摘要
为了研究浸泡式真空冷却对白煮猪肉水分的影响,把浸泡式真空冷却与风冷和真空冷却比较,测定其冷却损失和水分含量,并利用低场核磁共振技术(LF-NMR)研究对水分分布的影响。试验结果表明,浸泡式真空冷却可以显著降低冷却损失,提高水分含量(p<0.05)。LF-NMR检测到了3个峰,对应的横向弛豫时间分别为T2b,T21和T22,代表肉中水的3种存在状态,即结合水、不易流动水和自由水。不同处理组3组分的弛豫时间及峰比例的变化表明:浸泡式真空冷却后的样品T21比例显著降低,T22的比例显著增加(p<0.05),表明浸泡式真空冷却可以使肉中不易流动水的比例减少,自由水比例增加。
In order to study the effect on water in water-cooked pork,this paper studies the cooling loss and water content of immersion vacuum cooling compared with vacuum cooling and air blast cooling.Water distribution is also demonstrated using low-field nuclear magnetic resonance（LF-NMR）.The results indicate that immersion vacuum cooling gets the least cooling loss and highest water content（p 0.05）.LF-NMR detects three peaks,whose transverse relaxation times T2 are T2b,T21,T22,respectively.They represent three states of water in meat,including bound water,immobilized water and free water.The changes of the T2 and peak ratios for three components suggested that the peak ratios of T21 for immersion vacuum cooling fell significantly,meanwhile that of T22 for immersion vacuum cooling grew significantly（p 0.05）.Is shows that the immersion vacuum cooling can increase free water and decrease the ratio of the immobilized water.
出处
《农产品加工（下）》
2011年第8期9-11,33,共4页
Farm Products Processing
基金
农业部公益性行业(农业)科研专项(200903012)
