IRTA, XaRTA, Food Technology, Finca Camps i Armet, E-17121 Monells (Girona), Spain.
Meat Sci. 2013 Oct;95(2):250-5. doi: 10.1016/j.meatsci.2013.05.013. Epub 2013 May 16.
There is a growing market for packaged slices of dry-cured ham. The heterogeneity of the composition of slices between packages is an important drawback when aiming to offer consumers a product with a known and constant composition which fits individual consumer expectations. The aim of this work was to test the feasibility of NIR interactance imaging for on-line analysis of water, fat and salt and their spatial distribution in dry-cured ham slices. PLSR models for predicting water, fat and salt contents with NIR spectra were developed with a calibration set of samples (n=82). The models were validated with an external validation set (n=42). The predictive models were accurate enough for screening purposes. The errors of prediction were 1.34%, 1.36% and 0.71% for water, fat and salt, respectively. The spatial distribution of these components within the slice was also obtained.
干腌火腿切片的包装市场日益增长。在为消费者提供一种成分已知且恒定、符合个人消费预期的产品时，包装之间切片成分的不均匀性是一个重要的缺点。本工作旨在测试近红外交互成像技术用于在线分析干腌火腿切片中水分、脂肪和盐及其空间分布的可行性。使用校准集样本（n=82）建立了用于预测水、脂肪和盐含量的 PLSR 模型。使用外部验证集（n=42）对模型进行了验证。预测模型足以用于筛选目的。水分、脂肪和盐的预测误差分别为 1.34%、1.36%和 0.71%。还获得了这些成分在切片内的空间分布。
