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Quality Assessment of Pork and Turkey Hams Using FT-IR Spectroscopy, Colorimetric, and Image Analysis
- Source :
- Foods, Volume 7, Issue 9, Foods, Vol 7, Iss 9, p 152 (2018)
- Publication Year :
- 2018
- Publisher :
- Multidisciplinary Digital Publishing Institute, 2018.
-
Abstract
- The implementation of fast and nondestructive methods in meat products and colds cuts have become increasingly important to evaluate their quality in relation to different factors such as origin, type of processing, freshness, adulteration, and authenticity. In this study, Fourier Transform Infrared Spectroscopy (FT-IR), colorimetric, and image-analysis methods were implemented to characterize and classify ham cold cuts in terms of meat type, processing, and shelf life during refrigerated storage. Two types of commercial hams (made from pork and turkey) and three types of processing (boiled, smoked, and roasted) were selected. By using the most appropriate color parameters, a*, h, and C*, as well as the textural features&rsquo<br />angular second moment, long-running emphasis, and standard deviation of image intensity from the hams&rsquo<br />images, high-classification values for the different ham samples were achieved. The FT-IR analysis revealed the presence of absorbance bands of proteins, triglycerides, fatty acids, and carbohydrates with different intensities according to meat type and processing. Refrigeration storage caused significant alterations of color parameters and a partial degradation of triglycerides and proteins. Moreover, the image-analysis findings indicated that storage period caused significant degradation of ham images relating to local linearity, and structural and textural continuum.
- Subjects :
- Health (social science)
Plant Science
Shelf life
lcsh:Chemical technology
Health Professions (miscellaneous)
Microbiology
Article
Absorbance
0404 agricultural biotechnology
image analysis
lcsh:TP1-1185
Food science
Fourier transform infrared spectroscopy
pork and turkey ham
Chemistry
Quality assessment
Fourier Transform Infrared Spectroscopy
0402 animal and dairy science
food and beverages
04 agricultural and veterinary sciences
040401 food science
040201 dairy & animal science
color
Ft ir spectroscopy
shelf life
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....d0baf8c1ea52927364dbece463a1cd42
- Full Text :
- https://doi.org/10.3390/foods7090152