Low-field nuclear magnetic resonance analysis of the effects of heating temperature and time on braised beef

文献类型： 外文期刊

第一作者： Sun, Hong-Xia

作者： Sun, Hong-Xia;Huang, Feng;Ding, Zhen-Jiang;Zhang, Chun-Jiang;Zhang, Liang;Zhang, Hong;Huang, Feng;Zhang, Chun-Jiang;Zhang, Liang;Zhang, Hong

作者机构：

关键词： Braised beef;low-field nuclear magnetic resonance;protein denaturation;water

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： We investigated the characteristics of water mobility and distribution in Chinese braised beef after treatment at different temperatures for different times using low-field nuclear magnetic resonance (LF-NMR). The beef was heated at 45, 55, 65, 75, 85 or 95 degrees C for 30, 60, 90 and 120 min. Results showed that T-2 changed significantly with heating temperature. T-21 and A(21) decreased significantly with increasing temperature below 65 degrees C, with a steady phase from 75 to 95 degrees C, which agreed with cooking loss. Inversely, T-22 had no changes below 65 degrees C and changed apparently from 75 to 95 degrees C. The change in T-21 below 65 degrees C may be related to proteins denaturation and shrinkage and, above 65 degrees C, T-22 possibly induced by the dissolution of connective tissue. The characteristics of braised beef at 65 degrees C were different from those at other temperatures in T-2 distributions. The findings could provide a theoretical basis for the processing of Chinese braised beef.

分类号： TS2

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