Magnetic resonance imaging, rheological properties, and physicochemical characteristics of meat systems with fibrinogen and thrombin.
Magnetic resonance imaging (MRI) and textural and physicochemical analyses were carried out to evaluate the effect of fibrinogen and thrombin (Fibrimex) addition to meat systems formulated with and without NaCl. For this purpose, different model systems were elaborated: fibrinogen and thrombin (FT), meat emulsion (ME), and meat emulsion with fibrinogen and thrombin (MEFT), with 0, 1, and 2% of NaCl. The addition of fibrinogen-thrombin to meat emulsions results in a gel network with modified physicochemical and textural characteristics, increasing the hardness and springiness. The addition of NaCl at 2% to FT and MEFT systems reduced the gel hardness. MRI parameters (T2, T1, and apparent diffusion coefficient) indicated that systems with fibrinogen and thrombin (FT and MEFT) presented a structure with many and large pores, bulk water, and higher translational motion of water. Significant correlations were found between MRI, texture, and physicochemical parameters.
Herrero
A M
AM
Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense, 28040 Madrid, Spain.
Cambero
M I
MI
Ordóñez
J A
JA
Castejón
D
D
Romero de Avila
M D
MD
de la Hoz
L
L
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004655:Emulsions / Q000737:chemistry; D005340:Fibrinogen / Q000032:analysis; D005511:Food Handling / Q000379:methods; D008279:Magnetic Resonance Imaging; D008461:Meat Products / Q000032:analysis*; D012212:Rheology; D012965:Sodium Chloride / Q000032:analysis; D013917:Thrombin / Q000032:analysis
D004655:Emulsions; D012965:Sodium Chloride; D005340:Fibrinogen; D013917:Thrombin