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http://hdl.handle.net/10662/13763
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Campo DC | Valor | idioma |
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dc.contributor.author | Crespo Bermejo, Abel Teodoro | - |
dc.contributor.author | Jiménez Barco, Antonio | - |
dc.contributor.author | Ruiz-Moyano Seco de Herrera, Santiago | - |
dc.contributor.author | Vázquez Merchán, Almudena | - |
dc.contributor.author | Galván, Ana María | - |
dc.contributor.author | Benito Bernáldez, María José | - |
dc.contributor.author | Martín González, Alberto | - |
dc.date.accessioned | 2022-02-18T08:01:16Z | - |
dc.date.available | 2022-02-18T08:01:16Z | - |
dc.date.issued | 2021 | - |
dc.identifier.uri | http://hdl.handle.net/10662/13763 | - |
dc.description.abstract | The relationship between the quality attributes and the ultrasound parameters of Protected Designation of Origin (PDO) soft-bodied cheeses from “Torta del Casar” and “Queso de la Serena” was studied. Cheese samples were taken from six different dairy industries (three for each PDO) in two different seasons. Ultrasound parameters related to velocity, attenuation and frequency were calculated and correlated with the physico-chemical, microbiological, rheological and sensorial properties of the cheeses. Several ultrasonic parameters showed a high correlation with changes in the physico-chemical, textural and sensorial properties of this product, which were partially associated with microbial activity. Among these, stand out the negative correlation of the sensorial descriptor “firmness” with bulk modulus (κ). The predictive models achieved by the multivariate linear regression method (MLR) showed the highest correlation coefficients for firmness by texture compression analysis (TCA) and the sensory descriptor “intensity”, including as the explanatory variables for both models, fast Fourier transform (FFT) frequencies and attenuation parameters. This work highlights the on-line capability of ultrasound for non-destructive quality assessment of this traditional and heterogeneous soft cheese based on the predictive potential of several secondary ultrasonic parameters. | es_ES |
dc.description.sponsorship | This work was supported by grants from the Ministry of Science, Innovation and Universities, Spain (ref. CIT-060000-2008-0008); Junta Extremadura Government, Spain (ref. GR18165; IB16038; GR18089); University of Extremadura, Spain (223/18). A.V. Merch´an and A.I. Galv´an are funded by pre-doctoral grants from the Junta Extremadura Government (PD16026) and Ministry of Science, Innovation and Universities (RTA2017-00032-CO2-01), respectively. | es_ES |
dc.format.extent | 9 p. | es_ES |
dc.format.mimetype | application/pdf | en_US |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Soft-bodied cheese | es_ES |
dc.subject | Multivariate linear regression | es_ES |
dc.subject | Quality control | es_ES |
dc.subject | Ultrasound parameters | es_ES |
dc.subject | Queso de cuerpo blando | es_ES |
dc.subject | Parámetros de ultrasonido | es_ES |
dc.subject | Control de calidad | es_ES |
dc.subject | Regresión lineal multivariante | es_ES |
dc.title | Low-frequency ultrasound as a tool for quality control of soft-bodied raw ewe's milk cheeses | es_ES |
dc.type | article | es_ES |
dc.description.version | peerReviewed | es_ES |
europeana.type | TEXT | en_US |
dc.rights.accessRights | openAccess | es_ES |
dc.subject.unesco | 3309.09 Productos lácteos | es_ES |
dc.subject.unesco | 1207.02 Sistemas de Control | es_ES |
dc.subject.unesco | 2201.09 Ultrasonidos | es_ES |
europeana.dataProvider | Universidad de Extremadura. España | es_ES |
dc.identifier.bibliographicCitation | Crespo, A., Jiménez Barco, A., Ruiz Moyano, S., Vázquez Merchán, A., Galván, A.M., Benito Bernáldez, M.J., & Martín, A. (2021). Low-frequency ultrasound as a tool for quality control of soft-bodied raw ewe's milk cheeses. Food Control, 131, 108405. https://doi.org/10.1016/j.foodcont.2021.108405 | - |
dc.type.version | publishedVersion | es_ES |
dc.contributor.affiliation | Universidad de Extremadura. Instituto Universitario de Investigación de Recursos Agrarios (INURA) | es_ES |
dc.contributor.affiliation | Universidad de Extremadura. Departamento de Física Aplicada | es_ES |
dc.contributor.affiliation | Universidad de Extremadura. Instituto de investigación de carne y productos cárnicos(IProCar) | - |
dc.contributor.affiliation | Centro Tecnológico Agroalimentario Extremadura (CTAEX) | - |
dc.identifier.doi | 10.1016/j.foodcont.2021.108405 | - |
dc.identifier.publicationtitle | Food Control | es_ES |
dc.identifier.publicationfirstpage | 108405-1 | es_ES |
dc.identifier.publicationlastpage | 108405-9 | es_ES |
dc.identifier.publicationvolume | 131 | es_ES |
dc.identifier.e-issn | 0956-7135 | - |
Colección: | DFIAP - Artículos INURA - Artículos IPROCAR - Artículos |
Archivos
Archivo | Descripción | Tamaño | Formato | |
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j.foodcont.2021.108405.pdf | 1,38 MB | Adobe PDF | Descargar |
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