负压注液对真空冷却鸡肉水分的影响  

Effect of negative pressure injection on the moisture of vacuum-cooled chicken

作　　者：马勇 张程 张中会 刘登勇 MA Yong;ZHANG Cheng;ZHANG Zhonghui;LIU Dengyong

机构地区：[1]渤海大学食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《肉类工业》2018年第8期19-22,共4页Meat Industry

基　　金：国家重大科学仪器设备开发专项(2013YQ17046308);辽宁省重点研发计划(2017205003);现代农业产业技术体系专项资金(CARS-42)

摘　　要：测定了不同温度下负压注液后鸡肉的水分含量,并利用低场核磁共振技术(LF-NMR)测定其水分分布,检测到的3个峰对应的横向弛豫时间分别为T_(21)、T_(22)和T_(23),代表鸡肉中的结合水、不易流动水和自由水。结果表明:负压注液可以使真空冷却鸡肉的水分含量增大,其中结合水几乎没有改变,不易流动水和自由水含量增多;随着真空冷却温度的降低,鸡肉水分含量呈现先增大后减小的趋势,在20℃时达到最大值72.90%;T_(23)峰发生后移,即负压注液后鸡肉自由水的自由度增大。The moisture content of chicken which was treated negative pressure injection under dif- ferent temperatures were determined, and low - field nuclear magnetic resonance （ LF - NMR） was used to determine moisture distribution of it. Three peaks were detected and they corresponding to transverse relaxation time were T21, T22 and T23 respectively, which represented bound water, immobilized water and free water of chicken. The results showed that the negative pressure injection could make moisture content of vacuum - cooled chicken increase, and bound water was almost unchanged, and the content of immobilized water and the free water increased. With the decrease of vacuum - cooled temperature, the moisture content of chicken showed the tendency of increasing firstly and then decreasing basically, and it reached the maximum value 72.90% at 20℃. The T23 peak was postponed, which indicated that degree of freedom of free water in chicken treated by negative pressure injection increased.

关 键 词：真空冷却 负压注液 低场核磁共振 鸡肉 水分 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]