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Published 2008

Read in Norwegian

Publication details

Journal : Journal of Food Science , vol. 73 , p. E333–E339–1 , 2008

International Standard Numbers :
Printed : 0022-1147
Electronic : 1750-3841

Publication type : Academic article

Contributors : Håseth, Torunn Thauland; Høy, Martin; Kongsro, Jørgen; Kohler, Achim; Sørheim, Oddvin; Egelandsdal, Bjørg

Issue : 7

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

Ground pork samples simulating the widely different chemical composition of hams during dry-cured ham production were produced and scanned by x-ray computed tomography (CT). Chemical composition accounted for most of the variation in CT values (97%). Tube voltage (80, 110, and 130 kV) affected CT value and the effect varied between different types of tissue. Sodium chloride (NaCl) was predicted in the ground samples with average prediction errors (RMSEP) as low as 0.2% to 1.0% NaCl. NaCl was also predicted in small samples of raw to dry-cured ham. When dry and fat ham samples were left out of the models, NaCl was predicted with a high precision (RMSEP 0.2% to 0.4% NaCl, R-2 > 0.99). CT can be used as a valuable, nondestructive tool to analyze distribution of and quantify NaCl in ham during dry-curing.