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Oswell NJ, Gilstrap OP, Pegg RB. Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research. Meat Sci 2021; 178:108510. [PMID: 33895433 DOI: 10.1016/j.meatsci.2021.108510] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 12/20/2020] [Accepted: 03/31/2021] [Indexed: 10/21/2022]
Abstract
Studies examining meat quality variation, possibly resulting from animal physiology, processing, or ingredient additions, are likely to include at least one measure of water holding capacity (WHC). Methods for evaluating WHC can be classified as direct or indirect. Direct methods either gauge natural release of fluids from muscle or require the application of force to express water. The indirect methods do not actually measure WHC. They attempt to separate meat into two or three categories based on predictions of direct method results: the extreme of high and low WHC and an optional 'normal' group. Considerable statistical analyses are required to generate these predictive models. Presently, there are inconsistent terms (e.g., water holding, WHC, water binding, water binding potential/capacity) used to describe WHC and no standardized techniques recommended to evaluate it. To ensure that results can be compared across different laboratories, a better consensus must be reached in how these terms are employed and how this critical parameter is determined.
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Affiliation(s)
- Natalie J Oswell
- Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
| | - Olivia P Gilstrap
- College of Agriculture + Food Science, Florida Agricultural and Mechanical University, Perry-Paige Building, 1740 S Martin Luther King Boulevard, Tallahassee, FL 32307, USA
| | - Ronald B Pegg
- Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA.
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Wang XY, Xie J, Chen XJ. Applications of Non-invasive and Novel Methods of Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging in Aquatic Products. Front Nutr 2021; 8:651804. [PMID: 33869268 PMCID: PMC8044990 DOI: 10.3389/fnut.2021.651804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 02/22/2021] [Indexed: 01/13/2023] Open
Abstract
Aquatic products, such as fish, are popular throughout the world due to their satisfying flavor characteristics as well as rich animal nutrition, and they provide high-value food therapy, but they are easily oxidized and spoiled. It is necessary to detect aquatic products through rapid and accurate technology. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) have been widely used in the aquatic product industry due to their sensitivity, fast analysis, non-destructive nature and low cost. The applications of LF-NMR in the measurement of aquatic product quality and nutrients (water, fat, and protein) are summarized in this paper. Applications in aquatic products have been shown to depend on deep processing, storage and authentication. This review discusses the application of MRI technology in the quality control of aquatic products. Therefore, this review will guide the application of the aquatic products industry and aims to supply the reader with both the theory of the method and practical applications of the method for use as a rapid and non-destructive technology in scientific research and the industrial industry.
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Affiliation(s)
- Xin-Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.,College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.,College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xin-Jun Chen
- College of Marine Sciences, Shanghai Ocean University, Shanghai, China
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Mengucci C, Rabiti D, Urbinati E, Picone G, Romano R, Aiello A, Ferranti P, Capozzi F. Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments. Applied Sciences 2021; 11:1466. [DOI: 10.3390/app11041466] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The addition of frozen curd (FC) during the production process of “Mozzarella di Bufala Campana”, an Italian cheese with Protected Designation of Origin (PDO), is a common fraud not involving modifications of the chemical composition in the final product. Its detection cannot thus be easily obtained by common analytical methods, which are targeted at changes in concentrations of diagnostic chemical species. In this work, the possibility of spotting this fraud by focusing on the modifications of the supramolecular structure of the food matrix, detected by time domain nuclear magnetic resonance (TD-NMR) experiments, was investigated. Cheese samples were manufactured in triplicate, according to the PDO disciplinary of production, except for using variable amounts of FC (i.e., 0, 15, 30, and 50% w/w). Relaxation data were analysed through different approaches: (i) Discrete multi-exponential fitting, (ii) continuous Laplace inverse fitting, and (iii) chemometrics approach. The strategy that lead to best detection results was the chemometrics analysis of raw Carr-Purcell-Meiboom-Gill (CPMG) decays, allowing to discriminate between compliant and adulterated samples, with as low as 15% of FC addition. The strategy is based on the use of machine learning for projection on latent structures of raw CPMG data and classification tasks for fraud detection, using quadratic discriminant analysis. By coupling TD-NMR raw decays with machine learning, this work opens the way to set up a system for detecting common food frauds modifying the matrix structure, for which no official authentication methods are yet available.
