Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry‐cured loin

A novel methodology to non‐invasively and objectively predict sensory traits and intramuscular fat content of dry‐cured Iberian loins was studied. Texture analysis of magnetic resonance images was performed on 47 dry‐cured Iberian loins. Appearance and texture traits were assessed by a 18‐member trained panel, and intramuscular fat content was chemically extracted and quantified for the same samples. Three classes of dry‐cured loin according to each sensory and chemical trait were established (low, medium and high). Using the texture features selected by the floating search method (FSM), a system accuracy of 83% for intramuscular fat content and not lower than 70% for all sensory traits was obtained. These results are encouraging for the application of this methodology, allowing in situ, automatic, objective and non‐destructive classification of loins. © 2003 Society of Chemical Industry     

Moisture migration by magnetic resonance imaging during eggplant drying: a preliminary study

The paper investigated the effect of hot‐air drying (50, 60 °C) on the physical properties of cylindrical eggplant samples. Drying kinetics, water profiles along longitudinal and transversal sample sections through nuclear magnetic resonance imaging (MRI) and volumetric shrinkage were determined. During the drying process at 50 °C, the volume of removed water was found lower than the reduction in sample volume, while at 60 °C it was higher. MRI showed that the water migration mainly occurs transversally than longitudinally. The curves of mass water loss obtained by both the standard weighting method and MRI showed conformity. Experimental data of moisture ratio and of shrinkage volume were fitted using empirical models available in the literature. This preliminary study showed that the nondestructive MRI technique offers the possibility to study water distribution in food during drying processes. The quantitative moisture distribution maps allow future development and verification of models for prediction of mass transport phenomena in foods during drying.     

Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls

This study was designed to explore the changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls. Semitendinosus muscles were obtained at day 4 postmortem and then further aged for different periods. Chemical determinations, histological and mechanical measurements were performed for the raw and cooked steaks on days 4, 11, 14, 21, and 28 postmortem, respectively. The results showed that postmortem aging resulted in an increase in moisture content and collagen solubility, a decrease in filtering residues, primary perimysial thickness, fibre diameter, Warner‐Bratzler shear force, and transition temperature of the endomysium. The synergic effects of the myofibril and the intramuscular connective tissue determined the tenderness of aged beef.     

Correlated changes in skeletal muscle connective tissue and flesh texture during starvation and re‐feeding in brown trout (Salmo trutta) reared in seawater

Quantitative and qualitative changes to muscle and collagen were analysed following starvation and re‐feeding of brown trout (Salmo trutta) reared in seawater. Fish were submitted to starvation for 2 months followed by re‐feeding for 1 month and compared with a control group continuously fed. Classical effects of starvation on growth and morphometrics traits were observed with only a partial recovery of these parameters after 1 month of re‐feeding. Muscle composition of starved fish was significantly affected (lower dry matter content and higher post‐mortem pH) compared with control fish and was partially recovered in re‐fed fish compared with continuously fed fish. Muscle structure and composition were affected with thinner muscle fibre and higher connective tissue content for the starved fish but similar thickness of myosepta compared with the control group. No difference was observed after 1 month of re‐feeding. Characteristics of the connective tissue were significantly affected by starvation (more high weight molecular collagen form, higher thermal stability of skin collagen). These differences remained significant after the re‐feeding period. Starved fish showed also higher mechanical resistance of the raw flesh compared with the control group, but no difference in rheological measurements was observed after 1 month of re‐feeding. The changes in texture and their relationships with muscle composition, muscle structure and collagen characteristics are discussed. Copyright © 2004 Society of Chemical Industry     

The rheological properties of exudates from cured porcine muscle: effects of added non‐meat proteins

Meat exudates were collected from massaged cured porcine M semimembranosus using a model massaging unit. Exudates were used to observe changes in gelation properties due to the incorporation of commercially available non‐meat proteins. These included: soya isolate (90%), sodium (Na) caseinate (85%) and high gelling whey protein concentrates (WPCs, A‐35%, B‐75% and C‐β‐lactoglobulin (55%), as well as a regular 76% protein, WPC D. Compositional analysis ( n=6) showed that incorporation of non‐meat proteins significantly (P<0.05) increased the protein concentration of test exudates in all cases compared to controls. The viscoelastic properties of control and test meat exudate samples (n=6) were analysed using control stress rheology in oscillatory mode. All exudates were heated from 20 to 80°C at 1°C min⁻¹, and subsequently cooled after 30 min back down to 20°C at 1°C min ⁻¹. Addition of WPCs at a 1, 2 and 3% residual powder level and soya isolate at a 1% residual level, resulted in increased storage modulus G′ (Pa) values compared with controls. A 1% residual level of Na caseinate was detrimental to meat exudate gelation, resulting in lower final G′ (Pa) values than those observed for the control. © 1999 Society of Chemical Industry     

A rapid non‐destructive method for fish quality control by determination of smell intensity

The ‘Cosmos’ instrument (Japan) was applied to the evaluation of fish quality in six species of different origins, by determination of smell intensity. Pond‐raised fish (trout, carp, silver perch, tilapia, barramundi) were stored in ice for 4–5 weeks and frozen/thawed mackerel was kept at room temperature for 74 h. The fish quality was examined by organoleptic assessment, by determination of smell intensity and by tests of the chemical (total volatile basic nitrogen, hypoxanthine and histamine) and dielectric (Torrymeter) properties. Strong correlation was found between the organoleptic and ‘Cosmos’ results, whereas the data from the chemical and Torrymeter analyses were relatively poorly correlated with the sensory evaluation and ‘Cosmos’ data. Thus the application of the ‘Cosmos’ instrument for objective quantitative evaluation of fresh and chilled fish quality by determination of smell intensity seems practicable. The ‘Cosmos’ instrument is hand‐held and portable as well as being rapid and non‐destructive in operation; therefore it could be used for evaluation of fresh and chilled fish in the field and on board fishing vessels. Copyright © 2003 Society of Chemical Industry     

Near‐infrared transmittance spectroscopy: a potential tool for non‐destructive determination of oil content in groundnuts

The oil content of 64 samples of groundnut kernels, representing 47 genotypes, was determined by the conventional Soxhlet extraction procedure (Oil^SOX). The values of Oil^SOX ranged from 403 to 536 g kg⁻¹. The optical densities (ODs) of these samples were determined at 12 wavelengths (918, 928, 940, 950, 968, 975, 985, 998, 1010, 1023, 1037 and 1045 nm) in the near‐infrared (NIR) region using a food composition analyser (essentially a filter‐based NIR spectrophotometer). The instrument also recorded the temperatures of the sample (Temp^S) and the air (Temp^A) surrounding it. A sample holder (75 mm × 150 mm; optical path length 25 mm) was used for optical density measurement. The data obtained were subjected to multiple linear regression analysis using the ODs at 12 wavelengths, Temp^S and Temp^A as the independent (predictor) variables, and Oil^SOX as the dependent variable. The multiple linear regression equation comprising 14 predictors showed a significant relationship between predicted values of oil content (Oil^NIR) and Oil^SOX. The standard error of calibration and the coefficient of determination for calibration (R) were 3.54 and 0.821 respectively, while the standard error of prediction and the coefficient of determination for prediction were 5.82 and 0.865 respectively. The ratio of standard error of calibration and standard error of prediction was 0.608. The differences between Oil^SOX and Oil^NIR were less than ± 20 g kg⁻¹ for samples having oil contents in the range from 480 to 510 g kg⁻¹. However, for samples having Oil^SOX lower than 480 g kg⁻¹ or higher than 510 g kg⁻¹, differences greater than ± 20 g kg⁻¹ were observed. There exists scope for further refining the regression equation by using a larger number of samples for generating optical data. The results demonstrated the potential of NIR transmittance spectroscopy for determining the oil content of groundnuts in a non‐destructive manner. © 2000 Society of Chemical Industry     

Magnetic Resonance Imaging of Meat Products: Automated Quantitation of the NMR Relaxation Parameters of Cured Pork,by Both ‘bulk’ NMR and MRI Methods

