Study on the Effects of Sorbitol on Water Holding Capacity of Meat by NMR
The distribution and changes of constitutional water, immobilized water and free water and the effects of the sorbitol on three kinds of water during the curing of fresh meat were studied in this paper. The low-field Nuclear Magnetic Resonance were used to measure water and its distribution in meat. The test parameters are as follows: magnetic field strength of the NMR spectrometer is 0.5Tesla, corresponding resonance frequency for protons is 22MHz, sampling points is 160128, repeated scanning number is 16, repetition time is 1.6s, echo time is 1.6s. The results showed that: the relaxation time T2 can be divided into three parts: T21 (0∼10ms), T22 (10∼100ms), T23 (100∼1000ms). And the area of T21, T22, T23 represents the contents of constitutional water, immobilized water and free water. The addition of sorbitol can keep water during curing. The sorbitol can reduce the activity of the immobilized water and free water during curing of the fresh meat.