摘要
该文研究冻融过程中调理狮子头脂肪氧化与低场核磁共振弛豫特性的相关性。利用低场核磁共振技术监测调理狮子头冻融过程中水分的存在形式及相对含量,比较冻融次数对酸价、过氧化物值及硫代巴比妥酸值(thiobarbituric acid reactive substances,TBARS)的影响,分析脂肪氧化指标与其相应低场核磁共振弛豫信号间的相关性。结果表明,随着冻融次数的增加,结合水(T 21)与不易流动水(T 22)弛豫时间后移,不易流动水(P 22)与自由水(P 23)含量不断减少;酸价和过氧化值先增后减,TBARS值不断增加。冻融次数与T 23(自由水弛豫时间)、P 21(结合水含量)、T 22、P 22和TBARS值极显著相关(P<0.01),与过氧化值显著相关(P<0.05);TBARS值与T 22、P 22极显著相关(P<0.01);TBARS值与弛豫特性的回归模型决定系数为0.814,回归方程拟合度较高。该实验结果为肉制品脂肪氧化的监测及科学贮藏提供理论依据。
This study was conducted to analyze the correlation between fat oxidation and low-field nuclear magnetic resonance(LF-NMR)relaxation characteristics of prepared large meatball during freeze-thaw cycles.The moisture state and content of prepared large meatball after freeze-thaw were monitored by LF-NMR,and the effects of freeze-thaw cycles on the acid value,peroxide value and thiobarbituric acid reactive substances(TBARS)were compared,followed by correlation analysis between fat oxidation and LF-NMR relaxation properties.With the increasing of freeze-thaw cycles,the bound water(T 21)and immobilized water(T 22)relaxation time shifted back,and the immobilized water(P 22)and free water(P 23)decreased continuously.In addition,the acid value and peroxide value increased first and then decreased,while the TBARS increased continuously.The times of freeze-thaw had an extremely significant correlation with T 23(free water relaxation time),P 21(bound water content),T 22,P 22,and TBARS value(P<0.01),showing a significant correlation with peroxide value(P<0.05)in the meantime.The TBARS value had an extremely significant correlation with T 22 and P 22(P<0.01).The regression coefficient of the TBARS value and relaxation properties was 0.814,indicating a highly fitted regression equation.The experimental results provide a theoretical basis for the monitoring of fat oxidation and scientific storage of meat products.
作者
孟舒雨
赵改名
李苗云
张秋会
祝超智
孙灵霞
MENG Shuyu;ZHAO Gaiming;LI Miaoyun;ZHANG Qiuhui;ZHU Chaozhi;SUN Lingxia(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第20期75-80,共6页
Food and Fermentation Industries
基金
河南省重大科技专项(161100110800)
关键词
反复冻融
调理狮子头
低场核磁共振
弛豫特性
脂肪氧化
repeated freezing and thawing
prepared large meatball
low-field nuclear magnetic resonance
relaxation properties
fat oxidation
