| 低温NMR研究肉与肉制品中水的状态中的应用 |
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| 引用本文： | 韩敏义,康明丽,牟德华.低温NMR研究肉与肉制品中水的状态中的应用[J].肉类研究,2009(10):13-18. |
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| 作者姓名： | 韩敏义 康明丽 牟德华 |
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| 作者单位： | 河北科技大学生物科学与工程学院,河北,石家庄,050018 |
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| 摘 要： | 水分是肉中含量最多的组成成分,尽管它不是肉与肉制品的营养物质,但是肉与肉制品水分含量、持水性及水的状态直接关系到肉与肉制品的组织状态、品质,甚至风味。本文综述了氢谱核磁共振的基本原理,肉与肉制品中水的状态研究进展。
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| 关 键 词： | 肉 肉制品 水 核磁共振 |
Development of Water's State in Meat and Meat Products-low Field NMR Method |
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| HAN Minyi,KANG Mingli,MOU Dehua.Development of Water's State in Meat and Meat Products-low Field NMR Method[J].Meat Research,2009(10):13-18. |
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| Authors: | HAN Minyi KANG Mingli MOU Dehua |
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| Abstract: | Approximately three-quarters of meat is water. Though water is not a nutritional ingredient in meat and meat products, its amount, state and water capacity holding(WHC) play a important role in the quality,particular in the flavor of meat and meat products. The principle of nuclear magnetic resonance of hydrogen and development state of water in meat and meat products were reviewed in this paper. |
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| Keywords: | meat meat products water nuclear magnetic resonance |
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