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Artículo

New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time

Traffano Schiffo, Maria VictoriaIcon ; Castro Giraldez, Marta; Colom, Ricardo J.; Talens, Pau; Fito, Pedro J.
Fecha de publicación: 03/2021
Editorial: Elsevier
Revista: Journal of Food Engineering
ISSN: 0260-8774
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Biochemical and structural transformations that occur during meat ageing include proteolytic, electrolytic, oxidative and other processes, explain the quality and safety state of meat. In this sense, the value of the dielectric properties can be useful to predict its metabolic status. The aim of the work was to analyze the dielectric spectra during postmortem time in chicken meat, trying to understand and to relate each dispersion phenomenon with the biochemical metabolism. Broiler breasts were studied from 5 to 146 h postmortem. Proteins, pH, color, lactate content, microstructure and dielectric properties in radiofrequency and microwave ranges, were analyzed. It has been demonstrated that the amplitude of the dielectric constant in β-dispersion is able to determine actin-myosin system degradation and also, dielectric properties in α, β dispersions and the ionic conductivity allow to determine chicken meat postmortem time, non-destructively.
Palabras clave: POULTRY MEAT , AGEING , PERMITTIVITY , RADIOFREQUENCY , MICROWAVE
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/148569
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2020.110350
URL: https://www.sciencedirect.com/science/article/abs/pii/S0260877420304362
Colecciones
Articulos(IQUIBA-NEA)
Articulos de INSTITUTO DE QUIMICA BASICA Y APLICADA DEL NORDESTE ARGENTINO
Citación
Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Colom, Ricardo J.; Talens, Pau; Fito, Pedro J.; New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time; Elsevier; Journal of Food Engineering; 292; 110350; 3-2021; 1-7
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