Measurement of textural changes of food by MRI relaxometry.

This article summarises the current status of, and future prospects for, the use of magnetic resonance imaging (MRI) to evaluate the texture of a range of foods, and changes therein which accompany pathogen infection, natural ageing, damage, ripening and processing. The basic concept is that the magnetic resonance parameters of water are sufficiently sensitive to the texture of the food matrix, that magnetic resonance images of the spatial distribution of those parameters are effectively maps of the structural status of the foodstuff. This is illustrated in the context of the effects of pathogen infection in cucumbers, internal necrosis of melons, bruising in peaches, ripening of pineapples, and the effect of freeze-thawing on meat and fish.

[1]  Laurance D. Hall,et al.  Rheometry and detection of apparent wall slip for Poiseuille flow of polymer solutions and particulate dispersions by nuclear magnetic resonance velocimetry , 1996 .

[2]  D. Marquardt.  An Algorithm for Least-Squares Estimation of Nonlinear Parameters , 1963 .

[3]  J. Gore,et al.  Quantitative studies of hydrodynamic effects and cross‐relaxation in protein solutions and tissues with proton and deuteron longitudinal relaxation times , 1990, Magnetic resonance in medicine.

[4]  Soliman Y.K. Shenouda,et al.  Theories of Protein Denaturation During Frozen Storage of Fish Flesh , 1980 .

[5]  N. Lundbom,et al.  Magnetization transfer in protein solutions at 0.1 T: dependence on concentration, molecular weight, and structure. , 1995, Academic radiology.

[6]  W. Powrie,et al.  Chemical deterioration of frozen bovine muscle at -4°C. , 1968 .

[7]  Mark E. Smith,et al.  Solid state NMR , 1997 .

[8]  J. Bruce Litchfield,et al.  Temperature Mapping in Carrot Using T1 Weighted Magnetic Resonance Imaging , 1995 .

[9]  T. Carpenter,et al.  Demonstration of the linear dependence of proton magnetization transfer on polymer concentration in aqueous gels at two different field strengths , 1994 .

[10]  T A Carpenter,et al.  An investigation of the origins of contrast in NMR spin echo images of plant tissue. , 1992, Magnetic resonance imaging.

[11]  P. Callaghan,et al.  Nuclear magnetic resonance imaging of apparent slip effects in xanthan solutions , 1996 .

[12]  J. Matsumoto.  Chemical Deterioration of Muscle Proteins During Frozen Storage , 1980 .

[13]  D. D. Griffin,et al.  Novel NMR apparatus for investigating an external sample , 1992 .

[14]  L. Berg,et al.  Biochemical and Quality Changes Occurring During Freezing of Poultry Meat , 1967 .

[15]  S. Meiboom,et al.  Modified Spin‐Echo Method for Measuring Nuclear Relaxation Times , 1958 .

[16]  J. Bruce Litchfield,et al.  Temperature Mapping in a Model Food Gel using Magnetic Resonance Imaging , 1993 .

[17]  Harold Egan,et al.  Pearson's Composition and Analysis of Foods , 1991 .

[18]  Markku Komu,et al.  Determination of saturation transfer parameters of human tissues in vivo. , 1996, Magnetic resonance imaging.

[19]  J. Bruce Litchfield,et al.  Temperature Measurement of Foods Using Chemical Shift Magnetic Resonance Imaging as Compared with T1-weighted Temperature Mapping , 1997 .

[20]  R. Balaban,et al.  Magnetization transfer contrast (MTC) and tissue water proton relaxation in vivo , 1989, Magnetic resonance in medicine.

[21]  Laurance D. Hall,et al.  Authentication of the effect of freezing/thawing of pork by quantitative magnetic resonance imaging , 1997 .

[22]  E. H. Marth,et al.  Low-temperature preservation of foods and living matter , 1973 .

[23]  R S Balaban,et al.  Quantitative 1H magnetization transfer imaging in vivo , 1991, Magnetic resonance in medicine.

[24]  J. Hajnal,et al.  Design and implementation of magnetization transfer pulse sequences for clinical use. , 1992, Journal of computer assisted tomography.

[25]  I. F. Penny.  The effect of temperature on the drip, denaturation and extracellular space of pork longissimus dorsi muscle , 1977 .