利用低场核磁共振及成像技术鉴别注水肉糜

Discrimination of Water-injected Ground Meat Using Low-field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

利用低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)及磁共振成像(magnetic resonance mmagmg,MRI)技术快速、无损检测注水肉糜,并且在其弛豫特性基础上,对不同注水比例的肉糜进行定性、定量分析。结果表明,随着注水比例的增加,肉糜的单组分弛豫时间Tw呈线性增加的趋势(R2=0.9535)、多组分弛豫时间(t22、T23)显著增加(P<0.05)。LF-NMR结合主成分分析发现,不同注水比例的肉糜在主成分得分图上得到了很好区分。通过偏最小二乘回归、主成分回归对注水比例进行预测,发现2个模型验证集的决定系数R2均为0.92,且均方根误差分别为1.27%、1.25%。通过肉糜的质子密度加权成像可以看出,随着注水比例的增加其伪彩图色泽逐渐由蓝色向黄色、红色转变,以达到直观区分注水肉糜的目的。结果表明,通过LF-NMR和MRI技术可以对肉糜是否注水进行快速、准确地判断。

In this paper,water-injected ground meat was detected quickly and non-destructively by using low-field nuclear magnetic resonance(LF-NMR)and magnetic resonance imaging(MRI)techniques.B ased on their relaxation characteristics,qualitative and quantitative analyses were carried out on ground meat with different proportions of water injected.The results showed that with the increase in the proportion of water injection,the single-component relaxation time Tw value of water-injected ground meat increased linearly(R2=0.9535),and the multi-component relaxation time(T22 and T23)increased significantly(P<0.05).LF-NMR combined with principal component analysis(PCA)revealed that ground meat samples injected with different proportions of water were distinctly distinguished on the principal component score plot.The partial least squares regression(PLSR)and principal component regression(PCR)models showed determination coefficient R2 for validation set of 0.92,and root mean square error(RMSE)of 1.27%and 1.25%,respectively.The proton density-weighted images of ground meat indicated that as the proportion of water injection increased,the color of the pseudo-color map gradually changed from blue to yellow and red,thereby allowing to visually distinguish the water-injected ground meat.All above results indicate that LF-NMR and MRI techniques can be used to quickly and accurately determine whether or not ground meat is water-injected.