Determination on salt content of dry-cured meat by rapid and non-invasion impedance technology

Authors

CHEN Tianhao, Key Lab of Meat Processing and Quality Control, MOE, Nanjing, Jiangsu 210095, China; National Center of Meat Quality and Safety Control, Nanjing, Jiangsu 210095, China; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, Jiangsu 210095, Ch
HAN Minyi, Key Lab of Meat Processing and Quality Control, MOE, Nanjing, Jiangsu 210095, China; National Center of Meat Quality and Safety Control, Nanjing, Jiangsu 210095, China; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, Jiangsu 210095, Ch
WANG Peng, Key Lab of Meat Processing and Quality Control, MOE, Nanjing, Jiangsu 210095, China; National Center of Meat Quality and Safety Control, Nanjing, Jiangsu 210095, China; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, Jiangsu 210095, Ch
WEI Ran, Key Lab of Meat Processing and Quality Control, MOE, Nanjing, Jiangsu 210095, China; National Center of Meat Quality and Safety Control, Nanjing, Jiangsu 210095, China; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, Jiangsu 210095, Ch
XU Xinglian, Key Lab of Meat Processing and Quality Control, MOE, Nanjing, Jiangsu 210095, China; National Center of Meat Quality and Safety Control, Nanjing, Jiangsu 210095, China; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, Jiangsu 210095, Ch

Abstract

The experiment was conducted to establish a new method to determine the salt content in cured meat and treated the meat with different salt content as samples. Impedance, salt content and water content were measured in the experiment and the results showed that the method would be a good choice for the determination of the salt content. Result: And, there was strong relationship between the impedance and the salt content. It is possible to construct some linear model between these two parameters. It indicated that there is good correlation between the predicted salt content and impedance magnitude (R²=0.980 8)，while the root-mean-square error of prediction (RMSEP) of the data got from the verified group is 2.74%. Meanwhile, other groups showed well results. In conclusion, the application of the impedance technology for predicting the salt content has great potential to detect the salt concentration of different cured meat quickly.

Publication Date

12-28-2015

First Page

75

Last Page

78

DOI

10.13652/j.issn.1003-5788.2015.06.016

Recommended Citation

Tianhao, CHEN; Minyi, HAN; Peng, WANG; Ran, WEI; and Xinglian, XU (2015) "Determination on salt content of dry-cured meat by rapid and non-invasion impedance technology," Food and Machinery: Vol. 31: Iss. 6, Article 16.
DOI: 10.13652/j.issn.1003-5788.2015.06.016
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/16

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