Application of novel techniques for monitoring quality changes in meat and fish products during traditional processing processes: reconciling novelty and tradition
| Autor: | Alessandra Biancolillo, Federico Marini, Miguel A. Prieto, Angelo Antonio D’Archivio, María Guðjónsdóttir, Jesus Simal-Gandara, Paula Garcia-Oliveira, Francesca Di Donato, Abdo Hassoun |
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| Přispěvatelé: | Matvæla- og næringarfræðideild (HÍ), Faculty of Food Science and Nutrition (UI), Heilbrigðisvísindasvið (HÍ), School of Health Sciences (UI), Háskóli Íslands, University of Iceland |
| Rok vydání: | 2020 |
| Předmět: |
Control
Curing Drying Fermentation Muscle foods Preservation Process optimization Spectroscopy Computer science Emerging technologies media_common.quotation_subject preservation curing Bioengineering lcsh:Chemical technology Matvælaiðnaður 01 natural sciences Litrófsgreining lcsh:Chemistry 2301.08 Espectroscopia de Infrarrojos Matvælafræði 0404 agricultural biotechnology Kjötvörur 2302.12 Fermentación Chemical Engineering (miscellaneous) Quality (business) lcsh:TP1-1185 drying fermentation muscle foods media_common Process Chemistry and Technology 010401 analytical chemistry Novelty 3309.90 Microbiología de Alimentos 04 agricultural and veterinary sciences Fish products 040401 food science 0104 chemical sciences lcsh:QD1-999 Food products Fish Biochemical engineering control |
| Zdroj: | Investigo. Repositorio Institucional de la Universidade de Vigo Universidade de Vigo (UVigo) Processes, Vol 8, Iss 988, p 988 (2020) Processes |
| Popis: | Publisher's version (útgefin grein) In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by means of conventional and emerging advanced techniques. Selected examples from the literature covering relevant applications of spectroscopic methods (i.e., visible and near infrared (VIS/NIR), mid-infrared (MIR), Raman, nuclear magnetic resonance (NMR), and fluorescence) will be used to illustrate the topics covered in this review. Although a general reluctance toward using and adopting new technologies in traditional production sectors causes a relatively low interest in spectroscopic techniques, the recently published studies have pointed out that these techniques could be a powerful tool for the non-destructive monitoring and process optimization during the production of muscle food products. This research received no external funding. |
| Databáze: | OpenAIRE |
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