RT Journal Article
T1 Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters
A1 Segura Plaza, José Francisco
A1 Fernández-Valle, María Encarnación
A1 Cruz Díaz, Karen Paola
A1 Romero De Ávila Hidalgo, María Dolores
A1 Castejón, David
A1 RemiroYagüe, Victor
A1 Cambero Rodríguez, María Isabel
AB 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 (T1) and transverse (T2) relaxation times and apparent diffusion coefficient maps were analyzed. Also, proton density was used to improve the description of the structure of thecheeses. The MRI results displayed important information about cheese matrix structure, associated with different manufacturing processes (industrial vs. traditional), ripening times (RTs, from 2 to180 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 modelswere developed per the abundant literature. Logarithmic regression models showed the highest R2 when monitoring the dependency on T1 and T2 parameters of water content, water activity, RT, andsome 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 thestructure of different varieties of sheep cheese.
PB MDPI
YR 2024
FD 2024
LK https://hdl.handle.net/20.500.14352/110369
UL https://hdl.handle.net/20.500.14352/110369
LA eng
NO Segura, J.; Fernández-Valle, M.E.; Cruz-Díaz, K.P.; Romero-de-Ávila, M.D.; Castejón, D.; Remiro, V.; Cambero, M.I. Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters. Foods 2024, 13, 3225. https://doi.org/ 10.3390/foods13203225
NO Author Contributions: Conceptualization, M.I.C.; methodology, M.I.C. and M.E.F.-V.; software, M.E.F.-V.and D.C.; validation, M.I.C., M.E.F.-V. and J.S.; formal analysis, V.R., K.P.C.-D. and M.D.R.-d.-Á.; investigation, M.I.C., M.E.F.-V. and J.S.; data curation, D.C., V.R. and J.S.; writing—original draft preparation,M.E.F.-V., J.S. and M.I.C.; writing—review and editing, M.E.F.-V., J.S. and M.I.C.; visualization, M.I.C.,D.C., J.S. and M.E.F.-V.; supervision, M.I.C., M.E.F.-V. and M.D.R.-d.-Á.; project administration,M.I.C.; funding acquisition, M.I.C. All authors have read and agreed to the published version ofthe manuscript.Acknowledgments: The authors gratefully acknowledge the support and in-kind contribution of samples, facilities, and assistance received from Fábrica de Quesos Pablo Alonso Martín, Zamora (Spain)
NO Ministerio de Ciencia, Innovación y Universidades ( España)
DS Docta Complutense
RD 8 abr 2025