Prediction of sodium content in commercial processed meat products using near infrared spectroscopy

Marchi, Massimo De; Manuelian, Carmen L.; Ton, Sofia; Manfrin, Davide; Meneghesso, Michele; Cassandro, Martino; Penasa, M.

doi:10.1016/j.meatsci.2016.11.014

Cited by 38 publications

(34 citation statements)

References 24 publications

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“…Wold and others () used an industrial HSI scanner for online measurement and sorting of pork trimmings based on their fat content. In a recent study, De Marchi and others () used near infrared transmittance (NIT) to predict sodium content in various commercial meat products.…”

Section: Meat Analysis Over the Yearsmentioning

confidence: 99%

“…Near‐Infrared spectroscopy has been identified as a valuable and cost‐effective tool for estimating various meat quality parameters as well as detecting adulteration. NIR spectroscopy provides many advantages when compared to traditional methods (proximate analysis, HPLC, GC, MS) which includes; speed of analysis, nondestructive and noninvasive measurement, little or no sample preparation, noncontact technique and several others (Zamora‐Rojas and others ; Salguero‐Chaparro and others ; De Marchi and others ), making NIR spectroscopy suitable for on/inline applications within a processing plant.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Developments and Challenges in Online NIR Spectroscopy for Meat Processing

Dixit¹,

Casado-Gavalda²,

Cama-Moncunill³

et al. 2017

Comp Rev Food Sci Food Safe

107

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Meat and meat products are popular foods due to their balanced nutritional nature and their availability in a variety of forms. In recent years, due to an increase in the consumer awareness regarding product quality and authenticity of food, rapid and effective quality control systems have been sought by meat industries. Near-Infrared (NIR) spectroscopy has been identified as a fast and cost-effective tool for estimating various meat quality parameters as well as detecting adulteration. This review focusses on the on/inline application of single and multiprobe NIR spectroscopy for the analysis of meat and meat products starting from the year 1996 to 2017. The article gives a brief description about the theory of NIR spectroscopy followed by its application for meat and meat products analysis. A detailed discussion is provided on the various studies regarding applications of NIR spectroscopy and specifically for on/inline monitoring along with their advantages and disadvantages. Additionally, a brief description has been given about the various chemometric techniques utilized in the mentioned studies. Finally, it discusses challenges encountered and future prospects of the technology. It is concluded that, advancements in the fields of NIR spectroscopy and chemometrics have immensely increased the potential of the technology as a reliable on/inline monitoring tool for the meat industry.

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Section: Meat Analysis Over the Yearsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Developments and Challenges in Online NIR Spectroscopy for Meat Processing

Dixit¹,

Casado-Gavalda²,

Cama-Moncunill³

et al. 2017

Comp Rev Food Sci Food Safe

107

View full text Add to dashboard Cite

show abstract

“…Hence quality information for every individual product cannot be easily collected on-line and nondestructively. In addition to EIS, other new alternative technologies for on-line quality detection also have been investigated, such as near infrared spectroscopy [24][25][26], hyperspectral image [27][28][29], and electronic nose technology [30][31][32]. The comparison of the four technologies was showed in Table 1.…”

Section: Introductionmentioning

confidence: 99%

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Zhao

Zhuang

Yoon

et al. 2017

Journal of Food Quality

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Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.

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“…The NaCl crystals are hydrated by the moisture of the meat which dissolves and become locally distributed throughout the meat matrix by means of diffusion. Although several authors have deployed state of the art technologies including magnetic resonance imaging (Caballero et al, 2016), computed tomography (Håseth et al, 2008;Santos-Garcés, Gou, Garcia-Gil, Arnau, & Fulladosa, 2010), near-infrared spectroscopy (Collell, Gou, Arnau, & Comaposada, 2011;Collell, Gou, Picouet, Arnau, & Comaposada, 2010;De Marchi et al, 2017), and microwaves dielectric spectroscopy (Castro-Giráldez, Fito, & Fito, 2010) to model and predict the diffusion and distribution of NaCl in processed pork meat products, the impact of NaCl types, specifically different morphological characteristics on dissolution and uptake during drycured meat processing and its influence on a w is rarely available.…”

Section: Introductionmentioning

confidence: 99%

Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging

Aheto

Huang

Tian

et al. 2019

J Food Process Preserv

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In this study, impact of crystal size on salt (NaCl) uptake and water activity (aw) of dry‐cured pork was investigated by hyperspectral imaging. Three grades of NaCl labeled fine flake, medium flake, and large flakes were used during the 3 day salting period. Spectra and spatial information were extracted from three subsurfaces labeled surface‐1, surface‐2, and surface‐3 for each sample and prediction models were established based on partial least squares regression, synergy interval partial least squares, and competitive adaptive reweighted sampling partial least squares. The overall results indicated that processing with NaCl of different crystal sizes influenced NaCl uptake and aw of pork samples. Distribution maps based on spatial analysis further revealed that crystal size impacted NaCl uptake to a large extent. Thus, in the drive to process meat with lower NaCl content, crystal morphology may be considered in further studies in dry‐cured meat processing. Practical applications Meat preservation with salt (NaCl) is a widely applied traditional technique of safe‐guiding meat from microbial invasion because of its effectiveness and the ease of accessing the commodity. Yet, several studies have associated noncommunicable diseases, including hypertension, cardiovascular disease, and stroke to the high intake of NaCl. As a result, several strategies are being developed for reducing NaCl contents in processed foods in a bid to avert these health‐related concerns. Some of these strategies involved studying the dissolution characteristics of salt crystals in saliva, brining with high‐powered ultrasound, among others. Dry‐cured pork is a worldwide delicacy. Thus, for the purposes of understanding how crystal size influence total NaCl levels in dry‐cured pork, this investigation was carried out. The outcome of this study may be considered in the formulation of future research needs in the drive to achieving sodium reduction in salted meat while maintaining quality and salt intensity.

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Prediction of sodium content in commercial processed meat products using near infrared spectroscopy

Cited by 38 publications

References 24 publications

Developments and Challenges in Online NIR Spectroscopy for Meat Processing

Developments and Challenges in Online NIR Spectroscopy for Meat Processing

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging

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