摘要
研究了一种基于低场核磁共振技术的不同含水量猪肉检测方法。选择猪背部最长肌于宰后5 h内注射肉质量分数分别为0%、8.72%、14.23%和17.03%的蒸馏水,于注水后0、12 h和24 h测定肉色(L*、a*和b*)、低场核磁共振横向弛豫时间(T2)。结果表明,随着注水量的增加,低场核磁共振中T2中第2个峰(T21)的峰时间(t21)增大、峰面积(A21)减小、峰面积比(P21)减小以及色差中的亮度值(L*)增大,其他指标变化相对较小。因此,建议利用t21、A21、P21、L*这4项指标组合,检测不同含水量的猪肉。
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 T2were 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＊.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第4期142-145,共4页
Food Science
基金
教育部"新世纪优秀人才支持计划"项目(NCET-11-0668)
产学研联合创新资金-江苏省前瞻性联合研究项目(BY2011161)
国家现代农业(生猪)产业技术体系建设专项(CARS-36-11B)
关键词
猪肉
水分
低场核磁共振
检测方法
pork
water addition
low-field nuclear magnetic resonance （LF-NMR）
detection
