Chemical shift based MR imaging and gas chromatography for quantification and localization of fat in Atlantic mackerel

Brix, Ole; Apablaza, Patricia; Baker, Andrew; Taxt, Torfinn; Grüner, Renate

doi:10.1016/j.jembe.2009.06.006

Cited by 22 publications

(9 citation statements)

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“…Water and fat images of whole mackerel were obtained using chemical shift‐based water–fat separation imaging (by using the IDEAL pulse sequence). It was also concluded that the method has the potential to obtain quantitative and accurate measures of fat non‐invasively in tissues . MR images of fat and water in burbot liver have also been acquired .…”

Section: Introductionmentioning

confidence: 99%

Use of NMR in fish processing optimization: a review of recent progress

Erikson

Standal

Aursand

et al. 2012

Magnetic Reson in Chemistry

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The goal of this review is to give an overview of general trends in the application of the NMR related to fish processing and quality and to provide some viewpoints on the current situation. Three novel examples of the application of the methodologies magnetic resonance spectroscopy, magnetic resonance imaging, and low-field NMR are also presented. The capability of these techniques to be utilized as a tool to optimize fish processing, and thereby improving product quality, as well as to confirm labelling information, are demonstrated.

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Section: Introductionmentioning

confidence: 99%

Use of NMR in fish processing optimization: a review of recent progress

Erikson

Standal

Aursand

et al. 2012

Magnetic Reson in Chemistry

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“…This enabled heterogeneities in the main magnetic field to be compensated for (Dixon 1984;Glover & Schneider 1991), and near-isotropic imaging, with image voxel size of 1.5 Â 1.5 Â 1.5 mm 3 . Additional T2 weighted fast spin echo pulse sequence imaging was included for completeness (Brix et al 2009). …”

Section: Methodsmentioning

confidence: 99%

Whether depositing fat or losing weight, fish maintain a balance

et al. 2009

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In fish, the relative amount of tissues of different densities changes significantly over short periods throughout the year, depending on the availability of food, nutrition and their developmental status, such as sexual maturation. If a land-living animal accumulates fat it influences not only its general state of health, but also markedly increases its energy expenditure for locomotion owing to the force of gravity. On a body submerged in water, this force, which acts on the centre of gravity (COG), is counterbalanced by a lifting force that is negligible in air and which acts on the centre of buoyancy (COB). Any difference in the longitudinal positions of the two centres will therefore result in pitching moments that must be counteracted by body or fin movements. The displacement of the COG away from the COB is a result of tissues of different density (e.g. bones and fat) not being distributed homogeneously along the body axis. Moreover, the proportions of tissues of different densities change significantly with feeding status. It is still unknown whether these changes produce a displacement of the COG and thus affect the hydrostatic stability of fish. Analysis of computed tomography and magnetic resonance imaging images of Atlantic herring, Atlantic salmon and Atlantic mackerel reveals that the COG is fairly constant in each species, although we recorded major interspecies differences in the relative amount of fat, muscle and bone. We conclude that the distribution of different tissues along the body axis is very closely adjusted to the swimming mode of the fish by keeping the COG constant, independent of the body fat status, and that fish can cope with large variations in energy intake without jeopardizing their COG and thus their swimming performance.

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“…3A) for comparison among different fishes, because not only at this position the MRI images of five fishes could clearly indicate the differences of location and mass of adipose tissues among fishes, but also this position was a convenient position to be fixed in the practical scanning. In a previous study using MRI to detect fat location in Atlantic mackerel (Brix et al, 2009), the same position was used. Transverse sections are commonly used in MRI studies of fish (Collewet et al, 2013;Toussaint et al, 2005), particularly for evaluating the meat quality of fish cutlets in food science researches.…”

Section: Proper Anatomic Positioning Of Mri Measurements In Fish Studiesmentioning

confidence: 99%

“…Recently, with the assistance of powerful software, several 3-D MRI digital models of human organs, including brain and bones, have been developed (Annweiler et al, 2014;Chang et al, 2014b). In fish, MRI has been used for quantification and localization of fat in Atlantic mackerel (Brix et al, 2009) and for describing the distribution of fat in the flesh of brown trout (Toussaint et al, 2005) and rainbow trout (Collewet et al, 2013). However, these studies were mainly focused on the fat in fish flesh, including subcutaneous fat between the skin and muscle, but the visceral adipose tissues, which are the main fat deposit place in most of the fishes, have not been thoroughly investigated.…”

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confidence: 99%

Evaluation of the distribution of adipose tissues in fish using magnetic resonance imaging (MRI)

Zhang

et al. 2015

Aquaculture

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Chemical shift based MR imaging and gas chromatography for quantification and localization of fat in Atlantic mackerel

Cited by 22 publications

References 9 publications

Use of NMR in fish processing optimization: a review of recent progress

Use of NMR in fish processing optimization: a review of recent progress

Whether depositing fat or losing weight, fish maintain a balance

Evaluation of the distribution of adipose tissues in fish using magnetic resonance imaging (MRI)

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