title: Classification of unaltered and altered dry-cured ham by impedance spectroscopy: a preliminary study.
abstract: The aims of this work were characterized by the physicochemical and microbiological features of dried-cured hams classified by the manufacturer as altered (deep spoilage and swollen) and unaltered, as well as, correlated these results with the electronic measurements of impedance spectroscopy, in order to lay the groundwork to design a suitable electrode to be used for checking in line all dry-cured ham elaborated. Double electrode and coaxial needle electrode were used in a frequency range of 100Hz to 1MHz. The electronic measurements of the two electrodes were able undoubtedly to discriminate between altered and unaltered dry-cured hams; moreover a tendency to classify between deep spoilage and swollen hams was shown. The values into the range of frequencies between 100Hz-1000Hz, for both electrodes, showed the best clustering results. More studies are needed to select the best electrode which can be transformed in a robust and versatile electrode which could be used for checking in line all dry-cured ham elaborated.
authors.affiliation: Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: Carlos
authors.initials: C
authors.lastname: De Jesús
authors.affiliation: Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: Guadalupe
authors.initials: G
authors.lastname: Hernández-Coronado
authors.affiliation: Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: Joel
authors.initials: J
authors.lastname: Girón
authors.affiliation: Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: José M
authors.initials: JM
authors.lastname: Barat
authors.affiliation: Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: M Jesús
authors.initials: MJ
authors.lastname: Pagan
authors.affiliation: Instituto de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Centro Mixto Universitat Politècnica de València-Universidad de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: Miguel
authors.initials: M
authors.lastname: Alcañiz
authors.affiliation: Instituto de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Centro Mixto Universitat Politècnica de València-Universidad de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: Rafael
authors.initials: R
authors.lastname: Masot
authors.affiliation: Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: Raúl
authors.initials: R
authors.lastname: Grau
mesh_terms: D000818:Animals; D003890:Desiccation; D058266:Dielectric Spectroscopy; D005519:Food Preservation / Q000379:methods*; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D013552:Swine
keywords: Coaxial needle electrode; Double electrode; Dry cured ham; Impedance spectroscopy; Microbiology; Salt content