Next Article in Journal
Non-Destructive Assessment of Aroma Volatiles from a Climacteric Near-Isogenic Line of Melon Obtained by Headspace Stir-Bar Sorptive Extraction
Previous Article in Journal
Common Beans and Their Non-Digestible Fraction: Cancer Inhibitory Activity—An Overview
Article Menu

Export Article

Open AccessBrief Report
Foods 2013, 2(3), 393-400; doi:10.3390/foods2030393

Magnetic Resonance Imaging: A Tool for Pork Pie Development

School of Science & Technology, Nottingham Trent University, Nottingham NG11 8NS, UK
*
Author to whom correspondence should be addressed.
Received: 21 June 2013 / Revised: 15 August 2013 / Accepted: 20 August 2013 / Published: 28 August 2013
View Full-Text   |   Download PDF [257 KB, uploaded 28 August 2013]   |  

Abstract

The traditional British pork pie consists of roughly chopped pork cooked in a hot water pastry crust. Due to shrinkage of the meat during cooking, the gap formed around the meat is usually sealed using a gelatin based jelly to exclude air and thus help to preserve the pie. The properties of the jelly are such that it will ingress into the pastry crust causing undesirable softening. The jelly is traditionally produced by simmering pig trotters with seasoning for several hours. In this work we demonstrate the potential of magnetic resonance imaging (MRI) as a tool for investigating the conditions required for producing jellies with different properties and present two examples of this use. Firstly we demonstrate that MRI can determine the ability of water to diffuse through the jelly which is critical in minimizing the amount of moisture moving from the jelly to the crust. Secondly, the impact of jelly temperature on the penetration length into the crust is investigated. These examples highlight the power of MRI as a tool for food assessment.
Keywords: magnetic resonance imaging; MRI; pork pie; diffusion; jelly magnetic resonance imaging; MRI; pork pie; diffusion; jelly
Figures

This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Gaunt, A.P.; Morris, R.H.; Newton, M.I. Magnetic Resonance Imaging: A Tool for Pork Pie Development. Foods 2013, 2, 393-400.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top