Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging

作者：Manzocco Lara; Anese Monica^*; Marzona Stefania; Innocente Nadia; Lagazio Corrado; Nicoli Maria Cristina

来源：Food Chemistry, 2013, 141(3): 2246-2252.

DOI：10.1016/j.foodchem.2013.04.068

• S. Daniele ham
• MRI
• Dry-curing
• Salt
• Moisture
• Predictive models

S. Daniele hams were collected at different stages during dry-curing and submitted to magnetic resonance imaging (MRI) according to the acquisition Spin-Echo sequences T1 and 12. The intensity of the MR signals in the images of the Semimembranosus, Semitendinosus, Rectus femoris and Biceps femoris muscles of the hams was computed and expressed in grey levels. Muscles were also submitted to traditional analyses, including aw, soluble solids, sodium chloride, total and water soluble nitrogen. T1 and T2 MR signals well described the evolution of the phenomena occurring in the different muscles during dry-curing. MR signal acquired in T2 mode well correlated with traditional indicators in Semitendinosus, Rectus femoris and Biceps femoris muscles. Predictive models estimating the value of a, moisture, salt content and proteolysis extent on the basis of the MR signal intensity were proposed.

• 出版日期2013-12-1