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KMID : 1007519970060030179
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Food Science and Biotechnology
1997 Volume.6 No. 3 p.179 ~ p.186
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Hydration Behavior and Heat Treatment of Freeze-Dried Heart Muscle Studies by Proton Nuclear Magnetic Resonance
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Rho Jeong-Hae
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Abstract
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State-of-the-art NMR techniques were employed to quantify the hydration properties of freeze-dried beef, pork and chicken heart muscle in relation to the functional properties of muscle proteins. Heart muscle is a potential source of protein as a functional ingredient in new products. The relationship between ¹H NMR transverse relaxation rates and protein concentration showed a nonlinear dependence for freeze-dried heart muscle. Virial coefficients and hydration parameters were obtained from the nonlinear regression analysis of ¹H NMR relaxation data using a chemical activity model for protein solutions. The effect of heat treatment on freeze-dried heart muscle was also examined, showing that the hydration parameters decreased and virial coefficients increased.
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