Low-field NMR method for determination of cooking loss during gelatinization of minced meat

Abstract

The invention discloses a low-field nuclear magnetic resonance method for measuring the cooking loss of minced meat in the process of gelling. Taking emulsified minced meat as the research object, the raw material is prepared, the sample is measured by low-field nuclear magnetic resonance, and the minced meat is deuterated and freeze-dried (repeatedly Three times), low-field NMR re-measurement, and inversion and analysis of the data obtained by low-field NMR can be used to measure and judge the changes in water and fat in the cooking process of minced meat with different fat contents, that is, the process of forming gel from emulsified minced meat through sol. The invention has simple technological process, convenient operation, and is suitable for industrial production; low-field nuclear magnetic resonance technology is used for online real-time monitoring, which can accurately and effectively judge the change of cooking loss in the production process of the product; the cooking loss of the product will directly affect the final yield of the product, The cooking temperature and time can be optimized according to the changing law of cooking loss provided by low-field nuclear magnetic resonance technology to ensure a high yield of products.

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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