http://hdl.handle.net/10366/140206 2026-04-21T12:55:08Z http://hdl.handle.net/10366/140222 [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. 2018-01-01T00:00:00Z http://hdl.handle.net/10366/140221 [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 2018-01-01T00:00:00Z http://hdl.handle.net/10366/140220 [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. 2018-01-01T00:00:00Z http://hdl.handle.net/10366/140219 [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 2019-01-01T00:00:00Z http://hdl.handle.net/10366/140218 [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. 2019-01-01T00:00:00Z http://hdl.handle.net/10366/140217 [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 2019-01-01T00:00:00Z http://hdl.handle.net/10366/140216 [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. 2019-01-01T00:00:00Z http://hdl.handle.net/10366/140215 [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 2019-01-01T00:00:00Z http://hdl.handle.net/10366/140214 [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 2019-01-01T00:00:00Z http://hdl.handle.net/10366/140213 [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. 2019-01-01T00:00:00Z http://hdl.handle.net/10366/140212 [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