Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography

Einarsdóttir, Hildur; Nielsen, Mikkel Schou; Miklos, Rikke; Lametsch, René; Feidenhans’l, R.; Larsen, Rasmus; Ersbøll, Bjarne Kjær

doi:10.1016/j.ifset.2013.11.003

Cited by 14 publications

(10 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Studies (Yang, Zhang et al., 2016; Einarsdóttir, Nielsen et al., 2014) have shown that fatty acids affect the emulsified gel of meat products. The interaction between the emulsified fat globules and the protein affects the gel properties of the whole salt‐soluble protein, thus, affecting the quality of the product.…”

Section: Introductionmentioning

confidence: 99%

Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork

Shi

Zheng

Liu

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt-soluble protein, by detected indicators that are Low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), water-holding capacity (WHC), and gel strength. These results suggested that the WHC and gel strength decreased with the decrease of fatty acid saturation (p < 0.05). LF-NMR analysis revealed that the relaxation time T 21 and T 22 decrease (p < 0.05) with the decrease of fatty acid saturation. Results also showed that the T 21 increased and T 23 decreased in linolenic acid group compared with oleic acid group. Meanwhile, the peak area ratio of P 21 and P 22 decreased (p < 0.05), while P 23 increased (p < 0.05). Therefore, the saturation of fatty acids had a great influence on the gel properties of protein.Practical Application: It provides a theoretical basis for the production of polyunsaturated fatty acids emulsified gel meat products and promotes the development of meat processing industry.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork

Shi

Zheng

Liu

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…X-ray absorption imaging has been used extensively in medical diagnosis since its discovery in the late 19th century. Today, this form of imaging is widely applied also to other areas of research and technology, such as airport security, food industry or laboratory research equipment [1][2][3]; making it a valuable imaging technique. While X-ray absorption imaging gives high contrast images with absorbing materials like bones and metal, it has severe limitations when imaging weakly absorbing heterogeneous samples.…”

Section: Introductionmentioning

confidence: 99%

“…In this work, we propose to use tungsten as an alternative to gold. The density and atomic number of tungsten (19.25 g/cm 3 , 74) is comparable to those of gold (19.3 g/cm 3 , 79) and thus, similar HAR holes are required to get comparable X-ray absorption contrast as shown in Table 1, where key parameters for potential absorber materials are listed. For good X-ray absorbers, both the atomic number and the density should be high.…”

Section: Introductionmentioning

confidence: 99%

Laser ablation of high-aspect-ratio hole arrays in tungsten for X-ray applications

Silvestre

Hemmingsen

Dreier

et al. 2019

Microelectronic Engineering

View full text Add to dashboard Cite

Periodic two-dimensional tungsten X-ray optical gratings were fabricated using a combination of pico-second laser ablation and wet chemical etch. A 200 µm thick cold-rolled sheet of tungsten (99.97%) was used as base material for the fabrication of a 1.5 × 1.5 cm 2 periodic grating with an array of circular holes of approximately 12:1 aspect ratio. The laser parameters were optimized to obtain through-hole diameters slightly smaller than the desired final dimension. Subsequent wet etching was used to precisely control the diameter of throughholes. The through-hole profile was characterized using scanning electron microscopy (SEM) and showed a slight conical shape with a slope of 1.3%. The two-dimensional tungsten absorption grating was successfully tested in an X-ray phase-contrast imaging setup. The method has proven to have some relevant benefits, such as good reproducibility and fairly easy fabrication due to few manufacturing steps.

show abstract

“…dark tomographic structures and thus quantify the composition of components to visualize the textural variability of plant-based (meat) products(Einarsd ottir et al, 2014). Overall, imaging analysis techniques can reveal molecular interactions and anisotropy within plantbased (meat) products from the nanoscale to macroscale and visualize textural differences through differences in plant fibrous space and orientation length.4 | CHALLENGES AND OUTLOOKThe development of plant-based (meat) products will provide the basis for the sustainable development of meat, facilitate the development of food products with potential health benefits, effectively alleviate the shortage of traditional meat and reduce the environmental pressure of animal husbandry.…”

mentioning

confidence: 99%

Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods

Xia

QIAN

Zhao

et al. 2022

Journal of Texture Studies

View full text Add to dashboard Cite

Meat is the main source of protein nutrition for humans. However, given the increasing population and environmental pressure, a shortage of meat is expected in the future. The preparation of plant‐based (meat) products using existing processing methods represents a breakthrough to solve the shortage of traditional animal meat in the future, and texture is a key issue determining whether plant‐based (meat) products can replace traditional animal meat. Therefore, this review highlights recent progress in the texture of plant‐based (meat) products. First, the texture changes in plant‐based (meat) products were reviewed based on components (proteins, starch, lipids, food additives) and processing methods (processing factors, instrumental factors). Then, the current methods used to analyze the texture of plant‐based (meat) products were summarized based on sensory evaluation and instrumental analysis (mechanical analysis, spectral analysis, and image analysis). Finally, this review outlined methods to improve the texture quality of plant‐based (meat) products and analytical evaluation methods and provided an outlook on future research priorities.

show abstract

Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography

Cited by 14 publications

References 30 publications

Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork

Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork

Laser ablation of high-aspect-ratio hole arrays in tungsten for X-ray applications

Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods

Contact Info

Product

Resources

About