Food and Fermentation Industries >

2023 , Vol. 49 >Issue 20: 288 - 293

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032552

Effect of heating temperature on beef moisture by two-dimensional correlation spectroscopy based on low-field nuclear magnetic resonance and near-infrared spectroscopy

  • WANG Tingmin ,
  • XIE Anguo ,
  • FU Shuya ,
  • LIU Yunhong
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Zhang Zhongjing School of Chinese Medicine and Chinese Medicine, Nanyang University of Technology, Nanyang 473004, China)

Received date: 2022-06-03

  Revised date: 2022-08-03

  Online published: 2023-11-20

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Abstract

In this paper, the spectral characteristics of beef heated at different temperatures (60-120 ℃) for 15 min were analyzed by low-field nuclear magnetic resonance (LF-NMR) and near-infrared spectroscopy (NIR). Combined with two-dimensional correlation spectroscopy, the water migration and molecular vibration laws during beef cooking were studied. Results showed that beef contained three water groups and the semi-bound water was converted into free water during the heating process. With the increase in heating temperature, the peak height of T22 gradually decreased and the peak area decreased, the peak height of T23 gradually increased, and the width became larger and shifted to the left significantly. Two-dimensional correlation analysis revealed that the sequence of functional group changes during beef cooking was O—H→C—H→N—H→S—H. In addition, the effect of heating temperature on the molecular structure of beef was nonlinear and divided into two stages. When the temperature reached 70 ℃, the heat-sensitive structure changed and water started to migrate; the spatial structure of the protein was further damaged at 100-110 ℃. This paper revealed the rationality of temperature selection in the production of low-temperature/high-temperature meat products by two-dimensional correlation spectroscopy based on low-field nuclear magnetic resonance and near-infrared spectroscopy and provided theoretical support for meat thermal processing technology.

Key words： near-infrared spectroscopy; low-field nuclear magnetic resonance; meat; molecular vibrations; moving window technology

Cite this article

WANG Tingmin , XIE Anguo , FU Shuya , LIU Yunhong . Effect of heating temperature on beef moisture by two-dimensional correlation spectroscopy based on low-field nuclear magnetic resonance and near-infrared spectroscopy[J]. Food and Fermentation Industries, 2023 , 49(20) : 288 -293 . DOI: 10.13995/j.cnki.11-1802/ts.032552

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