基于低场核磁共振技术的冷冻猪背最长肌品质变化研究
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摘要
采用低场核磁共振技术、核磁成像技术和一维空间频率编码技术,研究猪背最长肌在-18℃冻藏0d和1,3,6,9,12,15个月后水分含量和迁移变化规律;并测定猪肉贮藏过程中TVB-N、TBARS、汁液流失率、蛋白质溶解度的变化,将水分变化和品质指标变化进行相关性综合分析。结果表明:猪背最长肌中3种组分的水分分别为:结合水(T_(20))、不易流动水(T_(21))和自由水(T_(22)),随着冻藏时间的延长,肉样中T_(21)组分降低,T_(22)组分增加;MRI表明随着时间的延长,样品水分分布从最初分布均匀到样品边缘信号强,中间部位信号低。随着冻藏时间的再延长,又逐渐恢复均匀状态,15个月后水分分布较均匀;用一维频率编码扫描发现随着冻藏时间的延长,肉中水分的信号量(幅值)逐渐降低;相关性分析结果表明:T_(21)与冻藏时间、TVB-N、TBARS、汁液流失率、蛋白质溶解度都显著相关(P<0.05),T_(22)与冻藏时间、TVB-N极显著相关(P<0.01),T_(22)与TBARS、汁液流失率、蛋白质溶解度显著相关(P<0.05),T_(21)、T_(22)都与肉中品质指标呈现较好的相关性。
Using low-field NMR,nuclear magnetic imaging and one dimensional frequency coding techniques to study changes in water content and migration of pork longissimus dorsi at-18℃after frozen storage for 0 dand 1,3,6,9,12 and 15 months.Regularity,the changes in TVB-N,TBARS,drop loss,and protein solubility during the storage of pork were determined,and a comprehensive analysis of the correlation between changes in water and quality indicators was performed.The results showed that there were 3 components of water in the longissimus dorsi muscle:T_(20),T_(21),and T_(22).As the time of freezing increased,The T_(21) component decreased and the T_(22) component increased.MRI showed that with the extension of time,the water distribution of the sample was uniform from the initial distribution to the strong signal at the edge of the sample,and the signal in the middle was low.With the continued deepening of frozen time,it gradually returned to a uniform state.After 15 months,the final moisture distribution was even.And using one dimensional frequency coding,it was found that the signal quantity(magnitude)of moisture in meat gradually decreased with the prolonged storage time.The correlation analysis showed that:T_(21) was significantly associated with frozen storage time,TVB-N,TBARS,drop loss rate,and protein solubility(P<0.05).T_(22) was significantly associated with frozen storage time and TVB-N(P<0.01).T_(22) and TBARS, drop loss rate, protein solubility was significantly related(P<0.05),T_(21),T_(22) and meat quality indicators showed a good correlation.
Using low-field NMR,nuclear magnetic imaging and one dimensional frequency coding techniques to study changes in water content and migration of pork longissimus dorsi at-18℃after frozen storage for 0 dand 1,3,6,9,12 and 15 months.Regularity,the changes in TVB-N,TBARS,drop loss,and protein solubility during the storage of pork were determined,and a comprehensive analysis of the correlation between changes in water and quality indicators was performed.The results showed that there were 3 components of water in the longissimus dorsi muscle:T_(20),T_(21),and T_(22).As the time of freezing increased,The T_(21) component decreased and the T_(22) component increased.MRI showed that with the extension of time,the water distribution of the sample was uniform from the initial distribution to the strong signal at the edge of the sample,and the signal in the middle was low.With the continued deepening of frozen time,it gradually returned to a uniform state.After 15 months,the final moisture distribution was even.And using one dimensional frequency coding,it was found that the signal quantity(magnitude)of moisture in meat gradually decreased with the prolonged storage time.The correlation analysis showed that:T_(21) was significantly associated with frozen storage time,TVB-N,TBARS,drop loss rate,and protein solubility(P<0.05).T_(22) was significantly associated with frozen storage time and TVB-N(P<0.01).T_(22) and TBARS, drop loss rate, protein solubility was significantly related(P<0.05),T_(21),T_(22) and meat quality indicators showed a good correlation.
引文
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[13]张楠,庄昕波,黄子信,等.低场核磁共振技术研究猪肉冷却过程中水分迁移规律[J].食品科学,2017,38(11):103-109.
[14]吕彤,林俊杰,周昌瑜,等.热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响[J].农业工程学报,2016,32(8):285-291.
[15]黄鸿兵.冷冻及冻藏对猪肉冰晶形态及理化品质的影响[D].南京:南京农业大学,2005:1-8.
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[18]霍晓娜,李兴民,刘毅,等.猪腿肉脂肪酸组成及脂肪氧化的研究[J].食品科学,2006,27(1):79-82.
[19]BERTRAM H C,KARLSSON A H,RASMUSSEN M,et al.Origin of Multiexponential T2Relaxation in Muscle Myowater[J].J Agric Food Chem,2001,49(6):3 092-3 100.
