RT info:eu-repo/semantics/article
T1 Near-infrared spectroscopy procedure for online determination of sodium and potassium content in low-salt cured hams
A1 Campos Labadíe, María isabel
A1 Debán Miguel, Luis
A1 Pardo Almudí, Rafael
K1 Dry-cured ham
K1 Jamón
K1 Near infrared spectroscopy
K1 Spectroscopy
K1 Espectroscopia de infrarrojos
K1 Potassium
K1 Sodium
K1 Alimentos - Contenido en sodio
K1 Food science
K1 3309 Tecnología de Los Alimentos
K1 2103.03 Espectroscopia
AB This paper reports the development of a near-infrared spectroscopy (NIRS) calibration procedure for the determination of sodium and potassium content in cured ham samples. Sliced samples of hams treated with different salts in different percentages were included in the study. Calibration models developed using partial least squares regression were cross-validated and predictive models were tested using the samples of cured ham with low sodium content. The results showed that the developed NIRS procedure is capable of directly measuring the potassium content of packaged dry-cured ham slices with low sodium content with a fitting accuracy of 91.44%, and that it can indirectly determine the sodium content by applying a correction factor to the values obtained for potassium. The prediction error between the calculated and actual sodium values determined using inductively coupled plasma atomic emission spectrophotometry (ICP-AES) was 0.004%, and this confirms that the NIRS procedure is a viable option for the determination of sodium and potassium content in this type of sample.
PB MDPI
SN 2304-8158
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/67067
UL https://uvadoc.uva.es/handle/10324/67067
LA eng
NO Foods, 2023, Vol. 12, Nº. 21, 3998
NO Producción Científica
DS UVaDOC
RD 11-jul-2024