FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 58-61.doi: 10.7506/spkx1002-6630-201311014

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Study on Changes of Quality Index of Chicken Breast during Freezing-thawing Cycles using LF-NMR

LI Mei,LI Miao-yun*,ZHAO Gai-ming,ZHANG Qiu-hui,LIU Yan-xia,GAO Xiao-ping,ZHOU Xiao-mei   

  1. Henan Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
  • Received:2012-06-08 Revised:2013-05-06 Online:2013-06-15 Published:2013-06-03

Abstract:

Changes in water distribution and mobility in the process of freezing-thawing cycles were characterized by 1H
low-field nuclear magnetic resonance (LF-NMR) and meanwhile, eating quality indexes such as color, pH and water-holding
capacity (WHC) were determined. NMR T2 relaxation data indicated that three distinct water populations T2b, T21 and T22
were observed in chicken muscle, which represent three states of water such as bound water, immobilized water and bulk
water, respectively. T21 changed significantly with freezing-thawing frequency (P < 0.05), which showed the same tendency
as WHC. The deterioration of eating quality during freezing-thawing cycles was observed so that it should be avoided as
much as possible. Therefore, LF-NMR can be used to evaluate the quality of frozen meat in the circulation.

Key words: chicken breast, transverse relaxation time, freezing-thawing cycle, water-holding capacity

CLC Number: