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Assessing heat treatment of chicken breast cuts by impedance spectroscopy

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Assessing heat treatment of chicken breast cuts by impedance spectroscopy

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dc.contributor.author Schmidt, F.C. es_ES
dc.contributor.author Fuentes López, Ana es_ES
dc.contributor.author Masot Peris, Rafael es_ES
dc.contributor.author Alcañiz Fillol, Miguel es_ES
dc.contributor.author Laurindo, J.B. es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2018-10-06T04:30:31Z
dc.date.available 2018-10-06T04:30:31Z
dc.date.issued 2017 es_ES
dc.identifier.issn 1082-0132 es_ES
dc.identifier.uri http://hdl.handle.net/10251/109804
dc.description.abstract [EN] The aim of this work was to develop a new system based on impedance spectroscopy to assess the heat treatment of previously cooked chicken meat by two experiments; in the first, samples were cooked at different temperatures (from 60 to 90?) until core temperature of the meat reached the water bath temperature. In the second approach, temperature was 80? and the samples were cooked for different times (from 5 to 55min). Impedance was measured once samples had cooled. The examined processing parameters were the maximum temperature reached in thermal centre of the samples, weight loss, moisture and the integral of the temperature profile during the cooking-cooling process. The correlation between the processing parameters and impedance was studied by partial least square regressions. The models were able to predict the studied parameters. Our results are essential for developing a new system to control the technological, sensory and safety aspects of cooked meat products on the whole meat processing line. es_ES
dc.description.sponsorship The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors gratefully acknowledge that the experiment reported herein was financially supported by CAPES/Brazil and AGL2010-20539.
dc.language Inglés es_ES
dc.publisher SAGE Publications es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Thermal processing es_ES
dc.subject Impedance spectroscopy es_ES
dc.subject Chicken es_ES
dc.subject Non-destructive system es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification TECNOLOGIA ELECTRONICA es_ES
dc.title Assessing heat treatment of chicken breast cuts by impedance spectroscopy es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013216659609 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-20539/ES/DESARROLLO DE SENSORES ELECTRONICOS Y FOTONICOS PARA EL ANALISIS Y CONTROL DE PRODUCTOS Y PROCESOS CARNICOS Y DE LA PESCA/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ingeniería Electrónica - Departament d'Enginyeria Electrònica es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Schmidt, F.; Fuentes López, A.; Masot Peris, R.; Alcañiz Fillol, M.; Laurindo, J.; Barat Baviera, JM. (2017). Assessing heat treatment of chicken breast cuts by impedance spectroscopy. Food Science and Technology International. 23(2):110-118. https://doi.org/10.1177/1082013216659609 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/ 10.1177/1082013216659609 es_ES
dc.description.upvformatpinicio 110 es_ES
dc.description.upvformatpfin 118 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 23 es_ES
dc.description.issue 2 es_ES
dc.identifier.pmid 27417278
dc.relation.pasarela S\329435 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES


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