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Development of a dielectric spectroscopy technique for the determination of key bichemical markers of meat quality

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Development of a dielectric spectroscopy technique for the determination of key bichemical markers of meat quality

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dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Dols, Laura es_ES
dc.contributor.author Toldrá Vilardell, Fidel es_ES
dc.contributor.author Fito Maupoey, Pedro es_ES
dc.date.accessioned 2017-06-14T06:55:11Z
dc.date.available 2017-06-14T06:55:11Z
dc.date.issued 2011-07-01
dc.identifier.issn 0308-8146
dc.identifier.uri http://hdl.handle.net/10251/82791
dc.description.abstract [EN] Dielectric measurements of different standard solutions (nucleotides, nucleosides, lactic acid and myoglobin) were assayed simulating the concentrations of these substances in early postmortem meat. These assays were performed for considering the potential use of dielectric spectra for the quality control of meat. Good correlations among solutions of Adenosine Triphosphate (ATP), Inosine Monophosphate (IMP) and lactic acid with loss factor at punctual frequencies (0.5, 0.915 and 1 GHz) were found. The other assayed substances did not present a marked effect over the electromagnetic spectra. Good correlations of dielectric properties with IMP and lactic acid content of real pork meat samples were also found at 0.5 GHz. This work is presenting prospective data of dielectric spectra for certain key biochemical markers in order to consider its potential application as a non-destructive control sensor for the prediction of pork meat quality. (C) 2010 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship Grant from Agroalimed (Conselleria de Agricultura, Pesca y Alimentacion, Valencia, Spain) and FPU grant to M.C. from Ministry of Science and Innovation (Madrid, Spain) are fully acknowledged. Work prepared within the Unidad Asociada IAD (UPV)-IATA (CSIC) framework. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Biological meat markers es_ES
dc.subject Dielectric properties es_ES
dc.subject Dielectric spectra es_ES
dc.subject Dielectric spectroscopy es_ES
dc.subject Lactic acid es_ES
dc.subject Nucleotides es_ES
dc.subject Sensor es_ES
dc.subject Acid content es_ES
dc.subject Biochemical markers es_ES
dc.subject Dielectric measurements es_ES
dc.subject Electromagnetic spectra es_ES
dc.subject Good correlations es_ES
dc.subject Inosine es_ES
dc.subject Loss factor es_ES
dc.subject Meat quality es_ES
dc.subject Monophosphates es_ES
dc.subject Non-destructive control es_ES
dc.subject Pork meat es_ES
dc.subject Potential applications es_ES
dc.subject Standard solutions es_ES
dc.subject Adenosinetriphosphate es_ES
dc.subject Biochemistry es_ES
dc.subject Body fluids es_ES
dc.subject Dielectric devices es_ES
dc.subject Quality control es_ES
dc.subject Sensors es_ES
dc.subject Meats es_ES
dc.subject Adenosine triphosphate es_ES
dc.subject Inosine phosphate es_ES
dc.subject Myoglobin es_ES
dc.subject Nucleoside es_ES
dc.subject Nucleotide es_ES
dc.subject Animal tissue es_ES
dc.subject Article es_ES
dc.subject Controlled study es_ES
dc.subject Electricity es_ES
dc.subject Electrochemical impedance spectroscopy es_ES
dc.subject Electromagnetic field es_ES
dc.subject Food analysis es_ES
dc.subject Food quality es_ES
dc.subject Meat es_ES
dc.subject Nonhuman es_ES
dc.subject Pork es_ES
dc.subject Prediction es_ES
dc.subject Prospective study es_ES
dc.subject Spectroscopy es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Development of a dielectric spectroscopy technique for the determination of key bichemical markers of meat quality es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2010.12.089
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. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Castro Giraldez, M.; Dols, L.; Toldrá Vilardell, F.; Fito Maupoey, P. (2011). Development of a dielectric spectroscopy technique for the determination of key bichemical markers of meat quality. Food Chemistry. 127(1):228-233. doi:10.1016/j.foodchem.2010.12.089 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.foodchem.2010.12.089 es_ES
dc.description.upvformatpinicio 228 es_ES
dc.description.upvformatpfin 233 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 127 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 40736 es_ES
dc.identifier.eissn 1873-7072
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
dc.contributor.funder Fundación de la Comunitat Valenciana para la Investigación Agroalimentaria, Agroalimed es_ES


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