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Pang B, Bowker B, Gamble G, Zhang J, Yang Y, Yu X, Sun JX, Zhuang H. Muscle water properties in raw intact broiler breast fillets with the woody breast condition. Poult Sci 2020; 99:4626-4633. [PMID: 32868007 PMCID: PMC7598021 DOI: 10.1016/j.psj.2020.05.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 05/13/2020] [Accepted: 05/22/2020] [Indexed: 11/26/2022] Open
Abstract
The purpose of this study was to investigate the relationships between muscle water properties, water-holding capacity (WHC), and woody breast (WB) severity in intact raw broiler breast fillets. Broiler pectoralis major deboned at 3 h postmortem was collected from a commercial plant and categorized as normal (NORM), moderate WB, or severe WB (SEV). Meat drip loss was calculated based on weight loss during overnight storage at 4°C. Water properties of the intact fillets were determined with time domain nuclear magnetic resonance and the T2 relaxation times were determined using an inverse Laplace algorithm (CONTIN). Three T2 water components, hydration water (T2b), intra-myofibrillar water (T21), and extra-myofibrillar water (T22), were identified. With increasing WB severity, the time constant of each water component and the relative content of T22 (P22) increased while the relative areas of T2b and T21 (P2b and P21, respectively) decreased. Spearman correlation analysis showed that there were significant correlations between the WB condition score and either the time constant or normalized area for each T2 component. T22 normalized areas (A22) were most strongly correlated with the WB score (r = 0.75); however, the weakest correlation was found between the WB score and T21 areas (A21). Pearson correlation analysis revealed that the strongest correlation (r = 0.64) was found between A22 and drip loss; however, there was no correlation between A21 and drip loss. Within the NORM group, drip loss was significantly correlated to the time constants for both T2b and T21. Within the SEV group, only A22 was significantly correlated to drip loss. These data indicate that the WB condition has a significant impact on the distribution of water within the intact muscle tissue. The content of extra-myofibrillar water in broiler breast fillets may be a key factor responsible for the poor WHC measurements in WB meat.
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Affiliation(s)
- B Pang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - B Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens 30605, GA, USA
| | - G Gamble
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens 30605, GA, USA
| | - J Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Y Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - X Yu
- College of Life Science, Hubei Normal University, Huangshi 435000, China
| | - J-X Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens 30605, GA, USA.
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Li N, Shen Y, Liu W, Mei J, Xie J. Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage. Applied Sciences 2018; 8:1391. [DOI: 10.3390/app8081391] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T2 relaxation spectra showed three peaks representing bound water (T21), immobile water (T22), and free water (T23), respectively. pT22 accounted for the largest proportion of three types of water, followed by pT23. The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO2 + 30% N2) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.
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Proietti N, Adiletta G, Russo P, Buonocore R, Mannina L, Crescitelli A, Capitani D. Evolution of physicochemical properties of pear during drying by conventional techniques, portable-NMR, and modelling. J FOOD ENG 2018; 230:82-98. [DOI: 10.1016/j.jfoodeng.2018.02.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Moreira LFPP, Ferrari AC, Moraes TB, Reis RA, Colnago LA, Pereira FMV. Prediction of beef color using time-domain nuclear magnetic resonance (TD-NMR) relaxometry data and multivariate analyses. Magn Reson Chem 2016; 54:800-804. [PMID: 27198972 DOI: 10.1002/mrc.4456] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 04/17/2016] [Accepted: 05/05/2016] [Indexed: 06/05/2023]
Abstract
Time-domain nuclear magnetic resonance and chemometrics were used to predict color parameters, such as lightness (L*), redness (a*), and yellowness (b*) of beef (Longissimus dorsi muscle) samples. Analyzing the relaxation decays with multivariate models performed with partial least-squares regression, color quality parameters were predicted. The partial least-squares models showed low errors independent of the sample size, indicating the potentiality of the method. Minced procedure and weighing were not necessary to improve the predictive performance of the models. The reduction of transverse relaxation time (T2 ) measured by Carr-Purcell-Meiboom-Gill pulse sequence in darker beef in comparison with lighter ones can be explained by the lower relaxivity Fe2+ present in deoxymyoglobin and oxymyoglobin (red beef) to the higher relaxivity of Fe3+ present in metmyoglobin (brown beef). These results point that time-domain nuclear magnetic resonance spectroscopy can become a useful tool for quality assessment of beef cattle on bulk of the sample and through-packages, because this technique is also widely applied to measure sensorial parameters, such as flavor, juiciness and tenderness, and physicochemical parameters, cooking loss, fat and moisture content, and instrumental tenderness using Warner Bratzler shear force. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Luiz Felipe Pompeu Prado Moreira
- Departamento de Química Analítica, Instituto de Química, Universidade Estadual Paulista "Júlio de Mesquita Filho" (Unesp), Rua Professor Francisco Degni, 55, Araraquara, SP, 14800-060, Brazil
| | - Adriana Cristina Ferrari
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, Unesp, Via de Acesso Prof. Paulo Donato Castellan, s/n, Jaboticabal, SP, 14884-900, Brazil
| | - Tiago Bueno Moraes
- Instituto de Física de São Carlos, Universidade de São Paulo, Av. Trabalhador São -carlense 400, São Carlos, SP, 13566-590, Brazil
| | - Ricardo Andrade Reis
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, Unesp, Via de Acesso Prof. Paulo Donato Castellan, s/n, Jaboticabal, SP, 14884-900, Brazil
| | - Luiz Alberto Colnago
