2026-04-17T18:44:30Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/2712025-10-22T11:25:49Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Fulladosa, E.
author
Austrich, A.
author
Muñoz, I.
author
Guerrero, L.
author
Benedito, J.
author
Lorenzo, J.M.
author
Gou, P.
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:25:49Z
2025-10-22T11:25:49Z
2018-02-03
Fulladosa, E., A. Austrich, I. Muñoz, L. Guerrero, J. Benedito, J.M. Lorenzo, and P. Gou. 2018. "Texture Characterization Of Dry-Cured Ham Using Multi Energy X-Ray Analysis". Food Control 89: 46-53. Elsevier BV. doi:10.1016/j.foodcont.2018.01.020.
0956-7135
http://hdl.handle.net/20.500.12327/271
https://doi.org/10.1016/j.foodcont.2018.01.020
Multi energy X-ray sensors are able to differentiate and quantify X-rays of different energies. In contrast to conventional sensors, which simply record the overall
energy of the X-rays whatever the energy of x-rays is, multi energy sensors provides a spectrum of the X-rays energies, which may be differently attenuated. In this study, the
feasibility of this technology to detect changes in dry-cured ham slices after inducing proteolysis was evaluated. Effect of salt and water contents on the attenuation was also
studied. In addition, the classification of commercial samples according to their proteolysis index was assessed. Results showed a decrease of attenuation for increasing proteolysis
induction times (p<0.01) for all the regions of the spectrum (energy bands), but not with the same intensity, at any of the analysed acquisition conditions. Salt and water contents
produced a significant (p<0.01) effect on the attenuation. Influence of salt content was higher than that of water content, and both affected the prediction of the proteolysis index.
Classification score of commercial samples exhibited a limited discrimination capacity, showing the need for more sophisticated data analysis.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Texture characterization of dry-cured ham using multi energy X-ray analysis
info:eu-repo/semantics/article