Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging
Freezing of fish is an important processing method that can extend the shelf life of the product but can also lead to significant damage to the tissue if performed incorrectly. In order to thoroughly evaluate different freezing protocols, a method to characterize the extent and distribution of damag...
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Online Access: | https://hdl.handle.net/10037/24402 https://doi.org/10.1016/j.foodcont.2020.107734 |
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ftunivtroemsoe:oai:munin.uit.no:10037/24402 2023-05-15T16:19:12+02:00 Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging Anderssen, Kathryn Elizabeth Syed, Shaheen Stormo, Svein Kristian 2021-02-01 https://hdl.handle.net/10037/24402 https://doi.org/10.1016/j.foodcont.2020.107734 eng eng Elsevier Food Control Nofima AS: 11878 Norges forskningsråd: 194050 Norges forskningsråd: 294805 Anderssen KAWA, Syed S, Stormo. Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging. Food Control. 2021;123 FRIDAID 1858454 doi:10.1016/j.foodcont.2020.107734 0956-7135 1873-7129 https://hdl.handle.net/10037/24402 openAccess Copyright 2021 The Author(s) Journal article Tidsskriftartikkel Peer reviewed acceptedVersion 2021 ftunivtroemsoe https://doi.org/10.1016/j.foodcont.2020.107734 2022-03-16T23:58:04Z Freezing of fish is an important processing method that can extend the shelf life of the product but can also lead to significant damage to the tissue if performed incorrectly. In order to thoroughly evaluate different freezing protocols, a method to characterize the extent and distribution of damage from freezing is needed. Magnetic resonance imaging (MRI) was tested as a technique to map and quantify tissue damage from freezing in fish. Groups of packaged cod ( Gadus morhua ) loin were frozen to either −5, −20, or −40 °C, thawed and then imaged with a T 2 -weighted MRI sequence. Areas of damage appear as bright clusters in the muscle tissue. To provide repeatable, objective classification, image analysis using a convolutional neural network was then performed on the MRI data to identify regions of damaged tissue. As expected, the colder the freezing procedure, the less damage the process generally produced. Results show non-uniform damage throughout the fillet, with tissue damage due to freezing concentrated in the center of the fillet. This suggests that surface limited methods, such as hyperspectral imaging, may not fully capture the extent of damage due to freezing and thawing. The percent of tissue classified as damaged by the neural network generally correlated well with liquid loss (cor = 0.83). Article in Journal/Newspaper Gadus morhua University of Tromsø: Munin Open Research Archive Food Control 123 107734 |
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University of Tromsø: Munin Open Research Archive |
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ftunivtroemsoe |
language |
English |
description |
Freezing of fish is an important processing method that can extend the shelf life of the product but can also lead to significant damage to the tissue if performed incorrectly. In order to thoroughly evaluate different freezing protocols, a method to characterize the extent and distribution of damage from freezing is needed. Magnetic resonance imaging (MRI) was tested as a technique to map and quantify tissue damage from freezing in fish. Groups of packaged cod ( Gadus morhua ) loin were frozen to either −5, −20, or −40 °C, thawed and then imaged with a T 2 -weighted MRI sequence. Areas of damage appear as bright clusters in the muscle tissue. To provide repeatable, objective classification, image analysis using a convolutional neural network was then performed on the MRI data to identify regions of damaged tissue. As expected, the colder the freezing procedure, the less damage the process generally produced. Results show non-uniform damage throughout the fillet, with tissue damage due to freezing concentrated in the center of the fillet. This suggests that surface limited methods, such as hyperspectral imaging, may not fully capture the extent of damage due to freezing and thawing. The percent of tissue classified as damaged by the neural network generally correlated well with liquid loss (cor = 0.83). |
format |
Article in Journal/Newspaper |
author |
Anderssen, Kathryn Elizabeth Syed, Shaheen Stormo, Svein Kristian |
spellingShingle |
Anderssen, Kathryn Elizabeth Syed, Shaheen Stormo, Svein Kristian Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging |
author_facet |
Anderssen, Kathryn Elizabeth Syed, Shaheen Stormo, Svein Kristian |
author_sort |
Anderssen, Kathryn Elizabeth |
title |
Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging |
title_short |
Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging |
title_full |
Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging |
title_fullStr |
Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging |
title_full_unstemmed |
Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging |
title_sort |
quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging |
publisher |
Elsevier |
publishDate |
2021 |
url |
https://hdl.handle.net/10037/24402 https://doi.org/10.1016/j.foodcont.2020.107734 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_relation |
Food Control Nofima AS: 11878 Norges forskningsråd: 194050 Norges forskningsråd: 294805 Anderssen KAWA, Syed S, Stormo. Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging. Food Control. 2021;123 FRIDAID 1858454 doi:10.1016/j.foodcont.2020.107734 0956-7135 1873-7129 https://hdl.handle.net/10037/24402 |
op_rights |
openAccess Copyright 2021 The Author(s) |
op_doi |
https://doi.org/10.1016/j.foodcont.2020.107734 |
container_title |
Food Control |
container_volume |
123 |
container_start_page |
107734 |
_version_ |
1766005552490479616 |