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Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study.

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Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study.

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dc.contributor.author De Jesus De Barros, Carlos Alberto es_ES
dc.contributor.author Hernández-Coronado, Guadalupe es_ES
dc.contributor.author Girón Hernández, Lunier Joel es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Pagán Moreno, Mª Jesús es_ES
dc.contributor.author Alcañiz Fillol, Miguel es_ES
dc.contributor.author Masot Peris, Rafael es_ES
dc.contributor.author Grau Meló, Raúl es_ES
dc.date.accessioned 2016-10-24T11:02:47Z
dc.date.available 2016-10-24T11:02:47Z
dc.date.issued 2014-12
dc.identifier.issn 0309-1740
dc.identifier.uri http://hdl.handle.net/10251/72669
dc.description.abstract [EN] The aims of this work were characterized by the physicochemical and microbiological features of dried-cured hams classified by the manufacturer as altered (deep spoilage and swollen) and unaltered, as well as, correlated these results with the electronic measurements of impedance spectroscopy, in order to lay the groundwork to design a suitable electrode to be used for checking in line all dry-cured ham elaborated. Double electrode and coaxial needle electrode were used in a frequency range of 100 Hz to 1 MHz. The electronic measurements of the two electrodes were able undoubtedly to discriminate between altered and unaltered dry-cured hams; moreover a tendency to classify between deep spoilage and swollen hams was shown. The values into the range of frequencies between 100 Hz-1000 Hz, for both electrodes, showed the best clustering results. More studies are needed to select the best electrode which can be transformed in a robust and versatile electrode which could be used for checking in line all dry-cured ham elaborated. (C) 2014 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors thank the National Council of Science and technology of Mexico (CONACYT) for the grant of Guadalupe Hernandez-Coronado, within the framework of bicentennial. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation National Council of Science and technology of Mexico (CONACYT) es_ES
dc.relation.ispartof Meat Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Impedance spectroscopy es_ES
dc.subject Dry cured ham es_ES
dc.subject Microbiology es_ES
dc.subject Salt content es_ES
dc.subject Double electrode es_ES
dc.subject Coaxial needle electrode es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification TECNOLOGIA ELECTRONICA es_ES
dc.title Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study. es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.meatsci.2014.05.014
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ingeniería Electrónica - Departament d'Enginyeria Electrònica es_ES
dc.description.bibliographicCitation De Jesus De Barros, CA.; Hernández-Coronado, G.; Girón Hernández, LJ.; Barat Baviera, JM.; Pagán Moreno, MJ.; Alcañiz Fillol, M.; Masot Peris, R.... (2014). Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study. Meat Science. 98(4):659-700. doi:10.1016/j.meatsci.2014.05.014 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.meatsci.2014.05.014 es_ES
dc.description.upvformatpinicio 659 es_ES
dc.description.upvformatpfin 700 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 98 es_ES
dc.description.issue 4 es_ES
dc.relation.senia 279721 es_ES
dc.identifier.eissn 1873-4138


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