Prediction of the sensory attributes of Spanish iberian dry-cured ham using NIRS

Abstract

[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.