Method for determining boiling loss in minced meat gelation process through low-field nuclear magnetic resonance

Abstract

The invention discloses a method for determining the boiling loss in a minced meat gelation process through low-field nuclear magnetic resonance. The method adopting emulsified minced meat as a research object comprises the following steps: preparing a raw material, determining a sample through low-field nuclear magnetic resonance, carrying out deuteration and freeze drying on the minced meat (twice), determining through low-field nuclear magnetic resonance, and carrying out inversion and analysis on data obtained through the low-field nuclear magnetic resonance to measure and evaluate the water and fat change conditions of the minced meat with different contents of fat in the boiling process for making the emulsified minced meat form gel from sol. The method has the advantages of simple process flow, convenient operation, and suitableness for industrial production; a low-field nuclear magnetic resonance technology is adopted to carry out online real-time monitoring, so the boiling loss change in the product production process can be accurately and effectively judged; and the product boiling loss directly influences the finial yield of the product, and the boiling temperature and the boiling time can be optimized according to the boiling loss change rule provided by the low-field nuclear magnetic resonance technology to guarantee high yield of the product.

Description

technical field [0001] The invention belongs to the technical field of on-line quality monitoring of intensively processed meat products, and relates to a method for measuring the cooking loss during gelatinization of minced meat based on hydrogen proton low-field nuclear magnetic resonance technology. Background technique [0002] Low-temperature emulsified sausage is minced meat or minced meat-like products. As one of the most important products in low-temperature meat products, because of its fresh and tender taste, light and refreshing taste, rich protein content, low-temperature processing can maximize the retention of nutrients in the meat, It has increasingly become one of the favorite meat products of consumers. [0003] From the perspective of processing, low-temperature emulsified sausage is a typical heat-induced gel product. When the protein solution with a concentration exceeding a certain level is heated, the protein molecules will be resolved, folded and aggre...

AI Technical Summary

Problems solved by technology

However, the common disadvantages of these methods are that they cannot reflect the spatial distribution information of the moisture in meat and meat products, and they are destructive to the samples. The original structure and properties of meat and meat products will be destroyed during the detection, so that it cannot be real. Effectively reveal the water retention properties of meat and meat products

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