A Method for Detection of Water Content in Pork Using Low-Field Nuclear Magnetic Resonance (LF-NMR)

doi:10.7506/spkx1002-6630-201404029

Abstract

Abstract:

This study was designed to establish a method for rapid detection of water content in pork using low-field nuclear
magnetic resonance (LF-NMR). Pork Longissimus dorsi muscle was injected with distilled water at doses of 0, 8.72%,
14.23% and 17.03%, respectively, at 5 h postmortem. The color parameters L*, a* and b* and NMR T2 were measured at 0,
12 and 24 h, respectively, after injection. The results indicated that with the increased amount of injected water, L* value and
the peak time (t21) of the second peak (T21) in the NMR T2 were increased while peak area (A21) and peak area ratio (P21) were
decreased and all other parameters tested were changed relatively slightly. Therefore, it is possible to rapidly detect pork
samples with different water contents using t21, A21, P21 and L*.

Key words: pork, water addition, low-field nuclear magnetic resonance (LF-NMR), detection

CLC Number:

TS251.7

PANG Zhi-lie, HE Xu-xiao, LI Chun-bao*. A Method for Detection of Water Content in Pork Using Low-Field Nuclear Magnetic Resonance (LF-NMR)[J]. FOOD SCIENCE, 2014, 35(4): 142-145.

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