Mostrar el registro sencillo del ítem
dc.contributor.author | Traffano-Schiffo, Maria Victoria | es_ES |
dc.contributor.author | Castro Giraldez, Marta | es_ES |
dc.contributor.author | Colom Palero, Ricardo José | es_ES |
dc.contributor.author | Talens Oliag, Pau | es_ES |
dc.contributor.author | Fito, Pedro J. | es_ES |
dc.date.accessioned | 2022-10-17T18:03:15Z | |
dc.date.available | 2022-10-17T18:03:15Z | |
dc.date.issued | 2021-03 | es_ES |
dc.identifier.issn | 0260-8774 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/188032 | |
dc.description.abstract | [EN] Biochemical and structural transformations that occur during meat ageing include proteolytic, electrolytic, oxidative and other processes, explain the quality and safety state of meat. In this sense, the value of the dielectric properties can be useful to predict its metabolic status. The aim of the work was to analyze the dielectric spectra during postmortem time in chicken meat, trying to understand and to relate each dispersion phenomenon with the biochemical metabolism. Broiler breasts were studied from 5 to 146 h postmortem. Proteins, pH, color, lactate content, microstructure and dielectric properties in radiofrequency and microwave ranges, were analyzed. It has been demonstrated that the amplitude of the dielectric constant in beta-dispersion is able to determine actin-myosin system degradation and also, dielectric properties in alpha, beta-dispersions and the ionic conductivity allow to determine chicken meat postmortem time, non-destructively. | es_ES |
dc.description.sponsorship | The authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I + D + i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Poultry meat | es_ES |
dc.subject | Ageing | es_ES |
dc.subject | Permittivity | es_ES |
dc.subject | Radiofrequency | es_ES |
dc.subject | Microwave | es_ES |
dc.subject.classification | TECNOLOGIA ELECTRONICA | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2020.110350 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AGENCIA ESTATAL DE INVESTIGACION//AGL2016-80643-R//UTILIZACION DE LAS PROPIEDADES DIELECTRICAS EN EL CONTROL DE LA CALIDAD Y DE LA SEGURIDAD DE LA CARNE DE AVE/ | es_ES |
dc.rights.accessRights | Abierto | 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 | Traffano-Schiffo, MV.; Castro Giraldez, M.; Colom Palero, RJ.; Talens Oliag, P.; Fito, PJ. (2021). New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time. Journal of Food Engineering. 292:1-7. https://doi.org/10.1016/j.jfoodeng.2020.110350 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.jfoodeng.2020.110350 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 7 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 292 | es_ES |
dc.relation.pasarela | S\429837 | es_ES |
dc.contributor.funder | AGENCIA ESTATAL DE INVESTIGACION | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |