Assessing quality parameters in dry-cured ham using microwave spectroscopy

作者：Bjarnadottir S G^*; Lunde K; Alvseike O; Mason A; Al Shamma'a A I

来源：Meat Science, 2015, 108: 109-114.

DOI：10.1016/j.meatsci.2015.06.004

• Dry-cured ham
• Microwave
• Water activity
• Salt content
• Water content

Microwave spectroscopy has been applied in numerous non-food industry applications, and recently also in the food industry, for non-destructive measurements. In this study, a dry-cured ham model was designed and chemical analyses were performed for determining water activity, water content and salt content (sodium chloride) for all samples. These chemical parameters were also measured using microwave spectroscopy, with a rectangular microwave cavity resonator. Results indicate that microwave spectroscopy may be a promising technique for determination of water activity, salt content and water content in dry-cured ham using either reflected or transmitted signals.

• 出版日期2015-10