These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Estimation of dry-cured ham composition using dielectric time domain reflectometry.
    Author: Fulladosa E, Duran-Montgé P, Serra X, Picouet P, Schimmer O, Gou P.
    Journal: Meat Sci; 2013 Apr; 93(4):873-9. PubMed ID: 23313974.
    Abstract:
    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 a(w) in dry-cured ham. Results show that salt content (RMSEV=0.22%), water content (RMSEV=1.67%) and a(w) (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.
    [Abstract] [Full Text] [Related] [New Search]