Visualization, modeling and analysis of salmon muscle structure: Based on micro-CT

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-07-01 DOI:10.1016/j.foostr.2023.100325

Yiyuan Zhu , Enbo Xu , Jun Yin , Weidong Xu , Donghong Liu

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引用次数: 0

Abstract

Seafood analogs using culture cells or plant-based materials are rising for future food supply, but their bionic design is still an issue on finely simulating the multiscale structure and function of fishes. For salmon, we compared the back, belly and tail tissues via micro computed tomography (micro-CT) scanning with optimized tissue contrast and spatial resolution. The optimum staining conditions of salmon muscle tissue for micro-CT was 3.75 % IKI (iodine-potassium iodide) solution for 7 days, and the muscle could be separated well from fat and connective tissue. The results of visualization analysis were correlated with the texture profile analysis. A relatively high magnification (3 µm/pixel) was used with fiber tracing procedure to analyze the connection of muscle fiber bundles surrounded by soft tissue. Single muscle fiber (e.g., diameter 117 µm) was successfully and artificially separated from whole visualized tissue through manual division. Overall, this study showed a novel ultra-high-resolution method based on micro-CT to conduct digital analysis of muscle fascicle architecture, and constructed printable model of bionic animal/plant tissue for food design.

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三文鱼肌肉结构的可视化、建模与分析：基于显微CT

使用培养细胞或植物材料的海鲜类似物在未来的食物供应中正在兴起，但它们的仿生设计仍然是精细模拟鱼类多尺度结构和功能的问题。对于三文鱼，我们通过优化组织对比度和空间分辨率的微型计算机断层扫描（micro-CT）对背部、腹部和尾部组织进行了比较。用3.75%IKI（碘-碘化钾）溶液对三文鱼肌肉组织进行微CT染色，最佳染色条件为7天，且能很好地将肌肉与脂肪和结缔组织分离。可视化分析的结果与纹理轮廓分析相关联。使用相对较高的放大率（3µm/像素）和纤维追踪程序来分析软组织包围的肌肉纤维束的连接。通过手动分割，成功地将单个肌肉纤维（例如，直径117µm）从整个可视化组织中人工分离。总之，本研究提出了一种基于显微CT的超高分辨率方法来对肌束结构进行数字分析，并构建了用于食品设计的仿生动植物组织的可打印模型。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.