| 利用LF-NMR研究浸泡式真空冷却对白煮猪肉水分的影响 |
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| 引用本文： | 董晓光,胡文娟,刘毅,戴瑞彤,李兴民.利用LF-NMR研究浸泡式真空冷却对白煮猪肉水分的影响[J].农产品加工．学刊,2011(8):9-11,33. |
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| 作者姓名： | 董晓光 胡文娟 刘毅 戴瑞彤 李兴民 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 农业部公益性行业(农业)科研专项(200903012) |
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| 摘 要： | 为了研究浸泡式真空冷却对白煮猪肉水分的影响,把浸泡式真空冷却与风冷和真空冷却比较,测定其冷却损失和水分含量,并利用低场核磁共振技术(LF-NMR)研究对水分分布的影响。试验结果表明,浸泡式真空冷却可以显著降低冷却损失,提高水分含量(p<0.05)。LF-NMR检测到了3个峰,对应的横向弛豫时间分别为T2b,T21和T22,代表肉中水的3种存在状态,即结合水、不易流动水和自由水。不同处理组3组分的弛豫时间及峰比例的变化表明:浸泡式真空冷却后的样品T21比例显著降低,T22的比例显著增加(p<0.05),表明浸泡式真空冷却可以使肉中不易流动水的比例减少,自由水比例增加。
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| 关 键 词： | 浸泡式真空冷却 猪肉 NMR 横向弛豫时间 |
Water Analysis in Water-cooked Pork Cooled by Different Cooling Methods Supported by Low-field NMR Relaxation |
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| Dong Xiaoguang,Hu Wenjuan,Liu Yi,Dai Ruitong,Li Xingmin.Water Analysis in Water-cooked Pork Cooled by Different Cooling Methods Supported by Low-field NMR Relaxation[J].Nongchanpin Jlagong.Xuekan,2011(8):9-11,33. |
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| Authors: | Dong Xiaoguang Hu Wenjuan Liu Yi Dai Ruitong Li Xingmin |
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| Institution: | Dong Xiaoguang,Hu Wenjuan,Liu Yi,Dai Ruitong,Li Xingmin(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| Abstract: | In order to study the effect on water in water-cooked pork,this paper studies the cooling loss and water content of immersion vacuum cooling compared with vacuum cooling and air blast cooling.Water distribution is also demonstrated using low-field nuclear magnetic resonance(LF-NMR).The results indicate that immersion vacuum cooling gets the least cooling loss and highest water content(p <0.05).LF-NMR detects three peaks,whose transverse relaxation times T2 are T2b,T21,T22,respectively.They represent three s... |
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| Keywords: | immersion vacuum cooling pork NMR transverse relaxation |
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