低场核磁结合理化指标分析低温贮藏真空包装牦牛肉的品质

LF-NMR Combined with Physicochemical Indicators to Analyze the Quality of Vacuum Packed Yak Meat during Cold Storage

本文以牦牛肉为研究对象,采用低场核磁共振(Low Field Nuclear Magnetic Resonance,LF-NMR)技术研究牦牛肉经真空包装后于4℃贮藏过程中水分的变化,并对其与蛋白质溶解度、挥发性盐基氮、TBARS、菌落总数及蒸煮损失的相关性进行综合分析。结果表明,随着贮藏时间的延长,TVB-N、蛋白质溶解度、TBARS的值随着时间的延长不断增加,菌落总数在第15 d时已达7.15lg cfu/g; LF-NMR测得牦牛肉的横向弛豫时间T_2谱中出现4个峰,在18 d的贮藏过程中T_(21)、T_(22)弛豫时间后移,结合水和自由水不断减小,且与TVB-N、蛋白质溶解度、TBARS、菌落总数之间显著或极显著相关(p <0.05或p <0.01)。通过LF-NMR技术可对真空包装的低温贮藏牦牛肉进行无损、科学的品质监测,为肉品品质变化的机理研究及科学合理贮藏牦牛肉提供实验依据。

The vacuum packed yak meat was used as the research object,and the changes of moisture distribution was researched by LF-NMR during the storage process at 4 ℃,and the correlation between that and protein solubility,volatile base nitrogen,TBARS,total number of colonies and cooking loss were analyzed.The results showed that with the prolonged of storage time,the values of TVB-N,protein solubility and TBARS increased with time,and the total number of colonies reached 7.15 lg cfu/g on the 15 th day.The yak meat was measured by LF-NMR,four peaks appearing in the transverse relaxation time T2 spectrum,and the T21 and T22 relaxation time shifted after 18 days of storage. The combined water and free water were decreasing and were significantly correlated with TVB-N,protein solubility,TBARS,and total number of colonies (p < 0.05 or p < 0.01). Through this experiment,LF-NMR technology was used for non-destructive,scientific quality monitoring of vacuum-packed yak meat at low-temperature storage,which would provide experimental basis for the mechanism of changes of meat quality,scientific and reasonable storage of yak meat.