An integrated protocol has been developed for the automated acquisition and processing of a set of magnetic resonance images which quantify the spatial distribution of the T₁ and T₂ values, proton density (M₀) and magnetisation transfer (MT)-rate. That protocol has been validated for homogeneous samples against ‘ bulk’ NMR measurements using the same experimental conditions, both at 2·35 and 7 Tesla. Application of that technology to pork cured in a brine solution shows that brining affected the T₂ values and the apparent MT rates more significantly than either the T₁ values, the M₀ values or the M_sat/M₀ ratios. The dependence of the NMR relaxation times on meat swelling induced by sodium chloride is also discussed.     

Optimisation of a new two‐plate screening method for the detection of antibiotic residues in meat

A two‐plate microbiological method to screen residues of the most commonly used antibiotics in animal production, named new two‐plate test (NTPT), has been optimised and validated, according to criteria derived from the European Commission Decision 2002/657/CE. This screening method used two media at different pH seeded with a single bacteria strain (Bacillus subtilis). The method consists of a simple extraction, followed by the application of the extract on Petri plates. The method detected, in pork and chicken muscles, most of the antibiotics from six groups (tetracyclines, (fluoro)quinolones, penicillins, macrolides, aminoglycosides and sulfonamides) and florfenicol at concentration very close to maximum residue limits used in the EU. The screening capacity of the NTPT was compared with another screening technique, the Premi‐Test^®, by analysing spiked samples as well as real samples of meat from pork and chicken sold for local consumption, in the Red River Delta region (Vietnam). The NTPT described here appeared to detect more samples than the Premi‐Test^®, showing its interest for Vietnamese control laboratories, as a screening method to monitor antibiotic residues in chicken and pork meat, before sending the suspected samples to the confirmatory step.     

High‐pressure homogenization: a non‐thermal process applied for inactivation of spoilage microorganisms in beer

The inactivation of spoilage microorganisms in beer using high‐pressure homogenization (HPH) was studied with the aim of evaluating the possibility of changing the conventional pasteurization process using this particular process. The homogenization pressure required for the inactivation of lactic acid bacteria, acetic bacteria and yeasts was investigated. For the most resistant microorganisms, the pressure inactivation kinetics and the effects of multiple process passes, initial temperature of the beer and the CO₂ concentration were studied. The results indicated that Lactobacillus delbrueckii was the most resistant microorganism tested, requiring 250 MPa to reach a six decimal reduction. Additionally, results showed that L. delbrueckii inactivation followed a second‐order kinetic process. A multi‐pass process and the use of a high initial beer temperature increased inactivation by HPH with L. delbrueckii, allowing the use of 150 MPa to achieve a five log cycle of inactivation. In contrast, a high CO₂ concentration reduced the efficacy of the HPH process. The results that were obtained are useful for high‐pressure homogenization applications in breweries and help to elucidate the effect of this new technology in a beverage that is both alcoholic and carbonated. Copyright © 2013 The Institute of Brewing & Distilling     

Determination of the lipid content in fish muscle by a self‐calibrated NMR relaxometry method: comparison with classical chemical extraction methods

A low‐cost, accurate NMR method was developed to determine the lipid content in fish flesh. The fish samples are dried before NMR measurements, and the method is self‐calibrated with an oil reference. The NMR technique gave an intermediate fat content value, 4.7% lower in relative value than those obtained by a chemical cold extraction method and 6.7% higher than those from a petroleum ether extraction method at high temperature. Taking into account this systematic bias, the prediction error was only 3 g kg^?1 fat content between NMR and Soxhlet method determinations (R² = 0.98). The NMR technique thus offers a promising alternative method for determining the lipid content in previously dried fish flesh, since it is rapid, easily usable and solvent‐free, unlike chemical extraction methods. Furthermore, this accurate NMR method should be valuable to calibrate the fast but less accurate NMR, NIR and microwave methods based on fresh samples and to estimate the fat content in other animal meats when the fat is maintained in an amorphous state. © 2001 Society of Chemical Industry