Rizo Parraga, AM.; Fuentes López, A.; Fernández Segovia, I.; Masot Peris, R.; Alcañiz Fillol, M.; Barat Baviera, JM. (2013). Development of a new salmon salting smoking method and process monitoring by impedance spectroscopy. LWT - Food Science and Technology. 51(1):218-224. doi:10.1016/j.lwt.2012.09.025
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/72987
Title:
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Development of a new salmon salting smoking method and process monitoring by impedance spectroscopy
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Author:
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Rizo Párraga, Arancha María
Fuentes López, Ana
Fernández Segovia, Isabel
Masot Peris, Rafael
Alcañiz Fillol, Miguel
Barat Baviera, José Manuel
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Issued date:
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Abstract:
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[EN] In this work two objectives were proposed: (i) to optimize a new salmon salting smoking method using vacuum packaging and (ii) to evaluate the application of impedance spectroscopy (IS) to the on-line monitoring of ...[+]
[EN] In this work two objectives were proposed: (i) to optimize a new salmon salting smoking method using vacuum packaging and (ii) to evaluate the application of impedance spectroscopy (IS) to the on-line monitoring of the process. Different processing conditions were evaluated (4 smoke flavoring (SF) salt concentrations, 3 salting times, salting in vacuum or in air). Physico-chemical analyses and IS measurements were performed with three different sensors during the process. Salting with 16 g SF salt/100 g fish in vacuum packaging provided smoked salmon similar to products currently available on the market. This new method has the advantages of reducing processing times and waste. IS measurements were carried out by three different electrodes. The most appropriate sensor for process monitoring was a needle electrode, with which robust prediction models for NaCl content, moisture and a,,, during the salting smoking process were obtained. The results showed the potential of IS as a rapid on-line monitoring method of the salmon salting smoking process. (C) 2012 Elsevier Ltd. All rights reserved.
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Subjects:
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Salmon
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Vacuum salting-smoking
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Impedance spectroscopy
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Process monitoring
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Copyrigths:
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Reserva de todos los derechos
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Source:
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LWT - Food Science and Technology. (issn:
0023-6438
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DOI:
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10.1016/j.lwt.2012.09.025
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Publisher:
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Elsevier
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Publisher version:
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https://dx.doi.org/10.1016/j.lwt.2012.09.025
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Project ID:
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Generalitat Valenciana GV/2011/098
Universitat Politecnica de Valencia (UPV) PAID-06-09-2940
UPV, Spain
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Thanks:
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The authors gratefully acknowledge the financial support for the work reported here received from the Generalitat Valenciana (GV/2011/098) and the Universitat Politecnica de Valencia (UPV) (PAID-06-09-2940). A. Fuentes ...[+]
The authors gratefully acknowledge the financial support for the work reported here received from the Generalitat Valenciana (GV/2011/098) and the Universitat Politecnica de Valencia (UPV) (PAID-06-09-2940). A. Fuentes would like to thank the Campus de Excelencia Internacional at the UPV for its support. The proof-reading of this paper was funded by the UPV, Spain.
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Type:
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Artículo
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