Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry
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This document contains embargoed files until 2024-06-20
Publication date
2023-06-21ISSN
0309-1740
Abstract
New consumer demands have increased the need for improved food processing and new value-added products that meet the latest quality standards. Changes in eating habits may lead to a preference for lower sodium products, making accurate labelling and nutritional claims important for the industry. The aim of this work was to study the application of Multi-energy X-ray absorptiometry (MEXA) for the determination of nutritional information in sliced packaged dry-cured ham for the industry. The effect of the acquisition conditions, the analysis approach, fat content and measured area of slices, as well as the potential of this technology for the inclusion of a verified ‘salt reduced’ nutritional claim, were analyzed in two industrial case studies. Two hundred and ten packets of sliced dry-cured ham were scanned using MEXA equipment. Two regions of interest were selected to study the effect of thickness on the model's precision. Salt content could be predicted with a RMSEP of 0.346% and 0.403% when acquisition conditions were 80 keV and 110 keV respectively. When used by the industry, the classification performance for a ‘salt reduced’ labelling claim depends on the mean salt content and heterogeneity of the company's production and on the threshold value selected for class definition. However, to support consumers personalized nutrition through precise labelling, implementation of MEXA technology together with labelling system is necessary.
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
18
Publisher
Elsevier
Is part of
Meat Science
Citation
Giró-Candanedo, Mar, Israel Muñoz, P. Gou, and E. Fulladosa. 2023. “Precise Nutritional Labelling of Sliced Packaged Dry-Cured Ham Using Multi-Energy X-Ray Absorptiometry.” Meat Science 204 (October): 109260. doi:10.1016/j.meatsci.2023.109260.
Grant agreement number
MICIU/Programa Estatal de I+D+I orientada a los retos de la Sociedad/RTI2018-096883-R-C41/ES/SISTEMAS DE CARACTERIZACION Y COMUNICACION DE LA CALIDAD Y LA COMPOSICION NUTRICIONAL DE LOS ALIMENTOS PARA LOS CONSUMIDORES Y LA INDUSTRIA ALIMENTARIA/
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/