CN106841265B - A kind of pork kills postcooling Moisture Movement detection method - Google Patents
A kind of pork kills postcooling Moisture Movement detection method Download PDFInfo
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- G—PHYSICS
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
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Abstract
The invention discloses a kind of pork to kill postcooling Moisture Movement detection method.This method includes (1) sample preparation；(2) low field NMR imaging is analyzed：Meat sample is put into sample cell, imaging analysis is carried out with low-field nuclear magnetic resonance instrument, obtains the image of sample accordingly, according to shade in image, judges moisture distribution situation.(3) low field nuclear magnetic relaxation times T2Analysis：Meat sample is put into sample cell, low field nuclear magnetic relaxation times T is carried out with low-field nuclear magnetic resonance instrument2Measure, detect meat in moisture distribution.Key to the invention is that the detection method of water translocation in the pork cooling procedure that low field NMR imaging and T2 Relaxation Methods are combined is provided, and for loss mechanism in research pork cooling procedure, the method that the control technology that research and development cooling is lost provides standardization.
Description
Technical field
The present invention relates to Meat processing production technical field, is related to a kind of pork and kills the inspection of postcooling Moisture Movement
Survey method, it is more particularly to a kind of based on moisture during heavy caliber low field NMR imaging and the pork of T2 Relaxation Methods government official's postcooling
It is distributed detection method.
Background technology
Precooling is the important step of chilled pork processing, hog on hook in cooling procedure moisture loss 1.85%~
3.5%, cause serious economic loss to enterprise.Therefore, meat enterprises attempt multiple technologies to reduce trunk cooling loss.
Atomizing spray technology is that one kind can accelerate trunk cooldown rate and reduce the technology of moisture loss in cooling procedure, can
Effectively reduce the economic loss caused by cooling down drying loss.
At present, the domestic research to cooling drying loss and atomizing spray technology is largely confined to drying loss amount and particular technique is joined
Several optimization, and detection method is mainly that the change of overall water content is detected by weight method.It can not explain well
In cooling procedure in pork moisture migration and variation rule, and spray-chilling mode reduce cooling drying loss principle.
In recent years, low-field nuclear magnetic resonance technology is widely used in terms of meat water content detection.But traditional low field nuclear-magnetism is total to
Application of the technology of shaking in meat water content detection there are it is certain the defects of, it is too small (2 × 1 × 1cm) to be mainly manifested in meat sample, sample preparation
During it is relatively large to sample broke degree, may influence whether the accuracy and representativeness of measurement result.Therefore, one is established
Meat moisture detecting method of the kind based on large sample low-field nuclear magnetic resonance technology, it will help preferably analyze CARCASS QUALITY, such as
The change of postcooling Moisture Movement and its influence to cooling down drying loss are killed, cooling down drying loss control technology for further research and development carries
For theory support.
The content of the invention
The purpose of the present invention is the above-mentioned deficiency for the prior art, there is provided one kind based on heavy caliber low field NMR imaging and
The pork of T2 Relaxation Methods kills moisture distribution detection method during postcooling.
The purpose of the present invention can be achieved through the following technical solutions：
It is a kind of that the inspection of postcooling Moisture Movement is killed based on heavy caliber low field NMR imaging and the pork of T2 Relaxation Methods
Survey method, carries out in accordance with the following steps：
(1) sample preparation：Whole pig longissimus dorsi muscle in 2h after selection is killed, moves towards vertical direction along muscle and takes the size to be
The meat piece of 14 × 10 × 6cm, cools down at least 16h；
(2) low field NMR imaging (MRI) is analyzed：Meat sample is put into sample cell, is imaged with low-field nuclear magnetic resonance instrument
Analysis, obtains the image of sample accordingly, according to shade in image, judges moisture distribution situation.
(3) low field nuclear magnetic relaxation times T2Analysis：Meat sample is put into sample cell, low field is carried out with low-field nuclear magnetic resonance instrument
Nuclear magnetic relaxation times T2Measure, detect meat in moisture distribution；
The preferred 120mm of diameter of sample cell described in the method for the present invention.
Described low field NMR imaging (MRI) analysis method preferably uses SE imaging sequences, with MRI imaging softwares and
MSE multilayer spin-echo sequences, the proton density image in collection sample cross section, MRI imaging parameters：GSliceZ=1,
GPhaseY=1, GReadX=1, TR=800ms, TE=11ms, FOV Read=80mm, FOV Phase=80mm, cumulative 8
It is secondary, K space sizes 256 × 192；Meat sample selects layer thickness 3.0cm.
The low field nuclear magnetic relaxation times T2Analysis uses CPMG pulses preferably under 32 DEG C, 22.4MHz resonant frequencies
Sequence, multiple scanning 8 times, is spaced 3s, 2 000 echoes is obtained, according to T2Curve calculates following index：①t2b、A2b、P2b, point
The highest appearance time that water is combined in pork, peak area and the percentage that total moisture in pork is accounted for reference to water are not represented；②t21、
A21、P21, what is represented respectively is to be not easy the highest appearance time of circulating water, peak area in pork and be not easy circulating water to account in pork
The ratio of total moisture；③t22、A22、P22Highest appearance time, peak area and the Free water for representing Free water respectively are accounted in pork always
The ratio of moisture.The μ s of time τ between the CPMG pulse sequence preferably 90 ° of pulses and 180 ° of pulses=200.
