Non-destructive determination of fat content in green hams using ultrasound and X-rays

被引：35

作者：

de Prados, M. ^{[1
]}

Fulladosa, E. ^{[2
]}

Gou, P. ^{[2
]}

Munoz, I. ^{[2
]}

Garcia-Perez, J. V. ^{[1
]}

Benedito, J. ^{[1
]}

机构：

[1] Univ Politecn Valencia, Grp Anal & Simulac Proc Agroalimentarios, Dept Tecnol Alimentos, E-46022 Valencia, Spain

[2] IRTA, XaRTA, Food Technol, E-17121 Monells, Girona, Spain

来源：

MEAT SCIENCE | 2015年 / 104卷

关键词：

Non-destructive analysis; Green ham; Meat products; Ultrasound; X-rays; DRY-CURED HAM; DIFFERENT GENETICS; INTRAMUSCULAR FAT; IBERIAN PIGS; SPEED; QUALITY;

D O I：

10.1016/j.meatsci.2015.01.015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This work addresses the use of ultrasound (US) and medical dual energy X-ray absorptiomety methods to predict the fat content in green pork hams. Ultrasonic velocity (nu) and X-ray absorption were measured in 78 green hams. An increase in the fat content involved an increase in nu and a decrease in the X-ray attenuation measured at 2 degrees C. Models developed to predict the fat content from the ultrasonic velocity or X-ray parameters provided errors of 2.97% and 4.65%, respectively. The combination of both US and X-ray technologies did not improve prediction accuracy. These models allowed green hams to be classified into three levels of fatness, with 88.5% and 65.4% of the hams correctly classified when using models based on ultrasonic and X-ray parameters, respectively. Therefore, US and X-rays emerge as useful quality control technologies with which to estimate the fat content in green pork hams. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：37 / 43

页数：7

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