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Food Chem. 2013 Jun 1;138(2-3):2008-15. doi: 10.1016/j.foodchem.2012.09.131. Epub 2012 Nov 15.

Rapid quantification of muscle fat content and subcutaneous adipose tissue in fish using MRI.

Author information

1
Irstea, UR TERE, 17 avenue de cucillé, CS 64427, 35044 Rennes, France. guylaine.collewet@irstea.fr

Abstract

The potentiality of MRI to quantify fat content in flesh and subcutaneous fat in fish cutlets was investigated. Low measurement time was aimed at in a view to handling large number of samples needed in selective breeding programs for example. Results on fresh and frozen-thawed cutlets were compared to assess this way of conservation. As MRI generates unwanted spatial variations of the signal, a correction method was developed enabling the measurement on several cutlets simultaneously in less than 3 min per sample. For subcutaneous fat, the results were compared with vision measurements. High correlations between both techniques were found (R(2)=0.77 and 0.87 for the ventral and dorsal part). Fat in flesh was validated vs NMR measurements. No statistical difference was found between fresh and frozen-thawed cutlets. RMSE was respectively 0.8% and 0.89%. These results confirmed the potentiality of MRI for fat measurement in fish particularly for a large number of samples.

PMID:
23411337
DOI:
10.1016/j.foodchem.2012.09.131
[Indexed for MEDLINE]

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