低场核磁共振技术在肉品科学研究中的应用

被引：31

作者：

杨赫鸿

李沛军

孔保华

刘骞

李菁

机构：

[1] 东北农业大学食品学院

来源：

食品工业科技 | 2012年 / 33卷 / 13期

关键词：

低场核磁共振; 肉品科学; 保水性; 肌原纤维蛋白;

D O I：

10.13386/j.issn1002-0306.2012.13.049

中图分类号：

TS251.1 [基础科学];

学科分类号：

083203 ;

摘要：

低场核磁共振技术因具有快速、无损、精确的特点在食品科学研究中得到了广泛应用。本文主要介绍了低场核磁共振技术的基本原理,并从测定肉中水分、蛋白质、脂肪、保水性和质构特性等不同方面,综述了其在肉品科学研究中的应用,旨在为推动低场核磁共振技术在肉品工业中应用提供理论参考依据。

引用

页码：400 / 405

页数：6

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