Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes of NMR Relaxation Pattern of Pork Loins during Freezing and Thawing Using Continuous Distribution Analysis

Continuous distribution analysis를 이용한 냉.해동과정 중 돈육의 NMR relaxation pattern의 변화

  • 이선민 (한국식품개발연구원) ;
  • 노정해 (한국식품개발연구원) ;
  • 윤혜현 (경희대학교 조리과학과) ;
  • 이택수 (서울여자대학교 식품.미생물공학과)
  • Published : 2003.02.01
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Abstract

Variations in NMR relaxation time during freezing and thawing processes in pork loins were investigated. Continuous distribution analysis of data obtained from $T_2\;CPMG$ were carried out to observe the changes in water content in the muscles. Solid fat content slightly increased with decreasing temperature, then showed sharp increase at $-4^{\circ}C$, reaching 85% at $-25^{\circ}C$. Relaxation time decreased with decreasing temperature, suggesting that ice crystals gradually formed at freezing temperature. $T_2$ relaxation time during thawing was higher than that during freezing, suggesting that ice crystals melted by thawing and resulted in water loss from meat. Continuous distribution analysis of data obtained from Carr-Purcell-Meiboom-Gill experiments shows one to four components on the spectra during freezing and thawing processes. The area of major components between 30 to 45 ms decreased with decreasing temperature, and were not detected below $-4^{\circ}C$, below which only $T_s$ signal was detected. The area of $T_s$ decreased with decreasing temperature. Between -4 to $10^{\circ}C$, the areas of $T_m$ and $T_l$ during thawing were larger than those during freezing. These results suggest that the exchange between bound water and free water takes place during freezing and thawing.

냉동 및 해동과정 중의 돈육의 NMR 자기완화시간의 변화를 측정하고, $T_2\;CPMG$ 데이터의 연속 분배 분석을 통하여 근육 내 물의 상태 변화를 조사하였다. 고형 지방 함량은 온도가 낮아질수록 약간 증가하는 경향을 보였으나, 어는점인 $-4^{\circ}C$에서 급격하게 증가되어 $-25^{\circ}C$에서 85%의 고형 지방 함량을 나타내었다. 이와 반대로 자기완화시간은 온도가 낮아질수록 감소하는 경향을 보여, 온도에 따라 물의 상태가 변화하여 얼음 결정을 형성하는 것을 알 수 있었다. 특히 $T_2$ 자기완화시간은 냉동보다 해동시의 $T_2$가 더 높게 나타나 형성되었던 얼음 결정이 녹으면서 원래 상태로 복원되지 않고 육즙 유출을 형성하였음을 예상할 수 있었다. 따라서 $T_2\;CPMG$ 데이터의 연속 분배 분석을 수행하여 온도에 따른 물의 상태 변화를 조사하였다. 주성분은 $30{\sim}45\;ms$의 $T_2$로 온도가 낮아질수록 함량이 감소하였으며, $-4^{\circ}C$ 이하에서는 검출되지 않았다. $-4^{\circ}C$ 이하에서는 $T_s$만이 검출되었고, 피크의 크기는 온도가 낮아질수록 감소되어 $-25^{\circ}C$에서는 아무런 피크도 나타나지 않았다. 해동 중의 $T_2$ 성분의 변화는 $-4^{\circ}C$ 이하에서는 냉동과정과 마찬가지로 $T_s$ 1개의 피크만이 검출되었고, $-4^{\circ}C$이상으로 단계적으로 승온하는 과정에서 냉동시보다 $T_m$과 $T_l$의 면적이 더 넓게 나타나, 냉동과 해동과정을 거치면서 결합수와 자유수간의 상태 변화가 일어났음을 알 수 있었다.

Keywords

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