低场核磁共振在肉与肉制品水分测定与分析中的应用研究进展
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摘要
低场核磁共振是一种近年来快速发展的检测分析技术,该技术在肉与肉制品的水分测定及相关研究中的应用越来越广泛,所取得的成果亟需总结。因此,本文阐述了低场核磁共振技术在肉与肉制品水分测定中的工作原理,分析了低场核磁共振技术在肉与肉制品生产、加工和贮藏过程中水分分布与迁移规律,肉制品的食用品质和加工品质的检测,以及肉制品掺假判定和新鲜度检测等方面的应用,以期为促进低场核磁共振技术在肉与肉制品加工和品质控制中的应用提供理论依据。
Recently, low field nuclear magnetic resonance(LF-NMR) has been widely used as a burgeoning analytical technique in the detection and analysis of water in meat and meat products. Therefore, a review of the literature in this regard is highly needed. In this article, the principle of LF-NMR is described and the applications of LF-NMR in the analysis of water distribution and mobility during meat production, processing and storage, and quality evaluation, adulteration identification and freshness detection of meat products are reviewed, with the aim of promoting further development and application in meat processing and quality control of LF-NMR.
Recently, low field nuclear magnetic resonance(LF-NMR) has been widely used as a burgeoning analytical technique in the detection and analysis of water in meat and meat products. Therefore, a review of the literature in this regard is highly needed. In this article, the principle of LF-NMR is described and the applications of LF-NMR in the analysis of water distribution and mobility during meat production, processing and storage, and quality evaluation, adulteration identification and freshness detection of meat products are reviewed, with the aim of promoting further development and application in meat processing and quality control of LF-NMR.
引文
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[2]夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.
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[4]PEARCE K L,ROSENVOLD K,ANDERSEN H J,et al.Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes:a review[J].Meat Science,2011,89(2):111-124.DOI:10.1016/j.meatsci.2011.04.007.
[5]陈琳莉,李侠,张春晖,等.低场核磁共振法测定五种肉类中不同状态水分含量[J].分析科学学报,2015,31(1):90-94.DOI:10.13526/j.issn.1006-6144.2015.01.020.
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[9]ZHENG Haibo,XIONG Guoyuan,HAN Minyi,et al.High pressure/thermal combinations on texture and water holding capacity of chicken batters[J].Innovative Food Science&Emerging Technologies,2015,30:8-14.DOI:10.1016/j.ifset.2015.06.002.
[10]张骏龙.肉糜热诱导凝胶形成过程中水合特征变化规律研究[D].锦州:渤海大学,2017:51.
[11]ZHU Han,O'FARRELL M,BOUQUET G,et al.Evaluating nuclear magnetic resonance(NMR)as a robust reference method for online spectroscopic measurement of water holding capacity(WHC)[J].Journal of Food Engineering,2015,175:51-57.DOI:10.1016/j.jfoodeng.2015.12.003.
[12]HUFF-LONERGAN E,LONERGAN S M.Mechanisms of waterholding capacity of meat:the role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.DOI:10.1016/j.meatsci.2005.04.022.
[13]甄少波,刘奕忍,郭慧媛,等.低场核磁共振分析猪肉宰后成熟过程中的水分变化[J].食品工业科技,2017,38(22):66-70.DOI:10.13386/j.issn1002-0306.2017.22.014.
[14]GUDJONSDOTTIR M,GACUTAN M D,MENDES A C,et al.Effects of electrospun chitosan wrapping for dry-ageing of beef,as studied by microbiological,physicochemical and low-field nuclear magnetic resonance analysis[J].Food Chemistry,2015,184:167-175.DOI:10.1016/j.foodchem.2015.03.088.
[15]朱迎春,李茜,马俪珍,等.不同包装方式和贮藏温度对牛肉保水性的影响[J].食品研究与开发,2016,37(22):15-19.DOI:10.3969/j.issn.1005-6521.2016.22.004.
[16]MORTENSEN M,ANDERSEN H J,ENGELSEN S B,et al.Effect of freezing temperature,thawing and cooking rate on water distribution in two pork qualities[J].Meat Science,2006,72(1):34-42.DOI:10.1016/j.meatsci.2005.05.027.
[17]马莹,杨菊梅,王松磊,等.基于LF-NMR及成像技术分析牛肉贮藏水分含量变化[J].食品工业科技,2018(2):278-284.DOI:10.13386/j.issn1002-0306.2018.02.052.
