González Martín, María Inmaculada

Hernández Ramos, Pedro

Martínez Martín, Iván

Revilla, Isabel

Vivar Quintana, Ana María

English

[EN]The objective of this work is to evaluate by infrared reflectance spectroscopy (NIR) the different sensory attributes of Spanish Iberian ham. Product included under Quality Distinctions in the Spanish market. The evaluation of the sensorial properties of the so-called Iberian acorn-fed ham cured for 3 years has been obtained by a panel often trained experts, data that are taken as reference. Sensory properties are quantified by NIR spectra with a remote reflectance optical fiber probe by applying the probe directly on the slices of ham from two characteristic zones of the product (center and tip). The calibration equations are developed by using.  Modified least squares regression (MPLS). The robustness of analytics of the method is confirmed by applying it to unknown ham samples

Revilla Martín, Isabel

Gestion del Repositorio Documental de la Universidad de Salamanca

INTRODUCTIONSD: standard deviation; RSQ: multiple correlation coefficients; SEC: standard errorof calibration; SECV: standard error of cross-validation; RPD: ratio performancedeviation.ACKNOWLEDGMENTS: This study was made possible by funds from Project SA039P17 from Junta de Castilla y LeónCONSTITUENTS ZONE SD Min-Max SEC RSQ SECV RPDCURING FLAVORCenter 0,2 6,3-7,7 0,1 0,84 0,2 2,5Point 0,4 5,9-8,1 0,2 0,55 0,4 1,7RANCIDCenter 0,2 0,0-1,0 0,1 0,8 0,1 2,3Point 0,2 0,1-1,5 0,1 0,79 0,2 1,6FATTYNESSCenter 0,5 3,9-7,2 0,2 0,83 0,4 2,4Point 0,6 4,8-8,5 0,3 0,67 0,5 1,6FIBROSITYCenter 0,5 1,0-4,0 0,2 0,84 0,4 2,5Point 0,6 0,6-4,5 0,5 0,52 0,6 1,6CHEWINESSCenter 0,5 0,0-3,0 0,2 0,84 0,4 2,5Point 0,3 0,2-2,0 0,1 0,81 0,3 1,7RESIDUECenter 0,4 0,0-2,5 0,2 0,84 0,3 2,5Point 0,3 0,5-2,0 0,2 0,60 0,3 1,8Some Descriptors of NIRS calibration.Center and point zoneGonzález-Martin, M. I.1*; Revilla-Martin, I.2; Vivar-Quintana, A. M.2; Martinez Martín, I.2; Hernandez-Ramos, P.21Dpt. Analytical Chemistry Nutrition and Bromatology, Chemistry Faculty. University of Salamanca;  inmaglez@usal.es2Food Technology Area, Polytechnic High School of Zamora. University of Salamanca.EXPERIMENTALSENSORIAL ANALYSISPanel of 10 expert tasters trained by means of QDA and assessed on a scale of 10 points.SENSORY  DESCRIPTORSColour, Odour, Rancid Flavor, Cured Flavor, Salty, Acid, Hardness, Juiciness, Fatness sensation, Fibrousness, Chewiness, Pastiness, Heterogeneity, Residue.The objective of this work is to evaluate by infrared reflectance spectroscopy (NIR) the different sensory attributes of Spanish Iberian ham. Product included under QualityDistinctions in the Spanish market. The evaluation of the sensorial properties of the so-called Iberian acorn-fed ham cured for 3 years has been obtained by a panel of tentrained experts, data that are taken as reference. Sensory properties are quantified by NIR spectra with a remote reflectance optical fiber probe by applying the probe directlyon the slices of ham from two characteristic zones of the product (center and tip). The calibration equations are developed by usingModified least squares regression (MPLS). The robustness of analytics of the method is confirmed by applying it to unknown ham samples.CALIBRATION MPLSSpectra Data+Sensory Analysis DataCENTER ZONE: 50  SAMPLESPOINT ZONE: 28  SAMPLESVALIDATIONInternal&ExternalApplication to unknown samplesCONCLUSIONLa tecnología NIRS con sonda de fibra óptica se muestra como una técnica de gran potencial para la predicción de parámetros sensoriales en el jamón curado desconocido.Cuando se utiliza la zona centro: olor a grasa, olor curado, rancio, olor extraño, sabor curado, salado, ácido, Añejo añejo, dureza, jugosidad, grasitud, fibrosidad,masticabilidad, elegancia, heterogeneidad, residuos.Cuando se utiliza la zona de la punta se puede determinar: los parámetros: ácido, dulce, salado, cerdo, olor y sabor curado, color de la grasa, Fatness, Fibrosity, Chicness,Rancio, olor extraño, intensidad del olor, homogeneidad, blanco punto, residuo, veteado.Se aplica la sonda de la sonda de fibra óptica directamente a una loncha de jamón.Los resultados son comparables con los obtenidos por un panel de expertos.PREDICTION OF THE SENSORY ATTRIBUTES OF SPANISH IBERIAN DRY-CURED HAM USING NIRS 00,511,522,51100 1300 1500 1700 1900Log(1/R)Wavelength (nm)Center zoneNIR Spectra00,511,522,51100 1300 1500 1700 1900Log(1/R)Wavelength (nm)Point zoneNIR SpectraNIR METHODOLOGYHow to obtain the NIR record with fiber optic probeInternal ValidationCenter Zone0,51,52,50,5 1,5 2,5Chewiness  Reference valueChewiness  Predicted value NIRR2: 0,85RMSEP: 0,1996,67,17,66,5 7,0 7,5Curing flavor Reference valueCuring flavor Predicted value NIRR2: 0,61RMSEP: 0,1534,55,56,54,5 5,5 6,5Fattyness  Reference valueFattyness Predicted value NIRR2: 0,51RMSEP: 0,4710,01,02,03,00,0 1,0 2,0 3,0Fibrosity  Reference valueFibrosity  Predicted value NIRR2: 0,61RMSEP: 0,3970,00,51,00,0 0,5 1,0Rancid Reference valueRancid Predicted value NIRR2: 0,76RMSEP: 0,0790,00,51,01,52,00,0 0,5 1,0 1,5 2,0Residue  Reference valueResidue  Predicted value NIRR2: 0,79RMSEP: 0,188Internal Validation Point Zone0,40,81,21,60,4 0,8 1,2 1,6Rancid  Reference value Rancid  Predicted value  NIRR2: 0,68RMSEP: 0,1425,56,06,57,07,58,05,5 6,0 6,5 7,0 7,5 8,0Curing flavor  Reference value Curing flavor  Predicted value  NIRR2: 0,63RMSEP: 0,2195,06,07,08,05,0 6,0 7,0 8,0Farryness  Reference value Fattyness  Predicted value  NIRR2: 0,60RMSEP: 0,3841,52,53,51,5 2,5 3,5Fibrosity  Reference value Fibrosity  Predicted value  NIRR2: 0,61RMSEP: 0,4030,40,91,40,4 0,9 1,4Chewiness  Reference value Chewiness  Predicted value  NIRR2: 0,66RMSEP: 0.1760,61,11,60,6 1,1 1,6Residue  Reference value Residue  Predicted value  NIRR2: 0,68RMSEP: 0,142

Prediction of the sensory attributes of Spanish iberian  dry-cured ham using NIRS

https://gredos.usal.es/bitstream/10366/140222/1/Poster%20Verona.pdf

Prediction of the sensory attributes of Spanish iberian dry-cured ham using NIRS

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