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Monod R, Clerjon S, Leroy C, Septier C, Houinsou-Houssou B, This H, Salles C, Thomas-Danguin T. A domestic-like carrot cooking methodology for multiple research applications. MethodsX 2024; 12:102666. [PMID: 38559386 PMCID: PMC10978522 DOI: 10.1016/j.mex.2024.102666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Accepted: 03/18/2024] [Indexed: 04/04/2024] Open
Abstract
Domestic-oriented research focusing on food requires methodologies that closely mimic practices occurring in home kitchens while meeting scientific standards. Currently however, there is a lack of methodologies that can be implemented in both laboratory and home environments. This paper proposes a method that fulfills the scientific requirements of repeatability and reproducibility, while utilizing commonly available materials and processes found in the average household. The method is applied to the preparation, boiling, and seasoning of roots of Daucus carota L. ("carrots"), which can be employed in various scientific fields with only minor adjustments. Three scientific experiments utilizing this methodology are presented, namely sensory evaluation, ionic chromatography measurements, and NMR experiments. In the existing literature, numerous protocols have been used for carrot sample preparation, hindering direct comparisons between studies. In this paper we would like to highlight the ability of the methodology to enhance comparability, as well as its potential utilization in other research applications. The main principles underlying the proposed methodology can also be extrapolated to prepare samples of several other vegetables or cereals.•Comprehensive guidelines for standardizing the shapes, lengths, and widths of carrots are outlined, ensuring minimal variability while preserving the integrity of the raw material.•The cooking method for carrots is tailored to utilize commonly available household materials, while meeting scientific standards required for research purposes.•Seasoning practices involving readily available domestic materials, like commercial salt, are suggested.
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Affiliation(s)
- Raphaël Monod
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
- INRAE, QuaPA, St Genes Champanelle, France
| | - Sylvie Clerjon
- INRAE, QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
| | - Cécile Leroy
- INRAE, QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
| | - Chantal Septier
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
| | - Bérénice Houinsou-Houssou
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
| | - Hervé This
- Groupe de Gastronomie moléculaire, Equipe GePro, UMR 0782, Sayfood, France
| | - Christian Salles
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
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Astruc T, Vénien A, Clerjon S, Favier R, Loison O, Mirade PS, Portanguen S, Rouel J, Lethiec M, Germond A. Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting. Heliyon 2022; 8:e11245. [PMID: 36353182 PMCID: PMC9637810 DOI: 10.1016/j.heliyon.2022.e11245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 07/13/2022] [Accepted: 10/20/2022] [Indexed: 11/13/2022] Open
Abstract
Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the right-side fillets underwent a mixed salting method consisting of an injection of saturated brine followed by surface application of dry salt. After 6 h of salting, all the fillets were smoked. At each step of the process, quality was evaluated using instrumental measurements (pH, color, texture, water content, salt content, aw), and lipid distribution was visualized by MRI. Mixed-salted fillets had a higher salt content than dry-salted fillets and variability in salt distribution was dependent on the salting process. However, these variations had no effect on pH, color or texture, which showed similar values regardless of salting method. Fatty areas had a lower salt content due to slower diffusion of aqueous salt solutions through them. Mixed salting speeds up the salting of the muscle without significantly affecting the quality traits of the salmon fillet.
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Affiliation(s)
- Thierry Astruc
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France,Corresponding author.
