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Evaluation by NIRS technology of curing process of ham with low sodium content.
Meat Science ( IF 7.1 ) Pub Date : 2020-01-28 , DOI: 10.1016/j.meatsci.2020.108075
M Isabel Campos 1 , Luis Debán 2 , Gregorio Antolín 3 , Rafael Pardo 2
Affiliation  

NIR spectroscopy combined with chemometric methods has been used to develop a prediction models of the most influential parameters in curing process of two types of hams (140 hams) using different salting techniques, lean hams salted on a tray and fatty hams in a tub, in which sodium is partially replaced. Spectral data were examined by principal component analysis and cross-validated calibration equations were developed using partial-least squares regression. Calibration errors for each parameter, obtained from cross validation (RMSECV), were similar to those obtained by reference method. For lean and fatty hams the RMSECV values were: Moisture 0.78% and 0.80; Fat 2.5 and 1.2%; Protein 0.7 and 1.7%; water activity 0.008 and 0.006; Proteolysis Index 1.6 and 1.7%; Sodium 0.11 and 0.10%; and Potassium 0.04 and 0.10. Results allow the prediction of the parameters involved in ham curing process, demonstrating the viability of the proposed method for the control and monitoring of the different stages until obtaining the final product.



中文翻译:

通过NIRS技术评估低钠火腿的腌制过程。

NIR光谱结合化学计量学方法已被用于开发两种类型火腿(140火腿)的腌制过程中最有影响力的参数的预测模型,这两种火腿使用不同的腌制技术,分别是在托盘上腌制的瘦火腿和在桶中腌制的脂肪火腿。钠被部分取代。通过主成分分析检查光谱数据,并使用偏最小二乘回归建立交叉验证的校准方程。通过交叉验证(RMSECV)获得的每个参数的校准误差与通过参考方法获得的相似。对于瘦肉和脂肪火腿,RMSECV值为:水分0.78%和0.80;脂肪2.5和1.2%;蛋白质0.7和1.7%; 水分活度为0.008和0.006;蛋白水解指数1.6和1.7%; 钠0.11和0.10%; 钾为0.04和0.10。

更新日期:2020-01-28
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