Estimation of dry-cured ham composition using dielectric time domain reflectometry

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...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2013-04, Vol.93 (4), p.873-879
Main Authors: Fulladosa, E., Duran-Montgé, P., Serra, X., Picouet, P., Schimmer, O., Gou, P.
Format: Article
Language:English
Subjects:
Animals
Desiccation
Dielectric time domain reflectometry
Diet
Dietary Fats - analysis
Fat
Food Analysis - methods
Food Handling - methods
Humans
Least-Squares Analysis
Meat - analysis
NaCl
Non-destructive
Predictive models
Reproducibility of Results
Sodium Chloride, Dietary - analysis
Swine
Water
Water - analysis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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 aw in dry-cured ham. Results show that salt content (RMSEV=0.22%), water content (RMSEV=1.67%) and aw (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. ► Dry-cured ham (DCH) dielectric properties depend on its salt, water or fat contents. ► We used a time domain reflectometer (TDR) to study DCH composition. ► PLS predictive models permit salt, water and fat contents and aw determination. ► TDR devices could be useful for characterizing DCH online in industry.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2012.12.002