| | - Annie Vénien
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Sylvie Clerjon
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Raphael Favier
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Olivier Loison
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Pierre-Sylvain Mirade
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Stéphane Portanguen
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Jacques Rouel
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Mailys Lethiec
- Labeyrie Fine Foods, 40230 Saint-Geours-de-Maremne, France
| | - Arno Germond
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
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El Sabbagh N, Bonny JM, Clerjon S, Chassain C, Pagés G. Characterization of the sodium binding state in several food products by 23 Na nuclear magnetic resonance spectroscopy. Magn Reson Chem 2022; 60:597-605. [PMID: 35037331 DOI: 10.1002/mrc.5250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 01/12/2022] [Accepted: 01/13/2022] [Indexed: 06/14/2023]
Abstract
In food, salt has several key roles including conservative and food perception. For this latter, it is well-known that the interaction of sodium with the food matrix modifies the consumer perception. It is then critical to characterize these interactions in various real foods. For this purpose, we exploited the information obtained on both single and double quantum 23 Na nuclear magnetic resonance (NMR) spectroscopies. All salted food samples studied showed strong interactions with the food matrix leading to quadrupolar interactions. However, for some of them, the single quantum analysis did not match the theoretical prediction. This was explained by the presence of another type of sodium population, which did not produce quadrupolar interactions. This finding is of critical importance to perform quantitative magnetic resonance imaging (MRI) and to understand the consumer salty taste perception.
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Affiliation(s)
- Nour El Sabbagh
- UR QuaPA, INRAE, Saint-Gènes-Champanelle, France
- PROBE Research Infrastructure, AgroResonance Facility, INRAE, Saint-Genès-Champanelle, France
- CHU, CNRS, Clermont Auvergne INP, Institut Pascal, Université Clermont Auvergne, Clermont-Ferrand, France
| | - Jean-Marie Bonny
- UR QuaPA, INRAE, Saint-Gènes-Champanelle, France
- PROBE Research Infrastructure, AgroResonance Facility, INRAE, Saint-Genès-Champanelle, France
| | - Sylvie Clerjon
- UR QuaPA, INRAE, Saint-Gènes-Champanelle, France
- PROBE Research Infrastructure, AgroResonance Facility, INRAE, Saint-Genès-Champanelle, France
| | - Carine Chassain
- UR QuaPA, INRAE, Saint-Gènes-Champanelle, France
- PROBE Research Infrastructure, AgroResonance Facility, INRAE, Saint-Genès-Champanelle, France
- CHU, CNRS, Clermont Auvergne INP, Institut Pascal, Université Clermont Auvergne, Clermont-Ferrand, France
| | - Guilhem Pagés
- UR QuaPA, INRAE, Saint-Gènes-Champanelle, France
- PROBE Research Infrastructure, AgroResonance Facility, INRAE, Saint-Genès-Champanelle, France
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Clerjon S, El Sabbagh N, Pages G, Traore A, Bonny JM. Quantitative sodium magnetic resonance imaging in food: Addressing sensitivity issues using single quantum chemical shift imaging at high field. Magnetic Reson in Chemistry 2022; 60:628-636. [PMID: 34907589 DOI: 10.1002/mrc.5239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/10/2021] [Accepted: 12/11/2021] [Indexed: 06/14/2023]
Abstract
According to various health organizations, the global consumption of salt is higher than recommended and needs to be reduced. Ideally, this would be achieved without losing the taste of the salt itself. In order to accomplish this goal, both at the industrial and domestic levels, we need to understand the mechanisms that govern the final distribution of salt in food. The in-silico solutions in use today greatly over-simplify the real food structure. Measuring the quantity of sodium at the local level is key to understanding sodium distribution. Sodium magnetic resonance imaging (MRI), a non-destructive approach, is the ideal choice for salt mapping along transformational process. However, the low sensitivity of the sodium nucleus and its short relaxation times make this imaging difficult. In this paper, we show how sodium MRI can be used to highlight salt heterogeneities in food products, provided that the temporal decay is modeled, thus correcting for differences in relaxation speeds. We then propose an abacus which shows the relationship between the signal-to-noise ratio of the sodium MRI, the salt concentration, the B0 field, and the spatial and temporal resolutions. This abacus simplifies making the right choices when implementing sodium MRI.
