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目的建立一种基于低场核磁共振技术的猪肉加热终点温度快速检测方法。方法选择猪背部最长肌于宰后24 h内分别加热至中心温度为40、50、60、70和80℃(生肉20℃作为对照),冷却24 h后测定低场核磁共振横向弛豫时间(T_2)、蒸煮损失率(cooking loss,CL)。结果随着加热终点温度升高,蒸煮损失率显著增加,低场核磁共振T_2谱中第2个峰的峰时间T_(21)和峰面积比P_(21)值差异显著(P<0.05)。因此,T_(21)、P_(21)、CL可作为检测猪肉不同加热终点的指标。结论研究表明不同加热终点温度的猪肉样品,低场核磁共振的参数T_(21)、P_(21)以及蒸煮损失的变化有一定规律性,可用线性回归模型进行预测。该法可用于猪肉加热终点温度的快速检测。
Objective To establish a rapid detection method of pork end point temperature based on low field nuclear magnetic resonance. Methods The longest muscle in the back of pigs was selected and heated to the central temperature of 40, 50, 60, 70 and 80 ℃ (20 ℃ of raw meat as control) within 24 h after slaughter. After cooling for 24 h, the transverse relaxation time (T_2), cooking loss (CL). Results As the heating temperature increased, the cooking loss rate increased significantly. The peak time T 21 and the peak area ratio of the second peak in the low - field nuclear magnetic resonance T_2 spectrum were significantly different (P <0.05). Therefore, T_ (21), P_ (21), CL can be used as indicators to detect different heating end points of pork. Conclusions The results showed that the parameters T 21, P 21 and cooking loss of low-field nuclear magnetic resonance of pork samples with different heating endpoint temperatures have certain regularity and can be predicted by linear regression model. The method can be used for rapid detection of pork heating end temperature.