Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry


ALTAN A., Oztop M. H. , MCCARTHY K. L. , MCCARTHY M. J.

JOURNAL OF FOOD ENGINEERING, cilt.107, sa.2, ss.200-207, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 107 Konu: 2
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.jfoodeng.2011.06.023
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Sayfa Sayıları: ss.200-207

Özet

Magnetic resonance imaging (MRI) and NMR relaxometry were used to monitor changes in feta cheese during 169 h of brining at 4.8%, 13.0% and 23.0% salt solutions. Image and relaxation data were acquired to study salt uptake and water loss due to dehydration of cheese during brining. Saturation recovery and Carr-Purcell-Meiboom-Gill (CPMG) sequences were used to determine the longitudinal relaxation (T-1) and the transverse relaxation (T-2) times, respectively. Signal intensities of T-2 weighted images decreased during 169 h of brining. An excellent linear correlation between the average signal intensity and the water content was obtained (R-2 = 0.984). The T-1 values of cheese brined at 4.8% were almost constant but T-1 values decreased for both 13.0% and 23.0% salt brined cheeses. Analysis of the CPMG decays gave relaxation spectra containing two components which decreased during brining. The short component T-2a was highly correlated with salt content (R-2 = 0.974). Results showed that NMR and MRI can be used to follow salt uptake and changes in water content in cheese during brining. (C) 2011 Elsevier Ltd. All rights reserved.