Use of magnetic resonance imaging to study the binding of manganese ions in brine-cured pork

• Published in: International journal of food science & technology Vol. 30; no. 4; pp. 447 - 459
• Main Authors: Guiheneuf, T.M, Duce, S.L, Gibbs, S.J, Hall, L.D
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.08.1995; Blackwell Science
• Subjects: Atomic absorption; atomic absorption spectrometry; binding; Biological and medical sciences; brining; chelation; curing; diffusion; divalent ion; Food industries; Fundamental and applied biological sciences. Psychology; ion binding; ions; magnesium; Meat and meat product industries; nuclear magnetic resonance; nuclear magnetic resonance spectroscopy; pork; pork brining; sodium chloride; sodium ion; Analytical method; Meat product; Cured meat; Nuclear magnetic resonance imaging; Manganese ion; Pork; Quantitative analysis
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.1995.tb01392.x

Saturation recovery Magnetic Resonance Imaging (MRI) has been used to study the dependence of the water proton NMR longitudinal relaxation rate (T1(-1)) on Mn2+ concentration in pork which had been cured with 53, 102, and 193 mg g-1 NaCl solutions. Those data are discussed in the context of meat swelling, determined independently by gravimetric water uptake. The utility of manganese ions as a paramagnetic tracer to probe the ability of brined pork to bind Mn2+ ions was further demonstrated in a two-dimensional inter-diffusion experiment which visualized perfusion of a given manganese ion concentration through a cylindrical sample of 102 mg g-1 NaCl cured pork.