23Na-MRI quantification of sodium and water mobility in pork during brine curing

Modeling salt diffusion in Iberian ham by applying MRI and data mining

“…Guiheneuf et al (1997) used the time-course acquisition of 23 Na-MRI profiles to study inter-diffusion of sodium ions into a cylindrical pork sample. A model study on movements of sodium ions in pork loin during brining was carried out by Vestergaard et al (2005) using 23 Na MRI. These authors proved successful results for quantification of salt concentration by one-dimensional 23 Na MRI profiling at values above 0.9 g NaCl/100 g sample in the meat.…”

Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat

“…The curing technology is based on the addition of salt, which acts as a preserving agent and is also responsible for causing the physico-chemical and biochemical phenomena that contribute to the development of flavour (Gil et al, 1999;Vestergaard et al, 2005).…”

“…Even though several studies have been found that report investigations into the diffusion of sodium chloride in meat tissue (Cárcel et al, 2007;Djelveh and Gros, 1988;Fox, 1980;Graiver et al, 2006;Guiheneuf et al, 1997;Vestergaard et al, 2005Vestergaard et al, , 2007Wang et al, 2000), the effect of tumbling on meat texture and water-holding capacity (Dolata et al, 2004;Hullberg and Lundström, 2004) or the impact of ultrasound on meat tenderness and other quality attributes (Got et al, 1999;Jayasooriya et al, 2007;Lyng et al, 1998) as discussed above, there is no published report that brings together all of these aspects. Therefore, the general objective of the present work was to assess the applicability of ultrasonic assisted curing technique for improving the diffusion of sodium chloride in pork meat.…”

Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices

“…As this method takes a long time, leading to possible alterations in structure and composition, authors like Zorilla and Rubiolo (1994) chose to use the diffusion cell method developed by Djelveh et al (1989) which appears to be much faster. However, the analysis of NaCl content performed by chloride titration or other methods like High Performance Liquid Chromatography (HPLC), Atmospheric Pressure Ionisation -Mass Spectrometry (API-MS) or Magnetic Resonance Imaging (MRI) is either long and tedious or expensive (Pionnier et al, 2004;Vestergaard et al, 2005). Conductivity has been used to determine NaCl concentration in water because of its rapidity but it is not suitable for complex products like cheeses due to the presence of many electrolytes and the non-specificity of the conductivity signal.…”