Diffusion tensor imaging for spatially-resolved characterization of muscle fiber structure in seafood. (30th June 2022)

• Record Type: Journal Article
• Authors: Anderssen, Kathryn E.; Kranz, Mathias; Syed, Shaheen; Stormo, Svein Kristian
• Is Part Of: Food chemistry. Volume 380(2022)
• Publication Date: 2022-06-30
• Subjects: Magnetic resonance imaging -- Diffusion tensor imaging -- Tissue structure -- Fish; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132099
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Diffusion Tensor Imaging (DTI) used to characterize muscle structure in cod. DTI able to identify tissue damage due to freezing and long-term storage. DTI provides more structural information than other more common MRI methods. Abstract: The fiber structure of tissue in meat and seafood has a significant impact on their perceived quality. However, quantifiable description of muscle structure is challenging. We investigate diffusion tensor imaging (DTI) magnetic resonance imaging (MRI) as a method to quantitatively describe tissue structure. DTI measures the anisotropy of water molecule diffusion within muscle fibers. A pilot study evaluated three different cod loin samples: one of high-quality, one of medium-quality, and one of poor-quality. DTI parameters such as fractional anisotropy, axial diffusion and radial diffusion showed clear differences between the sample qualities. Changes in the DTI metrics consistent with freezing and thawing damage to the tissue were observed. The DTI maps were compared to T2 -weighted images and DTI detected significant details that were not visible in T2 -weighted images. Overall, these results indicate that DTI is a promising method for spatially-resolved characterization of tissue structure in seafood and meat.