Determining the drying degree and quality of chicken jerky by LF-NMR

作者：Li, Miaoyun^*; Wang, Haibiao; Zhao, Gaiming; Qiao, Mingwu; Li, Mei; Sun, Lingxia; Gao, Xiaoping; Zhang, Jianwei

来源：Journal of Food Engineering, 2014, 139: 43-49.

DOI：10.1016/j.jfoodeng.2014.04.015

• LF-NMR
• Jerky
• Drying degree
• Water mobility
• Transverse relaxation
• Signal per mass
• Shear force

The objective is to characterize the changes in water mobility in drying process of chicken breast using H-1 low-field nuclear magnetic resonance (LF-NMR). Chicken breast was dried at different temperatures, i.e. 50 degrees C, 55 degrees C, 60 degrees C, 65 degrees C, 70 degrees C and 75 degrees C, respectively. Indicators related to water mobility were gained by LF-NMR and the shear force, the main relevant quality indicator, was also measured. The total water content measured by the conventional determination method-oven drying method were recorded and analyzed. The results showed that the total water content, the transverse relaxation time of immobilized water (T-21) and the signal per mass of the immobilized water (A(2)) and the total water content (A) decreased significantly but the shear force value (SFV) increased with the drying time increasing at each drying temperature. A(2) and A had extremely significant correlations with the total moisture content, whose correlation coefficients were 0.983 and 0.992 for 50 degrees C, 0.928 and 0.901 for 55 degrees C, 0.975 and 0.970 for 60 degrees C, 0.920 and 0.938 for 65 degrees C, 0.821 and 0.798 for 70 degrees C, 0.911 and 0.906 for 75 degrees C. So, the immobilized water of the dried chicken breast determined the changes of the total moisture content at the same drying time. A(2) and A can be on behalf of the total moisture content in this respect of change rule. A(2) and A also had extremely significant correlations with the shear force. Therefore, the LF-NMR was able to evaluate the drying degree and the quality of chicken jerky.

• 出版日期2014-10
• 单位河南农业大学