Non-destructive salt content prediction in brined pork meat using ultrasound technology

Prados, M. de; García-Pérez, J.V.; Benedito, J.

doi:10.1016/j.jfoodeng.2014.12.024

Cited by 19 publications

(14 citation statements)

References 31 publications

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“…Likewise, ultrasound has been used to estimate the salt content in brined (de Prados et al, 2015b) and in dry salting (de Prados et al, 2016) Biceps femoris and Longissimus dorsi pork muscle, as well as in hams (de Prados et al, 2016). Corona, García-Pérez, Santacatalina, Ventanas, & Benedito (2014) also analyzed the crystallization pattern of two types of Iberian pork fat during cooling, finding out that ultrasonic measurements were useful both to differentiate between fats of differing composition and to characterize the textural changes taking place.…”

Section: Introductionmentioning

confidence: 99%

Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

Contreras

Benedito

Quiles

et al. 2020

Journal of Food Engineering

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The dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the feasibility of using different destructive and non-destructive techniques to characterize pastiness in dry-cured ham. Dry-cured ham processing was modified in order to induce different pastiness intensities over a wide range of moisture and salt contents. Afterwards, pastiness was assessed by sensory analysis and samples classified as non-pasty, medium-pasty and highly-pasty. Finally, chemical, textural, microstructural (LM and TEM) and ultrasonic analyses (velocity and attenuation coefficient) were carried out. Samples with a high degree of pastiness experienced an increase of 16.8% and 16.7% as regards the proteolysis index and relaxation capacity, respectively, and a 67.7% decrease in hardness compared to non-pasty hams. The microstructural analysis revealed that pastiness brought about great structural degradation. Ultrasonic velocity was significantly related to the salt (r=0.79) and moisture contents (r=0.69), but no influence of pastiness was found on the velocity. However, the attenuation coefficient increased as the pastiness rose and could be considered as a useful parameter for characterizing this complex textural defect. Therefore, ultrasound could be used not only to carry out a non-destructive characterization of dry-cured ham composition but also to assess pastiness.

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Section: Introductionmentioning

confidence: 99%

Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

Contreras

Benedito

Quiles

et al. 2020

Journal of Food Engineering

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“…36 and 950.46, respectively (AOAC, 1997). The salt content was analyzed following the process described by De Prados, García-Pérez, and Benedito (2015 and2016). All the analyses were performed in triplicate.…”

Section: Chemical Analysismentioning

confidence: 99%

“…for loins and 0.16-0.33% for hams), which is especially evident in the case of hams (Table 1). This compositional variability, especially the fat content and its distribution, should be considered when designing the salting process due to the fact that it may affect the mass transfer (salt gain and water lost) during salting (Cierach & Modzelewska-Kapituła, 2011;De Prados, García-Pérez, & Benedito, 2015). Figure 2 illustrates the kinetics of salt gain and water loss in loins and hams during dry salting.…”

Section: Fresh Sample Characterizationmentioning

confidence: 99%

“…In this study, image analysis was carried out in different stages of dry-cured ham processing (before salting, after salting and at different times during resting, maturing and ageing). Recently, ultrasound has also been applied to predict the salt content in brine salted pork meat (De Prados, García-Pérez, & Benedito, 2015) and in dry-salted hams (De Prados, García-Pérez, & Benedito, 2016), by taking ultrasonic measurements before and after salting. An accurate prediction of the salt content after the salting may allow the products to be classified according to the different levels of salt, which can be used for the purposes of optimizing the subsequent processing stages.…”

Section: Introductionmentioning

confidence: 99%

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Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting

2017

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Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30days). From the time-domain ultrasonic wave, the time of flight (TOF) was computed as well as its variation between two signals (ΔTOF). A progressive decrease in TOF during dry salting was found, which was linked to the salt gain, water loss and the reduction in sample thickness. Predictive models based on the ultrasonic parameters (ΔTOF and initial time of flight, TOF) correctly classified 85% of the loins and 90% of the hams into 3 groups of salt content (low/medium/high). The results obtained confirm that the use of the ultrasonic pulse-echo technique is of great potential in the non-destructive monitoring of dry salting in pork loins and hams, as well as in the prediction of the salt gain for classification purposes.

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“…Titration techniques are commonly used for salt content determination in meat products (Sharedeh et al, 2015). However these techniques are time consuming, require sample preparation, use of chemicals as well as trained operators (De Prados et al, 2015). Nondestructive technologies have been investigated to monitor the salting process including x-ray absorptiometry, microwave dielectric spectroscopy (Castro-Giráldez et al, 2010), computed tomography (Vestergaard et al, 2004), magnetic induction (Schivazappa et al, 2017), laser induced breakdown spectroscopy (Dixit et al, 2018) and NIR spectroscopy (Campos et al, 2017;Collell et al, 2011;Collell et al, 2012;Gaitán-Jurado et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration

Achata

Inguglia

Esquerre

et al. 2019

Journal of Food Engineering

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Hyperspectral imaging in the visible and near infrared spectral range (450-1664 nm) coupled with chemometrics was investigated for classification of brined and non-brined pork loins and prediction of brining salt concentration employed. Hyperspectral images of control, water immersed and brined (5, 10 or 15% salt (w/v)) raw and cooked pork loins from 16 animals were acquired. Partial least squares (PLS) discriminative analysis models were developed to classify brined pork samples and PLS regression models were developed for prediction of brining salt concentration employed. The ensemble Monte Carlo variable selection method (EMCVS) was used to improve the performance of the models developed. Partial least squares (PLS) discriminative analysis models developed correctly classified brined and nonbrined samples, the best classification model for raw samples (Sen = 100%, Spec = 100%, G = 1.00) used the 957-1664 nm spectral range, and the best classification model for cooked samples (Sen = 100%, Spec = 100%, G = 1.00) used the 450-960 nm spectral range. The best brining salt concentration prediction models developed for raw (RMSE p 1.9%, R 2 p 0.92) and cooked (RMSE p 2.6%, R 2 p 0.83) samples used the 957-1664 nm spectral range. This study demonstrates the high potential of hyperspectral imaging as a process analytical tool to classify brined and non-brined pork loins and predict brining salt concentration employed.

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Non-destructive salt content prediction in brined pork meat using ultrasound technology

Cited by 19 publications

References 31 publications

Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting

Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration

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