Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing

Fantazzini, Paola; Gombia, Mirko; Schembri, Paolo; Simoncini, Nicoletta; Virgili, R.

doi:10.1016/j.meatsci.2009.01.014

Cited by 52 publications

(29 citation statements)

References 26 publications

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“…Hansen et al (2008) determined NaCl diffusion coefficient (3 À7 Â 10 À10 m 2 s À1 ) by using 23 Na MRI in porcine Longissimus dorsi and Semitendinosus muscle. Fantazzini et al (2005Fantazzini et al ( , 2009) used 1 H MRI and NMR relaxometry analysis, showing that T1 and T2 maps are suitable tools to investigate non-destructively salt in inner layers of cured muscles.…”

Section: Introductionmentioning

confidence: 99%

“…Fantazzini et al (2009) used this technique to obtain information on moisture and salt distribution throughout the process of Italian drycured-hams. Recently, predictive models have been proposed for estimating water activity, moisture, salt content and proteolysis extent in Italian dry-cured hams on the basis of the MR signal intensity (Manzoco et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Modeling salt diffusion in Iberian ham by applying MRI and data mining

Caballero

Caro

Rodríguez

et al. 2016

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modeling salt diffusion in Iberian ham by applying MRI and data mining

Caballero

Caro

Rodríguez

et al. 2016

Journal of Food Engineering

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“…salt uptake during the salting period and tissue dehydration during the ripening period . Although the dry‐curing process is accompanied by salt diffusion from the exposed SM muscle to the interior BF muscle and by moisture migration in the opposite direction, salt and moisture contents do not reach uniform distribution even at the final (equilibration) stages of the dry‐curing process . Therefore, dynamic quality control of dry‐curing meat tissue during the demanding and extensive dry‐curing process necessitates an application of on‐line analytical methods enabling a prompt and exact determination of moisture and salt contents.…”

Section: Introductionmentioning

confidence: 99%

Dry‐cured ham tissue characterization by fast field cycling NMR relaxometry and quantitative magnetization transfer

Bajd

Gradišek

Apih

et al. 2016

Magnetic Reson in Chemistry

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Fast field cycling (FFC) and quantitative magnetization transfer (qMT) NMR methods are two powerful tools in NMR analysis of biological tissues. The qMT method is well established in biomedical NMR applications, while the FFC method is often used in investigations of molecular dynamics on which longitudinal NMR relaxation times of the investigated material critically depend. Despite their proven analytical potential, these two methods were rarely used in NMR studies of food, especially when combined together. In our study, we demonstrate the feasibility of a combined FFC/qMT-NMR approach for the fast and nondestructive characterization of dry-curing ham tissues differing by protein content. The characterization is based on quantifying the pure quadrupolar peak area (area under the quadrupolar contribution of dispersion curve obtained by FFC-NMR) and the restricted magnetization pool size (obtained by qMT-NMR). Both quantities correlate well with concentration of partially immobilized, nitrogen-containing and proton magnetization exchanging muscle proteins. Therefore, these two quantities could serve as potential markers for dry-curing process monitoring. Copyright © 2016 John Wiley & Sons, Ltd.

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“…The decision to study the proteolysis in BF derives from the fact that problems with texture and sensory quality due to increased proteolysis were mostly reported for this muscle (Parolari et al, 1994;Arnau et al, 1998;Garcia-Garrido et al, 1999;Morales et al, 2007). As an internal muscle, the BF muscle is not directly exposed to the salted surface and the salt reaches it at the later stages of processing (Toldra, 2002;Fantazzini et al, 2009). Consequently, high water activity and content accompanied by lower salt concentration in the initial stages of processing imply a higher proteolysis activity in BF muscle.…”

Section: Resultsmentioning

confidence: 99%

Green ham pH value affects proteomic profile of dry-cured ham

Škrlep¹,

Mandelc²,

Javornik³

et al. 2010

Ital J Animal Sci

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In the present study we investigated the effect of green ham pH value on the proteomic profile of m. biceps femoris of the 14 months old ‘Kraški pršut’ dry hams. Two groups (n= 12) of samples were chosen according to green ham m. semimembranosus pH (i.e. low pH group with values from 5.51 to 5.60 and high pH group with values from 5.80 to 6.18). Two groups of hams were similar in regard to fat thickness and ham weight. The myofibrillar muscle protein fraction was extracted from dry-cured ham m. biceps femoris and separated using 2-dimensional electrophoresis technique. More than 1000 protein spots were detected on the gels, out of which 100 spots had significantly different intensity according to pH group. Notable clustering of the spots was observed on the gel images. Namely, the protein spots differentiating low and high pH groups were more intense in the acidic part of the gel, for the low pH group, in the basic part for the high pH group. The proteomic approach proved to be a suitable tool to investigate the influence of green ham pH on the pattern of protein degradation. However, further research (protein spots identification, association with sensory properties) is in progress

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Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing

Cited by 52 publications

References 26 publications

Modeling salt diffusion in Iberian ham by applying MRI and data mining

Modeling salt diffusion in Iberian ham by applying MRI and data mining

Dry‐cured ham tissue characterization by fast field cycling NMR relaxometry and quantitative magnetization transfer

Green ham pH value affects proteomic profile of dry-cured ham

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