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
收藏
页码：109 / 118
页数：10
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