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dc.contributor.authorAnderssen, Kathryn Elizabeth
dc.contributor.authorKranz, Mathias
dc.contributor.authorSyed, Shaheen
dc.contributor.authorStormo, Svein Kristian
dc.date.accessioned2023-03-24T11:31:15Z
dc.date.available2023-03-24T11:31:15Z
dc.date.issued2022-01-08
dc.description.abstractThe fiber structure of tissue in meat and seafood has a significant impact on their perceived quality. However, quantifiable description of muscle structure is challenging. We investigate diffusion tensor imaging (DTI) magnetic resonance imaging (MRI) as a method to quantitatively describe tissue structure. DTI measures the anisotropy of water molecule diffusion within muscle fibers. A pilot study evaluated three different cod loin samples: one of high-quality, one of medium-quality, and one of poor-quality. DTI parameters such as fractional anisotropy, axial diffusion and radial diffusion showed clear differences between the sample qualities. Changes in the DTI metrics consistent with freezing and thawing damage to the tissue were observed. The DTI maps were compared to T<sub>2</sub>-weighted images and DTI detected significant details that were not visible in T2-weighted images. Overall, these results indicate that DTI is a promising method for spatially-resolved characterization of tissue structure in seafood and meat.en_US
dc.identifier.citationAnderssen KAWA, Kranz M, Syed S, Stormo SK. Diffusion tensor imaging for spatially-resolved characterization of muscle fiber structure in seafood. Food Chemistry. 2022;380:1-5en_US
dc.identifier.cristinIDFRIDAID 2135992
dc.identifier.doi10.1016/j.foodchem.2022.132099
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.urihttps://hdl.handle.net/10037/28836
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.journalFood Chemistry
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2022 The Author(s)en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0en_US
dc.rightsAttribution 4.0 International (CC BY 4.0)en_US
dc.titleDiffusion tensor imaging for spatially-resolved characterization of muscle fiber structure in seafooden_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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Attribution 4.0 International (CC BY 4.0)
Med mindre det står noe annet, er denne innførselens lisens beskrevet som Attribution 4.0 International (CC BY 4.0)