کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10143176 | 1646156 | 2019 | 40 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Influences of multiple freeze-thaw (F-T) cycles on water status and distribution, microstructure and physicochemical properties of beef were investigated. Low-field nuclear magnetic resonance (LF-NMR) relaxation showed three water components were assigned to bound, immobilized and free water in beef matrix. With the increase of F-Tâ¯cycles, the relaxation time and peak area of immobilized water decreased significantly (Pâ¯<â¯0.05), which suggested the freedom and population of immobilized water decreased. T1 and T2 magnetic resonance images displayed a continuous decrease of water intensity in beef during multiple F-Tâ¯cycles. The cryo-scanning electron microscopy results revealed repeated F-Tâ¯cycles resulted in more and more large holes in the beef muscle fiber. The repeated F-Tâ¯cycles also led to decrease of pH value, WHC, L* and a* values, hardness, springiness, cohesiveness and resilience, and the increase of thawing loss, cooking loss, b* and TBARS value. Partial least-squares regression models stated the potential of LF-NMR to predict the quality of beef as a non-destructive method.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 147, January 2019, Pages 44-52
Journal: Meat Science - Volume 147, January 2019, Pages 44-52
نویسندگان
Shasha Cheng, Xiaohui Wang, Ranran Li, Huimin Yang, Huihui Wang, Haitao Wang, Mingqian Tan,