Time Domain NMR in R&D: studying the properties of plant-based meat analogue burgers during "cooking process"

Understanding how structure and composition evolve during cooking is key to improving texture and sensory appeal in developing plant-based meat (PBM) analogues. However, traditional methods often fall short mainly because of sample disruption during heating.

Using MQC-R Time Domain Nuclear Magnetic Resonance (TD-NMR), the water and fat distribution across a temperature range can be monitored in real time by employing T₂ relaxation measurements via the CPMG sequence and a variable-temperature probe.

Analysing two PBMs with different formulations reveals distinct relaxation profiles correlating with microstructural differences, water mobility, and fat dispersion. Additionally, 2D T₁–T₂ correlation mapping using IR-CPMG sequences provided deeper insight into overlapping components not easily resolved in 1D data.

MQC-R proves to be a robust, non-destructive analytical tool for food R&D, offering reproducible results with minimal sample preparation and no hazardous chemicals. The NMR ProLab (MQC-R) software further simplifies data acquisition and processing, enabling intuitive 1D and 2D ILT analysis for efficient and insightful product development.

By downloading this application note you will:

• Learn how MQC-R can be used to analyse plant-based meat structure
• Analyse fat and water relaxation behaviour during the heating process
• Discover the benefits of 2D NMR relaxation mapping in food R&D 

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