Using multi-slice-multi-echo images with NMR relaxometry to assess water and fat distribution in coated chicken nuggets

Oztop M. H., BANSAL H., TAKHAR P., MCCARTHY K. L., MCCARTHY M. J.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.55, sa.2, ss.690-694, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 55 Sayı: 2
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1016/j.lwt.2013.10.031
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.690-694
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Characterizing water and fat distributions in fried foods is of major importance in terms of taste and nutrition. The objective of this study was to introduce a new technique to quantify water and fat distributions of chicken nuggets coated with methylcellulose (MC) through the use of magnetic resonance imaging (MRI) and NMR relaxometry. Multi-slice-multi-echo (MSME-Spin Echo based) images were performed on a 1.03 T spectrometer for the whole chicken nuggets to obtain relaxation time distribution of different regions (core and crust) of the nugget. MSME images provided the relaxation spectra of the core and crust separately and showed that relaxation times and relative areas of the proton pools in crust and core regions are correlated (mostly, R-2 > 0.85) with moisture and fat content. Results demonstrated that MSME images in combination with T-2 relaxometry are appropriate tools to quantify spatial water and fat distribution in various food products. (C) 2013 Elsevier Ltd. All rights reserved.