摘要
为探究不同食盐添加量对滩羊肉蒸煮损失、嫩度以及水分分布的影响,以滩羊肉为实验材料,借助低场核磁共振技术研究不同食盐添加量处理下滩羊肉的蒸煮损失、剪切力以及水分子T_2弛豫特性。结果表明:随着食盐添加量的增加,滩羊肉的蒸煮损失和剪切力都明显减小(p<0.05),当食盐添加量大于2.5%时,差异不显著(p>0.05)。LF-NMR检测到了四个明显的水分群,代表肉中的弱结合水、强结合水、不易流动水和自由水四种存在状态。增加食盐添加量,弛豫时间逐渐变短,不易流动水逐渐增多,自由水逐渐减少。核磁成像结果显示,随着食盐添加量的增加图像的亮度依次减弱。相关性分析结果表明,蒸煮损失与T_(23)、T_(24)呈显著正相关(p<0.05);剪切力与T_(23)、T_(24)峰面积百分比呈显著正相关(p<0.05),与T_(23)峰面积百分比呈显著负相关(p<0.05)。由此表明,不同食盐添加量处理下滩羊肉的水分分布具有显著地变化。
The present study was undertaken to investigate the effects of different salt addition treatment on the cooking loss,tenderness and water distribution of Tan sheep. Cooking loss,shear stress and T2 relaxation properties of water molecules by low-field NMR technology were assayed in the different treatment. The result showed that the cooking loss and shear stress were significantly decreased(p〈0.05) with the increase of salt content. However,the difference was not significant(p〉0.05) when the salt content was more than 2.5%. LFNMR detected four distinct water group:weakly bound water,strongly bound water,immobilized water and free water. With the increase of salt content,the relaxation time shortened,immobilized water increased and free water reduced. The brightness of the image increased with the increase of the salt addition through the NMR results. The correlation analysis showed that the cooking loss was significantly(p〈0.05) positive correlated with T23 and T24,and the shear stress was positively(p〈0.05) correlated with the ratio of T23 and T24,and negatively(p〈0.05) correlated with the ratio of T23. The results suggested that the water distribution of Tan sheep had a significant change with the different treatments of salt addition.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第2期322-325,366,共5页
Science and Technology of Food Industry
基金
国家科技支撑计划课题(2015BAD29B05)
宁夏回族自治区科技攻关计划项目
关键词
食盐添加量
滩羊肉
水分分布
低场核磁共振
核磁共振成像
salt addition
Tan sheep
water distribution
low-field nuclear magnetic resonance
magnetic resonance imaging