牛肉加热过程中低场核磁驰豫信号与品质特征的动态分析  

Dynamic analysis of LF-NMR relaxation signals and quality characteristics during heating beef

作　　者：谢安国 王满生[2] 石晓微 王飞翔[1] 康怀彬[1] XIE An-guo;WANG Man-sheng;SHI Xiao-wei;WANG Fei-xiang;KANG Huai-bin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471003,China;Institute of Bast Fiber Crops,Chinese Academy of Agricultural Sciences,Changsha,Hunan 410205,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳4710003 [2]中国农业科学院麻类研究所,湖南长沙410205

出　　处：《食品与机械》2020年第7期23-27,71,共6页Food and Machinery

基　　金：河南省科技攻关计划项目(编号:172102110018);河南省重点攻关项目(编号:161100110700-2);中央级公益性科研院所基本科研业务费专项(编号:1610242020004)。

摘　　要：通过对加热过程中的牛肉进行密集采样,研究分析了肉品品质及驰豫信号峰的全部参数变化。结果表明,自由水含量会随半结合水下降而增加。在峰形状特征上,T21峰宽度波动增大,T22峰宽度增加、高度下降,且3个峰的峰位置均出现显著左移。说明牛肉蛋白质在受热变性后其有序的空间结构遭到破坏,形成了大量无序卷曲,同时水分子与肽链形成氢键的间距缩短且类型增加。此外,峰高、峰宽和峰位置等核磁峰参数与肉品多个品质指标之间均存在极显著相关。基于核磁信号参数建立了数学模型用于模拟肉品理化指标变化,且在含水量、蒸煮损失、b*值上的相关系数R 2分别达到了0.943,0.936,0.876。研究结果证明,在食品分析中核磁峰形状特征参数所含的信息价值不低于峰面积。Through intensive sampling of beef during the heating process,the changes of meat quality and all parameters of relaxation signal peaks were studied.The results showed that with the increase of heating time,the semi combined water decreased while the free water increased.In terms of peak shape characteristics,T21 peak width data fluctuated more,T22 peak width increased and height decreased,and the positions of the three peaks shifted left significantly,which reflected that the ordered spatial structure of protein was destroyed and a large number of disordered curls were formed after heat denaturation.The average distance of hydrogen bond between water molecules and peptide chain was shortened and the types were increased.There were extremely significant correlations between peak height,peak width and peak position and meat quality indicators.The mathematical model was established through the nuclear magnetic signal parameters to simulate the changes of physical and chemical indicators of meat products,and the correlation coefficients of water content,cooking loss and b*value reached 0.943,0.936 and 0.876,respectively.The results confirmed that the information value of shape parameters of LF-NMR was not less than the peak area for food analysis.

关 键 词：牛肉 加热 低场核磁共振 弛豫时间 嫩度 色差 逐步回归 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]