- Embrapa Instrumentação, Rua Quinze de Novembro 1452, São Carlos, SP, 13561-206, Brazil
| | - Fabíola Manhas Verbi Pereira
- Departamento de Química Analítica, Instituto de Química, Universidade Estadual Paulista "Júlio de Mesquita Filho" (Unesp), Rua Professor Francisco Degni, 55, Araraquara, SP, 14800-060, Brazil
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Lu K, Guo X, Li Y, Ming J. Characterization of Moisture Transformation and Distribution in Mushroom (Lentinus edodes) During Hot-Air Drying. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12812] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Keke Lu
- College of Food Science; Southwest University; 400715 Chongqing China
| | - Xiaohui Guo
- College of Food Science; Southwest University; 400715 Chongqing China
| | - Yao Li
- College of Food Science; Southwest University; 400715 Chongqing China
| | - Jian Ming
- College of Food Science; Southwest University; 400715 Chongqing China
- Key Laboratory of Food Processing and Technology of Chongqing; 400715 Chongqing China
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Brescia MA, Jambrenghi AC, Martino VD, Sacco D, Giannico F, Vonghia G, Sacco A. High resolution nuclear magnetic resonance spectroscopy (NMR) studies on meat components: potentialities and prospects. Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2002.151] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Zhang L, Zhang F, Wang X. Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment. J FOOD ENG 2016; 171:159-63. [DOI: 10.1016/j.jfoodeng.2015.10.025] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Gao T, Li J, Zhang L, Jiang Y, Song L, Ma R, Gao F, Zhou G. Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops. J Sci Food Agric 2015; 95:2494-2500. [PMID: 25363864 DOI: 10.1002/jsfa.6980] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 10/07/2014] [Accepted: 10/28/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Recently, in consideration of the rapidly increasing demand for meat products and the trend towards fast food consumption, the prepared boneless pork chop, as a new style of value-added product, is cut from pork loins and welcomed by consumers after marinating or further cooking. The effect of different tumbling marinade treatments (control group, CG; conventional static marinade, SM; vacuum continuous tumbling marinade, CT; vacuum intermittent tumbling marinade, IT) on the water status and protein properties of prepared pork chops was investigated. RESULTS The CT treatment significantly increased T22 peak area ratio compared with other treatments (P < 0.05). Histological microstructure results showed that CT treatment significantly increased solubility of salt-soluble proteins and decreased muscle fiber diameter compared with other treatments (P < 0.05). The net enthalpy (ΔH) of IT treatment was significantly lower than SM treatment (P < 0.05), whereas the protein denaturation temperature (Tm3 ) and ΔH3 of CT treatment were lower than IT treatment. CONCLUSION These results suggest that CT treatment was more effective in improving the water mobility and distribution, promoting the denaturation of muscle protein and accelerating the marinade efficiency of pork chops compared with other treatments. Thus CT treatment should be adopted.
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Affiliation(s)
- Tian Gao
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Jiaolong Li
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Lin Zhang
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Yun Jiang
- Ginling College, Nanjing Normal University, Nanjing 210097, People's Republic of China
| | - Lei Song
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Ruixue Ma
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Feng Gao
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
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Gao T, Li J, Zhang L, Jiang Y, Yin M, Liu Y, Gao F, Zhou G. Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops. Asian-Australas J Anim Sci 2015; 28:1020-7. [PMID: 26104408 PMCID: PMC4478494 DOI: 10.5713/ajas.14.0918] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 01/12/2015] [Accepted: 02/03/2015] [Indexed: 11/28/2022]
Abstract
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.
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Affiliation(s)
- Tian Gao
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Jiaolong Li
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Lin Zhang
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Yun Jiang
- Ginling College, Nanjing Normal University, Nanjing 210097,
China
| | - Maowen Yin
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Yang Liu
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Feng Gao
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Guanghong Zhou
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
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Capitani D, Sobolev AP, Delfini M, Vista S, Antiochia R, Proietti N, Bubici S, Ferrante G, Carradori S, De Salvador FR, Mannina L. NMR methodologies in the analysis of blueberries. Electrophoresis 2015; 35:1615-26. [PMID: 24668393 DOI: 10.1002/elps.201300629] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2013] [Revised: 02/18/2014] [Accepted: 03/13/2014] [Indexed: 12/22/2022]
Abstract
An NMR analytical protocol based on complementary high and low field measurements is proposed for blueberry characterization. Untargeted NMR metabolite profiling of blueberries aqueous and organic extracts as well as targeted NMR analysis focused on anthocyanins and other phenols are reported. Bligh-Dyer and microwave-assisted extractions were carried out and compared showing a better recovery of lipidic fraction in the case of microwave procedure. Water-soluble metabolites belonging to different classes such as sugars, amino acids, organic acids, and phenolic compounds, as well as metabolites soluble in organic solvent such as triglycerides, sterols, and fatty acids, were identified. Five anthocyanins (malvidin-3-glucoside, malvidin-3-galactoside, delphinidin-3-glucoside, delphinidin-3-galactoside, and petunidin-3-glucoside) and 3-O-α-l-rhamnopyranosyl quercetin were identified in solid phase extract. The water status of fresh and withered blueberries was monitored by portable NMR and fast-field cycling NMR. (1) H depth profiles, T2 transverse relaxation times and dispersion profiles were found to be sensitive to the withering.
