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Low‐field nuclear magnetic resonance analysis of the effects of heating temperature and time on braised beef
Author(s) -
Sun HongXia,
Huang Feng,
Ding ZhenJiang,
Zhang ChunJiang,
Zhang Liang,
Zhang Hong
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13384
Subject(s) - chemistry , shrinkage , dissolution , nuclear magnetic resonance , denaturation (fissile materials) , food science , phase (matter) , analytical chemistry (journal) , materials science , nuclear chemistry , chromatography , composite material , physics , organic chemistry
Summary We investigated the characteristics of water mobility and distribution in Chinese braised beef after treatment at different temperatures for different times using low‐field nuclear magnetic resonance ( LF ‐ NMR ). The beef was heated at 45, 55, 65, 75, 85 or 95 °C for 30, 60, 90 and 120 min. Results showed that T 2 changed significantly with heating temperature. T 21 and A 21 decreased significantly with increasing temperature below 65 °C, with a steady phase from 75 to 95 °C, which agreed with cooking loss. Inversely, T 22 had no changes below 65 °C and changed apparently from 75 to 95 °C. The change in T 21 below 65 °C may be related to proteins denaturation and shrinkage and, above 65 °C, T 22 possibly induced by the dissolution of connective tissue. The characteristics of braised beef at 65 °C were different from those at other temperatures in T 2 distributions. The findings could provide a theoretical basis for the processing of Chinese braised beef.