[18]ZHANG Mingcheng,Niu Haili,CHEN Qian,et al.Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles[J].Meat Science,2018,136:1-8.DOI:10.1016/j.meatsci.2017.10.005.
[19]ALI S,ZHANG W G,RAJPUT N,et al.Effect of multiple freezethaw cycles on the quality of chicken breast meat[J].Food Chemistry2015,173:808-814.DOI:10.1016/j.foodchem.2014.09.095.
[20]ZHANG Mingcheng,LI Fangfei,DIAO Xinping,et al.Moisture migration,microstructure dama:ge and protein structure changes in porcine longissimus muscle as influenced by multiple freezethaw cycles[J].Meat Science,2017,133:10-18.DOI:10.1016/j.meatsci.2017.05.019.
[21]JIA Guoliang,HE Xiangli,NIRASAWA S,et al.Effects of highvoltage electrostatic field on the freezing behavior and quality of pork tenderloin[J].Journal of Food Engineering,2017,204:18-26.DOI:10.1016/j.j foodeng.2017.01.020.
[22]JIA G,LIU H,NIRASAWA S,et al.Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat[J].Innovative Food Science and Emerging Technologies,2017,41:348-356.DOI:10.1016/j.ifset.2017.04.011.
[23]许倩,朱秋劲,叶春,等.低场核磁共振分析冰温牛肉中不同状态水分变化[J].肉类研究,2013,27(5):17-21.
[24]任小青,于弘慧,马俪珍.利用LF-NMR研究猪肉糜冷藏过程中品质的变化[J].食品研究与开发,2015,36(15):120-123.DOI:10.3969/j.issn.1005-6521.2015.15.030.
[25]张骏龙,周纷,邵俊花,等.低场核磁共振技术研究淀粉添加量对肉糜保水性和质构特性的影响[J].食品工业科技,2016.,37(21):66-69;75.
[26]SHAO J H,DENG Y M,JIA N,et al.Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition[J].Food Chemistry,2016,200:308-314.DOI:10.1016.j.foodchem.2016.01.013.
[27]ZHENG Haibo,HAN Minyi,YANG Huijuan,et al.The effect of pressure-assisted heating on the water holding capacity of chicken batters[J].Innovative Food Science and Emerging Technologies,2018,45:280-286.DOI:10.1016/j.ifset.2017.11.011.
[28]周光宏,罗欣,徐幸莲,等.中国肉制品分类[J].肉类研究,2008,22(10):3-5.
[29]YANG Huijuan,HAN Minyi,BAI Yon,et al.High pressure processing alters water distribution enabling the production of reducedfat and reduced-salt pork sausages[J].Meat Science,2015,102:69-78.DOI:10.1016/j.meatsci.2014.10.010.
[30]XUE Siwen,WANG Huhu,YANG Huijuan,et al.Effects of highpressure treatments on water characteristics and juiciness of rabbit meat sausages:role of microstructure and chemical interactions[J]Innovative Food Science and Emerging Technologies,2017,41:150-159.DOI:10.1016/j.ifset.2017.03.006.
[31]ZHANG Q Q,LI W,LI H K,et al.Low-field nuclear magnetic resonance for online determination of water content during sausage fermentation[J].Journal of Food Engineering,2017,212:291-297.DOI:10.1016/j.jfoodeng.2017.05.021.
[32]MCDONNELL C K,ALLEN P,DUGGAN E,et al.The effect of salt and fibre direction on water dynamics,distribution and mobility in pork muscle:a low field NMR study[J].Meat Science,2013,95(1):51-58.DOI:10.1016/j.meatsci.2013.04.012.
[33]ALARCON-ROJO A D,CARRILLO-LOPEZ L M,REYESVILLAGRANA R,et al.Ultrasound and meat quality:a review[J].Ultrasonics Sonochemistry,2018,55:369-382.DOI:10.1016/j.ultsonch.2018.09.016.
[34]KANG Dacheng,GAO Xueqin,GE Qingfeng,et al.Effects of ultrasound on the beef structure,and water disitributionduring curing through protein degradation and modification[J].Ultrasonics Sonochemistry,2017,38:317-325.DOI:10.1016/j.ultsonch.2017.03.026.
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