A low-field nuclear magnetic resonance method for detecting the moisture quality and/or moisture content of fresh meat and its standard sample preparation method and application

A low-field nuclear magnetic resonance and standard sample technology, which is applied in the preparation of test samples, analysis by nuclear magnetic resonance, and measurement devices, to achieve good rehydration effect and easy standardization

Active Publication Date: 2022-08-05
NANJING AGRICULTURAL UNIVERSITY
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  • A low-field nuclear magnetic resonance method for detecting the moisture quality and/or moisture content of fresh meat and its standard sample preparation method and application
  • A low-field nuclear magnetic resonance method for detecting the moisture quality and/or moisture content of fresh meat and its standard sample preparation method and application
  • A low-field nuclear magnetic resonance method for detecting the moisture quality and/or moisture content of fresh meat and its standard sample preparation method and application

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Embodiment 1

[0078](1) Standard sample preparation: Take pork loin, beef tenderloin, and chicken breast, and measure the pH values ​​of the meat samples to be 5.6, 5..7 and 5.7, respectively.

[0079] (2) Preparation of meat pillars: The standard meat samples in step (1) were cut into 30 meat pillars of 1 cm×1 cm×2 cm containing more fat and connective tissue, and the mass was 3.0 g / piece.

[0080] (3) Freezing of meat column: The meat column prepared in step (2) was frozen at -20° C. for 10 hours.

[0081] (4) Freeze-drying: the meat column frozen in step (3) is placed in a vacuum freeze-drying machine for freeze-drying, the vacuum degree of the freeze-drying is less than 1Pa, and the freeze-drying time is 36 hours.

[0082] (5) Judgment of qualified standard samples: The standard samples after freeze-drying in step (4) should meet the following three standards at the same time: ① The quality of the meat column after freeze-drying is not less than 23% of the quality of the fresh meat colu...

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Abstract

The invention provides a method for rapidly detecting the moisture content in meat by low-field nuclear magnetic resonance technology. The standard meat sample is selected from pork psoas major muscle or bovine psoas major muscle or chicken breast, and fresh meat columns of similar size, shape and quality are cut. The meat column was frozen, and then vacuum freeze-dried to obtain a standard sample. Rehydrate at the ratio of 1%, 5%, 10%, 30%, 50% and 70%, and analyze with low-field nuclear magnetic resonance to obtain the total peak area of ​​the T2 relaxation time spectrum. Freeze-dried meat pieces with different rehydration ratios The moisture content of , as the independent variable, and the total peak area as the dependent variable, were fitted to obtain a one-variable linear equation. For the meat sample to be tested, only the total peak area of ​​the T2 relaxation time spectrum is obtained by low-field nuclear magnetic resonance, and the water mass in the sample to be tested can be calculated by applying the one-variable linear equation. The present invention prepares the standard sample by freeze-drying, removes water under the condition that other physical, chemical and biological tissues of the meat pieces remain unchanged, and strictly controls a single variable to make it more accurate.

Description

technical field [0001] The invention relates to a standard sample preparation method and application for detecting moisture quality and / or moisture 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 methods of meat and meat products in the national standard are drying method and distillation method. Although the required equipment is simple, economical cost is low, and operation is simple, it has disadvantages such as high energy consumption and long time consumption, which is not suitable for rapid market screening. . According to existing research reports, there are many metho...

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N24/08G01N1/28G01N1/42
CPCG01N24/08G01N1/28G01N1/286G01N1/42G01N2001/2893G01N2001/2873
Inventor 李春保沈诗祎李浩周光宏赵迪
Owner NANJING AGRICULTURAL UNIVERSITY
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