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A method for judging pork doneness based on lf‑nmr technology

A technology of LF-NMR and ripeness discrimination, which is applied in the field of food technology research and can solve problems such as no good

Active Publication Date: 2017-07-04
NANJING AGRICULTURAL UNIVERSITY
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Problems solved by technology

But in some cases, it is necessary to judge the maturity of the finished product, and there is no good method at present

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  • A method for judging pork doneness based on lf‑nmr technology
  • A method for judging pork doneness based on lf‑nmr technology

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Embodiment Construction

[0017] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0018] A method for judging the doneness of pork based on LF-NMR technology, which comprises the following steps:

[0019] 1) Cut the cooked pork block into 1cm×1cm×2cm meat columns and put them into specific glass sample tubes for the relaxation time T of the low-field nuclear magnetic resonance instrument 2 determination. Using CPMG (carr-purcell-meiboom-gill) pulse sequence (time between 90°pulse and 180°pulse τ=200μs) at 32°C and 22.4MHz resonant frequency, repeat the scan 8 times with an interval of 3s to obtain 2000 echo;

[0020] 2) Calculate the relaxation time T 2 Parameter indicators corresponding to the four peaks (peak time t, peak area A, peak area ratio P): bound water (t 2b1 、A 2b1 and P 2b1 ), transition state water (t 2b2 、A 2b2 and P 2b2 ), non-flowing water (t 21 、A 21 and P 21 ) and free water (t 22 、A 22 and P 22 ),Se...

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Abstract

A pork cooking degree determination method based on an LF-NMR technology belongs to the technical field of food researching and includes following steps: (1) preparing pork columns being 1cm*1cm*2cm in size and measuring the NMR relaxation time T2; (2) calculating parameter indexes corresponding to four peaks of T2; (3) primarily determining whether the pork is cooked completely according to the existence of the second peak (water in transition state); (4) determining the cooking degree of pork according to peak area ratio of the third peak (water being difficult to flow) and the fourth peak (free water). The invention provides a novel method of determining the cooking degree of pork provides technical base to safety detection of pork cooked products and standardization of boil-processing of pork, and provides an important method of edibility determination on pork products.

Description

technical field [0001] The invention belongs to the field of food technology research, in particular to a method for judging the doneness of pork, in particular to a method for the doneness of pork based on LF-NMR (low-field nuclear magnetic resonance) technology. Background technique [0002] At present, pork is an important part of people's diet structure. Heating is the main measure to ensure pork is edible, hygienic and safe. The degree of cooking of the product not only affects its nutritional value, but also affects its safety. Judgment of maturity is of great significance to ensure product safety and improve production process. There are many methods for judging the doneness of meat, such as temperature measuring method, timing method, color identification method, etc. The degree of doneness of meat can be roughly divided into fresh (fresh, center temperature <20°C), rare (rare). , the center temperature does not exceed 40°C), medium rare (the center temperature d...

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N24/08
Inventor 李春保左晓维周光宏徐幸莲
Owner NANJING AGRICULTURAL UNIVERSITY
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