Magnetic Resonance Imaging, Rheological Properties, and Physicochemical Characteristics of Meat Systems with Fibrinogen and Thrombin

• Published in: Journal of agricultural and food chemistry 2007-11, Vol.55 (23), p.9357-9364
• Main Authors: Herrero, A. M, Cambero, M. I, Ordóñez, J. A, Castejón, D, Romero de Avila, M. D, de la Hoz, L
• Format: Article
• Language: English
• Subjects: Analytical Methods; Biological and medical sciences; Chemical Phenomena; Chemistry, Physical; Emulsions - chemistry; fibrinogen; Fibrinogen - analysis; Food Handling - methods; Food industries; Fundamental and applied biological sciences. Psychology; Magnetic Resonance Imaging; magnetic resonance imaging (MRI); Meat and meat product industries; Meat Products - analysis; Meat systems; Rheology; Sodium Chloride - analysis; texture; thrombin; Thrombin - analysis
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf072132i

Magnetic resonance imaging (MRI) and textural and physicochemical analyses were carried out to evaluate the effect of fibrinogen and thrombin (Fibrimex ) addition to meat systems formulated with and without NaCl. For this purpose, different model systems were elaborated: fibrinogen and thrombin (FT), meat emulsion (ME), and meat emulsion with fibrinogen and thrombin (MEFT), with 0, 1, and 2% of NaCl. The addition of fibrinogen–thrombin to meat emulsions results in a gel network with modified physicochemical and textural characteristics, increasing the hardness and springiness. The addition of NaCl at 2% to FT and MEFT systems reduced the gel hardness. MRI parameters (T 2, T 1, and apparent diffusion coefficient) indicated that systems with fibrinogen and thrombin (FT and MEFT) presented a structure with many and large pores, bulk water, and higher translational motion of water. Significant correlations were found between MRI, texture, and physicochemical parameters.