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Application of Nondestructive and Low‐Cost Impedance Technology to Determine the Effect of Curing Degree on Meat Quality
Author(s) -
Chen Tianhao,
Han Minyi,
Wang Peng,
Wei Ran,
Xu Xinglian,
Zhou Guanghong
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12294
Subject(s) - lightness , curing (chemistry) , chemistry , significant difference , food science , salt (chemistry) , zoology , materials science , mathematics , polymer chemistry , biology , physics , statistics , optics
The electrical impedance technology was used to explore the changes in the dry‐cured meat during the curing process. Four salt levels (0, 4, 8 and 12%) were assessed. Physicochemical changes in the samples such as color, pH and nuclear magnetic resonance ( NMR ) were evaluated. The results showed that there were significant differences ( P < 0.05) in the impedance characteristics between the samples dry cured by lower (0 and 4%) salt levels and those processed by higher levels (8 and 12%). Color parameters, L * (lightness) and a * (redness), and pH values decreased ( P < 0.05) as the salt level increased. However, b * (yellowness) showed no significant difference ( P > 0.05) with the increasing value of salt levels. NMR test showed the status of the dry‐cured meat after a 10 day curing. The values obtained from the test indicated that 4% in salt‐level group had the best water‐holding capacity than other groups ( P < 0.05). Generally, the modulus and phase decreased as the frequency increases. On the one hand, the modulus of control group is larger ( P < 0.05) when compared with the treated groups (4, 8, 12%). And it decreased as the salt content increases. On the other hand, the phase of control group is lower than the other groups ( P < 0.05) and it increased as the salt content increases. Moreover, frequencies ranging from 50 to 1,000 Hz might be used as the best detection zone for the quality determination of the dry‐cured meat. In conclusion, real‐time impedance instrument was proven to be a useful potential quantitative way for in‐line evaluation of the salt level of meat. Practical Applications Because of the nondestructive and low‐cost characteristics, impedance technology could be used as an important tool on the production line. A product cured by salt may cause the salt‐overtaking problems. Due to the fact that there are few rapid methods existing in the market to inspect the salt content, the application based on impedance technology meets the demand of factories. Meanwhile, compared with the existing methods, the nondestructive property of impedance technology could improve the efficiency of production and the quality of products greatly. Impedance technology relied on the mobility and the amount of ion. Combined with principal component analysis or independent component analysis, the developed technology can be considered as a precise method to determine salt content and differences among different salt levels in experimental and industrial applications.