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Affiliation(s)
- Sylvie Clerjon
- INRAE, UR QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
| | - Nour El Sabbagh
- INRAE, UR QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
- Institute Pascal, Clermont Auvergne University, CHU, CNRS, Clermont Auvergne INP, Clermont-Ferrand, France
| | - Guilhem Pages
- INRAE, UR QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
| | - Amidou Traore
- INRAE, UR QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
| | - Jean-Marie Bonny
- INRAE, UR QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
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Leca A, Clerjon S, Bonny JM, Renard C, Traoré AS. Puncture, MRI and NMR relaxometry data for multiscale analysis of the degradation of apple structure due to thermal treatment. Data Brief 2021; 36:107029. [PMID: 33948457 PMCID: PMC8080459 DOI: 10.1016/j.dib.2021.107029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/22/2021] [Accepted: 03/29/2021] [Indexed: 11/24/2022] Open
Abstract
The data presented here are related to the research paper entitled “Multiscale NMR analysis of the degradation of apple structure due to thermal treatment” whose aim was to investigate the critical temperature at which the cell membranes of a Golden Delicious apple is highly damaged. Apple sticks were analyzed raw and cooked at 45, 50, 53, 60 °C and 70 °C. The firmness data refers to the puncture tests that were done using a Ta-Plus texturometer. The nuclear magnetic resonance (NMR) relaxometry and imaging data were both acquired with a 9.4 T 400WB instrument. For these three raw data collections, analysis results are also provided. These data are complementary as they cover the different scales from molecular to nearly the whole food system to enlighten the process of membrane degradation during thermal processing of apple. Our NMR data could be reused to optimize inversion algorithms dealing with ill-posed inverse problems. Both firmness and NMR data could be added to databases on food structure studies, either in physico-chemical data handbooks or review studies. Finally, these data could also be reused for the optimization of food thermal processing control.
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Affiliation(s)
- Alexandre Leca
- INRAE, Avignon Université, UMR SQPOV, Avignon 84000, France
| | - Sylvie Clerjon
- INRAE, QuaPA, St Genes Champanelle 63122, France.,INRAE, PROBE research infrastructure, AgroResonance facility, St Genes Champanelle 63122, France
| | - Jean-Marie Bonny
- INRAE, QuaPA, St Genes Champanelle 63122, France.,INRAE, PROBE research infrastructure, AgroResonance facility, St Genes Champanelle 63122, France
| | | | - Amidou Sissou Traoré
- INRAE, QuaPA, St Genes Champanelle 63122, France.,INRAE, PROBE research infrastructure, AgroResonance facility, St Genes Champanelle 63122, France
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Deuscher Z, Bonny JM, Boué F, Cheynier V, Clerjon S, Devaux MF, Meneghel J, Guillon F, Jamme F, Le Feunteun S, Passot S, Réfrégiers M, Rogniaux H, Ropartz D, Thévenot J, Vallverdu-Queralt A, Canon F. Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.10.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Sicard J, Mirade PS, Portanguen S, Clerjon S, Kondjoyan A. Simulation of the gastric digestion of proteins of meat bolus using a reaction–diffusion model. Food Funct 2018; 9:6455-6469. [DOI: 10.1039/c8fo01120f] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
A mathematical model predicts the gastric digestion of meat proteins and quantifies the impacts of physiological factors on digestibility.
