Monod Raphaël, Clerjon Sylvie, Sicard Jason, Pagés Guilhem, Bonny Jean-Marie
Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université de Bourgogne, Dijon, France; Université Clermont Auvergne, INRAE, UR QuaPA, 63122, Saint-Genès-Champanelle, France.
Université Clermont Auvergne, INRAE, UR QuaPA, 63122, Saint-Genès-Champanelle, France; INRAE, PROBE research infrastructure, AgroResonance facility, 63122 St-Genès-Champanelle, France.
Food Res Int. 2025 Jun;210:116416. doi: 10.1016/j.foodres.2025.116416. Epub 2025 Apr 17.
Quantitative Na MRI presents numerous technical challenges that limit its application in food science - especially in the context of salt reduction. This study aimed to fill this gap by developing a quantitative Na MRI protocol for following the evolution of salt concentration in food samples. By doing so, valuable information on salting processes of real food products can be obtained. The protocol utilizes a 2D interleaved-spiral sequence implemented on a 9.4 T MRI system, enabling the generation of multiple quantitative sodium maps to monitor sodium diffusion over time. The protocol was first validated on a homogeneous gel with a known salt concentration. Subsequently, a theoretical model of salt diffusion was developed using data obtained from boiled carrots salted at the start of the cooking process. Additionally, a visual comparison of salting methods was conducted, contrasting salting at the beginning of cooking with salting after cooking. The results demonstrated that our protocol effectively minimized spatial artifacts caused by coil inhomogeneities in both emission and reception modes. Experimental data collected from salted carrots aligned with expected behavior, confirming the protocol's accuracy. Utilizing the developed model, salt distribution at the extreme ends of the salting process could be extrapolated, providing insights relevant to practical, domestic applications. Moreover, differences between salting methods were identified, emphasizing the significant influence of salting practices on salt distribution, which could positively enhance salt perception.
定量钠磁共振成像（MRI）面临着众多技术挑战，这限制了其在食品科学中的应用——尤其是在减盐背景下。本研究旨在通过开发一种定量钠MRI方案来填补这一空白，该方案用于追踪食品样品中盐浓度的变化。通过这样做，可以获得有关真实食品腌制过程的宝贵信息。该方案利用在9.4T MRI系统上实现的二维交错螺旋序列，能够生成多个定量钠图，以监测钠随时间的扩散情况。该方案首先在具有已知盐浓度的均匀凝胶上进行了验证。随后，利用在烹饪过程开始时腌制的水煮胡萝卜获得的数据，开发了盐扩散的理论模型。此外，还对腌制方法进行了直观比较，将烹饪开始时腌制与烹饪后腌制进行了对比。结果表明，我们的方案有效地减少了发射和接收模式下由线圈不均匀性引起的空间伪影。从腌制胡萝卜收集的实验数据与预期行为相符，证实了该方案的准确性。利用所开发的模型，可以推断出腌制过程极端情况下的盐分布，从而提供与实际家庭应用相关的见解。此外，还确定了腌制方法之间的差异，强调了腌制方式对盐分布的重大影响，这可能会积极增强对盐的感知。
