GAPEC. Ponencias / Actashttp://hdl.handle.net/10366/1402062026-04-21T08:33:19Z2026-04-21T08:33:19ZPrediction of the sensory attributes of Spanish iberian dry-cured ham using NIRSGonzález Martín, María InmaculadaRevilla Martín, IsabelVivar Quintana, Ana MaríaMartínez Martín, IvánHernández Ramos, Pedrohttp://hdl.handle.net/10366/1402222024-02-14T08:37:39Z2018-01-01T00:00:00Z[EN]The objective of this work is to evaluate by infrared reflectance spectroscopy (NIR) the different sensory attributes of Spanish Iberian ham. Product included under Quality Distinctions in the Spanish market. The evaluation of the sensorial properties of the so-called Iberian acorn-fed ham cured for 3 years has been obtained by a panel often trained experts, data that are taken as reference. Sensory properties are quantified by NIR spectra with a remote reflectance optical fiber probe by applying the probe directly on the slices of ham from two characteristic zones of the product (center and tip). The calibration equations are developed by using. Modified least squares regression (MPLS). The robustness of analytics of the method is confirmed by applying it to unknown ham samples.
2018-01-01T00:00:00ZInfluence of sampling procedure and presentation on the sensory parameters of spanish dry-cured hamRevilla Martín, IsabelVivar Quintana, Ana MaríaGonzález Martín, María InmaculadaMartínez Martín, Ivánhttp://hdl.handle.net/10366/1402212024-02-14T08:51:57Z2018-01-01T00:00:00Z[EN]The type of the packaging and even more the sample preparation have influence in the parameters that are relevant for Iberian dry-cured ham description and should be taken into account in its sensory analysis
2018-01-01T00:00:00ZStudy of the correlations between different sampling points in Spanish dry-cured hams using sensory parameters and NIRSRevilla Martín, IsabelGonzález Martín, María InmaculadaVivar Quintana, Ana MaríaMartínez Martín, Ivánhttp://hdl.handle.net/10366/1402202024-02-14T08:57:58Z2018-01-01T00:00:00Z[EN]There are some significant correlations among sensory parameters and also between NIR spectra of the center and the point part of dry-cured ham.These result suggest that it could be possible to determine the sensory characteristics of the center part using the sensory analysis of the point. On the other hand, sensory and NIR analysis show that fat and proteins are the main responsible of the sensory characteristics of this product.
2018-01-01T00:00:00ZRedes neuronales artificiales como herramienta para la diferenciación D.O. no D.O. a partir de datos de jamón curadoHernández Ramos, Pedrohttp://hdl.handle.net/10366/1402192024-02-14T08:40:38Z2019-01-01T00:00:00Z[EN]El jamón ibérico es un producto cárnico apreciado y conocido dentro y fuera de España. Sujeto a controles que permitan controlar su salubridad, garantizar una calidad y características, vigilar el proceso de curado. Se requieren técnicas innovadoras
2019-01-01T00:00:00ZApplication of NIS Spectroscopy in Classification of the Iberian pigMartínez Martín, IvánHernández Jiménez, MiriamRevilla Martín, IsabelVivar Quintana, Ana MaríaGonzález Martín, María InmaculadaHernández Ramos, Pedrohttp://hdl.handle.net/10366/1402182024-02-14T08:28:05Z2019-01-01T00:00:00Z[EN]In Spain the largest producer of Iberian ham is the Protected Designation of Origin (PDO) of “Guijuelo”. The price of these products gives rise to the need for the development of a reliable methodology to allow the authentication of the ham so as to avoid fraud. Near infrared spectroscopy (NIR) is one of the techniques with the potential for this purpose. However, NIR spectral information due to its complexity requires a multivariate data analysis such as artificial neural networks (ANN). In this study spectral information obtained from a NIRS analysis was therefore used to test the authenticity of Iberian ham by means of ANN.
