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冷藏山羊肉品质变化的核磁共振研究 被引量:19

Study on quality changes of goat meat under cold storage conditions with NMR
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摘要 利用低场核磁共振技术,研究了冷藏山羊肉中结合水、不易流动水和自由水的分布和变化情况。结果表明,羊肉中的结合水弛豫时间(T21)和不易流动水弛豫时间(T22)以及二者与总水分相对含量随冷藏时间的变化呈现明显的下降趋势,并且T21、T22与羊肉的滴水损失、pH、肉色有显著的相关性;低场核磁共振技术(LF-NMR)能够很好地表征山羊肉冷藏期间有关水分及品质变化情况,可用于山羊肉冷藏的货架期快速检测。 The distribution and changes of constitutional water,free inunobillized water and free water were studied with low-field NMR.The result showed that T21,T22 and the relative water content of the two and the total took on significant descendent current with the time, meanwhile, there was significant relativity between T21,T22 and the drip loss, pH and the color of the goat meat.Low-field NMR could represent the water and quality changes of goat meat during cold storage well. It could be used to detect the shelf of goat meat.
出处 《食品工业科技》 CAS CSCD 北大核心 2010年第1期125-127,共3页 Science and Technology of Food Industry
基金 浙江工商大学研究生创新基金项目 浙江省高校“重中之重学科”建设项目(ZZ05-07)
关键词 低场核磁共振技术 山羊肉 横向弛豫时间(T2) 货架期 品质 low-field NMR goat meat transverse relaxation time( T2 ) shelf life quality
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