Monitoring chemical changes of dry-cured Parma ham during processing by surface autofluorescence spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 5, 2003, Pages 1224-1230

  Møller, Jens K S ^a   Parolari, Giovanni ^b   Gabba, Laura ^c   Christensen, Jakob ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Staz Sperim Indust Cons Aliment   (Italy)

^c Centro Ricerche Produzioni Animali   (Italy)

Author keywords

Chemometrics; Dry curing; Fluorescence landscapes; Ham; Process control

Indexed keywords

ANIMAL; ARTICLE; BICEPS BRACHII MUSCLE; COLOR; CORRELATION ANALYSIS; FOOD HANDLING; MEASUREMENT; MEAT; MEAT INDUSTRY; METHODOLOGY; MOISTURE; PREDICTION; PROCESS MODEL; PROTEIN DEGRADATION; QUALITY CONTROL; SPECTROFLUOROMETRY; SURFACE AUTOFLUORESCENCE SPECTROSCOPY; SWINE; THREE DIMENSIONAL IMAGING;

ANIMALS; FOOD HANDLING; MEAT PRODUCTS; QUALITY CONTROL; SPECTROMETRY, FLUORESCENCE; SWINE;

ANIMALIA; SUS SCROFA;

EID: 0037467018     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025662h     Document Type: Article

References (32)

1. Arnau, J.; Guerrero, L.; Casademont, G.; Gou, P. Physical and chemical changes in different zones of normal and PSE dry-cured ham during processing. Food Chem. 1995, 52, 63-69.
2. Gil, M.; Guerrero, L.; Sarraga, C. The effect of meat quality, salt and aging time on biochemical parameters of dry-cured Longissimus dorsi muscle. Meat Sci. 1999, 51, 329-337.
3. Virgili, R.; Schivazappa, C.; Parolari, G.; Bordini, C. S.; Degni, M. Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham. J. Food Biochem. 1998, 22, 53-63.
4. Sentandreu, M. A.; Toldra, F. Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham. Eur. Food Res. Technol. 2001, 213, 83-87.
5. Parolari, G. Achievements, needs and perspectives in dry-cured ham technology: The example of Parma ham. Food Sci. Technol. Int. 1996, 2, 69-78.
6. Schivazappa, C.; Degni, M.; Costa, L. N.; Russo, V.; Buttazzoni, L.; Virgili, R. Analysis of raw meat to predict proteolysis in Parma ham. Meat Sci. 2002, 60, 77-83.
7. Virgili, R.; Parolari, G. Quality control in the meat industry by multivariate statistics. The case of raw ham. Meat Sci. 1991, 29, 83-96.
8. Swatland, H. J.; Findlay, C. J. On-line probe prediction of beef toughness, correlating sensory evaluation with fluorescence detection of connective tissue and dynamic analysis of overall toughness. Food Qual. Pref. 1997, 8, 233-239.
9. Wold, J. P.; Lundby, F.; Egelandsdal, B. Quantification of connective tissue (hydroxyproline) in ground beef by autofluorescence spectroscopy. J. Food Sci. 1999, 64, 1-7.
10. Swatland, H. J. Connective and adipose tissue detection by simultaneous fluorescence and reflectance measurements with an on-line meat probe. Food Res. Int. 2000, 33, 749-757.
11. Egelandsdal, B.; Wold, J. P.; Sponnich, A.; Neegard, S.; Hildrum, K. I. On attempts to measure the tenderness of Longissimus Dorsi muscles using fluorescence emission spectra. Meat Sci. 2002, 60, 187-202.
12. Wold, J. P.; Mielnik, M. Nondestructive assessment of lipid oxidation in minced poultry meat by autofluorescence spectroscopy. J. Food Sci. 2000, 65, 87-95.
13. Næs, T.; Baardseth, P.; Helgesen, H.; Isaksson, T. Multivariate techniques in the analysis of meat quality. Meat Sci. 1996, 43, S135-S149.
14. Munck, L.; Nørgaard, L.; Engelsen, S. B.; Bro, R.; Andersson, C. A. Chemometrics in food science - a demonstration of the feasibility of a highly exploratory, inductive evaluation strategy of fundamental scientific significance. Chemom. Intell. Lab. Syst. 1998, 44, 31-60.
15. AOAC. Official Methods of Analysis of AOAC International, 15th ed.; Association of Official Analytical Chemists: Washington, DC, 1990.
16. Careri, M.; Mangia, A.; Barbieri, G.; Bolzoni, L.; Virgili, R.; Parolari, G. Sensory property relationships to chemical-data of Italian-type dry-cured ham. J. Food Sci. 1993, 58, 968-972.
17. Bro, R. PARAFAC. Tutorial and applications. Chemom. Intell. Lab. Syst. 1997, 38, 149-171.
18. Andersson, C. A.; Bro, R. The N-way Toolbox for MATLAB. Chemom. Intell. Lab. Syst. 2000, 52, 1-4.
19. Bro, R.; Kiers, H. A. L. A new efficient method for determining the number of components in PARAFAC models. J. Chemom. 2002, submitted for publication.
20. Cordoba, J. J.; Rojas, T. A.; Gonzalez, C. G.; Barroso, J. V.; Bote, C. L.; Asensio, M. A. Evolution of free amino acids and amines during ripening of Iberian cured ham. J. Agric. Food Chem. 1994, 42, 2296-2301.
21. Fernandez-Gutierrez, A.; de la Peña, A. M. Determinations of inorganic substances by luminescence methods. In Molecular Luminescence Spectroscopy. Methods and Applications: Part I: Schulman, S. G., Ed.; Wiley: New York, 1985; pp 371-546.
22. Sonawane, N. D.; Thiagarajah, J. R.; Verkman, A. S. Chloride concentration in endosomes measured using a ratioable fluorescent Cl- indicator. Evidence for chloride accumulation during acidification. J. Biol. Chem. 2002, 277, 5506-5513.
23. Shimasaki, H. Assay of fluorescent lipid peroxidation products. Methods Enzymol. 1994, 233, 338-346.
24. Stapelfeldt, H.; Bjørn. H.; Skovgaard, I. M.; Skibsted, L. H.; Bertelsen, G. Warmed-over flavor in cooked sliced beef - Chemical analysis in relation to sensory evaluation. Z. Lebensm. Unters. Forsch. 1992, 195, 203-208.
25. Vestergaard, C. S.; Schivazappa, C.; Virgili, R. Lipolysis in dry-cured ham maturation. Meat Sci. 2000. 55, 1-5.
26. Vestergaard, C. S.; Parolari, G. Lipid and cholesterol oxidation products in dry-cured ham. Meat Sci. 1999, 52, 397-401.
27. Flores, J. Mediterranean vs northern European meat products. Processing technologies and main differences. Food Chem. 1997, 59, 505-510.
28. Toldra, F. Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Sci. 1998, 49, S101-S110.
29. Virgili, R.; Parolari, G.; Bordini, C. S.; Schivazappa, C. Free amino acids and dipeptides in dry-cured ham. J. Muscle Foods 1999, 10, 119-130.
30. Hansen-Møller, J.; Hinrichsen, L.; Jacobsen, T. Evaluation of peptides generated in Italian-style dry-cured ham during processing. J. Agric. Food Chem. 1997, 45, 3123-3128.
31. Hinrichsen, L. L.; Pedersen, S. B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing. J. Agric. Food Chem. 1994, 43, 2932-2940.
32. Chizzolini, R.; Novelli, E.; Zanardi, E. Oxidation in traditional Mediterranean meat products. Meat Sci. 1998, 49, S87-S99.