A fast and non-destructive method to discriminate beef samples using TD-NMR

Santos, Poliana M.; Correa, Carlos; Forato, L. A.; Túllio, R. R.; Cruz, G. M. da; Colnago, Luiz Alberto

doi:10.1016/j.foodcont.2013.10.026

Cited by 39 publications

(13 citation statements)

References 22 publications

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“…The relaxation spectra showed two strong peaks for each sample, indicating the presence of two proton components in the fatty acid chains. 16 PCA was performed on the maximum normalized T 2 relaxation curves (Figure 4). The first principal component (PC1) explained 96.8% of the data variation and clearly discriminated the samples (OO/SO blends) according to the adulteration level.…”

Section: Resultsmentioning

confidence: 99%

“…As demonstrated elsewhere in the literature, chemometric analysis of relaxation data has shown better correlations than fitting procedures. 16 The 37 T 2 relaxation curves of the commercial oil samples were first studied using PCA. The first two principal components (PC1 and PC2) explained, together, 97.8% of the data variation.…”

Section: Non-invasive Screening Of Commercial Samplesmentioning

confidence: 99%

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Non-Invasive Detection of Adulterated Olive Oil in Full Bottles Using Time-Domain NMR Relaxometry

Santos¹,

Kock²,

Santos³

et al. 2016

Journal of the Brazilian Chemical Society

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A fast procedure using time-domain nuclear magnetic resonance (TD-NMR) to detect olive oil adulteration with polyunsaturated vegetable oils in filled bottles is proposed. The 1 H transverse relaxation times (T 2 ) of 37 commercial samples were measured using low-field nuclear magnetic resonance (LF-NMR) spectrometer and a unilateral nuclear magnetic resonance (UNMR) sensor. Results obtained with LF-NMR revealed better feasibility when compared with the UNMR sensor, with higher signal-to-noise (S/N) ratio and larger difference in the T 2 decays. Principal component analysis (PCA) exhibited tight and well-separated clusters of pure olive oil (OO), pure soybean oil (SO), and blends of OO/SO (adulterated samples). Soft independent modeling of class analogies analysis (SIMCA) classification model indicated that five brands of olive oil commercialized in Brazil were adulterated with polyunsaturated fatty acids, further confirmed by high-resolution NMR. Overall, LF-NMR provided a fast procedure for screening olive oil authenticity directly in the sealed bottles.

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Section: Resultsmentioning

confidence: 99%

Section: Non-invasive Screening Of Commercial Samplesmentioning

confidence: 99%

Non-Invasive Detection of Adulterated Olive Oil in Full Bottles Using Time-Domain NMR Relaxometry

Santos¹,

Kock²,

Santos³

et al. 2016

Journal of the Brazilian Chemical Society

Self Cite

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“…In order to investigate the effects of rehydration time, the lightly dried sea cucumbers were presoaked with deionized water for 4,8,12,16,20,24, and 28 h, respectively, at room temperature. NMR T 2 relaxation time spectra and MRI images of the presoaked sea cucumbers were measured at different time points.…”

Section: Rehydration Processmentioning

confidence: 99%

A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber

Geng

Wang

et al. 2015

Anal. Methods

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Sea cucumbers possess high-value and bioactive components that have been used for human food and pharmaceuticals in treating a wide number of ailments. Most of the sea cucumber products on the market are dehydrated due to the immediate autolysis that occurs upon removal of the sea cucumber from seawater. Rehydration of the dried products is necessary to obtain sea cucumbers with the highest water content. In this study, a rapid and non-invasive NMR and MRI method was introduced to analyze the rehydration process for dried sea cucumber. The spin-spin relaxation time (T 2 ) weighted NMR signal, obtained by a CPMG pulse sequence and processed by the chemometric method, was used to identify lightly dried and salted dried sea cucumber. The water uptake and distribution during the rehydration process was monitored by NMR 1 H T 2 . Structural changes were analyzed by MRI with T 1 and T 2 weighted imaging. The results indicated that the proper presoaking and rehydration time was 24 and 96 h, respectively, for lightly dried sea cucumber. Good linear correlation during the rehydration process was observed between the NMR parameters and texture profile analysis parameters including the hardness, chewiness, and rehydration ratio of lightly dried sea cucumbers. The NMR and MRI method has the potential to noninvasively analyze the rehydration process of dried sea cucumber.

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“…Obvious migration from immobilized water to free water was found during the postmortem aging of pork at 4 °C, which contributed to the increase in drip loss . LF‐NMR relaxation combined chemometrics have realized successfully the prediction of water content, fat and other quality parameters of fresh beef samples . However, there is little information about the change in water status and distribution of beef during storage or concerning their relationship with other quality indicators.…”

Section: Introductionmentioning

confidence: 99%

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

et al. 2020

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BACKGROUND In this study, low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) were used to investigated the moisture migration of beef during refrigeration storage, and its relationships to some physicochemical quality indicators were analyzed using partial least squares regression. RESULTS Three water components ascribed to bound water, immobilized water and free water in beef matrix were revealed by LF‐NMR relaxation results. The transverse relaxation time and peak area of immobilized water declined as storage proceeded, as a result of disruption to the microstructure revealed by scanning electron microscope images. MRI images found obvious water migration of beef during refrigeration storage, and scanning electron microscopy images revealed that the integrity of the muscle fiber bundle was destroyed. In addition, increased storage time also led to increases in pH, total volatile basic nitrogen, TBARS (thiobarbituric acid reactive substances) value, weight loss, cooking loss and b* value, and to decreases in water holding capacity (WHC), L* and a* values, and textural properties. CONCLUSION The strong correlations between water migration and the physicochemical quality changes suggested the possibility of LF‐NMR as a rapid and non‐invasive method to evaluate beef quality. © 2019 Society of Chemical Industry

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A fast and non-destructive method to discriminate beef samples using TD-NMR

Cited by 39 publications

References 22 publications

Non-Invasive Detection of Adulterated Olive Oil in Full Bottles Using Time-Domain NMR Relaxometry

Non-Invasive Detection of Adulterated Olive Oil in Full Bottles Using Time-Domain NMR Relaxometry

A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

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