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Abstract: In the present study, the use of a rapid portable system based on impedance spectroscopy to assess fish freshness has been tested. The evolution of different physical and chemical parameters (moisture, fat, pH and TVBN) and impedance measurements (modulus and phase at different frequencies) of six different batches of sea bream (Sparus aurata) were analysed. Impedance spectroscopy was able to classify raw matter into six groups according to composition differences, and also to classify those samples stored for a time of between 0 and 15 days into different groups according to degree of freshness. TVB-N is one of the most usual parameters to assess shelf life periods of fish samples; the coefficient of determination (R 2) of 0.72 obtained in the Partial Least Squares regression for this parameter confirmed the potential application of the impedance spectroscopy for predicting sea bream freshness. [Copyright &y& Elsevier]

Abstract: Curing is one of the most traditional processes in the meat industry, being used in a great variety of products such as cured ham. During the salting process the raw material acquires the curing agents, allowing the safe development of subsequent stages in processing. Digital image analysis has been used in different food research areas. Most of the studies that use image analysis in the evaluation of different aspects of meat products have been carried out mainly on ham, detecting quality problems of the product. However, none of these studies deals with the influence of different components present on the ham surface (fat, connective tissue and lean) and its relationship with mass transfer during ham processing. The aim of this study was the use of image segmentation to quantify the lean, fatty and connective tissue areas on the ham surface and determine the relationship of those areas to salt gain during the salting process. The obtained results show that image segmentation algorithm can be used in combination with other parameters values to predicting ham behaviour during the salting process. [Copyright &y& Elsevier]