Quantification of salt concentrations in cured pork by computed tomography

被引：37

作者：

Vestergaard, C ^{[1
]}

Risum, J ^{[1
]}

Adler-Nissen, J ^{[1
]}

机构：

[1] Tech Univ Denmark, Biocentrum, Food Biotechnol & Engn Grp, DK-2800 Lyngby, Denmark

来源：

MEAT SCIENCE | 2004年 / 68卷 / 01期

关键词：

computed tomography; meat; curing; diffusion;

D O I：

10.1016/j.meatsci.2004.02.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Eight pork loin samples were mounted in Plexiglas cylinders and cured for five days. Samples were scanned by computed tomography (CT) once every 24 h. At the end of the experiment, the cylinders were cut in 1 cm sections and analyzed for chloride. From image analysis of the CT images, concentration profiles were extracted and fitted to a diffusion model which included a term to account for a non-negligible mass transfer coefficient. It was found that CT provides accurate estimates of salt gradients in meat and it was suggested that this analytical method could be valuable in scientific research and product development. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：107 / 113

页数：7

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