A Review of the Application of Low Field Nuclear Magnetic Resonance in Detection and Analysis of Water in Meat and Meat Products

doi:10.7506/spkx1002-6630-20180903-024

Abstract

Abstract: Recently, low field nuclear magnetic resonance (LF-NMR) has been widely used as a burgeoning analytical technique in the detection and analysis of water in meat and meat products. Therefore, a review of the literature in this regard is highly needed. In this article, the principle of LF-NMR is described and the applications of LF-NMR in the analysis of water distribution and mobility during meat production, processing and storage, and quality evaluation, adulteration identification and freshness detection of meat products are reviewed, with the aim of promoting further development and application in meat processing and quality control of LF-NMR.

Key words: low field nuclear magnetic resonance, transverse relaxation time, water distribution and mobility, quality detection

CLC Number:

TS251.1

SUN Wenbin, LUO Xin, ZHANG Yimin, ZUO Huixin, NIU Lebao, MAO Yanwei. A Review of the Application of Low Field Nuclear Magnetic Resonance in Detection and Analysis of Water in Meat and Meat Products[J]. FOOD SCIENCE, 2019, 40(15): 346-351.

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A Review of the Application of Low Field Nuclear Magnetic Resonance in Detection and Analysis of Water in Meat and Meat Products

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