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Affiliation(s)
- Donatella Capitani
- Istituto di Metodologie Chimiche, Laboratorio di Risonanza Magnetica "Annalaura Segre", CNR, Monterotondo, Rome, Italy
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Bertram HC, Andersen HJ, Karlsson AH, Horn P, Hedegaard J, Nørgaard L, Engelsen SB. Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics. Meat Sci 2013; 65:707-12. [PMID: 22063431 DOI: 10.1016/s0309-1740(02)00272-3] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2002] [Revised: 09/27/2002] [Accepted: 09/28/2002] [Indexed: 11/15/2022]
Abstract
In order to investigate if cooking loss and Napole Yield can be predicted from various fresh meat characteristics, pH (1, 15, 30, 60, 120 min and 24 h post mortem), temperature (1, 15, 30, 60, 120 min and 24 h post mortem), water-holding capacity (Honikel's drip loss method and centrifugation loss), and NMR T2 relaxation 24 h post mortem were measured in fresh porcine M. longissimus dorsi from 102 Hampshire crossbreeds of known RN(-) genotype. Subsequently, cooking loss and Napole Yield were determined on cooked and cured, cooked samples, respectively, and partial least squares regression (PLS) was carried out to investigate possible intercorrelations between the physico-chemical measurements performed on the fresh meat and cooking loss/Napole Yield. Significant correlations were found between NMR T2 relaxation measured in fresh pork 24 h post mortem and the cooking loss (R=0.64) and Napole Yield (R=0.58), whereas no correlations were found between traditionally applied methods such as pH measurements, Honikel's method and centrifugation, and the cooking loss/Napole Yield. Consequently, it is concluded that NMR T2 relaxation characteristics of fresh pork in contrast to traditional fresh meat characteristics contain information about factors of importance for cooking loss/Napole Yield from cooked uncured/cured pork. The result implies that low-field (LF) NMR data from fresh meat reflects information about water compartmentalisation and mobility that is partly decisive for subsequent heat-induced changes of importance for the distribution of water within the cooked meat. In addition, the obtained results show that LF NMR data measured on fresh meat also seems to contain information about the inherent water of importance for the technological characteristics of the meat even when the meat is cured before cooking.
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Affiliation(s)
- Hanne Christine Bertram
- Department of Animal Product Quality, Danish Institute of Agricultural Sciences, Research Centre Foulum, PO Box 50, DK-8830 Tjele, Denmark; Centre for Advanced Food Studies, Food Technology, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark
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Sánchez-Alonso I, Martinez I, Sánchez-Valencia J, Careche M. Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR. Food Chem 2012; 135:1626-34. [DOI: 10.1016/j.foodchem.2012.06.038] [Citation(s) in RCA: 116] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2011] [Revised: 02/01/2012] [Accepted: 06/20/2012] [Indexed: 11/27/2022]
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Mannina L, Sobolev AP, Viel S. Liquid state 1H high field NMR in food analysis. Prog Nucl Magn Reson Spectrosc 2012; 66:1-39. [PMID: 22980032 DOI: 10.1016/j.pnmrs.2012.02.001] [Citation(s) in RCA: 118] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2011] [Accepted: 01/27/2012] [Indexed: 05/09/2023]
Affiliation(s)
- Luisa Mannina
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, I-00185 Rome, Italy.
