基于低场核磁共振技术的冷冻猪背最长肌品质变化研究  

Research on the change of quality of pork longissimus dorsi during the frozen period based on low field nuclear magnetic resonance technology

作　　者：李靖[1,2] 袁乙平 刘婷 岳文婷 何雨婕 马嫄 蒋珍菊[1] LI Jing;YUAN Yi-ping;LIU Ting;YUE Wen-ting;HE Yu-jie;MA Yuan;JANG Zhen-ju(Xihua University, Chengdu, Sichuan 610039, China;Sichuan Huantai Biotechnology Co.,Ltd, Chengdu, Sichuan 610207, China)

机构地区：[1]西华大学,四川成都610039 [2]四川环太生物科技股份有限公司,四川成都610207

出　　处：《食品与机械》2019年第5期149-155,共7页Food and Machinery

基　　金：四川省科技厅应用基础(重点)项目(编号:2016JY0114);成都市科技局科技惠民项目(编号:2015-HM01-00337-SF);西华大学研究生创新基金(编号:ycjj2018043);“西华大学粮油工程与食品安全省高校重点实验室”开放课题(编号:szjj2016-026)

摘　　要：采用低场核磁共振技术、核磁成像技术和一维空间频率编码技术,研究猪背最长肌在-18℃冻藏0d和1,3,6,9,12,15个月后水分含量和迁移变化规律;并测定猪肉贮藏过程中TVB-N、TBARS、汁液流失率、蛋白质溶解度的变化,将水分变化和品质指标变化进行相关性综合分析。结果表明:猪背最长肌中3种组分的水分分别为:结合水(T20)、不易流动水(T21)和自由水(T22),随着冻藏时间的延长,肉样中T21组分降低,T22组分增加;MRI表明随着时间的延长,样品水分分布从最初分布均匀到样品边缘信号强,中间部位信号低。随着冻藏时间的再延长,又逐渐恢复均匀状态,15个月后水分分布较均匀;用一维频率编码扫描发现随着冻藏时间的延长,肉中水分的信号量(幅值)逐渐降低;相关性分析结果表明:T21与冻藏时间、TVB-N、TBARS、汁液流失率、蛋白质溶解度都显著相关(P<0.05),T22与冻藏时间、TVB-N极显著相关(P<0.01),T22与TBARS、汁液流失率、蛋白质溶解度显著相关(P<0.05),T21、T22都与肉中品质指标呈现较好的相关性。Using low-field NMR, nuclear magnetic imaging and one dimensional frequency coding techniques to study changes in water content and migration of pork longissimus dorsi at -18 ℃ after frozen storage for 0d and 1, 3, 6, 9, 12 and 15 months.Regularity, the changes in TVB-N, TBARS, drop loss, and protein solubility during the storage of pork were determined, and a comprehensive analysis of the correlation between changes in water and quality indicators was performed.The results showed that there were 3 components of water in the longissimus dorsi muscle: T 20 , T 21 , and T 22 .As the time of freezing increased, The T 21 component decreased and the T 22 component increased.MRI showed that with the extension of time, the water distribution of the sample was uniform from the initial distribution to the strong signal at the edge of the sample, and the signal in the middle was low.With the continued deepening of frozen time, it gradually returned to a uniform state.After 15 months, the final moisture distribution was even.And using one dimensional frequency coding, it was found that the signal quantity (magnitude) of moisture in meat gradually decreased with the prolonged storage time.The correlation analysis showed that: T 21 was significantly associated with frozen storage time, TVB-N, TBARS, drop loss rate, and protein solubility (P<0.05).T 22 was significantly associated with frozen storage time and TVB-N (P<0.01).T22 and TBARS, drop loss rate, protein solubility was significantly related (P<0.05), T21 , T22 and meat quality indicators showed a good correlation.

关 键 词：猪背最长肌 低场核磁 水分 核磁共振成像 一维空间频率编码 

分 类 号：O657.2[理学—分析化学] TS251.51[理学—化学]