Digital images of food for later analysis tend to be heterogeneous in terms of color and luminosity. Improving these images by using filters is necessary and crucial before further processing. This paper compares the non-use of filters and the use of high-pass filters in the images of hand-cut Iberian ham that will be used in a multifractal analysis for the study of fat and its infiltration. The yielded results show that with the use of a high-pass filter, more accurate fractal dimensions were obtained, which can be featured in predictive techniques of Iberian ham quality.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022791 | PMC |
| http://dx.doi.org/10.3390/foods9010025 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Monitoring 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 PDFEvaluation of the Sensory Quality and Shelf Life of a Bioactive Essence Rich in Monounsaturated Fatty Acids and Antioxidants, Obtained from Eco-Sustainable Iberian Ham.
Foods
November 2024
Animal Production Department, Faculty of Veterinary, Complutense University of Madrid, 28040 Madrid, Spain.
Food sustainability through traditional food production and the reuse of food by-products is one of the characteristics most valued by consumers. The production of Iberian ham is linked to the vaporization and sustainability of the dehesa and the conservation and maintenance of the rural environment, but there are some by-products that are not destined for direct consumption. In this context, previous studies have used trimmed fat to obtain a bioactive essence rich in antioxidants and monounsaturated fatty acids.
View Article and Find Full Text PDFFollowing an application from Cárnicas Joselito S.A. pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of Spain, the Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to ''.
View Article and Find Full Text PDFExploring Iberian ham triacylglycerols: Unraveling the influence of growing area, season, breed, and feeding patterns through innovative compositional data analysis.
Food Chem
October 2024
Instituto de la Grasa, Food Quality Departament, Campus Universitario Pablo de Olavide, Building, 46. Ctra. Sevilla-Utrera, km 1. 41013, Sevilla. Electronic address:
This research examined the triacylglycerol composition of Iberian pig hams from Sevilla province, focusing on the influence of growing area, season, breed, age, montanera duration, and feeding types. Compositional data analysis (CoDA) tools and standard multivariate statistics were employed to analyse the original and CoDa-transformed data. ANOVA (ilr) and ANCOVA (log ratios) revealed significant effects of season, feeding type, and towns on triacylglycerol profiles, while montanera showed limited or no effect.
View Article and Find Full Text PDFEffect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham.
Foods
May 2024
Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain.
The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the limited knowledge in this area, our objective was to develop a ham with enhanced proteolysis, potentially leading to increased bioactive peptide generation and superior sensory characteristics compared to salt-reduced counterparts. To achieve this, a batch of hams cured up to 38% loss at 30 °C and two batches cured up to 42% loss at 30 °C and 36 °C were evaluated.
View Article and Find Full Text PDFWant 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!