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Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry |
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| Authors: | Aylin Altan Mecit H Oztop Kathryn L McCarthy Michael J McCarthy |
| Affiliation: | a Department of Food Science and Technology, One Shields Avenue, University of California, Davis, Davis, CA 95616, USA b Department of Biological and Agricultural Engineering, One Shields Avenue, University of California, Davis, Davis, CA 95616, USA c Department of Food Engineering, Inonu Bulvari, Eskisehir Yolu, Middle East Technical University, Ankara, Turkiye d Department of Food Engineering, University of Mersin, Ciftlikkoy, Mersin 33343, Turkiye |
| Abstract: | Magnetic resonance imaging (MRI) and NMR relaxometry were used to monitor changes in feta cheese during 169 h of brining at 4.8%, 13.0% and 23.0% salt solutions. Image and relaxation data were acquired to study salt uptake and water loss due to dehydration of cheese during brining. Saturation recovery and Carr-Purcell-Meiboom-Gill (CPMG) sequences were used to determine the longitudinal relaxation (T1) and the transverse relaxation (T2) times, respectively. Signal intensities of T2 weighted images decreased during 169 h of brining. An excellent linear correlation between the average signal intensity and the water content was obtained (R2 = 0.984). The T1 values of cheese brined at 4.8% were almost constant but T1 values decreased for both 13.0% and 23.0% salt brined cheeses. Analysis of the CPMG decays gave relaxation spectra containing two components which decreased during brining. The short component T2a was highly correlated with salt content (R2 = 0.974). Results showed that NMR and MRI can be used to follow salt uptake and changes in water content in cheese during brining. |
| Keywords: | Brining Feta cheese MRI NMR relaxometry |
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