title: On-line prediction of sodium content in vacuum packed dry-cured ham slices by non-invasive near infrared spectroscopy.
abstract: In the present study, non-invasive near infrared spectroscopy (NIRS) was evaluated as a potential on-line analytical technique to predict the sodium content in dry-cured ham slices. Samples of 310 packages were scanned by applying a remote fibre-optic probe to the surface of the slices, at different temperatures, with no previous manipulation. The sodium content of the meat samples was determined by a reference method based on Inductively Coupled Plasma Atomic Emission Spectrophotometry (ICP-AES) after chemical digestion. Partial least squares (PLS) regression was used as a chemometrics method to perform the calibrations. The models yielded acceptable results with cross validation correlation coefficients (R2CV) determined 86.2-90.2%. The prediction capacity reached in the external validation was 3.63, with a standard prediction error of 0.12% Na. These results show that NIR measurements could be implemented on the packaging line of dry-cured ham slices to provide accurate and relevant information about the sodium content of each packaged products.
authors.affiliation: CARTIF Centro Tecnológico, Agrofood and Sustainable Processes Division, Parque Tecnológico de Boecillo, 205, 47151 Valladolid, Spain; Analytical Chemistry Department, Faculty of Sciences, University of Valladolid, P° de Belén, 7, 47011 Valladolid, Spain. Electronic address: marcam@cartif.es.
authors.forename: M Isabel
authors.initials: MI
authors.lastname: Campos
authors.affiliation: CARTIF Centro Tecnológico, Agrofood and Sustainable Processes Division, Parque Tecnológico de Boecillo, 205, 47151 Valladolid, Spain.
authors.forename: M Luisa
authors.initials: ML
authors.lastname: Mussons
authors.affiliation: CARTIF Centro Tecnológico, Agrofood and Sustainable Processes Division, Parque Tecnológico de Boecillo, 205, 47151 Valladolid, Spain; Chemical Engineering and Environmental Technology Department, E.I.I. (School of Industrial Engineering), University of Valladolid, P° del Cauce 59, 47011 Valladolid, Spain.
authors.forename: Gregorio
authors.initials: G
authors.lastname: Antolin
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences, University of Valladolid, P° de Belén, 7, 47011 Valladolid, Spain.
authors.forename: Luis
authors.initials: L
authors.lastname: Debán
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences, University of Valladolid, P° de Belén, 7, 47011 Valladolid, Spain.
authors.forename: Rafael
authors.initials: R
authors.lastname: Pardo
mesh_terms: D000818:Animals; D002138:Calibration; D005511:Food Handling; D016018:Least-Squares Analysis; D015999:Multivariate Analysis; D025341:Principal Component Analysis; D000069466:Red Meat / Q000032:analysis*; D015203:Reproducibility of Results; D012964:Sodium / Q000032:analysis*; D019265:Spectroscopy, Near-Infrared; D013552:Swine; D014618:Vacuum
chemical_list: D012964:Sodium
keywords: Dry-cured ham; NIR spectroscopy; On-line prediction; Sodium content