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Affiliation(s)
- Jason Sicard
- UR370 Qualité des Produits Animaux
- Institut National de la Recherche Agronomique (INRA)
- 63122 Saint-Genès-Champanelle
- France
| | - Pierre-Sylvain Mirade
- UR370 Qualité des Produits Animaux
- Institut National de la Recherche Agronomique (INRA)
- 63122 Saint-Genès-Champanelle
- France
| | - Stéphane Portanguen
- UR370 Qualité des Produits Animaux
- Institut National de la Recherche Agronomique (INRA)
- 63122 Saint-Genès-Champanelle
- France
| | - Sylvie Clerjon
- UR370 Qualité des Produits Animaux
- Institut National de la Recherche Agronomique (INRA)
- 63122 Saint-Genès-Champanelle
- France
| | - Alain Kondjoyan
- UR370 Qualité des Produits Animaux
- Institut National de la Recherche Agronomique (INRA)
- 63122 Saint-Genès-Champanelle
- France
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Kondjoyan A, Chevolleau S, Portanguen S, Molina J, Ikonic P, Clerjon S, Debrauwer L. Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder. Food Chem 2016; 213:641-646. [DOI: 10.1016/j.foodchem.2016.06.118] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 06/15/2016] [Accepted: 06/30/2016] [Indexed: 10/21/2022]
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Kondjoyan A, Kohler A, Realini CE, Portanguen S, Kowalski R, Clerjon S, Gatellier P, Chevolleau S, Bonny JM, Debrauwer L. Towards models for the prediction of beef meat quality during cooking. Meat Sci 2014; 97:323-31. [DOI: 10.1016/j.meatsci.2013.07.032] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Revised: 07/19/2013] [Accepted: 07/25/2013] [Indexed: 10/26/2022]
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Damez JL, Clerjon S. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview. Meat Sci 2013; 95:879-96. [DOI: 10.1016/j.meatsci.2013.04.037] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Revised: 04/11/2013] [Accepted: 04/12/2013] [Indexed: 10/26/2022]
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Bouhrara M, Clerjon S, Damez JL, Kondjoyan A, Bonny JM. In situ imaging highlights local structural changes during heating: the case of meat. J Agric Food Chem 2012; 60:4678-4687. [PMID: 22462532 DOI: 10.1021/jf2046569] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Understanding and monitoring deformation and water content changes in meat during cooking is of prime importance. We show the possibilities offered by nuclear magnetic resonance imaging (MRI) for the in situ dynamic measurement of deformation fields and water content mapping during beef heating from 20 to 75 °C. MRIs were acquired during heating, and image registration was used to calculate the deformation field. The temperature distribution in the sample was simulated numerically to link structural modifications and water transfer to temperature values. During heating, proton density decreases because of a magnetic susceptibility drop with temperature and water expulsion due to muscle contraction. A positive relationship was found between local cumulative deformation and water content. This new approach makes it possible to identify the deformation field and water transfer simultaneously and to trace thermal history to build heuristic models linking these parameters.
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Affiliation(s)
- Mustapha Bouhrara
- INRA, UR370 Qualité des Produits Animaux F-63122 Saint-Genès-Champanelle, France
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Clerjon S, Kondjoyan A, Bonny J, Portanguen S, Chevarin C, Thomas A, Bauchart D. Oil uptake by beef during pan frying: Impact on fatty acid composition. Meat Sci 2012; 91:79-87. [DOI: 10.1016/j.meatsci.2011.12.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2011] [Revised: 12/19/2011] [Accepted: 12/20/2011] [Indexed: 10/14/2022]
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Bouhrara M, Lehallier B, Clerjon S, Damez JL, Bonny JM. Mapping of muscle deformation during heating: in situ dynamic MRI and nonlinear registration. Magn Reson Imaging 2012; 30:422-30. [DOI: 10.1016/j.mri.2011.10.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2011] [Revised: 09/23/2011] [Accepted: 10/06/2011] [Indexed: 12/31/2022]
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Bouhrara M, Clerjon S, Damez JL, Chevarin C, Portanguen S, Kondjoyan A, Bonny JM. Dynamic MRI and thermal simulation to interpret deformation and water transfer in meat during heating. J Agric Food Chem 2011; 59:1229-1235. [PMID: 21265572 DOI: 10.1021/jf103384d] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Understanding and controlling structural and physical changes in meat during cooking is of prime importance. Nuclear magnetic resonance imaging (MRI) is a noninvasive, nondestructive tool that can be used to characterize certain properties and structures both locally and dynamically. Here we show the possibilities offered by MRI for the in situ dynamic imaging of the connective network during the cooking of meat to monitor deformations between 20 and 75 °C. A novel device was used to heat the sample in an MR imager. An MRI sequence was developed to contrast the connective tissue and the muscle fibers during heating. The temperature distribution in the sample was numerically simulated to link structural modifications and water transfer to temperature values. The contraction of myofibrillar and collagen networks was observed at 42 °C, and water began to migrate toward the interfascicular space at 40 °C. These observations are consistent with literature results obtained using destructive and/or nonlocalized methods. This new approach allows the simultaneous monitoring of local deformation and water transfer, changes in muscle structure and thermal history.
