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首页> 外文期刊>Journal of Food Measurement and Characterization >Development of a hand-held magnetic resonance sensor for the nondestructive quantification of fat and lean meat of fresh tuna
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Development of a hand-held magnetic resonance sensor for the nondestructive quantification of fat and lean meat of fresh tuna

机译：开发一种手持磁共振传感器，用于新鲜金枪鱼脂肪和瘦肉的无损定量

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摘要

For the in-situ nondestructive fat quantification of fresh tuna meat, an original lightweight (5.7 kg) hand-held sensor that consists of a planar radio-frequency coil and a single-sided magnetic circuit was developed as a subunit of a time-domain proton magnetic resonance (MR) scanner system. The investigation depth of the sensor unit is 12 mm, which is sufficient to probe the meat section beneath thick skin with scales and the underlying subcutaneous fat layer of large fish such as tuna. The scanner was successfully applied in a laboratory to a fillet of a bluefin tuna (Thunnus thynnus) to measure meat sections 12 mm beneath the skin. The required measurement time was 100 s for each section. The results of MR scan at 11 locations on the fillet were compared with those of conventional destructive food analysis. Reasonable agreement with an error (root-mean-square residual) of as small as 1.8 wt% was obtained for fat quantification. The time-domain MR relaxometry for the same tuna fillet also allowed lean meat quantification with a small root-mean-square residual of 6.7 wt%.
机译：对于新鲜金枪鱼肉的原位无损脂肪量化，由平面射频线圈和单面磁路组成的原始轻质（5.7千克）手持式传感器作为时域的亚基开发质子磁共振（MR）扫描系统。传感器单元的调查深度为12毫米，足以探测厚厚的皮肤下方的肉段，鳞片和诸如金枪鱼的大鱼的下层皮下脂肪层。扫描仪在实验室成功应用于蓝鳍金枪鱼（Thunnus Thynnus）的圆角，以测量皮肤下方12毫米的肉切片。每个部分所需的测量时间为100秒。将MR扫描MR扫描在圆角上的11个位置与常规破坏性粮食分析的结果进行比较。获得与1.8wt％的误差（根平均方残留）的合理一致性用于脂肪量化。相同的金枪鱼内圆角的时域MR弛豫仪也允许瘦肉定量，其小型平均方形残留为6.7wt％。

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