2019-01-01T00:00:00ZEstudio de la viabilidad del uso de redes neuronales artificiales, como herramienta para la predicción de parámetros sensoriales a partir de datos NIRs en jamon curadoHernández Ramos, PedroRevilla Martín, IsabelGonzález Martín, María InmaculadaVivar Quintana, Ana MaríaMartínez Martín, Ivánhttp://hdl.handle.net/10366/1402172024-02-14T08:29:15Z2019-01-01T00:00:00Z[es+El jamón ibérico es un producto cárnico alimenticio de alta calidad, especialmente valorado por los consumidores y particularmente sensible a las variaciones organolépticas y sensoriales que signifiquen grandes diferencias entre lo esperado y lo experimentado por los consumidores. La adquisición de productos cuyas características no cumplan con lo esperado, pueden suponer una pérdida en la imagen del producto y, por tanto, pérdidas económicas de difícil recuperación. Es por ello que el mercado impone garantizar la satisfacción de los consumidores, estimando estas características durante su elaboración y curado, de forma no destructiva, rápida y económica
2019-01-01T00:00:00ZNIRS and artificial neuronal network to discriminate Iberian dry ham DO “Jamón de Guijuelo”Hernández Ramos, PedroMartínez Martín, IvánHernández Jiménez, MiriamVivar Quintana, Ana MaríaRevilla Martín, IsabelGonzález Martín, María Inmaculadahttp://hdl.handle.net/10366/1402162024-02-14T08:31:07Z2019-01-01T00:00:00Z[EN]In Spain the largest producer of Iberian ham is the Protected Designation of Origin (PDO) of “Guijuelo”. The price of these products gives rise to the need for the development of a reliable methodology to allow the authentication of the ham so as to avoid fraud. Near infrared spectroscopy (NIR) is one of the techniques with the potential for this purpose. However, NIR spectral information due to its complexity requires a multivariate data analysis such as artificial neural networks (ANN). In this study spectral information obtained from a NIRS analysis was therefore used to test the authenticity of Iberian ham by means of ANN.
2019-01-01T00:00:00ZLa calidad del jamón ibérico se puede predecirRevilla Martín, Isabelhttp://hdl.handle.net/10366/1402152024-02-14T08:49:04Z2019-01-01T00:00:00Z[EN]Es posible predecir con fiabilidad parámetros sensoriales a partir del registro NIR sin manipulación de la muestra y predecir con fiabilidad parámetros sensoriales a partir de la composición en ácidos grasos
2019-01-01T00:00:00ZValidation of a sensory panel for “Jamón de Guijuelo” PDO cured- ham qualificationRevilla Martín, IsabelMartínez Martín, IvánVivar Quintana, Ana MaríaGonzález Martín, María InmaculadaHernández Ramos, Pedrohttp://hdl.handle.net/10366/1402142024-02-14T08:46:34Z2019-01-01T00:00:00Z[EN]The aim of this work was to validate the sensory panel of Food Technology Area, that is formed by experienced panelists in QDA analysis according with the method proposed by Elortondo et al., (2006) after they were trained to evaluate Iberian cured-ham
2019-01-01T00:00:00ZStudy of the feasibility of using Near Infrared Spectroscopy and neural networks for predicting iberico dry cured ham sensory attributesRevilla Martín, IsabelHernández Ramos, PedroGonzález Martín, María InmaculadaVivar Quintana, Ana MaríaMartínez Martín, Ivánhttp://hdl.handle.net/10366/1402132024-02-14T08:45:02Z2019-01-01T00:00:00Z[EN]Spanish Iberico dry-cured ham is a very popular meat product owing to its sensory profile, its nutritional quality and long shelf life. Ibérico ham represent a large part of the meat products hosted under Quality Distinctions in Spanish market and stands out among the masa high-quality product of increasing economic relevance. To assure the quality of these products their sensory analysis according to the ISO17025 norm is compulsory.
2019-01-01T00:00:00ZSensory analysis challenges for the "Chorizo Zamorano" dry sausage Quality AppellationRevilla Martín, IsabelVivar Quintana, Ana MaríaMartínez Martín, InmaculadaHernández Ramos, PedroEsteban Sánchez, Laurahttp://hdl.handle.net/10366/1402122025-04-30T20:15:37Z2019-01-01T00:00:00Z[EN]In order to study this aspect the sensory evaluation of dry sausages from eight manufacturers with the “Chorizo Zamorano” Quality Appellation over the last 10 years was evaluated
2019-01-01T00:00:00Z