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Straadt IK, Aaslyng MD, Bertram HC. Assessment of meat quality by NMR--an investigation of pork products originating from different breeds. Magn Reson Chem 2011; 49 Suppl 1:S71-S78. [PMID: 22290712 DOI: 10.1002/mrc.2805] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In the present study, meat obtained from uncommon and novel pig crossings between the rare Iberian and Mangalitza pigs and the more frequent Duroc and Landrace/Yorkshire pigs was characterized by time-domain proton NMR relaxometry and high-resolution proton NMR spectroscopy to elucidate the potential of NMR to assess the meat quality of new-introduced pig breeds. Multivariate data analysis of proton NMR T(2) relaxation curves obtained on fresh meat samples revealed differences in the T(2) relaxation pattern of the different breeds included in the study. Comparison of NMR T(2) relaxation data with gravimetric determination of water-holding capacity (WHC) indicated that this should be ascribed to differences in the WHC of the different meats, and that NMR T(2) relaxation in accordance with previous studies provides unique information about WHC, which may be ascribed to the fact that NMR T(2) relaxation reflects information about intrinsic meat structure. High-resolution proton NMR spectroscopy of freeze exudate and meat extracts also revealed differences in the metabolite profile of the meat between the different breeds studied. The effects of breed on the amount of lactate in the freeze exudate were observed, which could be linked to WHC of the meat. In conclusion, the different NMR techniques applied could provide complementary information about biophysical and biochemical factors of importance for meat quality assessment.
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Affiliation(s)
- Ida K Straadt
- Department of Food Science, Research Centre Aarslev, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
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Beni C, Marconi S, Boccia P, Ciampa A, Diana G, Aromolo R, Sturchio E, Neri U, Sequi P, Valentini M. Use of arsenic contaminated irrigation water for lettuce cropping: effects on soil, groundwater, and vegetal. Biol Trace Elem Res 2011; 143:518-29. [PMID: 20882365 DOI: 10.1007/s12011-010-8862-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/12/2010] [Accepted: 09/21/2010] [Indexed: 11/29/2022]
Abstract
The present study investigated the effects of using arsenic (As) contaminated irrigation water in Lactuca sativa L. cropping. Two different arsenic concentrations, i.e., 25 and 85 μg L(-1) and two different soils, i.e., sandy and clay loam, were taken into account. We determined the arsenic mobility in the different soil fractions, its amount in groundwater, and the phytotoxicity and genotoxicity. Nuclear magnetic resonance (NMR) and inductively coupled plasma (ICP) were used to assess the lettuce metabolic profile changes and the arsenic uptake by the plant, respectively, as a function of the various conditions studied, i.e., As content and type of soil. Data indicated that at both concentrations in sandy soil, arsenic is in part quickly leached and thus present in groundwater and in part absorbed by the vegetable, being therefore readily available for assimilation by consumption. NMR results reported a large modification of the metabolic pattern, which was depending on the pollutant amount. In clay loam soil, the groundwater had a low As content with respect to sandy soil, and NMR and ICP performed on the lettuce did not reveal severe changes related to As, most likely because the metalloid is bound to the colloidal fraction.
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Affiliation(s)
- Claudio Beni
- Agricultural Research Council-Research Centre for Soil-Plant System, Via della Navicella 2-4, 00184 Rome, Italy.
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Consonni R, Cagliani LR. Nuclear magnetic resonance and chemometrics to assess geographical origin and quality of traditional food products. Adv Food Nutr Res 2010; 59:87-165. [PMID: 20610175 DOI: 10.1016/s1043-4526(10)59004-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
In this globalization era, the opening of the markets has put at almost everybody's disposal a wide variety of foods, allowing everybody to taste food flavors and aromas from different nations. Notwithstanding this opportunity, countries try to preserve their markets by developing protection policies. A few countries have adopted different denominations to label their "typical food" products in order to give them additional value. Besides, the term "typical food" is widely thought of as something anchored to the local traditions, with geographical meaning and made with typical raw materials. Then a "typical food" starts to be considered "traditional" when it is made following specific and old recipes. As a matter of fact, these products acquire particular organoleptic characteristics that are not reproducible when produced in different places. In this review, NMR studies coupled to multivariate statistical analysis are presented with the aim of determining geographical origin and key quality characteristics.
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Affiliation(s)
- R Consonni
- Institute for the Study of Macromolecules, ISMAC, National Council of Research, Lab, NMR, Milan, Italy
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PETRACCI MASSIMILIANO, BIANCHI MAURIZIO, VENTURI LUCA, CREMONINI MAUROANDREA, CAVANI CLAUDIO. EFFECT OF ANTEMORTEM JOURNEY AND LAIRAGE AT ABATTOIR ON RABBIT MEAT QUALITY. ACTA ACUST UNITED AC 2009. [DOI: 10.1111/j.1745-4573.2009.00163.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Abstract
Consumers' awareness of food quality has never been more pronounced. Meat forms a substantial part of the food consumption, and accordingly techniques to control the quality of meat are needed. In addition, a better understanding of how basic biochemical and biophysical factors influence the final meat quality is also required for optimization of the quality. Water-holding capacity (WHC) is a major quality attribute of fresh meat. However, the exact mechanisms determining the WHC of meat are not fully understood. Especially, characteristics about proposed water populations in the meat and how they are interrelated with drip loss need to be studied further. Moreover, the distribution and mobility of water in muscle during its conversion to meat and how they are affected by intrinsic and extrinsic factors are poorly elucidated. Nuclear magnetic resonance (NMR) has during recent years gained increasing use within different areas of muscle physiology and meat science. NMR (1)H relaxation methodologies enable detection of the mobility of protons in heterogeneous materials and thereby provide possibilities for a characterization of the properties of water. The objective of this presentation is to give an overview of the use of NMR relaxation measurements to characterize the proposed water populations in meat and investigate how the distribution and mobility of the water changes postmortem. In addition, applications of NMR spectroscopy in metabolic studies will be considered.
