Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters
The evolution of structural changes and the textural features during the ripening process of four varieties of Spanish sheep cheese were studied using Magnetic Resonance Imaging (MRI). Specifically, longitudinal (<i>T</i><sub>1</sub>) and transverse (<i>T</i><s...
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2024-10-01
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| author | José Segura María Encarnación Fernández-Valle Karen Paola Cruz-Díaz María Dolores Romero-de-Ávila David Castejón Víctor Remiro María Isabel Cambero |
| author_facet | José Segura María Encarnación Fernández-Valle Karen Paola Cruz-Díaz María Dolores Romero-de-Ávila David Castejón Víctor Remiro María Isabel Cambero |
| author_sort | José Segura |
| collection | DOAJ |
| description | The evolution of structural changes and the textural features during the ripening process of four varieties of Spanish sheep cheese were studied using Magnetic Resonance Imaging (MRI). Specifically, longitudinal (<i>T</i><sub>1</sub>) and transverse (<i>T</i><sub>2</sub>) relaxation times and apparent diffusion coefficient maps were analyzed. Also, proton density was used to improve the description of the structure of the cheeses. The MRI results displayed important information about cheese matrix structure, associated with different manufacturing processes (industrial vs. traditional), ripening times (RTs, from 2 to 180 days), and geographical origins. A significant interaction between RT and cheese variety related to the variations in physicochemical and textural parameters was found. Linear regression models were developed per the abundant literature. Logarithmic regression models showed the highest R<sup>2</sup> when monitoring the dependency on <i>T</i><sub>1</sub> and <i>T</i><sub>2</sub> parameters of water content, water activity, RT, and some texture parameters. Therefore, these results support that MRI is a useful technology to monitor the ripening process, predict textural behavior and physicochemical variables, and characterize the structure of different varieties of sheep cheese. |
| format | Article |
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| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-800d3ecac69248d8a431370da11a09432025-08-20T02:11:12ZengMDPI AGFoods2304-81582024-10-011320322510.3390/foods13203225Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI ParametersJosé Segura0María Encarnación Fernández-Valle1Karen Paola Cruz-Díaz2María Dolores Romero-de-Ávila3David Castejón4Víctor Remiro5María Isabel Cambero6Food Technology Department, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, SpainICTS Complutense Bioimaging (BioImac), Research Assistance Centre, Complutense University of Madrid, 28040 Madrid, SpainFood Technology Department, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, SpainFood Technology Department, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, SpainICTS Complutense Bioimaging (BioImac), Research Assistance Centre, Complutense University of Madrid, 28040 Madrid, SpainFood Technology Department, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, SpainFood Technology Department, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, SpainThe evolution of structural changes and the textural features during the ripening process of four varieties of Spanish sheep cheese were studied using Magnetic Resonance Imaging (MRI). Specifically, longitudinal (<i>T</i><sub>1</sub>) and transverse (<i>T</i><sub>2</sub>) relaxation times and apparent diffusion coefficient maps were analyzed. Also, proton density was used to improve the description of the structure of the cheeses. The MRI results displayed important information about cheese matrix structure, associated with different manufacturing processes (industrial vs. traditional), ripening times (RTs, from 2 to 180 days), and geographical origins. A significant interaction between RT and cheese variety related to the variations in physicochemical and textural parameters was found. Linear regression models were developed per the abundant literature. Logarithmic regression models showed the highest R<sup>2</sup> when monitoring the dependency on <i>T</i><sub>1</sub> and <i>T</i><sub>2</sub> parameters of water content, water activity, RT, and some texture parameters. Therefore, these results support that MRI is a useful technology to monitor the ripening process, predict textural behavior and physicochemical variables, and characterize the structure of different varieties of sheep cheese.https://www.mdpi.com/2304-8158/13/20/3225sheep cheeseripening timemanufacturing processgeographical originMRItextural parameter |
| spellingShingle | José Segura María Encarnación Fernández-Valle Karen Paola Cruz-Díaz María Dolores Romero-de-Ávila David Castejón Víctor Remiro María Isabel Cambero Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters Foods sheep cheese ripening time manufacturing process geographical origin MRI textural parameter |
| title | Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters |
| title_full | Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters |
| title_fullStr | Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters |
| title_full_unstemmed | Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters |
| title_short | Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters |
| title_sort | magnetic resonance imaging mri of spanish sheep cheese a study on the relationships between ripening times geographical origins textural parameters and mri parameters |
| topic | sheep cheese ripening time manufacturing process geographical origin MRI textural parameter |
| url | https://www.mdpi.com/2304-8158/13/20/3225 |
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