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Texture characterization of dry-cured ham using multi energy X-ray analysis

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Texture characterization of dry-cured ham using multi energy X-ray analysis

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dc.contributor.author Fulladosa, E. es_ES
dc.contributor.author Austrich, A. es_ES
dc.contributor.author Muñoz, I es_ES
dc.contributor.author Guerrero, L. es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.contributor.author Lorenzo, J.M es_ES
dc.contributor.author Gou, P. es_ES
dc.date.accessioned 2020-04-29T07:04:52Z
dc.date.available 2020-04-29T07:04:52Z
dc.date.issued 2018-07 es_ES
dc.identifier.issn 0956-7135 es_ES
dc.identifier.uri http://hdl.handle.net/10251/141959
dc.description.abstract [EN] Multi energy X-ray sensors are able to differentiate and quantify X-rays of different energies. In contrast to conventional sensors, which simply record the overall energy of the X-rays whatever the energy of x-rays is, multi energy sensors provides a spectrum of the X-rays energies, which may be differently attenuated. In this study, the feasibility of this technology to detect changes in dry-cured ham slices after inducing proteolysis was evaluated. Effect of salt and water contents on the attenuation was also studied. In addition, the classification of commercial samples according to their proteolysis index was assessed. Results showed a decrease of attenuation for increasing proteolysis induction times (p < 0.01) for all the regions of the spectrum (energy bands), but not with the same intensity, at any of the analysed acquisition conditions. Salt and water contents produced a significant (p < 0.01) effect on the attenuation. Influence of salt content was higher than that of water content, and both affected the prediction of the proteolysis index. Classification score of commercial samples exhibited a limited discrimination capacity, showing the need for more sophisticated data analysis. (C) 2018 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship This work was partially supported by INIA (contract n. RTA201300030-0O3-01), Ministerio de Economia y Competitividad (PEJ2014-A34573) and CERCA programme from Generalitat de Catalunya. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Control es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Non-destructive es_ES
dc.subject Quality evaluation es_ES
dc.subject Proteolysis es_ES
dc.subject Spectrometry es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Texture characterization of dry-cured ham using multi energy X-ray analysis es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodcont.2018.01.020 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//PEJ-2014-A-34573/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTA2013-00030-C03-02/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Fulladosa, E.; Austrich, A.; Muñoz, I.; Guerrero, L.; Benedito Fort, JJ.; Lorenzo, J.; Gou, P. (2018). Texture characterization of dry-cured ham using multi energy X-ray analysis. Food Control. 89:46-53. https://doi.org/10.1016/j.foodcont.2018.01.020 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodcont.2018.01.020 es_ES
dc.description.upvformatpinicio 46 es_ES
dc.description.upvformatpfin 53 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 89 es_ES
dc.relation.pasarela S\353196 es_ES
dc.contributor.funder Centres de Recerca de Catalunya es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES


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