摘要
肉品中的水分含量占70%以上,肉品的贮藏及加工过程中水分的变化对肉的品质及加工特性有显著影响。目前关于水分的检测及研究方法主要有常规分析、波谱分析和热分析等,绿色、快速、无损并且能够准确定量的水分分析技术成为发展方向并逐步普及,如利用核磁共振、近红外分析等。本文综述国内外肉品贮藏及加工过程中水分状态、分布变化和检测方法,重点对肉品中水分的检测方法,包括原理、应用和优缺点进行深入阐述,分析其未来发展主要方向,以期为肉品中水分的研究和测定提供参考。
The moisture content of meat is more than 70%.Therefore,during the storage and processing of meat,changes in the moisture content have a significant impact on the quality and processing characteristics of meat.The currently available methods to detect and research moisture mainly include conventional analysis,spectral analysis and thermal analysis.Green,fast,non-destructive,and accurate quantitative moisture analysis technologies such as nuclear magnetic resonance(NMR)and near-infrared(NIR)spectroscopy are being developed and popularized.This paper reviews changes in the moisture status and distribution during the storage and processing of meat products and their detection methods,focusing on their principle,application,advantages and disadvantages.It also discusses future directions.We hope that this review can provide a reference for the research and determination of moisture in meat products.
作者
袁乙平
李靖
YUAN Yiping;LI Jing(Comprehensive Affairs Department,Yibin Campus of Chengdu Technological University,Chengdu 611730,China;Sichuan Kelun Botai Biomedical Co.Ltd.,Chengdu 611138,China)
出处
《肉类研究》
2022年第3期59-66,共8页
Meat Research
基金
成都工业学院宜宾校区实验室开放基金项目(2021-01)。
关键词
肉品
水分
检测
波谱分析
meat
moisture content
detection
spectral analysis
