30D-12 |
Component analysis of meat emulsion by low field NMR measurement |
J. RHO1, M. Lee2, H. Yoon3, S. Kang, S. Lee1, and M. Kim1. (1) Dept. of Livestock Utilization, Korea Food Research Institute, BaekHyun-Dong, 46-1, SungNam, 463-746, South Korea, (2) Dept. of Animal Science & technology, Seoul National University, SeoDun-Dong, Suwon, 441-744, South Korea, (3) Dept. of Culinary Science, Kyunghee University, HoeKi-Dong, Seoul, 130-701, South Korea A fast and non-destructive method for the component analysis and the quality estimation of meat has been requested in meat product industry and meat market. This study was attempted to measure the component of meat non-destructively by using low-field NMR. After lean portion of beef and pork were mixed with tallow and lard (0-24g fat/100g lean meat) followed by thorough grinding, various NMR patterns(SFC, T1, T2 relaxation times) were employed using 20MHz NMR (Bruker Minispec NMS 120) with VTS(various temperature) probe and temperature was controlled at 10oC. The moisture, fat and protein contents meat were analyzed by AOAC methods. The correlation between NMR results and component analysis were examined. The results of SFC method (solid fat content method, 90 & 180 degree-pulse) of beef showed a simple linear relationship (SFC result=0.204*fat addition +13.48) with fat addition (R2=0.99). However, the correlation between SFC values and lard concentration in pork was relatively low(R2=0.900). T2 measurement by CPMG(Carr-Purcell-Meiboom-Gill) method represented a linear relationship in the limited range of fat concentration(up to 12%) in pork. T1 values obtained by inversion recovery pulse revealed a reverse relationship with fat contents (R2=0.967), which meant the T1 values could be utilized as the appropriate estimate index for fat levels in pork. These results suggest that fat content in meat can be measured simply by NMR application such as SFC and T1 relaxation and may lead the NMR introduction to the fields of meat processing and meat quality estimation in near future.
Session 30D, Food Engineering: Physical and chemical properties
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