title: Quantitative magnetic resonance imaging of fresh and frozen-thawed trout.
abstract: Magnetic resonance imaging (MRI) has been used to visualise the major organs and muscular-skeletal frame-work of fresh rainbow trout (Salmo gairdneri) in two dimensions, and to identify the spatial distribution of lipid- and collagen-rich tissues. Quantitative MRI provides the MR parameters (T1, T2, M0, T1sat, Msat/M0, and the Magnetisation Transfer (MT) rate) for the tissue water; variations in those parameters enable distinction to be made between a freshly killed trout and one which has been frozen-thawed. The effects of freezing method, repeat freeze-thawing, and storage time on the MR parameters are discussed.
authors: Herchel Smith Laboratory for Medicinal Chemistry, University of Cambridge School of Clinical Medicine, UK.
authors: K P
authors: KP
authors: Nott
authors: S D
authors: SD
authors: Evans
authors: L D
authors: LD
authors: Hall
mesh_terms: D000818:Animals; D001834:Body Water; D003094:Collagen / Q000032:analysis*; D005519:Food Preservation; D005628:Frozen Foods / Q000032:analysis; D007089:Image Enhancement / Q000295:instrumentation; D007091:Image Processing, Computer-Assisted; D008055:Lipids / Q000032:analysis*; D008279:Magnetic Resonance Imaging; D017686:Oncorhynchus mykiss / Q000033:anatomy & histology*
chemical_list: D008055:Lipids; D003094:Collagen