LF-NMR Studies of Variations of Different Water States during Controlled Freezing Point Storage of Beef
XU Qian;ZHU Qiu-jin;YE Chun;WANG Wen-xiu
1. College of Life Science, Guizhou University, Guiyang 550025, China；
2. Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China；
3. National Beef Processing Technology Research and Detection Sub-centre, Huishui 550600, China
Abstract：The aim of this study to apply low field NMR to investigate regular variations of different relaxation parameters
of water in vacuum packaged beef and non-vacuum packaged beef during controlled freezing point storage. NMR relaxation
data indicated that there were three different types of water in fresh beef, namely bound water, free water and immobilized
water with relaxation times of T21, T22 and T23 (x-axis), respectively. Correlation anaysis of three relaxation parameters and
meat quality indices was conducted by measuring pearson correlation coefficients. Our results showed that the correlations
between the studied relaxation parameters and meat quality indices were strong in non-vacuum packaged beef but not strong
in acuum packaged beef. Free water had the biggest influce on meat quality during controlled freezing point storage of beef.
The relaxation parameter of free water may hold great promise for potential applications to study quality indices of nonvacuum
packaged beef.
许倩；朱秋劲；叶春；王文秀. 低场核磁共振分析冰温牛肉中不同状态水分变化[J]. 肉类研究, 2013, 27(5): 17-21.
XU Qian;ZHU Qiu-jin;YE Chun;WANG Wen-xiu. LF-NMR Studies of Variations of Different Water States during Controlled Freezing Point Storage of Beef. Meat Research, 2013, 27(5): 17-21.
2013, Vol. 27 
