Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging
نویسندگان
چکیده
Freezing of fish is an important processing method that can extend the shelf life product but also lead to significant damage tissue if performed incorrectly. In order thoroughly evaluate different freezing protocols, a characterize extent and distribution from needed. Magnetic resonance imaging (MRI) was tested as technique map quantify in fish. Groups packaged cod (Gadus morhua) loin were frozen either ?5, ?20, or ?40 °C, thawed then imaged with T2-weighted MRI sequence. Areas appear bright clusters muscle tissue. To provide repeatable, objective classification, image analysis using convolutional neural network on data identify regions damaged As expected, colder procedure, less process generally produced. Results show non-uniform throughout fillet, due concentrated center fillet. This suggests surface limited methods, such hyperspectral imaging, may not fully capture thawing. The percent classified by correlated well liquid loss (cor = 0.83).
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ژورنال
عنوان ژورنال: Food Control
سال: 2021
ISSN: ['0956-7135', '1873-7129']
DOI: https://doi.org/10.1016/j.foodcont.2020.107734