In:
International Journal of Food Science & Technology, Wiley, Vol. 52, No. 5 ( 2017-05), p. 1193-1202
Abstract:
We investigated the characteristics of water mobility and distribution in Chinese braised beef after treatment at different temperatures for different times using low‐field nuclear magnetic resonance ( LF ‐ NMR ). The beef was heated at 45, 55, 65, 75, 85 or 95 °C for 30, 60, 90 and 120 min. Results showed that T 2 changed significantly with heating temperature. T 21 and A 21 decreased significantly with increasing temperature below 65 °C, with a steady phase from 75 to 95 °C, which agreed with cooking loss. Inversely, T 22 had no changes below 65 °C and changed apparently from 75 to 95 °C. The change in T 21 below 65 °C may be related to proteins denaturation and shrinkage and, above 65 °C, T 22 possibly induced by the dissolution of connective tissue. The characteristics of braised beef at 65 °C were different from those at other temperatures in T 2 distributions. The findings could provide a theoretical basis for the processing of Chinese braised beef.
Type of Medium:
Online Resource
ISSN:
0950-5423
,
1365-2621
DOI:
10.1111/ijfs.2017.52.issue-5
Language:
English
Publisher:
Wiley
Publication Date:
2017
detail.hit.zdb_id:
2016518-3
detail.hit.zdb_id:
2401430-8
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