Premium
Authentication of the effect of freezing/thawing of pork by quantitative magnetic resonance imaging
Author(s) -
Guiheneuf Thierry M.,
Parker Alan D.,
Tessier Jean J.,
Hall Laurance D.
Publication year - 1997
Publication title -
magnetic resonance in chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.483
H-Index - 72
eISSN - 1097-458X
pISSN - 0749-1581
DOI - 10.1002/(sici)1097-458x(199712)35:13<s112::aid-omr222>3.0.co;2-r
Subject(s) - chemistry , congelation , longissimus dorsi , denaturation (fissile materials) , relaxation (psychology) , water content , myofibril , magnetization transfer , nuclear magnetic resonance , food science , moisture , analytical chemistry (journal) , magnetic resonance imaging , chromatography , thermodynamics , biochemistry , nuclear chemistry , medicine , physics , radiology , psychology , social psychology , geotechnical engineering , organic chemistry , engineering
Magnetic resonance imaging analysis of longitudinal relaxation times ( T 1 values), transverse relaxation times ( T 2 values), magnetization transfer (MT) rates and apparent water diffusion coefficients ( D ) was used to authenticate the effect of freezing/thawing in longissimus dorsi pig muscle; these NMR parameters were compared with the gravimetric moisture content values obtained independently by oven drying. A significant increase in the MT rate was observed between fresh and frozen/thawed pork prepared from the same animal; however, measurements of other parameters showed little or less significant changes. The significant increase in the MT rate is associated with both the decrease of moisture content in pork after freezing/thawing and with the denaturation of myofibrillar proteins in frozen/thawed pork. On that basis, the present NMR results imply that the duration of the freezing period (from 2 weeks to 2 months at ‐18°C) did not significantly enhance the denaturation of the meat proteins. © 1997 John Wiley & Sons, Ltd.