1 H and 23 Na MRI studies of Atlantic salmon ( Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations
Abstract BACKGROUND: Applicability of magnetic resonance imaging (MRI) to quantitative analysis of sodium in salted fish products is usually impaired by the partial 23 Na MRI ‘invisibility’ phenomena as well as high investment costs of the MRI equipment. RESULTS: Salmon and cod fillet pieces, unsalt...
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crwiley:10.1002/jsfa.3030 2024-06-02T08:03:13+00:00 1 H and 23 Na MRI studies of Atlantic salmon ( Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations Veliyulin, Emil Aursand, Ida G 2007 http://dx.doi.org/10.1002/jsfa.3030 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.3030 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.3030 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 87, issue 14, page 2676-2683 ISSN 0022-5142 1097-0010 journal-article 2007 crwiley https://doi.org/10.1002/jsfa.3030 2024-05-03T12:05:11Z Abstract BACKGROUND: Applicability of magnetic resonance imaging (MRI) to quantitative analysis of sodium in salted fish products is usually impaired by the partial 23 Na MRI ‘invisibility’ phenomena as well as high investment costs of the MRI equipment. RESULTS: Salmon and cod fillet pieces, unsalted and brine salted (50, 100, 150, 200 and 250 g kg −1 NaCl) for 48 h, were studied using 1 H and 23 Na MRI. Based on MRI results, T 1 and T 2 relaxation times were calculated for 1 H and the T 2 time for 23 Na nuclei. In addition, water diffusion images for all fillet samples and reference brine solutions were obtained. Variation of the nuclear magnetic resonance relaxation times and water diffusion constants with brine concentration is discussed in terms of the muscle structural changes. Sodium MRI visibility factors for the MRI method used were determined for all fish samples. CONCLUSION: Observed changes in proton and sodium NMR relaxation times with the salt content reflect complex counteraction of several factors related to the muscle structural changes. Sodium MRI visibility factors appear to be dependent on a number of experimental factors in a complex matter, making quantitative sodium analysis by the MRI technique used non‐trivial. Copyright © 2007 Society of Chemical Industry Article in Journal/Newspaper atlantic cod Atlantic salmon Gadus morhua Salmo salar Wiley Online Library Journal of the Science of Food and Agriculture 87 14 2676 2683 |
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Wiley Online Library |
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crwiley |
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English |
description |
Abstract BACKGROUND: Applicability of magnetic resonance imaging (MRI) to quantitative analysis of sodium in salted fish products is usually impaired by the partial 23 Na MRI ‘invisibility’ phenomena as well as high investment costs of the MRI equipment. RESULTS: Salmon and cod fillet pieces, unsalted and brine salted (50, 100, 150, 200 and 250 g kg −1 NaCl) for 48 h, were studied using 1 H and 23 Na MRI. Based on MRI results, T 1 and T 2 relaxation times were calculated for 1 H and the T 2 time for 23 Na nuclei. In addition, water diffusion images for all fillet samples and reference brine solutions were obtained. Variation of the nuclear magnetic resonance relaxation times and water diffusion constants with brine concentration is discussed in terms of the muscle structural changes. Sodium MRI visibility factors for the MRI method used were determined for all fish samples. CONCLUSION: Observed changes in proton and sodium NMR relaxation times with the salt content reflect complex counteraction of several factors related to the muscle structural changes. Sodium MRI visibility factors appear to be dependent on a number of experimental factors in a complex matter, making quantitative sodium analysis by the MRI technique used non‐trivial. Copyright © 2007 Society of Chemical Industry |
format |
Article in Journal/Newspaper |
author |
Veliyulin, Emil Aursand, Ida G |
spellingShingle |
Veliyulin, Emil Aursand, Ida G 1 H and 23 Na MRI studies of Atlantic salmon ( Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations |
author_facet |
Veliyulin, Emil Aursand, Ida G |
author_sort |
Veliyulin, Emil |
title |
1 H and 23 Na MRI studies of Atlantic salmon ( Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations |
title_short |
1 H and 23 Na MRI studies of Atlantic salmon ( Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations |
title_full |
1 H and 23 Na MRI studies of Atlantic salmon ( Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations |
title_fullStr |
1 H and 23 Na MRI studies of Atlantic salmon ( Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations |
title_full_unstemmed |
1 H and 23 Na MRI studies of Atlantic salmon ( Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations |
title_sort |
1 h and 23 na mri studies of atlantic salmon ( salmo salar) and atlantic cod (gadus morhua) fillet pieces salted in different brine concentrations |
publisher |
Wiley |
publishDate |
2007 |
url |
http://dx.doi.org/10.1002/jsfa.3030 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.3030 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.3030 |
genre |
atlantic cod Atlantic salmon Gadus morhua Salmo salar |
genre_facet |
atlantic cod Atlantic salmon Gadus morhua Salmo salar |
op_source |
Journal of the Science of Food and Agriculture volume 87, issue 14, page 2676-2683 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.3030 |
container_title |
Journal of the Science of Food and Agriculture |
container_volume |
87 |
container_issue |
14 |
container_start_page |
2676 |
op_container_end_page |
2683 |
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1800747683517825024 |