共振T21峰面积作为自变量,以理化、感官指标作为因变量,Aw、a*值、b*值、L*值、硬度、咀嚼性、感官总体可受性的预测方程显著性p值小于0.01,方程决定系数R2分别为0.925、0.785、0.829、0.770、0.917、0.931、0.810,具有较高统计学意义。利用L-NMR技术可对纯菌种发酵牛肉干烘干过程各项理化、感官指标进行有效监控及预测。The aim of this study was to analyze the fermented beef jerky drying process and low-frequency magnetic resonance （L-NMR） associated with the physical and chemical indicators, sensory index, and using nuclear magnetic parameters were measured to establish the physical and chemical, sensory quality evaluation system, the study collected the drying process 0 to 240 min a total of nine periods 12 indicators.The results showed that the T21 peak area was independent variables and chemical, sensory index was the dependent variable in the linear regression model. Aw, a＊ value, b ＊ values, L＊ value, hardness, chewiness, sensory receptivity of the overall prediction equation （p 〈 0.01 ） , with a high statistical significance. The equation coefficient of determination（R2）was 0.925,0.785,0.829,0.770,0.917,0.931 and 0.810.The L-NMR technique could be used to monitor and predict the physicochemical and sensory indexes of the dried process of pure broth fermented beef jerky.

关 键 词：纯菌发酵牛肉干 低场核磁共振 评价方法 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]