APPLICATION OF IMPEDANCE SPECTROSCOPY FOR THE CHARACTERIZATION OF HAMS DURING POST-SALTING

APPLICATION OF IMPEDANCE SPECTROSCOPY FOR THE CHARACTERIZATION OF HAMS DURING POST-SALTING

ABSTRACT Background: The smart control for food and feed technologies consist in the development of new methods that facilitate the control of productive processes guaranteeing the quality and safety of agrofood products. The importance given to this research line is a clear indicator of the intere...

Full description

Bibliographic Details
Main Authors:	Joel Girón H, Rafael Masot P, Raúl Grau M, José Barat B
Format:	Article
Language:	English
Published:	Universidad de Antioquia
Series:	Vitae
Subjects:	dry-cured ham quality control sensor non-destructive analysis.
Online Access:	http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042017000300178&lng=en&tlng=en

Similar Items

Ham salting in plástic bags: A way to reduce salt use?
by: Joel Girón, et al.
Published: (2018-05-01)

Assessing Water Activity in Dry-Cured Ham using Microwave Spectroscopy
by: Stefania G. Bjarnadottir, et al.
Published: (2014-12-01)

Study on potential Clostridium botulinum growth and toxin production in Parma ham
by: Giuseppe Merialdi, et al.
Published: (2016-04-01)

Green ham pH value affects proteomic profile of dry-cured ham
by: Pere Gou, et al.
Published: (2010-04-01)

Factors in pig production that impact the quality of dry-cured ham: a review
by: M. Čandek-Potokar, et al.
Published: (2012-01-01)

Relationship between raw ham cathepsin B activity and firmness of dry cured hams
by: Paolo Carnier, et al.
Published: (2010-01-01)

Quality traits of fallow deer (Dama dama) dry-cured hams
by: E. Piasentier, et al.
Published: (2011-03-01)

Texture and Quality Parameters of Slovenian Dry-Cured Ham Kraški pršut According to Mass and Salt Levels
by: Darko Andronikov, et al.
Published: (2013-01-01)

Influence of ham weight, trimming and pressing on Istrian dry-cured ham seasoning loss
by: Antun Kostelic, et al.
Published: (2010-01-01)

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham
by: Pil Nam Seong, et al.
Published: (2014-08-01)

Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development
by: Fidel Toldrá, et al.
Published: (2009-07-01)

Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
by: Dong-Gyun Yim, et al.
Published: (2019-01-01)

Genetic and environmental effects on a meat spotting defect in seasoned dry-cured ham
by: Giulio Pagnacco, et al.
Published: (2011-01-01)

Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut
by: Marjeta Čandek-Potokar, et al.
Published: (2020-02-01)

Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs
by: Dong-Gyun Yim, et al.
Published: (2016-02-01)

Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.
by: Gandemer Gilles
Published: (2009-07-01)

A study of chemical profiles and appearance of white crystals in Istrian dry-cured ham: effect of desalting
by: Helga Medić, et al.
Published: (2010-01-01)

Rapid method for dry curing boneless hams with little or no added nitrite
by: Tracy, Jay B.
Published: (2016)

Characterization of Umami Dry-Cured Ham-Derived Dipeptide Interaction with Metabotropic Glutamate Receptor (mGluR) by Molecular Docking Simulation
by: Alejandro Heres, et al.
Published: (2021-09-01)

Inhibition of 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase enzyme by dipeptides identified in dry-cured ham
by: Alejandro Heres, et al.
Published: (2021-07-01)

Use of ultrasound for the characterization and correction of textural defects in dry-cured ham
by: Contreras Ruiz, Marina
Published: (2020)

Analysis of volatile compounds from Iberian hams: a review
by: M. Narváez-Rivas, et al.
Published: (2012-12-01)

Protected indications of origin as differentiation cue of food products: the Spanish dry-cured ham case
by: Vanesa Barrales Molina, et al.
Published: (2012-09-01)

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed
by: José M Lorenzo, et al.
Published: (2013-11-01)

Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham
by: Carolina Pugliese, et al.
Published: (2009-07-01)

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods
by: Ramón Aparicio-Ruiz, et al.
Published: (2013-04-01)

Effects of dry-cured ham rich in bioactive peptides on cardiovascular health: A randomized controlled trial
by: Silvia Montoro-García, et al.
Published: (2017-11-01)

Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments
by: Lucilla Iacumin, et al.
Published: (2016-01-01)

Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham
by: Nives Marušić Radovčić, et al.
Published: (2021-05-01)

Proteomic Identification of Small (<2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham
by: Leticia Mora, et al.
Published: (2012-01-01)

Methods for management of Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) in dry-cured ham facilities
by: Abbar, Salehe
Published: (2016)

Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides
by: Leticia Mora, et al.
Published: (2020-04-01)

A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams
by: Eliana Henriquez-Rodriguez, et al.
Published: (2015-12-01)

The Implications of Changing Age and Weight at Slaughter of Heavy Pigs on Carcass and Green Ham Quality Traits
by: Isaac Hyeladi Malgwi, et al.
Published: (2021-08-01)

Physical, chemical and technological traits of dry-cured ham of Cinta Senese pigs reared outdoors and indoors
by: Gustavo Gandini, et al.
Published: (2010-01-01)

Sensory profiles of artisanal smoked dry-cured ham as affected by production season
by: Ivica Kos, et al.
Published: (2019-12-01)

Single-Step Genome Wide Association Study Identifies QTL Signals for Untrimmed and Trimmed Thigh Weight in Italian Crossbred Pigs for Dry-Cured Ham Production
by: Valentino Palombo, et al.
Published: (2021-05-01)

Tocopherol content, weight loss and instrumental color analysis of Iberian dry-cured ham as affected by rearing and feeding systems
by: Beatriz Isabel, et al.
Published: (2009-07-01)

Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
by: Berg, P., et al.
Published: (2022)

Monitoring populations of the ham mite, Tyrophagus putrescentiae (Schrank) (Acari: Acaridae): research on traps, orientation behavior, and sampling techniques
by: Amoah, Barbara Amoh
Published: (2016)