title: Estimation of dry-cured ham composition using dielectric time domain reflectometry.
abstract: Development of real-time, non-destructive methods to characterize dry-cured ham is of interest to the food industry. Since dielectric properties change depending on the composition of the food product studied, time domain reflectometry (TDR) could be a useful method to characterize dry-cured ham. In this study, samples with different compositions were measured with a TDR device equipped with an open-ended coaxial line sensor. Partial least square regression (PLSR) analysis was used to develop predictive models to determine salt, water and fat contents and a(w) in dry-cured ham. Results show that salt content (RMSEV=0.22%), water content (RMSEV=1.67%) and a(w) (RMSEV=0.0087) can be accurately determined, though fat content is determined with less precision (RMSEV=2.81%). Saltiness, dryness and fatness of the samples, in the studied range, did not affect the accuracy of the predictions. Developed predictive models were accurate enough to consider the TDR device as a useful tool for characterizing and classifying dry-cured ham in industry.
authors: IRTA. XaRTA. Food Technology. Finca Camps i Armet, E-17121 Monells (Girona), Spain. elena.fulladosa@irta.es
authors: E
authors: E
authors: Fulladosa
authors: P
authors: P
authors: Duran-Montgé
authors: X
authors: X
authors: Serra
authors: P
authors: P
authors: Picouet
authors: O
authors: O
authors: Schimmer
authors: P
authors: P
authors: Gou
mesh_terms: D000818:Animals; D003890:Desiccation; D004032:Diet; D004041:Dietary Fats / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D016018:Least-Squares Analysis; D008460:Meat / Q000032:analysis*; D015203:Reproducibility of Results; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D013552:Swine; D014867:Water / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D017673:Sodium Chloride, Dietary; D014867:Water