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Optimization of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks

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Optimization of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks

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dc.contributor.author Eim, Valeria S. es_ES
dc.contributor.author Simal Florindo, Susana es_ES
dc.contributor.author Rossello Matas, Carmen es_ES
dc.contributor.author Femenia Marroig, Antoni es_ES
dc.contributor.author Bon Corbín, José es_ES
dc.date.accessioned 2017-02-22T07:34:46Z
dc.date.available 2017-02-22T07:34:46Z
dc.date.issued 2013-07
dc.identifier.issn 0309-1740
dc.identifier.uri http://hdl.handle.net/10251/78175
dc.description.abstract An optimisation problem was formulated to maximise the amount of carrot dietary fibre (CDF) in a dry fermented sausage, while maintaining product quality, by using 0 12% CDF as the decision variable, and limiting values of several physico-chemical and textural parameters (moisture content, water activity, pH, colour, non-protein nitrogen, free fatty acid, compression work and hardness) as constraints. The evolution of each quality parameter during the ripening process was estimated by developing a multi-layer feed forward artificial neural network (ANN), taking into consideration the CDF concentration and the ripening time as independent variables. Results indicate an optimum CDF concentration of 4.9% with a good correlation between experimental and estimated values (mean relative error ≤ 3.35%). es_ES
dc.description.sponsorship The authors would like to acknowledge the financial support of the Spanish Government through the MICINN (DPI2009-14549-C04), from the CARNISENUSA project (CSD2007-00016) included in the programme CONSOLIDER-INGENIO-2010, the Balearic Government and European Regional Development Fund (FEDER) RTA2009-00119-C02-02 (57/2011), and the Balearic Government (Research Fellowship FPI07). en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Spanish Government throguh the MICINN (DPI2009-14549-C04) es_ES
dc.relation Balearic Government [Research Fellowship FPI07] es_ES
dc.relation CARNISENUSA project (CSD2007-00016) included in the programme CONSOLIDER-INGENIO-2010 es_ES
dc.relation European Regional Development Fund (FEDER) [RTA2009-00119-C02-02 (57/2011)] es_ES
dc.relation.ispartof Meat Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Dry fermented sausage es_ES
dc.subject Carrot dietary fibre es_ES
dc.subject Optimisation es_ES
dc.subject Artificial neural network es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Optimization of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.meatsci.2013.02.009
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Eim, VS.; Simal Florindo, S.; Rossello Matas, C.; Femenia Marroig, A.; Bon Corbín, J. (2013). Optimization of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks. Meat Science. 94(3):341-348. doi:10.1016/j.meatsci.2013.02.009 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.meatsci.2013.02.009 es_ES
dc.description.upvformatpinicio 341 es_ES
dc.description.upvformatpfin 348 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 94 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 256928 es_ES


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