Ultrasonic characterization of Atlantic mackerel (Scomber scombrus) |
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| Affiliation: | 1. Anatomic Pathology Unit, Arcispedale Santa Maria Nuova – IRCCS, Reggio Emilia, Italy;2. Unità Operativa Semplice Dipartimentale di Medicina Interna C, Ospedale Maggiore, Bologna, Italy;3. Unit of Gastroenterology and Digestive Endoscopy, Arcispedale Santa Maria Nuova-IRCCS, Reggio Emilia, Italy;4. Medicina I, Arcispedale Santa Maria Nuova-IRCCS, Reggio Emilia, Italy;5. Institute of Pathology, Ospedale di Terni, University of Perugia, Perugia, Italy;1. Communications Engineering Dept., UMH, Avda. Universidad S/N, 03202 Elche, Spain;2. Bioengineering Institute, UMH, Avda. Universidad S/N, 03202 Elche, Spain;3. Electronic Engineering Dept., KTU, Studentu St. 48, LT-51367 Kaunas, Lithuania;4. Instituto de Acústica, CSIC, 28006 Madrid, Spain;1. Departamento de Investigación, Hospital Arnau de Vilanova, 46015 Valencia, Spain;2. Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad Complutense, 28040 Madrid, Spain;3. Servicio de Hematología, Hospital Arnau de Vilanova, 46015 Valencia, Spain;4. Facultad de Medicina, Universidad Católica, 46001 Valencia, Spain;1. Laboratorio de Arqueozoología (LAZ-UAM)-Universidad Autónoma de Madrid, Darwin, 2, 28049, Madrid, Spain;2. Departamento de Historia, Universidad de León, Campus de Vegazana s/n, 24071 León, Spain;3. Institute of Marine Research, (IIM-CSIC), 36208 Vigo, Spain;4. BioArCh, Department of Archaeology, University of York, YO10 5DD York, United Kingdom |
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| Abstract: | The influence of frequency (1–6 MHz), temperature (5–25°C) and composition on the ultrasonic velocity and attenuation coefficient of Atlantic mackerel (Scomber scombrus) was investigated. The ultrasonic velocity was insensitive to frequency, whereas the attenuation coefficient increased with frequency. The fat, water and solids-non-fat content of mackerel tissue was determined by analyzing the temperature dependence of the ultrasonic velocity in the tissue using a semi-empirical equation. There was good agreement between the fat, water and solids-non-fat content determined by ultrasonic velocity and proximate analysis methods. In particular, there was a high correlation between the two methods for the determination of fat content (r2=0.949). There was no correlation between the composition of mackerel tissue determined by ultrasonic attenuation and proximate analysis methods. The increase in ultrasonic attenuation of mackerel with temperature, especially above about 20°C, was attributed to protein denaturation and tissue disruption. |
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