低场核磁共振技术检测猪肉加热终点温度-食品安全质量检测学报.PDF

8 6 Vol. 8 No. 6 2017 6 Journal of Food Safety and Quality Jun. , 2017 1 2 1* 于小波 , 左晓维 , 李春保 (1. /, 210095; 2. , 400715) 摘 要: 目的 方法 24 h80 ℃( 20 ), 24 h (T2)(cooking loss, CL) 结果 , , T2 2 T21 P21 (P0.05) , T21 P21 CL 结论 , T21 P21 , 关键词: ; ; ; Detection of endpoint temperature of pork by low field nuclear magnetic resonance 1 2 1* YU Xiao-Bo , ZUO Xiao-Wei , LI Chun-Bao (1. College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Meat Processing and Quality Control, Nanjing 210095, China; 2. College of Food Science, Southwest University, Chongqing 400715, China) ABSTRACT: Objective To establish a rapid method for determination the endpoint temperature (EPT) of pork by low field nuclear magnetic resonance (LF-NMR). Methods Longissimus dorsi muscles of pork were taken and cooked to a center temperature of 40, 50, 60, 70 and 80 ℃ (the raw sample 20 as control). The cooked pork was cooled for 24 h and then cooking loss (CL) and low-field nuclear magnetic resonance transverse relaxat