Salt diffusion and distribution in meat studied by 23Na nuclear magnetic resonance imaging and relaxometry.
This study introduces the use of combined 23Na magnetic resonance imaging (MRI) and 23Na NMR relaxometry for the study of meat curing. The diffusion of sodium ions into the meat was measured using 23Na MRI on a 1 kg meat sample brined in 10% w/w NaCl for 3-100 h. Calculations revealed a diffusion coefficient of 1 x 10(-5) cm2/s after 3 h of curing and subsequently decreasing to 8 x 10(-6) cm2/s at longer curing times, suggesting that changes occur in the microscopic structure of the meat during curing. The microscopic mobility and distribution of sodium was measured using 23Na relaxometry. Two sodium populations were observed, and with increasing length of curing time the relaxation times of these changed, reflecting a salt-induced swelling and increase in myofibrillar pore sizes. Accordingly, the present study demonstrated that pore size and thereby salt-induced swelling in meat can be assessed using 23Na relaxometry.
Bertram
Hanne Christine
HC
Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, P.O. Box 50, DK-8830 Tjele, Denmark. HanneC.Bertram@agrsci.dk
Holdsworth
Samantha J
SJ
Whittaker
Andrew K
AK
Andersen
Henrik J
HJ
D004058:Diffusion; D005519:Food Preservation / Q000379:methods*; D008279:Magnetic Resonance Imaging; D009682:Magnetic Resonance Spectroscopy; D008460:Meat / Q000032:analysis*; D012964:Sodium / Q000032:analysis; D012965:Sodium Chloride / Q000032:analysis* / Q000737:chemistry*
D012965:Sodium Chloride; D012964:Sodium