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Affiliation(s)
- H C Bertram
- Department of Food Science, Faculty of Agricultural Sciences, University of Aarhus, Tjele, Denmark.
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Stadnik J, Dolatowski ZJ, Baranowska HM. Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.12.003] [Citation(s) in RCA: 93] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Han M, Zhang Y, Fei Y, Xu X, Zhou G. Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. Eur Food Res Technol 2009; 228:665-70. [DOI: 10.1007/s00217-008-0976-x] [Citation(s) in RCA: 117] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Venturi L, Rocculi P, Cavani C, Placucci G, Dalla Rosa M, Cremonini MA. Water absorption of freeze-dried meat at different water activities: a multianalytical approach using sorption isotherm, differential scanning calorimetry, and nuclear magnetic resonance. J Agric Food Chem 2007; 55:10572-10578. [PMID: 18047277 DOI: 10.1021/jf072874b] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Hydration of freeze-dried chicken breast meat was followed in the water activity range of aw=0.12-0.99 by a multianalytical approach comprising of sorption isotherm, differential scanning calorimetry (DSC), and nuclear magnetic resonance (NMR). The amount of frozen water and the shape of the T2-relaxogram were evaluated at each water content by DSC and NMR, respectively. Data revealed an agreement between sorption isotherm and DSC experiments about the onset of bulk water (aw=0.83-0.86), and NMR detected mobile water starting at aw=0.75. The origin of the short-transverse relaxation time part of the meat NMR signal was also reinvestigated through deuteration experiments and proposed to arise from protons belonging to plasticized matrix structures. It is proved both by D2O experiments and by gravimetry that the extra protons not contributing to the water content in the NMR experiments are about 6.4% of the total proton NMR CPMG signal of meat.
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Affiliation(s)
- Luca Venturi
- Department of Food Science, University of Bologna, Cesena, Italy
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Herrero AM, Cambero MI, Ordóñez JA, Castejón D, Romero de Avila MD, de la Hoz L. Magnetic resonance imaging, rheological properties, and physicochemical characteristics of meat systems with fibrinogen and thrombin. J Agric Food Chem 2007; 55:9357-9364. [PMID: 17937480 DOI: 10.1021/jf072132i] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Magnetic resonance imaging (MRI) and textural and physicochemical analyses were carried out to evaluate the effect of fibrinogen and thrombin (Fibrimex) addition to meat systems formulated with and without NaCl. For this purpose, different model systems were elaborated: fibrinogen and thrombin (FT), meat emulsion (ME), and meat emulsion with fibrinogen and thrombin (MEFT), with 0, 1, and 2% of NaCl. The addition of fibrinogen-thrombin to meat emulsions results in a gel network with modified physicochemical and textural characteristics, increasing the hardness and springiness. The addition of NaCl at 2% to FT and MEFT systems reduced the gel hardness. MRI parameters (T2, T1, and apparent diffusion coefficient) indicated that systems with fibrinogen and thrombin (FT and MEFT) presented a structure with many and large pores, bulk water, and higher translational motion of water. Significant correlations were found between MRI, texture, and physicochemical parameters.
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Affiliation(s)
- A M Herrero
- Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense, 28040 Madrid, Spain
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Andersen RH, Andersen HJ, Bertram HC. Curing-induced water mobility and distribution within intra- and extra-myofibrillar spaces of three pork qualities. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01341.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Bertram HC, Andersen RH, Andersen HJ. Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage. Meat Sci 2007; 75:128-33. [DOI: 10.1016/j.meatsci.2006.06.020] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2005] [Revised: 06/12/2006] [Accepted: 06/20/2006] [Indexed: 11/28/2022]
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Shaarani SM, Nott KP, Hall LD. Combination of NMR and MRI quantitation of moisture and structure changes for convection cooking of fresh chicken meat. Meat Sci 2006; 72:398-403. [PMID: 22061723 DOI: 10.1016/j.meatsci.2005.07.017] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2005] [Revised: 06/20/2005] [Accepted: 07/29/2005] [Indexed: 10/25/2022]
Abstract
This study demonstrates that a combination of bulk NMR and magnetic resonance imaging measurements of the T(2)-values of water protons can be used to determine the heat-induced changes in the structure and moisture content of fresh chicken meat which had been cooked in a convection oven at 200°C for a range of times. The gravimetric moisture content was also determined for both the raw and cooked meat. Multi-exponential fitting of the bulk NMR T(2) relaxation time data demonstrated three distinct water populations T(21) (39-43ms), T(22) (82-99ms) and T(23) (2-3ms) for raw meat which changed to 18-31ms (T(21)), 61-208ms (T(22)) and 3-7ms (T(23)) after the meat had been cooked. The T(1) and T(2) values obtained by MRI for cooked meat decreased progressively with increased heating time. There are highly significant correlations between the T(2) values from MRI and the T(21) values from bulk NMR measurements of cooked meat (r=0.986; p<0.01), and also between the normalised M(0) values from MRI and the gravimetric moisture content (r=0.953; p<0.01).