The beneficial effects of the invention are as follows：
(1) meat sample size can reach 14 × 10 × 6cm, it is advantageous that the degree that meat sample is destroyed is relatively small, energy
More realistically reflect in actual production moisture distribution situation in meat.；
(2) compared with conventional method, resonant frequency higher (resonant frequency of conventional method is 100KHz), preferably meets
The measure of large sample needs.
(3) compared with conventional method, K space sizes bigger (conventional method K space sizes 16 × 128), preferably meets
The measure of large sample needs, and the sample message of acquisition is more accurate.
Brief description of the drawings
Low field nuclear-magnetism is imaged pork moisture in Fig. 1 blowing drying processes
Or not that Fig. 2 differences type of cooling and time are to belt leather water t is combined in pork2b、A2b、P2bInfluence
The small figure in three, left side is quenching；The small figure in three, right side is that (different letters represent difference and show for spray atomizing cooling
Write, P<0.05)
Whether Fig. 3 differences type of cooling and time are to belt leather circulating water t is not easy in pork2b、A2b、P2bInfluence
The small figure in three, left side is quenching；The small figure in three, right side is spray atomizing cooling, and different letters represent difference and show
Write (P<0.05)
Whether Fig. 4 differences type of cooling and time are to belt leather circulating water t is not easy in pork2b、A2b、P2bInfluence
The small figure in three, left side is quenching；The small figure in three, right side is spray atomizing cooling, and different letters represent difference and show
Write (P<0.05)
Embodiment
With reference to specific embodiment, the present invention is furture elucidated, and present embodiment is before technical solution of the present invention is
Put and implemented, it should be understood that these modes are only illustrative of the invention and is not intended to limit the scope of the invention.
Embodiment 1
(1) raw material selects：Whole pig longissimus dorsi muscle (logical ridge) after selection is killed in 2h, moves towards vertical direction along muscle and takes
Size is the meat piece of 14 × 10 × 6cm, and being divided into 2 groups, (one group of rejecting pigskin and the fascia tissue on pork surface are as red bar group；One
Group retains pigskin and the fascia tissue on pork surface, by compact structure and has certain thickness fascia tissue to be modeled to fat deposit,
As informal voucher group), cooling and spray-chilling is blowed in the freezer environment of simulation, respectively at 6:30、8:00、9:
30、11:00、13:30 and 15:00 pair of meat sample carries out low-field nuclear magnetic resonance lateral relaxation time (T2) and low field NMR imaging is surveyed
It is fixed.
(2) low field NMR imaging：Tested using SE imaging sequences, it is close to change proton by varying sequential parameter TE and TR
The influence of degree and T2 to image.With MRI imaging softwares and the proton in MSE multilayers spin-echo sequence collection sample cross section
Density image, MRI imaging parameters：GSliceZ=1, GPhaseY=1, GReadX=1, TR=800ms, TE=11ms, FOV
Read=80mm, FOV Phase=80mm, add up 8 times, K space sizes 256 × 192；Meat sample selects layer thickness 3.0cm.
(3) low field nuclear magnetic relaxation times：Meat sample is put into specific sample cell, T2 is carried out for low-field nuclear magnetic resonance instrument
Measure, each meat sample parallel determination twice, is averaged.Under 32 DEG C, 22.4MH resonant frequencies, CPMG (carr- are used
Purcell-meiboom-gill) pulse train (time τ between 90 ° of pulses and 180 ° of pulses=200 μ s), multiple scanning 8
It is secondary, 3s is spaced, obtains 2 000 echoes.t2b、A2b、P2bHighest appearance time, the peak area that water is combined in pork are represented respectively
With the percentage that total moisture in pork is accounted for reference to water；t21、A21、P21What is represented respectively is that being most higher by for circulating water is not easy in pork
Peak time, peak area and it is not easy the ratio that circulating water accounts for total moisture in pork；t22、A22、P22Most being higher by for Free water is represented respectively
Peak time, peak area and Free water account for the ratio of total moisture in pork.
Test example 1
(1) low field nuclear-magnetism is imaged pork moisture in drying process of drying
Chosen from all imagings belt leather pork during quenching low field NMR imaging in different time periods (by
Top to bottm).RED sector represents that moisture weighting is high in image, and contained humidity content is high；Green portion represents that moisture weights low, institute
Moisture content content is few.Imaging area tapers into from top to bottom, illustrates that moisture drying loss causes meat piece body during quenching
Product diminishes.In stage on-test, it is apparent that the imaging moisture weighting in two initial test points is very low from figure,
It is not to represent that moisture in pork is few, but because the temperature difference of tester causes signal strength difference, temperature
More high signal intensity is weaker, and temperature more low signal intensity is higher.This phenomenon can image confirmation pork in cooling procedure
The change of its temperature.As a whole, the moisture signal of outside pork is higher than internal moisture；From the point of view of single picture, meat piece
Surrounding signal will be apparently higher than M signal, and the cooling procedure of this explanation meat piece is that outside first cools down, then progressively internally cold
But.After when cooling 4.5 is small, pork moisture signal is uniform, illustrates that whole cooling procedure is completed.Signal is from last four periods
It was found that the middle RED sector of picture significantly reduces, green portion substantially increases, and illustrates that migration loss occurs for phase moisture after the test.
