Texture Characterization of Dry-Cured Ham Using X-ray Multi Energy Spectrometry

A. Austrich; I. Muñoz; P. Gou; JM. Lorenzo; JV. García-Pérez; J. Benedito; L. Guerrero; E. Fulladosa

Texture Characterization of Dry-Cured Ham Using X-ray Multi Energy Spectrometry

In: 63rd International Congress of Meat Science and Technology

Authors:

A. Austrich

A. Austrich ¹IRTA, XARTA, Food Technology program, Finca Camps i Armet, s/n 17121 Monells, Girona, Spain

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I. Muñoz

I. Muñoz ¹IRTA, XARTA, Food Technology program, Finca Camps i Armet, s/n 17121 Monells, Girona, Spain

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P. Gou

P. Gou ¹IRTA, XARTA, Food Technology program, Finca Camps i Armet, s/n 17121 Monells, Girona, Spain

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JM. Lorenzo

JM. Lorenzo ²CTC, Centro Tecnológico de la Carne, Rúa Galicia N°4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain

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JV. García-Pérez

JV. García-Pérez ³UPV, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, 46022 València, Spain; elena.fulladosa@irta.cat

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J. Benedito

J. Benedito ³UPV, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, 46022 València, Spain; elena.fulladosa@irta.cat

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L. Guerrero

L. Guerrero ¹IRTA, XARTA, Food Technology program, Finca Camps i Armet, s/n 17121 Monells, Girona, Spain

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, and

E. Fulladosa

E. Fulladosa ¹IRTA, XARTA, Food Technology program, Finca Camps i Armet, s/n 17121 Monells, Girona, Spain

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Type:: Chapter

Pages:: 631–633

DOI:: https://doi.org/10.3920/9789086868605_281

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Application of X-ray multi energy technology in meat products is based on the different X-ray attenuation depending of tissue density. In this study, feasibility of this device to detect changes in dry-cured ham slices after inducing proteolysis by means of a proteolytic enzyme was evaluated. Classification ability of commercial samples according to its proteolysis index (defective texture level) was also tested. Results show a decrease of the attenuation spectrum when proteolysis induction times increased (P<0.0001). Also, attenuation decreases with water content, while it increases with salt content. A correct classification score in the validation exhibit a limited discrimination power (41.1%) showing a necessity of more studies before their implementation in the food industry.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Texture Characterization of Dry-Cured Ham Using X-ray Multi Energy Spectrometry

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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