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Micklander E, Christine Bertram H, Marnø H, Søvad Bak L, Jørgen Andersen H, Balling Engelsen S, Nørgaard L. Early post-mortem discrimination of water-holding capacity in pig longissimus muscle using new ultrasound method. Lebensm Wiss Technol 2005. [DOI: 10.1016/j.lwt.2004.07.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Hullberg A, Bertram HC. Relationships between sensory perception and water distribution determined by low-field NMR T2 relaxation in processed pork – impact of tumbling and RN− allele. Meat Sci 2005; 69:709-20. [DOI: 10.1016/j.meatsci.2004.11.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2004] [Revised: 10/17/2004] [Accepted: 11/01/2004] [Indexed: 11/25/2022]
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32
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Bertram HC, Kristensen M, Andersen HJ. Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment – a low-field NMR study. Meat Sci 2004; 68:249-56. [DOI: 10.1016/j.meatsci.2004.03.004] [Citation(s) in RCA: 72] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2004] [Revised: 03/15/2004] [Accepted: 03/15/2004] [Indexed: 10/26/2022]
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Andersen CM, J⊘rgensen BM. On the Relation Between Water Pools and Water Holding Capacity in Cod Muscle. Journal of Aquatic Food Product Technology 2004; 13:13-23. [DOI: 10.1300/j030v13n01_03] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Abstract
As a new approach, Carr-Purcell-Meiboom-Gill (CPMG) experiments were performed in vitro on porcine muscles (n = 10) during the period from 15 min to 85 min postmortem and again at 24 h postmortem in the absence (G = 0) and the presence of an external field gradient (G = 0.5*10(-3) T/m), which was applied throughout the CPMG sequence. The experiments were performed on low-field nuclear magnetic resonance (NMR) equipment (0.47 T). Due to the inclusion of different pre-slaughter treatments (adrenaline treatment and pre-slaughter exercise/electrical stunning), the muscles could be divided into (I) a group (n = 5) characterized by a reduced decrease in pH postmortem and a high water-holding capacity and (II) a group (n = 5) characterized by an increased rate of pH decrease postmortem and a low water-holding capacity. Distributed analysis of the CPMG data revealed two major relaxation populations with relaxation times about 30-40 and 200-500 ms, respectively, and comparison of data obtained with G = 0 and G = 0.5*10(-3) T/m revealed effects of the external gradient on the relaxation time of both the two relaxation populations, which implies that both diffusion and relaxation contributes to the relaxation of the two populations. At 24 h postmortem the effect of the external field gradient on the relaxation time was significantly affected by muscle group (I vs. II), which reveals local differences in water diffusion in the two meat qualities. Finally, the discriminatory power with regard to muscle group (I vs. II) was investigated for data acquired with G = 0 and G = F = 0.5*10(-3) T/m, and both the two types of data were found highly suitable for separation of muscles according to meat quality.
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Affiliation(s)
- Hanne Christine Bertram
- Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, Tjele, Denmark.
