Publication: Aplicación de técnicas de resonancia magnética nuclear al estudio de miosistemas
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2019-04-25
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Universidad Complutense de Madrid
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Abstract
Las técnicas basadas en el principio de la Resonancia Magnética Nuclear (RMN) son herramientas de análisis no destructivo que aportan valiosa información sobre las matrices cárnicas, tanto a nivel estructural como a nivel bioquímico. Por un lado, se ha estudiado el potencial la Imagen de Resonancia Magnética (IRM) para estudiar la macroestructura de piezas musculares. Por otro lado, se ha evaluado la aptitud de la relaxometría de RMN para el estudio y caracterización de la microestructura de miosistemas cárnicos y, finalmente, se ha comprobado el potencial de la espectroscopía de alta resolución de RMN para el estudio del perfil metabólico de muestras de músculo íntegras y muestras de exudado. Estas metodologías permiten el análisis de matrices complejas de forma rápida, sin apenas preparación de la muestra y su carácter no invasivo y no destructivo aumenta su ámbito de aplicación. PLANTEAMIENTOSe ha empleado la RMN para el estudio de distintos miosistemas cárnicos. Por un lado, se ha analizado un derivado cárnico elaborado a partir de una pieza entera, el jamón curado. Por otro lado, se elaboraron distintos productos a partir de carne picada:modelos cárnicos y embutidos crudos curados, tipo chorizo y tipo salchichón. Se planteó un estudio longitudinal para monitorizar el proceso de maduración de estos productos,realizando un seguimiento de los cambios estructurales (mediante IRM y relaxometría de RMN) y bioquímicos (mediante espectroscopía de RMN) experimentados por la matriz cárnica durante del tiempo de curado. Además, se empleó la espectroscopía de RMN para el análisis de matrices líquidas procedentes de miosistemas cárnicos (exudados) y evaluar su potencial como matriz para monitorizar el proceso de conservación de la carne de cerdo...
Nuclear Magnetic Resonance (NMR)-based techniques are non-destructive analytical tools that provide valuable information about the meat matrices at both structural and biochemical level. On the one hand, the potential of Magnetic Resonance Imaging (MRI) to study the macrostructure of muscular pieces was studied. On the other hand, the aptitude of T2 NMR relaxometry for the study and characterization of the micro structure of meat myosistems was evaluated and, finally, the potential of the high-resolution NMR spectroscopy for the study of the metabolic profile of intact samples of muscle and meat exudates was verified. These techniques allow to analyze complex matrices quickly, with minimum sample preparation and their non-invasive and non-destructive nature increases their area of application. EXPERIMENTAL DESIGNNMR was used for the study of different meat myosistems. On the one hand, a meat derivative elaborated from an entire piece, cured ham, was analyzed. On the other hand, different products were elaborated from minced meat: meat models and raw cured sausages, chorizo and salchichón type. A linear study to monitor the ripening process of these products was outlined, in order to track the structural (by means of MRI and T2NMR relaxometry) and biochemical changes (by means of NMR spectroscopy) experienced by the meat matrices during processing. In addition, NMR spectroscopy was used for the analysis of liquid samples coming from meat myosistems (exudates) and to evaluate its potential as analytical matrix to monitor the conservation process of pork. OBJECTIVES Two general aims have been approached:▪ To evaluate the potential of NMR non-destructive technologies (MRI and T2NMR relaxometry) to monitor the ripening process of different meat derivatives (cured ham, meat models and raw cured sausages) through the macro and microstructural changes experienced by the mentioned myosistems along their manufacturing process.▪ To value high-resolution NMR spectroscopy aptitude for monitoring different industrial processes..
Nuclear Magnetic Resonance (NMR)-based techniques are non-destructive analytical tools that provide valuable information about the meat matrices at both structural and biochemical level. On the one hand, the potential of Magnetic Resonance Imaging (MRI) to study the macrostructure of muscular pieces was studied. On the other hand, the aptitude of T2 NMR relaxometry for the study and characterization of the micro structure of meat myosistems was evaluated and, finally, the potential of the high-resolution NMR spectroscopy for the study of the metabolic profile of intact samples of muscle and meat exudates was verified. These techniques allow to analyze complex matrices quickly, with minimum sample preparation and their non-invasive and non-destructive nature increases their area of application. EXPERIMENTAL DESIGNNMR was used for the study of different meat myosistems. On the one hand, a meat derivative elaborated from an entire piece, cured ham, was analyzed. On the other hand, different products were elaborated from minced meat: meat models and raw cured sausages, chorizo and salchichón type. A linear study to monitor the ripening process of these products was outlined, in order to track the structural (by means of MRI and T2NMR relaxometry) and biochemical changes (by means of NMR spectroscopy) experienced by the meat matrices during processing. In addition, NMR spectroscopy was used for the analysis of liquid samples coming from meat myosistems (exudates) and to evaluate its potential as analytical matrix to monitor the conservation process of pork. OBJECTIVES Two general aims have been approached:▪ To evaluate the potential of NMR non-destructive technologies (MRI and T2NMR relaxometry) to monitor the ripening process of different meat derivatives (cured ham, meat models and raw cured sausages) through the macro and microstructural changes experienced by the mentioned myosistems along their manufacturing process.▪ To value high-resolution NMR spectroscopy aptitude for monitoring different industrial processes..
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Tesis de la Universidad Complutense de Madrid, Facultad de Veterinaria, Sección Departamental de Tecnología de los Alimentos , leída el 30-11-2018