Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

Fulladosa, E.; Guerrero, Luis; Illana, A.; Olmos, Alejandro; Coll-Brasas, E.; Gou, P.; Muñoz, Israel; Arnau, J.

doi:10.1016/j.meatsci.2020.108334

Cited by 9 publications

(7 citation statements)

References 25 publications

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“…Springiness is the distance the material rebounds within the time span between the initial compression's end and the subsequent compression's start. Conversely, cohesiveness quantifies the proportion between the positive force area encountered during the second compression cycle and the corresponding area during the first compression cycle 39 …”

Section: Resultsmentioning

confidence: 99%

“…Conversely, cohesiveness quantifies the proportion between the positive force area encountered during the second compression cycle and the corresponding area during the first compression cycle. 39 The application of NaOH treatment to the aerogel samples during preparation resulted in a significant increase in hardness, ranging from 15.27 to 48.58 N, while simultaneously reducing the springiness from 0.473 to 0.317 mm and cohesiveness from 0.342% to 0.302%. This transformation can be attributed to the enhanced formation of an interconnected gel network, which provides resistance against compression.…”

Section: Mechanical Properties Of Aerogelmentioning

confidence: 99%

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Eco‐friendly production and performance evaluation of water‐resistant cellulose nanofiber bioaerogels

Mawardi,

Saharudin,

Ahmad

et al. 2023

Polymer Engineering & Sci

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A sustainable and environmentally conscious approach was employed to create a cellulose nanofiber (CNF) bioaerogel. This modified technique was used for its affordability and eco‐friendly nature, involved the use of reduced concentrations of NaOH solution (ranging from 0 to 0.5 M) to disperse the CNFs. The process included mixing, freezing, neutralizing, and freeze‐drying, ultimately resulting in well‐structured 3D bioaerogels. The concentration of NaOH had a significant impact on the properties of the bioaerogels. The density of the aerogels increases with higher concentration of NaOH. All treated aerogels exhibited impressive water resistance and maintained their structural integrity when exposed to water, indicating promising practical applications. This enhanced structural integrity is attributed to CNF chain rearrangement, facilitated by CNF swelling, dissolution in NaOH, and homogenization. FTIR and XRD analyses provided insight into the transition from cellulose I to cellulose‐II in the bioaerogel structure. These findings contribute to the development of eco‐friendly bioaerogels for environmentally conscious applications. Further research is needed to gain a deeper understanding of the process and to optimize conditions for specific bioaerogel properties.

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Section: Resultsmentioning

confidence: 99%

Section: Mechanical Properties Of Aerogelmentioning

confidence: 99%

Eco‐friendly production and performance evaluation of water‐resistant cellulose nanofiber bioaerogels

Mawardi,

Saharudin,

Ahmad

et al. 2023

Polymer Engineering & Sci

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show abstract

“…The changes in elasticity were related to the contraction of the muscle fiber. As muscle fiber contracts, the muscle proteins form a dense reticular structure, which is prone to irreversible deformation when the muscle tissue is extruded, and the spatial structure of muscle proteins is small, resulting in reduced elasticity [ 37 ]. In addition, the stickiness and chewiness of shrimp samples increase with increasing drying time.…”

Section: Resultsmentioning

confidence: 99%

Real-Time Monitoring of the Quality Changes in Shrimp (Penaeus vannamei) with Hyperspectral Imaging Technology during Hot Air Drying

Zhang

Wang

et al. 2022

Foods

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Hot air drying is the most common processing method to extend shrimp’s shelf life. Real-time monitoring of moisture content, color, and texture during the drying process is important to ensure product quality. In this study, hyperspectral imaging technology was employed to acquire images of 104 shrimp samples at different drying levels. The water distribution and migration were monitored by low field magnetic resonance and the correlation between water distribution and other quality indicators were determined by Pearson correlation analysis. Then, spectra were extracted and competitive adaptive reweighting sampling was used to optimize characteristic variables. The grey-scale co-occurrence matrix and color moments were used to extract the textural and color information from the images. Subsequently, partial least squares regression and least squares support vector machine (LSSVM) models were established based on full-band spectra, characteristic spectra, image information, and fused information. For moisture, the LSSVM model based on full-band spectra performed the best, with residual predictive deviation (RPD) of 2.814. For L*, a*, b*, hardness, and elasticity, the optimal models were established by LSSVM based on fused information, with RPD of 3.292, 2.753, 3.211, 2.807, and 2.842. The study provided an in situ and real-time alternative to monitor quality changes of dried shrimps.

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“…Among which are the cylindrical probe, which was used to determine the firming kinetics of breadcrumbs (Jekle et al, 2018). The conical probe that allowed me to measure the texture for deep-fried and air-fried French fries (Gouyo et al, 2020), The Spherical probe with which they analyzed the texture of the surface of cured ham (Fulladosa et al, 2021). Also, there are gel and cut probe, each with properties to perform certain texture tests.…”

Section: Texture Analyzer Internal Structurementioning

confidence: 99%

Technological tools for the measurement of sensory characteristics in food: A review

2023

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The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector.

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Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

Cited by 9 publications

References 25 publications

Eco‐friendly production and performance evaluation of water‐resistant cellulose nanofiber bioaerogels

Eco‐friendly production and performance evaluation of water‐resistant cellulose nanofiber bioaerogels

Real-Time Monitoring of the Quality Changes in Shrimp (Penaeus vannamei) with Hyperspectral Imaging Technology during Hot Air Drying

Technological tools for the measurement of sensory characteristics in food: A review

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