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35
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Bertram HC, Engelsen SB, Busk H, Karlsson AH, Andersen HJ. Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN−-gene. Meat Sci 2004; 66:437-46. [DOI: 10.1016/s0309-1740(03)00132-3] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2002] [Revised: 05/25/2003] [Accepted: 05/30/2003] [Indexed: 11/21/2022]
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Bertram HC, Karlsson AH, Andersen HJ. The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene—a low-field NMR relaxation study. Meat Sci 2003; 65:1281-91. [DOI: 10.1016/s0309-1740(03)00038-x] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2002] [Revised: 01/31/2003] [Accepted: 01/31/2003] [Indexed: 11/21/2022]
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Jensen KN, Guldager HS, J⊘rgensen BM. Three-Way Modelling of NMR Relaxation Profiles from Thawed Cod Muscle. Journal of Aquatic Food Product Technology 2002; 11:201-14. [DOI: 10.1300/j030v11n03_16] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Bertram HC, Rasmussen M, Busk H, Oksbjerg N, Karlsson AH, Andersen HJ. Changes in orcine muscle water characteristics during growth--an in vitro low-field NMR relaxation study. J Magn Reson 2002; 157:267-276. [PMID: 12323145 DOI: 10.1006/jmre.2002.2600] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
This study investigates the effects of developmental stage and muscle type on the mobility and distribution of water within skeletal muscles, using low-field (1)H-NMR transverse relaxation measurements in vitro on four different porcine muscles (M. longissimus dorsi, M. semitendinosus, M. biceps femoris, M. vastus intermedius) from a total of 48 pigs slaughtered at various weight classes between 25 kg and 150 kg. Principal component analysis (PCA) revealed effects of both slaughter weight and muscle type on the transverse relaxation decay. Independent of developmental stage and muscle type, distributed exponential analysis of the NMR T(2) relaxation data imparted the existence of three distinct water populations, T(2b), T(21), and T(22), with relaxation times of approximately 1-10, 45-120, and 200-500 ms, respectively. The most profound change during muscle growth was a shift toward faster relaxation in the intermediate time constant, T(21). It decreased by approx. 24% in all four muscle types during the period from 25 to 150 kg live weight. Determination of dry matter, fat, and protein content in the muscles showed that the changes in relaxation time of the intermediate time constant, T(21), during growth should be ascribed mainly to a change in protein content, as the protein content explained 77% of the variation in the T(21) time constant. Partial least squares (PLS) regression revealed validated correlations in the region of 0.58 to 0.77 between NMR transverse relaxation data and muscle development for all the four muscle types, which indicates that NMR relaxation measurements may be used in the prediction of muscle developmental stage.
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Affiliation(s)
- Hanne Christine Bertram
- Department of Animal Product Quality, Danish Institute of Agricultural Sciences, Research Centre Foulum, P.O. Box 50, DK-8830 Tjele, Denmark. HanneC.Bertram.agrsci.dk
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Pedersen HT, Bro R, Engelsen SB. Towards rapid and unique curve resolution of low-field NMR relaxation data: trilinear SLICING versus two-dimensional curve fitting. J Magn Reson 2002; 157:141-155. [PMID: 12202144 DOI: 10.1006/jmre.2002.2570] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
In this work an alternative method, named SLICING, for two-dimensional and noniterative T(2) decomposition of low-field pulsed NMR data (LF-NMR) is proposed and examined. The method is based on the Direct Exponential Curve Resolution Algorithm (DECRA) proposed by W. Windig and A. Antalek (1997, Chemom. Intell. Lab. Syst.37, 241-254) and takes advantage of the fact that exponential decay functions, when translated in time, retain their characteristic relaxation times while only their relative amounts or concentrations change. By such simple translations (slicing) it is possible to create a new "pseudo" direction in the relaxation data and thus facilitate application of trilinear (multiway) data-analytical methods. For the application on LF-NMR relaxation data, the method has two basic requirements in practice: (1) two or more samples must be analyzed simultaneously and (2) all samples must contain the same qualities (i.e., identical sets of distinct T(2) values). In return, if these requirements are fulfilled, the SLICING (trilinear decomposition) method provides very fast and unique curve-resolution of multiexponential LF-NMR relaxation curves and, as a spin-off, calibrations to reference data referring to individual proton components require only scaling of the resulting unique concentrations. In this work the performance of the SLICING method (including multiple slicing schemes) is compared to a traditional two-dimensional curve fitting algorithm named MATRIXFIT through application to simulated data in a large-scale exhaustive experimental design and the results validated by application to two small real data sets. Finally a new algorithm, Principal Phase Correction (PPC) based on principal component analysis, is proposed for phase rotation of CPMG quadrature data, an important prerequisite to optimal SLICING analysis.
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Affiliation(s)
- Henrik Toft Pedersen
- Centre for Advanced Food Studies, Department of Dairy and Food Science, Food Technology, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark
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Abstract
The structures of two different bovine muscles, the Semitendinosus (ST) and the Triceps brachii (TB), were studied using quantitative maps obtained by diffusion tensor imaging at 4.7 T. The estimated features were: mean diffusivity, intra- and inter-voxel anisotropy and fiber tract orientation angles. Significant differences in anisotropy (fractional anisotropy and lattice index), spatial variations of anisotropy and fiber tract orientation were detected between ST and TB, and are discussed. Accumulation of free water, which diffuses more freely and isotropically than in the rest of the muscle, was detected and localized in ST. These results underline the usefulness of diffusion tensor measurements to characterize muscle structure and help understand the mechanisms of post mortem water exudation.
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Affiliation(s)
- Jean-Marie Bonny
- Structures Tissulaires et Interactions Moléculaires, INRA Theix, 63122 Saint-Genes-Champanelle, France.
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