APPLICATION OF IMPEDANCE SPECTROSCOPY FOR THE CHARACTERIZATION OF HAMS DURING POST-SALTING

ABSTRACT Background: The smart control for food and feed technologies consist in the development of new methods that facilitate the control of productive processes guaranteeing the quality and safety of agrofood products. The importance given to this research line is a clear indicator of the intere...

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Autores principales:	Joel Girón H, Rafael Masot P, Raúl Grau M, José Barat B
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia
Materias:	dry-cured ham quality control sensor non-destructive analysis. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/ffa76ef496b044d4a4ffa48f5833df55
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spelling	oai:doaj.org-article:ffa76ef496b044d4a4ffa48f5833df552021-12-02T04:08:32ZAPPLICATION OF IMPEDANCE SPECTROSCOPY FOR THE CHARACTERIZATION OF HAMS DURING POST-SALTING0121-400410.17533/udea.vitae.v24n3a03https://doaj.org/article/ffa76ef496b044d4a4ffa48f5833df55http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042017000300178&lng=en&tlng=enhttps://doaj.org/toc/0121-4004ABSTRACT Background: The smart control for food and feed technologies consist in the development of new methods that facilitate the control of productive processes guaranteeing the quality and safety of agrofood products. The importance given to this research line is a clear indicator of the interest of all of the agents implicated in promoting the introduction of innovative technologies. The goal is to implement new, fast, economical, analytical techniques, which constitute a real alternative to traditional control procedures. Objective: The aim of this study was to evaluate the use of an electronic sensor based on the impedance spectroscopy technique for the characterization of hams during the post-salting step (8, 10, 12 and 14 weeks). Materials and methods: 60 hams from three different categories (fat, semi-fat and lean), were tray salted under the conditions of a company (x NaCl = 0.11 g/g dry matter). For each time, samples were first evaluated with the electronic method (non-destructive analysis) and then analytical determinations of: mass variation, moisture content, fat content, salt content and water activity were performed on each ham in different zones. The electric data were evaluated using Principal Component Analysis (PCA) and regression with Partial Least Squares (PLS) through the analytical data. Results: The PCA analysis discriminated between the different evaluated zones. At eighth week 79.06% of the variance was explained and at tenth week, the 82.53%. No relation was observed for the different ham categories. The correlation between the impedance signal and the analytical determinations showed the best cross validation coefficient (R2CV) values for moisture content (0.75) and water activity (0.73). Conclusions: The impedance spectroscopy technique generated different signals between the zones of analysis during the first two post-salting times, eight and ten weeks, in which physicochemical differences were also observed as a consequence of the variation in the salt concentration between zones.Joel Girón HRafael Masot PRaúl Grau MJosé Barat BUniversidad de Antioquiaarticledry-cured hamqualitycontrolsensornon-destructive analysis.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 24, Iss 3, Pp 178-185
institution	DOAJ
collection	DOAJ
language	EN
topic	dry-cured ham quality control sensor non-destructive analysis. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	dry-cured ham quality control sensor non-destructive analysis. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Joel Girón H Rafael Masot P Raúl Grau M José Barat B APPLICATION OF IMPEDANCE SPECTROSCOPY FOR THE CHARACTERIZATION OF HAMS DURING POST-SALTING
description	ABSTRACT Background: The smart control for food and feed technologies consist in the development of new methods that facilitate the control of productive processes guaranteeing the quality and safety of agrofood products. The importance given to this research line is a clear indicator of the interest of all of the agents implicated in promoting the introduction of innovative technologies. The goal is to implement new, fast, economical, analytical techniques, which constitute a real alternative to traditional control procedures. Objective: The aim of this study was to evaluate the use of an electronic sensor based on the impedance spectroscopy technique for the characterization of hams during the post-salting step (8, 10, 12 and 14 weeks). Materials and methods: 60 hams from three different categories (fat, semi-fat and lean), were tray salted under the conditions of a company (x NaCl = 0.11 g/g dry matter). For each time, samples were first evaluated with the electronic method (non-destructive analysis) and then analytical determinations of: mass variation, moisture content, fat content, salt content and water activity were performed on each ham in different zones. The electric data were evaluated using Principal Component Analysis (PCA) and regression with Partial Least Squares (PLS) through the analytical data. Results: The PCA analysis discriminated between the different evaluated zones. At eighth week 79.06% of the variance was explained and at tenth week, the 82.53%. No relation was observed for the different ham categories. The correlation between the impedance signal and the analytical determinations showed the best cross validation coefficient (R2CV) values for moisture content (0.75) and water activity (0.73). Conclusions: The impedance spectroscopy technique generated different signals between the zones of analysis during the first two post-salting times, eight and ten weeks, in which physicochemical differences were also observed as a consequence of the variation in the salt concentration between zones.
format	article
author	Joel Girón H Rafael Masot P Raúl Grau M José Barat B
author_facet	Joel Girón H Rafael Masot P Raúl Grau M José Barat B
author_sort	Joel Girón H
title	APPLICATION OF IMPEDANCE SPECTROSCOPY FOR THE CHARACTERIZATION OF HAMS DURING POST-SALTING
title_short	APPLICATION OF IMPEDANCE SPECTROSCOPY FOR THE CHARACTERIZATION OF HAMS DURING POST-SALTING
title_full	APPLICATION OF IMPEDANCE SPECTROSCOPY FOR THE CHARACTERIZATION OF HAMS DURING POST-SALTING
title_fullStr	APPLICATION OF IMPEDANCE SPECTROSCOPY FOR THE CHARACTERIZATION OF HAMS DURING POST-SALTING
title_full_unstemmed	APPLICATION OF IMPEDANCE SPECTROSCOPY FOR THE CHARACTERIZATION OF HAMS DURING POST-SALTING
title_sort	application of impedance spectroscopy for the characterization of hams during post-salting
publisher	Universidad de Antioquia
url	https://doaj.org/article/ffa76ef496b044d4a4ffa48f5833df55
work_keys_str_mv	AT joelgironh applicationofimpedancespectroscopyforthecharacterizationofhamsduringpostsalting AT rafaelmasotp applicationofimpedancespectroscopyforthecharacterizationofhamsduringpostsalting AT raulgraum applicationofimpedancespectroscopyforthecharacterizationofhamsduringpostsalting AT josebaratb applicationofimpedancespectroscopyforthecharacterizationofhamsduringpostsalting
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APPLICATION OF IMPEDANCE SPECTROSCOPY FOR THE CHARACTERIZATION OF HAMS DURING POST-SALTING

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