Texture characterization of dry-cured ham using multi energy X-ray analysis
Ver/Abrir
Autor/a
Fulladosa, E.
Austrich, A.
Muñoz, I.
Guerrero, L.
Benedito, J.
Lorenzo, J.M.
Gou, P.
Fecha de publicación
2018-02-03ISSN
0956-7135
Resumen
Multi energy X-ray sensors are able to differentiate and quantify X-rays of different energies. In contrast to conventional sensors, which simply record the overall
energy of the X-rays whatever the energy of x-rays is, multi energy sensors provides a spectrum of the X-rays energies, which may be differently attenuated. In this study, the
feasibility of this technology to detect changes in dry-cured ham slices after inducing proteolysis was evaluated. Effect of salt and water contents on the attenuation was also
studied. In addition, the classification of commercial samples according to their proteolysis index was assessed. Results showed a decrease of attenuation for increasing proteolysis
induction times (p<0.01) for all the regions of the spectrum (energy bands), but not with the same intensity, at any of the analysed acquisition conditions. Salt and water contents
produced a significant (p<0.01) effect on the attenuation. Influence of salt content was higher than that of water content, and both affected the prediction of the proteolysis index.
Classification score of commercial samples exhibited a limited discrimination capacity, showing the need for more sophisticated data analysis.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
22
Publicado en
Elsevier
Citación
Fulladosa, E., A. Austrich, I. Muñoz, L. Guerrero, J. Benedito, J.M. Lorenzo, and P. Gou. 2018. "Texture Characterization Of Dry-Cured Ham Using Multi Energy X-Ray Analysis". Food Control 89: 46-53. Elsevier BV. doi:10.1016/j.foodcont.2018.01.020.
Número del acuerdo de la subvención
INIA/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RTA2013-00030-C03-01/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/
Program
Qualitat i Tecnologia Alimentària
Este ítem aparece en la(s) siguiente(s) colección(ones)
- ARTICLES CIENTÍFICS [2820]
Excepto si se señala otra cosa, la licencia del ítem se describe como http://creativecommons.org/licenses/by-nc-nd/4.0/