Collell Carles, Gou Pere, Arnau Jacint, Comaposada Josep
IRTA, Institut de Recerca i Tecnologia Agroalimentàries, Finca Camps i Armet, E-17121 Monells, Catalonia, Spain.
IRTA, Institut de Recerca i Tecnologia Agroalimentàries, Finca Camps i Armet, E-17121 Monells, Catalonia, Spain.
Food Chem. 2011 Nov 15;129(2):601-607. doi: 10.1016/j.foodchem.2011.04.073. Epub 2011 May 5.
This paper describes the ability of near infra-red reflectance (NIR) spectroscopy to predict moisture, water activity (a) and NaCl content at the surface of dry-cured ham during the process. A Fourier Transform (FT) NIR spectrometer and two probes (on-contact and remote) were tested directly on the surface (gracilis muscle) of 98 hams during the process. The highest precision was achieved when two spectra per sample were used in the predictive model development. The models based on the remote measurement probe yielded acceptable results with determination coefficients (r) of 0.93, 0.62 and 0.91 and residual predictive deviation (RPD) of 3.74, 1.63 and 3.33 for moisture, a and NaCl content, respectively. These results show that NIR measurements could be included in the control system of the resting and drying processes to prevent crusting in dry-cured ham.
本文描述了近红外反射光谱（NIR）预测干腌火腿加工过程中表面水分、水分活度（a）和氯化钠含量的能力。在加工过程中，使用傅里叶变换（FT）近红外光谱仪和两个探头（接触式和远程式）直接对98只火腿的表面（股薄肌）进行了测试。在预测模型开发中，每个样品使用两个光谱时精度最高。基于远程测量探头的模型得出了可接受的结果，水分、a和氯化钠含量的决定系数（r）分别为0.93、0.62和0.91，残余预测偏差（RPD）分别为3.74、1.63和3.33。这些结果表明，近红外测量可纳入静置和干燥过程的控制系统，以防止干腌火腿结皮。
