ArticleFoods (Basel, Switzerland)2022
Rapid and Simultaneous Measurement of Fat and Moisture Contents in Pork by Low-Field Nuclear Magnetic Resonance.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Pigskin Collagen-Derived Antifreeze Peptides as Clean-Label Cryoprotectants: Inhibition of Ice Recrystallization and Suppression of Oxidative Deterioration in Heme-Rich Pork Sausages.Foods (Basel, Switzerland) · 2026Article
- Evaluation of Odor and Physicochemical Properties in Sheep Placenta Processed With Different Drying Methods.Food science & nutrition · 2026Article
- Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs.Metabolites · 2025Article
- Muscle Characteristics Comparison Analysis Reveal Differences in the Meat Quality and Nutritional Components of Three Shanghai Local Pig Breeds.Foods (Basel, Switzerland) · 2025Article
- Green Processing Technology of Meat and Meat Products.Foods (Basel, Switzerland) · 2023Article
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Abstract
In order to improve the efficiency of Soxhlet extraction and oven drying, low-field nuclear magnetic resonance (LF-NMR) technology was used to detect fat and moisture contents in pork. The transverse relaxation time (T2) distribution curves were constructed by Carr−Purcell−Meiboom−Gill (CPMG) experiments. In addition, the optimal conditions of adding MnCl2 aqueous solution was explored to separate water and fat signal peaks. Finally, the reliability of this method for the determination of fat and moisture contents in pork was verified. The present study showed that adding 1.5 mL of 20% MnCl2 aqueous solution solution at 50 °C can isolate and obtain a stable peak of fat. The lard and 0.85% MnCl2 aqueous solution were used as the standards for fat and moisture measurements, respectively, and calibration curves with R2 = 0.9999 were obtained. In addition, the repeatability and reproducibility of this method were 1.71~3.10%. There was a significant correlation (p < 0.05) between the LF-NMR method and the conventional methods (Soxhlet extraction and oven drying), and the R2 was 0.9987 and 0.9207 for fat and moisture, respectively. All the results proved that LF-NMR could determine fat and moisture contents in pork rapidly and simultaneously.
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