Assessing quality parameters in dry-cured ham using microwave spectroscopy

Microwave spectroscopy has been applied in numerous non-food industry applications, and recently also in the food industry, for non-destructive measurements. In this study, a dry-cured ham model was designed and chemical analyses were performed for determining water activity, water content and salt...

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Bibliographic Details
Published in:Meat science 2015-10, Vol.108, p.109-114
Main Authors: Bjarnadottir, S.G., Lunde, K., Alvseike, O., Mason, A., Al-Shamma'a, A.I.
Format: Article
Language:English
Subjects:
Animals
Desiccation
Dry-cured ham
Food Analysis - methods
Food Quality
Meat - analysis
Meat Products - analysis
Microwave
Microwaves
Muscle, Skeletal - chemistry
Salt content
Salts - analysis
Spectrum Analysis
Swine
Water - analysis
Water activity
Water content
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Summary:Microwave spectroscopy has been applied in numerous non-food industry applications, and recently also in the food industry, for non-destructive measurements. In this study, a dry-cured ham model was designed and chemical analyses were performed for determining water activity, water content and salt content (sodium chloride) for all samples. These chemical parameters were also measured using microwave spectroscopy, with a rectangular microwave cavity resonator. Results indicate that microwave spectroscopy may be a promising technique for determination of water activity, salt content and water content in dry-cured ham using either reflected or transmitted signals. •A high correlation was found between microwave measurements and aw in dry-cured ham.•Water and salt contents also had a high correlation with microwave measurements.•A promising technique for determination of aw, salt and water in dry-cured hams
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2015.06.004