Application of non-invasive technologies in dry-cured ham: An overview
Samo za registrovane korisnike
2019
Autori
Perez-Santaescolastica, CristinaFraeye, Ilse
Barba, Francisco J.
Gomez, Belen
Tomašević, Igor
Romero, Alberto
Moreno, Andres
Toldra, Fidel
Lorenzo, José M.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
BACKGROUND: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not only to ensure the food safety of different products, but also to monitor fundamental stages in the production process, such as the salting stage, to analyze the content of different compounds without sample losses, and to correct possible defects in the final product. Scope and approach: This work has been focused on summarizing the studies that describe and have successfully applied these techniques, as well as on mentioning other technologies with potential use in dry-cured ham manufacture which have not been studied enough. Finally, the potential next steps to improve and optimize the process, as well as the suitability of creating new products with added value ba...sed on the new quality standards, have also been evaluated. Key findings and conclusions: Innovative non-invasive technologies such as high pressure (HP), ultrasound (US), pulsed electric fields (PEF), microwaves, irradiation, etc. can be used as promising tools to effectively control salting and curing stages as well as for checking defects of the final product and/or ensuring food safety. HP and US are useful tools for the determination of salt and fat content, and for monitoring the salting process. Moreover, HP enhances salty taste perception, which makes it a useful tool to reduce salt addition. Both, HP and US, can correct texture defects. In addition, NIBS allows predicting the state of the meat to remove those pieces that could result in defective products. Moreover, RAMAN or MRI are able to detect anomalous textures at the end of the process. Microwaves could be useful for the online estimation of salt, water and fat contents easily with portable equipment. Finally, data mining, that allows to make predictions based on an immense data file, is the most promising discovery in recent years for detecting defects or classifying products according to sensory attributes.
Ključne reči:
Dry-cured ham / Non-invasive technologies / High pressure / Ultrasound / Infrared spectroscopy / Magnetic resonance / Pulse electric fields / Time domain reflectometry microwave / Data mining / Laser backscattering imagingIzvor:
Trends in Food Science & Technology, 2019, 86, 360-374Izdavač:
- Elsevier Science London, London
Finansiranje / projekti:
- INIA (Spain)Instituto de Investigacion Agropecuaria (INIA) [RTA 2013-00030-CO3-03]
- INIAInstituto de Investigacion Agropecuaria (INIA) [CPD2015-0212]
- CYTED [116RT0503]
DOI: 10.1016/j.tifs.2019.02.011
ISSN: 0924-2244
WoS: 000465366700031
Scopus: 2-s2.0-85062029987
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Perez-Santaescolastica, Cristina AU - Fraeye, Ilse AU - Barba, Francisco J. AU - Gomez, Belen AU - Tomašević, Igor AU - Romero, Alberto AU - Moreno, Andres AU - Toldra, Fidel AU - Lorenzo, José M. PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5058 AB - BACKGROUND: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not only to ensure the food safety of different products, but also to monitor fundamental stages in the production process, such as the salting stage, to analyze the content of different compounds without sample losses, and to correct possible defects in the final product. Scope and approach: This work has been focused on summarizing the studies that describe and have successfully applied these techniques, as well as on mentioning other technologies with potential use in dry-cured ham manufacture which have not been studied enough. Finally, the potential next steps to improve and optimize the process, as well as the suitability of creating new products with added value based on the new quality standards, have also been evaluated. Key findings and conclusions: Innovative non-invasive technologies such as high pressure (HP), ultrasound (US), pulsed electric fields (PEF), microwaves, irradiation, etc. can be used as promising tools to effectively control salting and curing stages as well as for checking defects of the final product and/or ensuring food safety. HP and US are useful tools for the determination of salt and fat content, and for monitoring the salting process. Moreover, HP enhances salty taste perception, which makes it a useful tool to reduce salt addition. Both, HP and US, can correct texture defects. In addition, NIBS allows predicting the state of the meat to remove those pieces that could result in defective products. Moreover, RAMAN or MRI are able to detect anomalous textures at the end of the process. Microwaves could be useful for the online estimation of salt, water and fat contents easily with portable equipment. Finally, data mining, that allows to make predictions based on an immense data file, is the most promising discovery in recent years for detecting defects or classifying products according to sensory attributes. PB - Elsevier Science London, London T2 - Trends in Food Science & Technology T1 - Application of non-invasive technologies in dry-cured ham: An overview EP - 374 SP - 360 VL - 86 DO - 10.1016/j.tifs.2019.02.011 ER -
@article{ author = "Perez-Santaescolastica, Cristina and Fraeye, Ilse and Barba, Francisco J. and Gomez, Belen and Tomašević, Igor and Romero, Alberto and Moreno, Andres and Toldra, Fidel and Lorenzo, José M.", year = "2019", abstract = "BACKGROUND: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not only to ensure the food safety of different products, but also to monitor fundamental stages in the production process, such as the salting stage, to analyze the content of different compounds without sample losses, and to correct possible defects in the final product. Scope and approach: This work has been focused on summarizing the studies that describe and have successfully applied these techniques, as well as on mentioning other technologies with potential use in dry-cured ham manufacture which have not been studied enough. Finally, the potential next steps to improve and optimize the process, as well as the suitability of creating new products with added value based on the new quality standards, have also been evaluated. Key findings and conclusions: Innovative non-invasive technologies such as high pressure (HP), ultrasound (US), pulsed electric fields (PEF), microwaves, irradiation, etc. can be used as promising tools to effectively control salting and curing stages as well as for checking defects of the final product and/or ensuring food safety. HP and US are useful tools for the determination of salt and fat content, and for monitoring the salting process. Moreover, HP enhances salty taste perception, which makes it a useful tool to reduce salt addition. Both, HP and US, can correct texture defects. In addition, NIBS allows predicting the state of the meat to remove those pieces that could result in defective products. Moreover, RAMAN or MRI are able to detect anomalous textures at the end of the process. Microwaves could be useful for the online estimation of salt, water and fat contents easily with portable equipment. Finally, data mining, that allows to make predictions based on an immense data file, is the most promising discovery in recent years for detecting defects or classifying products according to sensory attributes.", publisher = "Elsevier Science London, London", journal = "Trends in Food Science & Technology", title = "Application of non-invasive technologies in dry-cured ham: An overview", pages = "374-360", volume = "86", doi = "10.1016/j.tifs.2019.02.011" }
Perez-Santaescolastica, C., Fraeye, I., Barba, F. J., Gomez, B., Tomašević, I., Romero, A., Moreno, A., Toldra, F.,& Lorenzo, J. M.. (2019). Application of non-invasive technologies in dry-cured ham: An overview. in Trends in Food Science & Technology Elsevier Science London, London., 86, 360-374. https://doi.org/10.1016/j.tifs.2019.02.011
Perez-Santaescolastica C, Fraeye I, Barba FJ, Gomez B, Tomašević I, Romero A, Moreno A, Toldra F, Lorenzo JM. Application of non-invasive technologies in dry-cured ham: An overview. in Trends in Food Science & Technology. 2019;86:360-374. doi:10.1016/j.tifs.2019.02.011 .
Perez-Santaescolastica, Cristina, Fraeye, Ilse, Barba, Francisco J., Gomez, Belen, Tomašević, Igor, Romero, Alberto, Moreno, Andres, Toldra, Fidel, Lorenzo, José M., "Application of non-invasive technologies in dry-cured ham: An overview" in Trends in Food Science & Technology, 86 (2019):360-374, https://doi.org/10.1016/j.tifs.2019.02.011 . .