Method for detecting moisture quality and/or moisture content of fresh meat through low-field nuclear magnetic resonance as well as preparation method and application of standard sample of method

Abstract

The invention provides a method for quickly detecting the moisture content in meat by a low-field nuclear magnetic resonance technology, and the method comprises the following steps: selecting pig lumbar macromuscles or bovine lumbar macromuscles or chicken breast as a standard meat sample, cutting fresh meat columns with similar sizes and shapes and similar mass, freezing the meat columns, and carrying out vacuum freeze drying to obtain a standard sample; performing rehydration according to the proportions of 1%, 5%, 10%, 30%, 50% and 70%, carrying out analysis through low-field nuclear magnetic resonance to obtain the T2 relaxation time spectrum total peak area, taking the moisture content of freeze-dried meat blocks with different rehydration proportions as an independent variable, taking the total peak area as a dependent variable, and obtaining a unary linear equation through fitting. For a to-be-detected meat sample, the total peak area of the T2 relaxation time spectrum is obtained only by adopting low-field nuclear magnetic resonance, and the mass of water in the to-be-detected sample can be calculated by applying the unary linear equation. The standard sample is prepared by a freeze-drying method, moisture is removed under the condition that other physical, chemical and biological tissues of the meat loaves are not changed, and a single variable is strictly controlled, so that the method is more accurate.

Description

technical field [0001] The invention relates to a preparation method and application of a standard sample for detecting water quality and / or water content in fresh meat by low-field nuclear magnetic resonance technology, and belongs to the field of food technology research. Background technique [0002] In the process of meat production and processing, the monitoring of moisture content in fresh meat is an important means of product quality control. In market supervision, the moisture content of meat is one of the important screening and detection indicators. The moisture content determination method of meat and meat products in the national standard is the drying method and distillation method. Although the required equipment is simple, the economic cost is low and the operation is simple, it has the disadvantages of high energy consumption and long time consumption, and is not suitable for rapid market screening. . According to existing research reports, there are many me...

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