Assessing quality parameters in dry-cured ham using microwave spectroscopy

被引：20

作者：

Bjarnadottir, S. G. ^{[1
]}

Lunde, K. ^{[1
]}

Alvseike, O. ^{[1
]}

Mason, A. ^{[2
]}

Al-Shamma'a, A. I. ^{[2
]}

机构：

[1] Norwegian Meat & Poultry Res Ctr, Animalia, Dept Qual & Proc, N-0513 Oslo, Norway

[2] Liverpool John Moores Univ, Built Environm & Sustainable Technol BEST Res Ins, Liverpool L3 2ET, Merseyside, England

来源：

MEAT SCIENCE | 2015年 / 108卷

关键词：

Dry-cured ham; Microwave; Water activity; Salt content; Water content; SENSOR;

D O I：

10.1016/j.meatsci.2015.06.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Microwave spectroscopy has been applied in numerous non-food industry applications, and recently also in the food industry, for non-destructive measurements. In this study, a dry-cured ham model was designed and chemical analyses were performed for determining water activity, water content and salt content (sodium chloride) for all samples. These chemical parameters were also measured using microwave spectroscopy, with a rectangular microwave cavity resonator. Results indicate that microwave spectroscopy may be a promising technique for determination of water activity, salt content and water content in dry-cured ham using either reflected or transmitted signals. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：109 / 114

页数：6

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