低温NMR研究肉与肉制品中水的状态中的应用

Development of Water’s State in Meat and Meat Products-low Field NMR Method

水分是肉中含量最多的组成成分,尽管它不是肉与肉制品的营养物质,但是肉与肉制品水分含量、持水性及水的状态直接关系到肉与肉制品的组织状态、品质,甚至风味。本文综述了氢谱核磁共振的基本原理,肉与肉制品中水的状态研究进展。

Approximately three-quarters of meat is water. Though water is not a nutritional ingredient in meat and meat products, its amount, state and water capacity holding（WHC） play a important role in the quality, particular in the flavor of meat and meat products. The principle of nuclear magnetic resonance of hydrogen and development state of water in meat and meat products were reviewed in this paper.