Determinació de l'a^w i del contingut d’humitat i de sal de la superfície de llonganisses mitjançant espectroscòpia NIR

Authors

  • Carles Collell
  • Josep Comaposada

Abstract

The goal of this study was to evaluate the capacity of near infrared spectroscopy (NIR) to predict water activity (aw) andmoisture and salt contents of the surface of fermented sausages during the drying process. Themoisture and salt contents, and the aw, described as the amount of disposable free water for the growth ofmicroorganisms and for the realization of different chemical reactions, are parameters related with the drying process of dry cured products.NIR is a non destructivemethod of analysis useful for the on line control of a production process. Fermented sausages with different formulations and submitted to different drying conditions were periodically scanned with a spectrophotometermodel Matrix-Fm (Bruker) using two different probes. The best prediction for intact product was obtained with a probe without contact with the product; this achieves a coefficient of determination (R2) higher than 0.9 and errors of prediction (RMSEP) of 1.56 for moisture, 0.22 for NaCl and 0.007 for aw. Fromthe study it is concluded that the IR has the capacity to determine chemical parameters related with the drying process of fermented sausages with an acceptable error.

KEYWORDS: Near infrared spectroscopy (NIR),water activity (aw),moisture, salt (NaCl),meat, process control.

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Published

2010-05-03

How to Cite

Collell, C., & Comaposada, J. (2010). Determinació de l’a^w i del contingut d’humitat i de sal de la superfície de llonganisses mitjançant espectroscòpia NIR. TECA: Tecnologia I Ciència Dels Aliments, 12(1), 7–12. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/60110.001

Issue

Vol. 12 No. 1 (2010): maig

Section

Articles

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