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在冷藏储存期间,完好无损的木制乳房片中的水特性

Janghan Choi¹, Majid Shakeri², Woo Kyun Kim³

¹US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA; Department of Poultry Science, University of Georgia, Athens, GA 30602, USA.

Poultry science

|January 25, 2024

概括

肉肉中的木胸 (WB) 状况会在冷藏储存期间改变水的特性和肉质. 时间域核磁共振 (TD-NMR) 揭示了水流动性和水的丰富性在WB和正常片之间的显著差异随着时间的推移.

科学领域:

食品科学食品科学食品科学
肉类科学肉科学
生物物理学的生物物理.

背景情况:

肉肉中的木制乳房 (WB) 状况影响水分含量和水容量 (WHC).
了解水动力学对于预测肉类在死后储存期间的质量变化至关重要.

研究的目的:

为了研究在冷藏储存 (4-168小时死后) 期间,在WB条件下的肉乳片中水性质的变化.
以关联水性质变化与关键肉质量指标.

主要方法:

利用时域核磁共振 (TD-NMR) 来测量水的特性 (流动性,比例,丰度).
评估的肉质参数:压缩力,颜色,pH值,清洗损失和近距离组成.
分析水群和它们的横向放松时间 (T2).

主要成果:

与正常片相比,WB片表现出更高的压缩力和净化损失斜率.
TD-NMR确定了不同的水群 (水合,肌纤维内,肌纤维外) 具有不同的流动性.
对于大多数水性质,观察到储存时间和WB条件之间的显著相互作用,WB片显示固定水 (P21,A21/100g) 的增加更快,正常片显示自由水 (T21,T22a) 的减少更快.

结论:

温室气体条件显著影响水的动态,并影响在死后冷藏储存期间 brojler 乳房肉质量的变化.
TD-NMR有效地表征了与WB条件相关的水变化.
这些发现提供了有关WB相关的肉质缺陷背后的机制的见解.

关键词:

肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉肉胸肌病症胸肌病症肉质肉质肉质肉质时间域核磁共振 (TD-NMR) 时间域核磁共振横向放松时间 (T2)木制的乳房是木制的

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