The effect of freezing and thawing on the magnetic resonance imaging parameters of water in beef, lamb and pork meat

Evans, Stephen D.; Nott, Kevin P.; Kshirsagar, Ashwini; Hall, Laurance D.

doi:10.1046/j.1365-2621.1998.00165.x

Cited by 46 publications

(20 citation statements)

References 43 publications

(49 reference statements)

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“…For example, this property enables testing aseptically packaged foods for spoilage organisms ) (speed of realignment changes with spoilage) and to measure characteristics of foods (moisture, fat, and sugar contents, ripeness) . Also, water has been studied during freezing and thawing of beef, lamb and pork meat (Evans et al, 1998), water absorption in barley cultivars (McEntyre et al, 1998), in cheese during cooling , etc. The main advantages of MRI are that these systems are non-invasive and non-contacting.…”

Section: Image Analysis Techniques: Atomic Force Microscopy (Afm) Andmentioning

confidence: 99%

New Trends in Food Processing

Señoráns

Ibáñez

Cifuentes

2003

Critical Reviews in Food Science and Nutrition

125

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In this work some of the newest trends in food processing are reviewed. This revision intends to provide an updated overview (including works published until February 2001) on the newest food processes, including food manufacturing, preservation, and control. Modern processes for food and food ingredients manufacturing based on membrane technology, super-critical fluid technology, and some applications of biotechnology are presented, mainly applied to obtain functional foods, "all-natural" enriched foods, probiotics and prebiotics. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, etc. Finally, a group of new analytical techniques (i.e., molecular techniques such as Polymerase Chain Reaction (PCR), food image analysis, and biosensors) and their use for food and process control is reviewed.

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Section: Image Analysis Techniques: Atomic Force Microscopy (Afm) Andmentioning

confidence: 99%

New Trends in Food Processing

Señoráns

Ibáñez

Cifuentes

2003

Critical Reviews in Food Science and Nutrition

125

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“…Physical methods that can detect changes in dielectric properties include nuclear magnetic resonance (22), mag netic resonance imaging (14,29), fish freshness tester (26), and two-frequency impedance (6). Microbiological (41) and organoleptic (4) analyses also have been used.…”

mentioning

confidence: 99%

Histology as a Valid and Reliable Tool To Differentiate Fresh from Frozen-Thawed Fish

Bozzetta

Pezzolato

Cencetti

et al. 2012

Journal of Food Protection

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Selling fish products as fresh when they have actually been frozen and thawed is a common fraudulent practice in seafood retailing. Unlike fish products frozen to protect them against degenerative changes during transportation and to extend the product's storage life, fish intended for raw consumption in European countries must be previously frozen at -20° C for at least 24 h to kill parasites. The aim of this study was to use histological analysis to distinguish between fresh and frozen-thawed fish and to evaluate this method for use as a routine screening technique in compliance with the requirements of European Commission Regulation No. 882/2004 on official food and feed controls. Method performance (i.e., accuracy and precision) was evaluated on tissue samples from three common Mediterranean fish species; the evaluation was subsequently extended to include samples from 35 fish species in a second experiment to test for method robustness. Method accuracy was tested by comparing histological results against a "gold standard" obtained from the analysis of frozen and unfrozen fish samples prepared for the study. Method precision was evaluated according to interrater agreement (i.e., three laboratories with expertise in histopathology in the first experiment and three expert analysts in the second experiment) by estimating Cohen's kappa (and corresponding 95 % confidence intervals) for each pair of laboratories and experts and the combined Cohen's kappa for all three experts and laboratories. The observed interrater agreement among the three laboratories and the three experts indicated high levels of method accuracy and precision (high sensitivity and specificity) and method reproducibility. Our results suggest that histology is a rapid, simple, and highly accurate method for distinguishing between fresh and frozen-thawed fish, regardless of the fish species analyzed.

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“…On the other hand, the frozen storage had no significant effect on the 2 shorter relaxation times, T 2 ′ and T 2 ″ observed in their study. Using MRI relaxation measurements, Evans and others (1998) showed that protein denaturation during freezing of meat was consistent with a decrease in the longitudinal relaxation time T 1 . It was suggested that an increase in molecular weight of the proteins, due to protein aggregation, would reduce the mobility of the proteins and enhance cross‐relaxation, thus reducing the T 1 value.…”

Section: Resultsmentioning

confidence: 99%

Process Control of Lightly Salted Wild and Farmed Atlantic Cod (Gadus morhua) by Brine Injection, Brining, and Freezing—A Low Field NMR Study

Guðjónsdóttir

Gunnlaugsson²,

Finnbogadóttir³

et al. 2010

Journal of Food Science

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The aim of this study was to use low-field nuclear magnetic resonance (NMR) and traditional chemical methods to investigate the physical and chemical differences in wild and farmed cod processed pre- and postrigor, and how these properties were affected by brine injection, brining, and freezing. In prerigor processed farmed or wild cod, brine injections followed by brining for 2 d, with brine concentrations up to 5.5% and 4%, respectively, were not sufficient to reach a muscle salt concentration of 2% as aimed for, while wild cod processed postrigor had sufficient salt uptake after the same processing. Low-field NMR gave valuable information about the differences in the muscle structure between wild and farmed cod as well as the state of the water in the muscle during brine injection, brining, and during rigor tension. Low-field NMR is, therefore, a valuable tool that can be used to optimize the salting and storing processes of lightly salted cod products from both wild and farmed cod. For farmed cod to be used in the production of lightly salted products further research is needed. Practical Application: Optimal processing of lightly salted cod products is important to the fish industry, due to an increasing market for this product in southern Europe. Farmed cod, which is seen as a potential steady raw material source for this production, differs considerably from its wild counterparts by having other chemical and physical muscle properties, such as lower water content and lower pH. With the processing procedures used today the farmed cod can, therefore, only be used in some of the products, where wild cod is currently used as raw material. It is, therefore, important that the processing of these products is optimized with regard to these differences in the raw material. This study gives a valuable contribution to further studies about optimal combinations of brine injections, brining, and freezing of pre- and postrigor processed farmed compared to wild cod.

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The effect of freezing and thawing on the magnetic resonance imaging parameters of water in beef, lamb and pork meat

Cited by 46 publications

References 43 publications

New Trends in Food Processing

New Trends in Food Processing

Histology as a Valid and Reliable Tool To Differentiate Fresh from Frozen-Thawed Fish

Process Control of Lightly Salted Wild and Farmed Atlantic Cod (Gadus morhua) by Brine Injection, Brining, and Freezing—A Low Field NMR Study

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