Zhou Fen, Dong Hui, Shao Jun-Hua, Zhang Jun-Long, Liu Deng-Yong
College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China.
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Anim Sci J. 2018 Apr;89(4):695-702. doi: 10.1111/asj.12971. Epub 2017 Dec 27.
The effect of chopping time and heating on physicochemical properties of meat batters was investigated by low-field nuclear magnetic resonance and rheology technology. Cooking loss and L* increased while texture profile analysis index decreased between chopping 5 and 6 min. The relaxation time T (bound water) and its peak area ratio decreased, while the ratio of T peak area (immobilized water) in raw meat batters gradually increased with the extension of chopping time. However, T was opposite after being heated and a new component T (free water) appeared (T is the spin - spin relaxation time for the ith component.). The initial damping factor (Tan δ) gradually decreased and there were significant difference between 4 and 5 min of chopping time. There were significantly positive correlations between the ratio of peak area of T and chopping time, the storage modulus (G'), cooking loss, and L*, respectively. Continued chopping time could improve the peak area proportion of T in raw meat batters. Further, the higher the peak area proportion of T in raw meat batters, the cooking loss of heated meat gel was higher. Also, the stronger the mobility of immobilized water in meat batter, the higher the L* of the fresh meat batters. Thus, it is revealed that the physicochemical properties of meat batter are significantly influenced by chopping time which further affects the water holding capacity and the texture of emulsification gel.
采用低场核磁共振和流变学技术，研究了斩拌时间和加热对肉糜物理化学性质的影响。在斩拌5至6分钟期间，蒸煮损失和L值增加，而质地剖面分析指标下降。随着斩拌时间的延长，生肉糜中结合水的弛豫时间T及其峰面积比下降，而固定水的T峰面积比逐渐增加。然而，加热后T则相反，并出现了一个新的组分T（自由水）（T为第i个组分的自旋-自旋弛豫时间）。初始阻尼因子（Tan δ）逐渐降低，斩拌时间在4至5分钟之间存在显著差异。T的峰面积比与斩拌时间、储能模量（G'）、蒸煮损失和L值之间分别存在显著正相关。持续斩拌时间可提高生肉糜中T的峰面积比例。此外，生肉糜中T的峰面积比例越高，加热后肉凝胶的蒸煮损失越高。而且，肉糜中固定水的流动性越强，鲜肉糜的L*值越高。因此，研究表明斩拌时间对肉糜的物理化学性质有显著影响，进而影响其保水能力和乳化凝胶的质地。
