TY  - 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 . .

TY  - JOUR
AU  - Domínguez, Rubén
AU  - Purrinos, Laura
AU  - Perez-Santaescolastica, Cristina
AU  - Pateiro, Mirian
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
AU  - Bastianello Campagnol, Paulo Cesar
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5080
AB  - A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.
PB  - Springer, New York
T2  - Food Analytical Methods
T1  - Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
EP  - 1284
IS  - 6
SP  - 1263
VL  - 12
DO  - 10.1007/s12161-019-01491-x
ER  - 

@article{
author = "Domínguez, Rubén and Purrinos, Laura and Perez-Santaescolastica, Cristina and Pateiro, Mirian and Barba, Francisco J. and Tomašević, Igor and Bastianello Campagnol, Paulo Cesar and Lorenzo, José M.",
year = "2019",
abstract = "A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.",
publisher = "Springer, New York",
journal = "Food Analytical Methods",
title = "Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique",
pages = "1284-1263",
number = "6",
volume = "12",
doi = "10.1007/s12161-019-01491-x"
}

Domínguez, R., Purrinos, L., Perez-Santaescolastica, C., Pateiro, M., Barba, F. J., Tomašević, I., Bastianello Campagnol, P. C.,& Lorenzo, J. M.. (2019). Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. in Food Analytical Methods
Springer, New York., 12(6), 1263-1284.
https://doi.org/10.1007/s12161-019-01491-x

Domínguez R, Purrinos L, Perez-Santaescolastica C, Pateiro M, Barba FJ, Tomašević I, Bastianello Campagnol PC, Lorenzo JM. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. in Food Analytical Methods. 2019;12(6):1263-1284.
doi:10.1007/s12161-019-01491-x .

Domínguez, Rubén, Purrinos, Laura, Perez-Santaescolastica, Cristina, Pateiro, Mirian, Barba, Francisco J., Tomašević, Igor, Bastianello Campagnol, Paulo Cesar, Lorenzo, José M., "Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique" in Food Analytical Methods, 12, no. 6 (2019):1263-1284,
https://doi.org/10.1007/s12161-019-01491-x . .