Application of quantitative magnetization transfer magnetic resonance imaging for characterization of dry-cured hams

被引：9

作者：

Bajd, Franci ^{[1
,2
]}

Skrlep, Martin ^{[3
]}

Candek-Potokar, Marjeta ^{[3
]}

Vidmar, Jernej ^{[1
,4
]}

Sersa, Igor ^{[1
,2
]}

机构：

[1] Jozef Stefan Inst, Jamova 39, Ljubljana 1000, Slovenia

[2] Univ Ljubljana, Fac Math & Phys, Jadranska 19, Ljubljana 1000, Slovenia

[3] Agr Inst Slovenia, Hacquetova 17, Ljubljana 1000, Slovenia

[4] Univ Ljubljana, Inst Physiol, Fac Med, Zaloska 4, Ljubljana 1000, Slovenia

来源：

MEAT SCIENCE | 2016年 / 122卷

关键词：

Dry-cured ham; Magnetic resonance imaging; Quantitative magnetization transfer; Dehydration; Proteolysis; IN-VIVO MT; ARTICULAR-CARTILAGE; MULTIPLE-SCLEROSIS; TRANSFER CONTRAST; SKELETAL-MUSCLE; MEAT-PRODUCTS; KRASKI-PRSUT; WATER; PARAMETERS; RELAXATION;

D O I：

10.1016/j.meatsci.2016.08.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Quantitative magnetization transfer magnetic resonance imaging (qMT-MRI) was employed to characterize dry cured ham tissues differing in anatomical positions and processing protocols. Experimentally obtained MR images of dry-cured ham sections were analyzed by the well-established binary-spin-bath (BSB) model. The model enabled an efficient discrimination between a free-water proton pool and a restricted-macromolecular proton pool. Significant differences in restricted pool sizes were found among different ham sections. Values of the restricted pool size obtained by the model were in a good agreement with chemically determined protein content. The study confirmed the feasibility of the applied qMT-MRI as a nondestructive tool for characterization of dry-cured ham tissues. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：109 / 118

页数：10

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