在不同的老化过程中使用时间域核磁共振放松计评估肉类的水放松计
Nara R B Cônsolo1, Ana P M de Paula2, Jonatã H Rezende-de-Souza2
1Department of Nutrition and Animal Production, School of Veterinary Medicine and Animal Science, University of São Paulo, Pirassununga, SP, Brazil.
Food research international (Ottawa, Ont.)
|June 30, 2024
概括
不同的牛肉老化技术会影响肉的水含量和脱水. 横向放松时间 (T2) 有效地区分了老化方法,特定的处理方法产生了中间肉的特性.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 核磁共振是一种核磁共振.
背景情况:
- 肉的老化显著影响质量属性.
- 了解水动力学对于优化肉类加工至关重要.
研究的目的:
- 在各种老化条件下评估牛肉的水放松度.
- 调查老化技术对肉类内部和表面区域的影响.
主要方法:
- 使用时间域核磁共振 (TD-NMR) 放松计.
- 牛肉条腰部经历了四种老化方法:湿,Abs,AbsTend和干.
- 分析了横向 (T2) 和纵向 (T1) 放松时间.
主要成果:
- 老化技术显著影响了肉的脱水,总损失和表面水分.
- 横向放松时间 (T2) 比纵向放松时间 (T1) 对变化更敏感.
- 在表面和内部区域之间观察到明显的T2信号差异,特别是在干样中.
- 主要组件分析显示,在分析表面区域时,老化技术的差异较大.
- 脱水和T2值之间存在强烈的相关性,导致采用老化方法进行样本聚类.
结论:
- TD-NMR放松度有效地区分了牛肉老化技术.
- 通过Abs和AbsTend的方法,肉类具有介于湿和干老化的中间特性.
- 在研究的条件下,机械招标并没有增加脱水.
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