Although internal moisture is substantially much higher, in the later stage, its moisture is also what is be decreased obviously, illustrates moisture in meat
Exterior migration.So the migration that moisture is found by being imaged is by being migrated in outer lateral air, while meat piece interior
Migration.
(2) type of cooling and influence whether belt leather to the moisture relaxation time in pork cooling procedure
As shown in Fig. 2, whether the different types of cooling and belt leather to pork in cooling procedure with reference to water peak area and
Peak area ratio has no significant effect (P>0.05), but with reference to water appearance time significant difference (P<0.05).Due to the knot in pork
Heshui ratio very little and combine closely with albumen, so to being combined in pork cooling procedure whether the different types of cooling and belt leather
Water does not influence.
As shown in figure 3, the highest appearance time for being not easy circulating water whether belt leather to pork has no significant effect (P>0.05).
The type of cooling has a significant impact the highest appearance time that circulating water is not easy in pork cooling procedure, wherein, quenching is notable
Reduce the highest appearance time (P for being not easy circulating water<0.05), and spray-chilling does not influence to be not easy most being higher by for circulating water
Peak time.Spray-chilling and quenching, which are all significantly improved in cooling procedure, to be not easy circulating water and accounts for total moisture in pork
Ratio (P<0.05).It is not easy the trend that the peak area of circulating water is all improved under the different types of cooling.
As shown in figure 4, belt leather and not belt leather pork in cooling procedure the peak area of Free water and Free water in total moisture
In ratio be all remarkably decreased (P<0.05), but belt leather pork and between belt leather pork (P is not significantly different it>0.05).
Claims (2)
1. a kind of kill the detection of postcooling Moisture Movement based on heavy caliber low field NMR imaging and the pork of T2 Relaxation Methods
Method, it is characterised in that carry out in accordance with the following steps：
（1）Sample preparation：Whole pig longissimus dorsi muscle after selection is killed in 2 h, it is 14 to move towards vertical direction to take size along muscle
The meat piece of × 10 × 6cm, cools down at least 16h；
（2）Low field NMR imaging is analyzed：Meat sample is put into sample cell, carries out imaging analysis with low-field nuclear magnetic resonance instrument, accordingly
The image of sample is obtained, according to shade in image, judges moisture distribution situation;Wherein, a diameter of 120mm of sample cell；
Using SE imaging sequences, with MRI imaging softwares and MSE multilayer spin-echo sequences, the proton in collection sample cross section
Density image, MRI imaging parameters：The ms of GSliceZ=1, GPhaseY=1, GReadX=1, TR=800 ms, TE=11,
The mm of FOV Read=80 mm, FOV Phase=80, adds up 8 times, K space sizes 256 × 192；Meat sample selects layer thickness 3.0
cm；
（3）Low field nuclear magnetic relaxation times T2Analysis：Meat sample is put into sample cell, low field nuclear-magnetism is carried out with low-field nuclear magnetic resonance instrument
Relaxation time T2Measure, detect meat in moisture distribution；Low field nuclear magnetic relaxation times T2Analysis is in 32 DEG C, 22.4 MHz resonance frequencies
Under rate, using CPMG pulse sequence, multiple scanning 8 times, is spaced 3 s, 2 000 echoes is obtained, according to T2Curve calculates as follows
Index：① t2b、A2b、P2b, represent with reference to the highest appearance time of water, peak area in pork and accounted for reference to water total in pork respectively
The percentage of moisture；② t21、A21、P21, represent respectively be not easy in pork the highest appearance time of circulating water, peak area and
It is not easy the ratio that circulating water accounts for total moisture in pork；③ t22、A22、P22Highest appearance time, the peak face of Free water are represented respectively
Product and Free water account for the ratio of total moisture in pork.
2. pork according to claim 1 kills postcooling Moisture Movement detection method, it is characterised in that described
The μ s of time τ between 90 ° of pulses of CPMG pulse sequence and 180 ° of pulses=200.
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| CN109613043A (en) * | 2019-01-04 | 2019-04-12 | 浙江省林业科学研究院 | Section moisture distribution test method in a kind of chemical modification material drying process |
| CN111272799A (en) * | 2019-10-22 | 2020-06-12 | 浙江大学 | Method for detecting water migration of frozen portunid based on low-field nuclear magnetic resonance |
| CN112730498A (en) * | 2021-01-07 | 2021-04-30 | 上海海洋大学 | Method for detecting mango water distribution by using low-field nuclear magnetic resonance imager |
| CN114252468A (en) * | 2021-11-29 | 2022-03-29 | 南京林业大学 | Method for rapidly determining moisture content in green plum drying process based on low-field nuclear magnetic resonance |
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