Salt diffusion and distribution in meat studied by Na-23 nuclear magnetic resonance imaging and relaxometry
Contribuinte(s) |
J.N. Seiber |
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Data(s) |
01/01/2005
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Resumo |
This study introduces the use of combined Na-23 magnetic resonance imaging (MRI) and Na-23 NMR relaxometry for the study of meat curing. The diffusion of sodium ions into the meat was measured using Na-23 MRI on a 1 kg meat sample brined in 10% w/w NaCl for 3-100 h. Calculations revealed a diffusion coefficient of 1 x 10(-5) cm(2)/s after 3 h of curing and subsequently decreasing to 8 x 10(-6) cm(2)/s at longer curing times, suggesting that changes occur in the microscopic structure of the meat during curing. The microscopic mobility and distribution of sodium was measured using Na-23 relaxometry. Two sodium populations were observed, and with increasing length of curing time the relaxation times of these changed, reflecting a salt-induced swelling and increase in myofibrillar pore sizes. Accordingly, the present study demonstrated that pore size and thereby salt-induced swelling in meat can be assessed using Na-23 relaxometry. |
Identificador | |
Idioma(s) |
eng |
Publicador |
American Chemical Society |
Palavras-Chave | #Agriculture, Multidisciplinary #Chemistry, Applied #Food Science & Technology #sodium #T-2 relaxation #curing #salt distribution #muscle #MRI #Nmr Relaxation #Sodium-ions #Human-brain #Muscle #Mri #Tissue #Water #Pork #Cartilage #Brine #C1 #250402 Analytical Spectrometry #670100 Processed Food Products and Beverages |
Tipo |
Journal Article |