Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry

Journal of Food Engineering

Volumn 107, Issue 2, 2011, Pages 200-207

  Altan, Aylin ^a,c   Oztop, Mecit H ^a,b   McCarthy, Kathryn L ^a   McCarthy, Michael J ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^c MERSIN UNIVERSITY   (Turkey)

Author keywords

Brining; Feta cheese; MRI; NMR relaxometry

Indexed keywords

FETA CHEESE; HIGHLY-CORRELATED; LINEAR CORRELATION; LONGITUDINAL RELAXATION; MONITORING CHANGE; NMR RELAXOMETRY; RELAXATION SPECTRUM; SALT CONTENT; SALT SOLUTION; SIGNAL INTENSITIES; TRANSVERSE RELAXATION; TWO-COMPONENT; WATER LOSS;

BRINING; NUCLEAR MAGNETIC RESONANCE; RESONANCE; TISSUE; WATER CONTENT;

MAGNETIC RESONANCE IMAGING;

EID: 79961026689     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.023     Document Type: Article

References (18)

1. 2 relaxation curve Journal of Dairy Research 69 2002 619 632 (Pubitemid 35374588)
2. R. Gianferri, M. Maioli, M. Delfini, and E. Brosio A low-resolution and high-resolution nuclear magnetic resonance integrated approach to investigate the physical structure and metabolic profile of Mozzarella di Bufala Campana cheese Internal Dairy Journal 17 2007 167 176 (Pubitemid 44708745)
3. S. Godefroy, and P.T. Callaghan 2D relaxation/diffusion correlations in porous media Magnetic Resonance Imaging 21 2003 381 383 (Pubitemid 36874876)
4. T.P. Guinee Salting and the role of salt in cheese International Journal of Dairy Technology 57 2004 99 109 (Pubitemid 38667877)
5. T.P. Guinee, and P.F. Fox Salt in cheese: physical, chemical and biological aspects P.F. Fox, Cheese: Chemistry, Physics and Microbiology vol. 1 1987 Elsevier Applied Science London 251 297
6. A.A. Hayaloglu, M. Guven, and P.F. Fox Microbiological, biochemical and technological properties of Turkish White cheese 'Beyaz Peynir' International Dairy Journal 12 2002 635 648
7. I. Kandarakis, G. Moatsou, A.I.K. Georgala, S. Kaminarides, and E. Anifantakis Effect of draining temperature on the biochemical characteristics of Feta cheese Food Chemistry 72 2001 369 378 (Pubitemid 32098238)
8. P.S. Kindstedt Low-moisture Mozzarella cheese P.L.H. McSweeney, Cheese Problems Solved 2007 CRC Press 299 329
9. M.I. Kuo, S. Gunasekaran, M. Johnson, and C. Chen Nuclear magnetic resonance study of water mobility in pasta filata and non-pasta filata Mozzarella Journal of Dairy Science 84 2001 1950 1958 (Pubitemid 33616459)
10. M.I. Kuo, M.E. Anderson, and S. Gunasekaran Determining effects of freezing on pasta filata and non-pasta filata Mozzarella cheeses by nuclear magnetic resonance imaging Journal of Dairy Science 86 2003 2525 2536 (Pubitemid 39067025)
11. D.J. McMahon, M.M. Motawee, and W.R. McManus Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese Journal of Dairy Science 92 2009 4169 4179
12. C. Melilli, D. Carcó, D.M. Barbano, G. Tumino, S. Carpino, and G. Licitra Composition, microstructure, and surface barrier layer development during brine salting Journal of Dairy Science 88 2005 2329 2340 (Pubitemid 41044837)
13. N. Prasad, and V.B. Alvarez Effect of salt and chymosin on the physico-chemical properties of feta cheese during ripening Journal of Dairy Science 82 1999 1061 1067 (Pubitemid 129552381)
14. M. Rosenberg, M. McCarthy, and R. Kauten Evaluation of eye formation and structural quality of Swiss-type cheese by magnetic resonance imaging Journal of Dairy Science 75 1992 2083 2091
15. R. Ruan, K. Chang, P.L. Chen, R.G. Fulcher, and E.D. Bastian A magnetic resonance imaging technique for quantitative mapping of moisture and fat in a cheese block Journal of Dairy Science 80 1998 9 15
16. S. Simal, E.S. Sánchez, J. Bon, A. Femenia, and C. Roselló Water and salt diffusion during cheese ripening: effect of the external and internal resistances to mass transfer Journal of Food Engineering 48 2001 269 275 (Pubitemid 32160702)
17. Y.-Q. Song A 2D NMR method to characterize granular structure of dairy products Progress in Nuclear Magnetic Resonance Spectroscopy 55 2009 324 334
18. 23Na magnetic resonance imaging of model foods Journal of Agricultural and Food Chemistry 57 2009 4091 4095