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Use of magnetic resonance imaging to study the binding of manganese ions in brine‐cured pork
Author(s) -
GUIHENEUF THIERRY M.,
DUCE SUZANNE L.,
GIBBS STEPHEN J.,
HALL LAURANCE D.
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01392.x
Subject(s) - manganese , ion , brine , proton magnetic resonance , chemistry , gravimetric analysis , nuclear magnetic resonance , magnetic resonance imaging , swelling , context (archaeology) , proton , paramagnetism , analytical chemistry (journal) , materials science , chromatography , composite material , medicine , paleontology , organic chemistry , quantum mechanics , biology , radiology , physics
Summary Saturation recovery Magnetic Resonance Imaging (MRI) has been used to study the dependence of the water proton NMR longitudinal relaxation rate (T 1 −1 ) on Mn 2+ concentration in pork which had been cured with 53, 102, and 193 mg g −1 NaCl solutions. Those data are discussed in the context of meat swelling, determined independently by gravimetric water uptake. The utility of manganese ions as a paramagnetic tracer to probe the ability of brined pork to bind Mn 2+ ions was further demonstrated in a two‐dimensional inter‐diffusion experiment which visualized perfusion of a given manganese ion concentration through a cylindrical sample of 102 mg g −1 NaCl cured pork.