Using the Low-field NMR to Study the Effect of Blending on Water Holding Capacity of Fresh Minced Pork
Ning Nianying1 Lin Xiangyang1* Lin Wanyu2 Wu Jia1 Ye Nanhui1 Roger Ruan1,2 (1College of Biological Science and Technology, Fuzhou University, Fuzhou 350108 2Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN 55108, USA.)
In this study the effect of diffect blending time and blending speed and diffect amounts of salt,starch,transglutaminase(TG), fat on water holding capacity of fresh minced pork were studied by using low-field magnetic resonance(NMR). Mainly using the relaxation time T23 and proton density M23 as an indicater, raw materials were optimized by response surface methodology(RSM) which was based on single factor experiment. The fresh minced pork was performed on low-field NMR. Distributed exponential analysis of the NMR T2 transverse relaxation data revealed the existence of 4 peaks in the fresh minced pork’s water: T21, T22, T23, T24, which were merged into three states of water, i.e. immobile water (the peaks corrisponding to T21 and T22), mobile water(the peak corrisponding to T23) and free water (the peak corrisponding to T24). The optimum conditions of signal factor experients were that the best blending speed was 350 r/min, blending time was 35 min, salt was 2.5%, starch added 15%, transglutaminase(TG) was 0.75% and the adding amounts of fat was 10%. Starch, transglutaminase(TG) and fat were selected to perform response surface experiment which were based on single factor experiment above. The optimum ratio of raw materials of fresh minced pork were that starch 16.13%, transglutaminase(TG) 0.65% and fat 8.75%. This research may provide the theoritical guide for producing minced meat and its production.