LF-NMR analysis of the effect of starch content on water holding capacity and texture properties of meat batters
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摘要: 本文利用低场核磁共振技术（Low-Field NMR）研究淀粉添加量对肉糜体系中1H分布状态及迁移规律,并结合测定肉糜蒸煮损失、色泽以及质构特性,研究不同淀粉添加量（0%、6%、12%、18%）对于肉糜制品凝胶保水性和质构特性的影响。结果表明,添加淀粉组与对照组（淀粉添加量0%）的色差、保水性以及质构方面均存在显著差异（p<0.05）。随着淀粉添加量的增加,肉糜的蒸煮损失逐渐减少,弛豫时间T21和T22均明显缩短。此外,弛豫时间T22的峰比例面积P22随着淀粉含量的增加而逐渐降低。说明随着淀粉含量的增加,肉糜系统对水分的束缚逐渐增强,部分不易流动水转化成结合水,肉糜的凝胶保水性增强。同时,伴随着淀粉含量的增加,肉糜的亮度值也逐渐升高。此外,肉糜硬度、弹性、胶着性、咀嚼性以及红度（a*）值均在淀粉含量6%时取得最大值。说明6%是淀粉的较优添加量。Abstract: Low-field nuclear magnetic resonance( LF-NMR) was applied to investigate the1 H distribution and migration in meat batters. The effect of starch content( 0%,6%,12% and 18%) on water holding capacity and texture properties of meat batters was investigated by measuring the cooking loss,color and texture properties.The results showed that,significant differences( p < 0.05) existed in color parameters,water-holding capacity and texture between the presence and absence of starch.Cooking loss was gradually decreased with the increasing of starch content,and the position of the component T21 and T22were clearly shorted relaxation times. Moreover,the proportion of peak area of T22 was significantly decreased( p < 0.05),which indicated that the water molecules combined with protein more tightly and parts of immobilized water turned into free water with the increasing of starch content.Simultaneously,the water holding capacity of meat batters was decreased and the L*value was increased.In addition,the hardness,resilience,colloidality,chewiness and the redness( a*) were maximum when the starch content was 6%. Therefore,the starch optimal amount of added in meat batters was 6% under the experimental conditions in this study.
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Keywords:
- starch content /
- meat batters /
- water holding capacity /
- texture properties
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