Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Açık Bilim Politikası
Açık Bilim Politikası
Frequently Asked Questions
Frequently Asked Questions
Browse
Browse
By Issue Date
By Issue Date
Authors
Authors
Titles
Titles
Subjects
Subjects
Communities & Collections
Communities & Collections
Using multi-slice-multi-echo images with NMR relaxometry to assess water and fat distribution in coated chicken nuggets
Date
2014-03-01
Author
Öztop, Halil Mecit
BANSAL, Harkirat
TAKHAR, Pawan
MCCARTHY, Kathryn L.
MCCARTHY, Michael J.
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
5
views
0
downloads
Characterizing water and fat distributions in fried foods is of major importance in terms of taste and nutrition. The objective of this study was to introduce a new technique to quantify water and fat distributions of chicken nuggets coated with methylcellulose (MC) through the use of magnetic resonance imaging (MRI) and NMR relaxometry. Multi-slice-multi-echo (MSME-Spin Echo based) images were performed on a 1.03 T spectrometer for the whole chicken nuggets to obtain relaxation time distribution of different regions (core and crust) of the nugget. MSME images provided the relaxation spectra of the core and crust separately and showed that relaxation times and relative areas of the proton pools in crust and core regions are correlated (mostly, R-2 > 0.85) with moisture and fat content. Results demonstrated that MSME images in combination with T-2 relaxometry are appropriate tools to quantify spatial water and fat distribution in various food products.
Subject Keywords
Food Science
URI
https://hdl.handle.net/11511/35840
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
DOI
https://doi.org/10.1016/j.lwt.2013.10.031
Collections
Department of Food Engineering, Article