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Foods 2018, 7(9), 152; https://doi.org/10.3390/foods7090152

Quality Assessment of Pork and Turkey Hams Using FT-IR Spectroscopy, Colorimetric, and Image Analysis

1
Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos 12243, Egaleo, Greece
2
Medical Image and Signal Processing Laboratory, Department of Biomedical Engineering, University of West Attica, Ag. Spyridonos 12243, Egaleo, Greece
3
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, Greece
4
Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
*
Authors to whom correspondence should be addressed.
Received: 14 August 2018 / Revised: 8 September 2018 / Accepted: 13 September 2018 / Published: 15 September 2018
(This article belongs to the Section Meat)
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Abstract

The implementation of fast and nondestructive methods in meat products and colds cuts have become increasingly important to evaluate their quality in relation to different factors such as origin, type of processing, freshness, adulteration, and authenticity. In this study, Fourier Transform Infrared Spectroscopy (FT-IR), colorimetric, and image-analysis methods were implemented to characterize and classify ham cold cuts in terms of meat type, processing, and shelf life during refrigerated storage. Two types of commercial hams (made from pork and turkey) and three types of processing (boiled, smoked, and roasted) were selected. By using the most appropriate color parameters, a*, h, and C*, as well as the textural features’ angular second moment, long-running emphasis, and standard deviation of image intensity from the hams’ images, high-classification values for the different ham samples were achieved. The FT-IR analysis revealed the presence of absorbance bands of proteins, triglycerides, fatty acids, and carbohydrates with different intensities according to meat type and processing. Refrigeration storage caused significant alterations of color parameters and a partial degradation of triglycerides and proteins. Moreover, the image-analysis findings indicated that storage period caused significant degradation of ham images relating to local linearity, and structural and textural continuum. View Full-Text
Keywords: pork and turkey ham; color; image analysis; Fourier Transform Infrared Spectroscopy; shelf life pork and turkey ham; color; image analysis; Fourier Transform Infrared Spectroscopy; shelf life
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Sinanoglou, V.J.; Cavouras, D.; Xenogiannopoulos, D.; Proestos, C.; Zoumpoulakis, P. Quality Assessment of Pork and Turkey Hams Using FT-IR Spectroscopy, Colorimetric, and Image Analysis. Foods 2018, 7, 152.

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