Prediction of the salt content from water activity analysis in dry-cured ham

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• 作者：Maria Martuscelli^a ; ^{mmartuscelli@unite.it} ; Laura Lupieri^b ; Giampiero Sacchetti^a ; Dino Mastrocola^a ; Paola Pittia^a
• 关键词：Dry-cured ham ; Salt diffusion ; Normalized Weibull distribution ; Water activity ; Prediction models
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：200
• 期：Complete
• 页码：29-39
• 全文大小：1788 K
• 卷排序：200

文摘

The chemical composition and water activity were observed in ham muscles during resting and ripening process. The normalized Weibull cumulative distribution was used to fit salt uptake and to calculate the salt diffusion coefficient. The aw values strictly depend on the Salt Index. The Salt Index data of Biceps faemoris muscle were modelled as a function of water activity. A linear and a first order polynomial model achieved a good fitting.