利用低场核磁共振研究擂溃过程对鲜猪肉糜持水性的影响

Using the Low-field NMR to Study the Effect of Blending on Water Holding Capacity of Fresh Minced Pork

利用低场核磁共振技术(NMR),研究不同擂溃时间,擂溃转速以及各种添加量的食盐、淀粉、TG酶、肥肉对鲜猪肉糜持水性的影响。以弛豫时间T23和质子密度M23为指标,在单因素实验基础上,采用响应面法优化原辅料配比。经低场NMR谱拟合后,鲜猪肉糜中水分有4个峰,分别对应的横向驰豫时间为T21,T22,T23,T24,合并为3种状态的水,分别为不可移动水(T21和T22)、较易流动水(T23)和自由水(T24)。单因素实验的最佳条件为:擂溃转速350r/min,擂溃时间35min,食盐添加量2.5%,淀粉添加量15%,TG酶添加量0.75%,肥肉添加量10%。基于以上单因素实验,选取相关性比较密切的淀粉添加量、TG酶添加量、肥肉添加量3个因素做响应曲面试验,得到肉糜原、辅材料的优化配比为淀粉添加量16.13%,TG酶添加量0.65%,肥肉添加量8.75%。本研究结果可为肉糜及其制品的生产加工提供一定的理论依据。

transglutaminase（TG）, fat on water holding capacity of fresh minced pork were studied by using low-field magnetic reso- nance （NMR）. Mainly using the relaxation time T23 and proton density M23 as an indicater, raw materials were optimized by response surface methodology （RSM） which was based on single factor experiment. The fresh minced pork was performed on low-field NMR. Distributed exponential analysis of the NMR T2 transverse relaxation data revealed the existence of 4 peaks in the fresh minced pork＇s water： T21, T22, T23, T24, which were merged into three states of water, i.e. immobile water （the peaks eorrisponding to T21 and T：2）, mobile water（the peak corrisponding to T23） and free water （the peak corrisponding to T24）. The optimum conditions of signal factor experients were that the best blending speed was 350 r/min, blending time was 35 min, salt was 2.5%, starch added 15%, transglutaminase （TG） was 0.75% and the adding amounts of fat was 10%. Starch, transglutaminase （TG） and fat were selected to perform response surface experiment which were based on single factor experiment above. The optimum ratio of raw materials of fresh minced pork were that starch 16.13%, transglutaminase（TG） 0.65% and fat 8.75%. This research may provide the theoritical guide for producing minced meat and its production.