Determination of added water in pork products using microwave dielectric spectroscopy

被引：37

作者：

Kent, M

Peymann, A

Gabriel, C

Knight, A

机构：

[1] Kent & Partner Sci Serv, Carmyllie DD11 2RJ, Scotland

[2] Kings Coll London, Dept Elect, London WC2R 2LS, England

[3] Microwave Consultants Ltd, London E18 2EL, England

[4] Leatherhead Food Res Assoc, Leatherhead KT22 7RY, Surrey, England

来源：

FOOD CONTROL | 2002年 / 13卷 / 03期

关键词：

D O I：

10.1016/S0956-7135(01)00066-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of added water on the microwave dielectric spectra of pork products has been studied. Results are presented for canned pork, bacon, ham, leg meat and commercial samples of ham and bacon bought front UK retailers. The dielectric spectra were transformed by the method of principal components and the added water content and other compositional variables were regressed against the resultant PC scores to obtain calibration equations. The results were validated using both internal cross-validation (ICV) and a number of unknown samples. The main sources of error are discussed with particular reference to the standard method for determining added water. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：143 / 149

页数：7

共 13 条

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