[20]夏列,蒋爱民,卢艳,等.不同冷冻方式下猪肉贮藏期持水力的变化[J].食品与机械,2013,29(2):154-158.
[21]RYU Y C,CHOI Y M,KIM B C.Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates[J].Meat Science,2005,71(3):522-529.
[22]周爱梅,曾庆孝,刘欣,等.冷冻鱼糜蛋白在冻藏中的物理化学变化及其影响因素[J].食品科学,2003,24(3):135-139.
[23]KAALE L D,EIKEVIK T M.The influence of superchilling storage methods on the location/distribution of ice crystals during storage of Atlantic salmon(Salmo salar)[J].Food Control,2015,52(3):19-26.
[24]SANCHEZ-ALONSO I,MORENO P,CARECHE M.Low field nuclear magnetic resonance(LF-NMR)relaxometry in hake(Merluccius merluccius,L.)muscle after different freezing and storage conditions[J].Food Chemistry,2014,153(12):250-257.
[2]王辉,田寒友,李文采,等.基于顶空气相色谱-离子迁移谱技术的冷冻猪肉储藏时间快速判别方法[J].食品科学,2019,40(2):269-274.
[3]潘君慧.冻藏方式、猪肉蛋白氧化及猪肉品质关系的研究[D].无锡:江南大学,2011:1-3.
[4]黄鸿兵,徐幸莲,周光宏.冷冻贮藏对冻猪肉冰晶形态、TVB-N及TBARS的影响[J].食品工业科技,2008(2):117-119.
[5]BERTRAM H C,ANDERSEN R H,ANDERSEN H J.Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage[J].Meat Science,2007,75(1):128-133.
[6]阮榕生.核磁共振技术在食品和生物体系中的应用[M].中国轻工业出版社,2009:14-20.
[7]张洁天,让庆澜.核磁共振成像一维空间频率编码教学实验研究:全国高等学校物理实验教学研讨会[J].物理实验,2006(10):3-8,13.
[8]杨晓静,赵茹茜,陈杰,等.猪背最长肌肌纤维类型的发育性变化及其品种和性别特点[J].中国兽医学报,2005,25(1):90-95.
[9]HONIKEL K O.Reference methods for the assessment of physical characteristics of meat[J].Meat Science,1998,49(4):447-457.
[10]牛力.冻结和冻藏对鸡胸肉食用品质的影响[D].南京:南京农业大学,2012:25-26.
[11]MARIANNE N L,MARCHEN S H.The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage[J].Meat Science,2007,76(2):226-233.
[12]谢小雷,李侠,张春晖,等.牛肉干中红外-热风组合干燥工艺中水分迁移规律[J].农业工程学报,2014,30(14):322-330.
[13]张楠,庄昕波,黄子信,等.低场核磁共振技术研究猪肉冷却过程中水分迁移规律[J].食品科学,2017,38(11):103-109.
[14]吕彤,林俊杰,周昌瑜,等.热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响[J].农业工程学报,2016,32(8):285-291.
[15]黄鸿兵.冷冻及冻藏对猪肉冰晶形态及理化品质的影响[D].南京:南京农业大学,2005:1-8.
[16]庞之列,殷燕,李春保.解冻猪肉品质和基于LF-NMR技术的检测方法[J].食品科学,2014,35(24):219-223.
[17]DENG Y,ROSENVOLD K,KARLSSON A H,et al.Relationship Between Thermal Denaturation of Porcine Muscle Proteins and Water-holding Capacity[J].Journal of Food Science,2010,67(5):1 642-1 647.
[18]霍晓娜,李兴民,刘毅,等.猪腿肉脂肪酸组成及脂肪氧化的研究[J].食品科学,2006,27(1):79-82.
[19]BERTRAM H C,KARLSSON A H,RASMUSSEN M,et al.Origin of Multiexponential T2Relaxation in Muscle Myowater[J].J Agric Food Chem,2001,49(6):3 092-3 100.
[20]夏列,蒋爱民,卢艳,等.不同冷冻方式下猪肉贮藏期持水力的变化[J].食品与机械,2013,29(2):154-158.
[21]RYU Y C,CHOI Y M,KIM B C.Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates[J].Meat Science,2005,71(3):522-529.
[22]周爱梅,曾庆孝,刘欣,等.冷冻鱼糜蛋白在冻藏中的物理化学变化及其影响因素[J].食品科学,2003,24(3):135-139.
[23]KAALE L D,EIKEVIK T M.The influence of superchilling storage methods on the location/distribution of ice crystals during storage of Atlantic salmon(Salmo salar)[J].Food Control,2015,52(3):19-26.
[24]SANCHEZ-ALONSO I,MORENO P,CARECHE M.Low field nuclear magnetic resonance(LF-NMR)relaxometry in hake(Merluccius merluccius,L.)muscle after different freezing and storage conditions[J].Food Chemistry,2014,153(12):250-257.
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