Uso de ultrasonidos de señal para la detección del defecto de pastosidad en jamón curado.

Autores UPV
Año
CONGRESO Uso de ultrasonidos de señal para la detección del defecto de pastosidad en jamón curado.

Abstract

This work aims to evaluate the feasibility of low-intensity ultrasound as a means of nondestructive characterization of ham pastiness, which is a kind of defective texture. In order to achieve this objective, ultrasonic measurements by pulse-echo and through-transmission methods were carried out in dry-cured ham pieces and slices at different temperatures (from 4 to 22ºC) and ultrasonic velocity and attenuation coefficient were assessed and compared with instrumental texture and sensory parameters. A satisfactory correlation between ultrasonic velocity and textural parameters (hardness and relaxation capacity) was found. However, neither ultrasonic velocity nor textural parameters showed any relevant correlation with sensory assessment of pastiness.