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Affiliation(s)
- Mustapha Bouhrara
- UR370 Qualité des Produits Animaux, INRA, F-63122 Saint-Genès-Champanelle, France
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Clerjon S, Peyrin F, Lepetit J. Frontal UV-visible fluorescence polarization measurement for bovine meat ageing assessment. Meat Sci 2010; 88:28-35. [PMID: 21183286 DOI: 10.1016/j.meatsci.2010.11.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2010] [Revised: 11/29/2010] [Accepted: 11/29/2010] [Indexed: 11/25/2022]
Abstract
Among the techniques based on light interactions with biological tissues, fluorescence polarization offers a selective means of characterizing the organization of biological tissues. This paper presents a methodology for investigating the fluorescence polarization of muscle tissues in to obtain structural information, and specifically the structural modifications caused by meat ageing. A theoretical model of fluorescence anisotropy based on geometrical distribution and properties of tryptophan, the major fluorophore in muscle tissues, is proposed. Experimental data are fitted with the model and fitting parameters (C(1), C(2) and τ) are tracked during meat ageing. Results presented demonstrate how the method is able to show muscle structure modification during ageing. They highlight changes in structural proteins along the main axis of myofibrils and changes in the tryptophan environment resulting from the physicochemical and enzymatic processes at work during ageing.
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Affiliation(s)
- Sylvie Clerjon
- INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès Champanelle, France.
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Luc C, Clerjon S, Peyrin F, Lepetit J, Culioli J. Sarcomere length determination using front-face fluorescence polarization. Meat Sci 2008; 80:814-8. [DOI: 10.1016/j.meatsci.2008.03.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2008] [Revised: 03/26/2008] [Accepted: 03/26/2008] [Indexed: 11/27/2022]
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Damez JL, Clerjon S. Meat quality assessment using biophysical methods related to meat structure. Meat Sci 2008; 80:132-49. [PMID: 22063178 DOI: 10.1016/j.meatsci.2008.05.039] [Citation(s) in RCA: 143] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2008] [Revised: 05/21/2008] [Accepted: 05/26/2008] [Indexed: 01/10/2023]
Abstract
This paper overviews the biophysical methods developed to gain access to meat structure information. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Fast and non-invasive sensors will shortly be deployed, based on the development of biophysical methods for assessing meat structure. Reliable meat quality information (tenderness, flavour, juiciness, colour) can be provided by a number of different meat structure assessment either by means of mechanical (i.e., Warner-Bratzler shear force), optical (colour measurements, fluorescence) electrical probing or using ultrasonic measurements, electromagnetic waves, NMR, NIR, and so on. These measurements are often used to construct meat structure images that are fusioned and then processed via multi-image analysis, which needs appropriate processing methods. Quality traits related to mechanical properties are often better assessed by methods that take into account the natural anisotropy of meat due to its relatively linear myofibrillar structure. Biophysical methods of assessment can either measure meat component properties directly, or calculate them indirectly by using obvious correlations between one or several biophysical measurements and meat component properties. Taking these calculations and modelling the main relevant biophysical properties involved can help to improve our understanding of meat properties and thus of eating quality.
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Damez JL, Clerjon S, Abouelkaram S, Lepetit J. Dielectric behavior of beef meat in the 1–1500kHz range: Simulation with the Fricke/Cole–Cole model. Meat Sci 2007; 77:512-9. [DOI: 10.1016/j.meatsci.2007.04.028] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2006] [Revised: 04/27/2007] [Accepted: 04/27/2007] [Indexed: 11/30/2022]
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