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

Thierry M. Guiheneuf; Suzanne L. Duce; Stephen J. Gibbs; Laurance D. Hall

doi:10.1111/j.1365-2621.1995.tb01392.x

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

Thierry M. Guiheneuf, Suzanne L. Duce, Stephen J. Gibbs, Laurance D. Hall

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	447-459
Number of pages	13
Journal	International Journal of Food Science & Technology
Volume	30
Issue number	4
DOIs	https://doi.org/10.1111/j.1365-2621.1995.tb01392.x
Publication status	Published - Aug 1995

Keywords

Atomic absorption
diffusion
divalent ion
ion binding
nuclear magnetic resonance
pork brining
sodium ion

ASJC Scopus subject areas

Food Science
Industrial and Manufacturing Engineering

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10.1111/j.1365-2621.1995.tb01392.x

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title = "Use of magnetic resonance imaging to study the binding of manganese ions in brine‐cured pork",

abstract = "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.",

keywords = "Atomic absorption, diffusion, divalent ion, ion binding, nuclear magnetic resonance, pork brining, sodium ion",

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year = "1995",

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volume = "30",

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T1 - Use of magnetic resonance imaging to study the binding of manganese ions in brine‐cured pork

AU - Guiheneuf, Thierry M.

AU - Duce, Suzanne L.

AU - Gibbs, Stephen J.

AU - Hall, Laurance D.

PY - 1995/8

Y1 - 1995/8

N2 - 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.

AB - 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.

KW - Atomic absorption

KW - diffusion

KW - divalent ion

KW - ion binding

KW - nuclear magnetic resonance

KW - pork brining

KW - sodium ion

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SN - 0950-5423

VL - 30

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JO - International Journal of Food Science & Technology

JF - International Journal of Food Science & Technology

IS - 4

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

Abstract

Keywords

ASJC Scopus subject areas

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