領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
Application of nondestructive techniques combined with image processing techniques has been increasing in investigating the internal structure of food products. Magnetic resonance imaging (MRI) is one of these methods. The aim of this research is to investigate the effect of coating formulation on structural properties of turkey nugget samples (turkey nugget with typical batter, tragacanth-containing batter and tragacanth) by MRI. Results revealed that the changes caused by the batter formulation could also be examined using the tomographic images. The results also indicated that the brightness of the MRI images of nuggets decreased during frying. The nugget crust with the tragacanth-containing batter was brighter because of its higher moisture content. Furthermore, the shrinkage of nugget core in this sample was less than the others. This research aimed to present a valuable knowledge about nugget frying pertaining to quality evaluation.
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