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

• 基础研究 • 上一篇    下一篇

冻融循环下鸡肉品质变化的低场核磁共振研究

李 玫,李苗云*,赵改名,张秋会,柳艳霞,高晓平,周晓梅   

  1. 河南农业大学食品科学技术学院,河南省肉制品加工与质量安全控制重点实验室,河南 郑州 450002
  • 收稿日期:2012-06-08 修回日期:2013-05-06 出版日期:2013-06-15 发布日期:2013-06-03
  • 通讯作者: 李玫 E-mail:thiamin2@163.com
  • 基金资助:

    公益性行业(农业)科研专项经费项目;“十二五”国家科技支撑计划项目

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

摘要:

运用1H低场核磁共振(LF-NMR)技术研究鸡肉反复冻融过程中的水分变化,并分析该变化与食用品质间的联系。由NMR T2弛豫测定结果可知肌肉中含有3个水群,即结合水、不易流动水和自由水,横向弛豫时间依次为T2b、T21、T22,其中T21与冻融次数显著相关(P<0.05),且与反映肌肉持水性变化的指标间高度相关。冻融后鸡肉食用品质发生显著变化,在贮运过程中需要尽可能避免这一现象。研究表明NMR可用于流通过程中冻鸡肉品质的在线评价。

关键词: 鸡胸肉, 横向弛豫时间, 冻融循环, 持水力

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

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