Magnetic resonance imaging: a tool for pork pie development

GAUNT, A.P., MORRIS, R.H. and NEWTON, M.I., 2013. Magnetic resonance imaging: a tool for pork pie development. Foods, 2 (3), pp. 393-400. ISSN 2304-8158

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Abstract

The traditional British pork pie consists of roughly chopped pork cooked in a hot water pastry crust. Due to shrinkage of the meat during cooking, the gap formed around the meat is usually sealed using a gelatin based jelly to exclude air and thus help to preserve the pie. The properties of the jelly are such that it will ingress into the pastry crust causing undesirable softening. The jelly is traditionally produced by simmering pig trotters with seasoning for several hours. In this work we demonstrate the potential of magnetic resonance imaging (MRI) as a tool for investigating the conditions required for producing jellies with different properties and present two examples of this use. Firstly we demonstrate that MRI can determine the ability of water to diffuse through the jelly which is critical in minimizing the amount of moisture moving from the jelly to the crust. Secondly, the impact of jelly temperature on the penetration length into the crust is investigated. These examples highlight the power of MRI as a tool for food assessment.

Item Type: Journal article
Publication Title: Foods
Creators: Gaunt, A.P., Morris, R.H. and Newton, M.I.
Publisher: MDPI
Place of Publication: Basel, Switzerland
Date: 2013
Volume: 2
Number: 3
ISSN: 2304-8158
Identifiers:
NumberType
10.3390/foods2030393DOI
Rights: © 2013 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
Divisions: Schools > School of Science and Technology
Depositing User: EPrints Services
Date Added: 09 Oct 2015 10:40
Last Modified: 09 Jun 2017 13:35
URI: http://irep.ntu.ac.uk/id/eprint/16308

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