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Monitoring Chemical Changes of Dry-Cured Parma Ham during Processing by Surface Autofluorescence Spectroscopy



The main objective of this investigation was to evaluate surface autofluorescence spectroscopy as a means to measure age-related quality indexes of Parma ham during processing.  Parma hams at various processing stages were investigated by surface autofluorescence spectroscopy. Fluorescence landscapes of raw meat, salted (3 months), matured (11 and 12 months) and aged (15 and 18 months) Parma hams were obtained. In total 67 samples of Parma Ham were measured. For 34 samples of either semi membranosus or biceps femoris, chemical and sensory reference analyses were performed in order to make regression models.



Jens K.S. Møller, Giovanni Parolari, Laura Gabba, Jakob Christensen, and Leif H. Skibsted: Monitoring Chemical Changes of Dry-Cured Parma Ham during Processing by Surface Autofluorescence Spectroscopy. Journal of Agricultural and Food Chemistry, Vol. 51, No. 5, 2003


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M_fluor : Fluorescence data from 67samples*15emissions*15excitations
X_fluor : Fluorescence data from 34 samples with reference data
Y : Chemical and sensory analyses for 34 samples

Measurement of autofluorescence: Fluorescence spectroscopy was measured using a BioView Spectrofluorometer (Delta, Lyngby, DK) equipped with a fiber optics measuring probe giving an open-end 180° measuring geometry. The instrument used a pulsed Xenon lamp for excitation and a surface area of approximately 6 mm in diameter was sampled. The sensor was connected to a multi-channel fluorescence detector, and 15 excitation and emission filters (each having bandwidths of 20 nm) were employed measuring excitations from 270 to 550 nm with 20 nm intervals. The emission wavelengths were displaced by 40 nm with for each excitation wavelength applied. Accordingly, emission spectra were recorded from 310 to 590 nm at 20 nm intervals.

Chemical/sensory analysis: Freshly cut samples from the two muscles were analyzed for instrumental color in terms of CIE L*, a*, b*, hue and chroma by a Minolta d-508 spectrocolorimeter (Minolta, Osaka, Japan). Visual color assessment of the same samples was performed by an expert panel rating redness intensity on a nine-point scale with extremes (0-9) corresponding to absence and extreme visible redness, respectively. Proximate composition data were measured according to standard methods and a proteolysis value was determined on BF muscle as percent ratio between nitrogen soluble in 5% trichloroacetic acid and total nitrogen in the sample.

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