Effect of protein structure on water and fat distribution during meat gelling
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- 作者：Huijuan Yanga ; b ; c ; d ; e ; Wangang Zhanga ; b ; c ; d ; e ; Teng Lif ; Haibo Zhenga ; b ; c ; d ; e ; Muhammad Ammar Khang ; Xinglian Xua ; b ; c ; d ; e ; Jingxin Sunh ; Guanghong Zhoua ; b ; c ; d ; e ; ghzhou@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：LF-NMR ; low field nuclear magnetic resonance ; D2O ; deuterium oxide ; CPMG ; Carr&ndash ; Purcell&ndash ; Meiboom&ndash ; Gill ; Adj.R2 ; adjust determination coefficient
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 August 2016
- 年：2016
- 卷：204
- 期：Complete
- 页码：239-245
- 全文大小：902 K
文摘
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Heating for 0–30 min caused the setting of protein gel in meat emulsions.
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LF-NMR distinguished fat and water proton mobility in meat emulsion systems.
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Raman spectroscopy quantified the changes in secondary protein structures.
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PCA determined the critical time for gel setting in heated meat emulsions.
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