Nuclear magnetic resonance study of meat water retention
Water holding
In the low field nuclear magnetic T2 relaxation analysis, each peak reflects the moisture in the inner/outer and interstitial cells of the myofibrils, and the moisture outside the fiber bundle. The migration and transformation of water reflects changes in tissue permeability, protein gel structure, and muscle fibers. A large number of studies have shown that the T2 relaxation parameter of meat is highly correlated with its water holding capacity (cooking loss, centrifugal loss, etc.).
The water holding performance in the application of the T2 relaxation study system also applies to the following:
Gel type, network structure system
For the tofu with different coagulants, 10 effective linear formulas were established by T2 relaxation in the process of stepwise centrifugation and microwave drying, which was used for the rapid prediction of water holding capacity of tofu.
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