Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat

Summary The low‐field nuclear magnetic resonance and Fourier transform infrared spectroscopy technique were carried out to evaluate the relationship between hydration characteristics and proteins structure in different stages pork of meat batters. The results showed that T 21 increased throughout the process and the change of T 22 and P 21 was easily impacted by water, and the alternation of secondary structure was mostly impacted by salt; P 21 was negatively correlated with the content of β ‐sheet ( r = −0.862), and positively correlated with the content of α ‐helix ( r = 0.933), β ‐turn ( r = 0.871) and random coil ( r = 0.677), which meant there was some relationship between secondary structure and water distribution and migration. This research will provide theoretical support for the processing and production of meat products.