Development of real-time, non-destructive methods to characterize dry-cured ham is of interest to the food industry. Since dielectric properties change depending on the composition of the food product studied, time domain reflectometry (TDR) could be a useful method to characterize dry-cured ham. In this study, samples with different compositions were measured with a TDR device equipped with an open-ended coaxial line sensor. Partial least square regression (PLSR) analysis was used to develop predictive models to determine salt, water and fat contents and a(w) in dry-cured ham. Results show that salt content (RMSEV=0.22%), water content (RMSEV=1.67%) and a(w) (RMSEV=0.0087) can be accurately determined, though fat content is determined with less precision (RMSEV=2.81%). Saltiness, dryness and fatness of the samples, in the studied range, did not affect the accuracy of the predictions. Developed predictive models were accurate enough to consider the TDR device as a useful tool for characterizing and classifying dry-cured ham in industry.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.meatsci.2012.12.002 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement.
Food Chem
January 2025
Zhejiang Key Laboratory of Intelligent Food Logistic and Processing; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition; College of Food Science and Engineering, Ningbo University, Ningbo 315211, China. Electronic address:
To investigate the mechanism of Rhodotorula mucilaginosa on structural protein degradation and taste development of Jinhua ham, the effects of Rhodotorula mucilaginosa and Pichia kudriavzevii on proteolytic enzyme activities, surface hydrophobicity, myofibril microstructure, protein degradation, free amino acids and sensory attributes were investigated during the dry-ripening of Jinhua ham. The inoculation of Rhodotorula mucilaginosa EIODSF019 (RE) and Rhodotorula mucilaginosa XZY63-3 (RX) consistently exhibited higher proteolytic enzyme activities compared with Pichia kudriavzevii XS-5 (PK). The decrease of α-helix exposing more internal hydrophobic groups of myofibrillar proteins, contributed to higher surface hydrophobicity of RE compared with PK and RX.
View Article and Find Full Text PDFMonitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry and Non-Destructive Sampling.
Foods
December 2024
Departamento de Química Analítica, Instituto de Química para la Energía y el Medio Ambiente, Anexo Marie Curie, Universidad de Córdoba, 14071 Córdoba, Spain.
The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the subcutaneous fat of the hams and a volatile profile analysis using gas chromatography-ion mobility spectrometry. Thirty-eight 100% Iberian acorn-fed hams were examined in total, with eighteen hams monitored during the post-salting stage and twenty during the drying-maturation stage.
View Article and Find Full Text PDFApplication of EU Geographical Indications for the Protection of Smoked Dry-Cured Ham-Impact on Quality Parameters.
Foods
December 2024
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
This study compares , an EU Protected Geographical Indication (PGI)-labelled smoked dry-cured ham from the Dalmatia region in Croatia, with non-PGI hams from the same area, focusing on the impact of PGI certification on the product quality. The investigation is prompted by the increasing presence of dry-cured hams lacking the PGI label on the market, aspiring to compete with esteemed high-value PGI products. Samples of 28 smoked dry-cured hams (12 PGI and 16 non-PGI) were analysed for chemical properties, fatty acid composition, volatile compounds, PAH content and sensory characteristics.
View Article and Find Full Text PDFComparison of the Nutritional Composition of Meat Products Derived from Croatian Indigenous Pig Breeds.
Foods
December 2024
Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia.
There is a growing interest in the preservation of indigenous pig breeds, as they serve as a valuable genetic reserve. Pork meat products are widely consumed due to their desirable flavor, which is largely influenced by their chemical composition and the production processes employed. The aim of this study was to characterize and compare the nutritional composition, mineral content, and fatty acid profile of meat products derived from indigenous Croatian pig breeds.
View Article and Find Full Text PDF: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation.
Ital J Food Saf
November 2024
Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), Italy.
Article Synopsis
- South Tyrol, located in northern Italy, has a rich cultural and culinary history influenced by its geography and proximity to Austria and Switzerland.
- A specific culinary specialty, a type of dry-cured ham, has gained prominence in Italy and internationally over the past 20 years.
- This study highlights analytical results from 7 years of research, focusing on the microbiological and chemical aspects of the ham, including main pathogens and contaminants.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!