<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042017000300178</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v24n3a03</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[APPLICATION OF IMPEDANCE SPECTROSCOPY FOR THE CHARACTERIZATION OF HAMS DURING POST-SALTING]]></article-title>
<article-title xml:lang="es"><![CDATA[APLICACIÓN DE LA ESPECTROSCOPIA DE IMPEDANCIA PARA LA CARACTERIZACIÓN DE JAMONES DURANTE EL POST-SALADO]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Girón H]]></surname>
<given-names><![CDATA[Joel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Masot P]]></surname>
<given-names><![CDATA[Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Grau M]]></surname>
<given-names><![CDATA[Raúl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barat B]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Surcolombiana Facultad de Ingeniería Departamento Ingeniería Agrícola]]></institution>
<addr-line><![CDATA[Neiva ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universitat Politécnica de València Centro Mixto Instituto de Reconocimiento Molecular y Desarrollo Tecnológico (IDM)]]></institution>
<addr-line><![CDATA[Valencia ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universitat Politécnica de València  Departamento de Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[Valencia ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>24</volume>
<numero>3</numero>
<fpage>178</fpage>
<lpage>185</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042017000300178&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042017000300178&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042017000300178&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Background: The smart control for food and feed technologies consist in the development of new methods that facilitate the control of productive processes guaranteeing the quality and safety of agrofood products. The importance given to this research line is a clear indicator of the interest of all of the agents implicated in promoting the introduction of innovative technologies. The goal is to implement new, fast, economical, analytical techniques, which constitute a real alternative to traditional control procedures.  Objective: The aim of this study was to evaluate the use of an electronic sensor based on the impedance spectroscopy technique for the characterization of hams during the post-salting step (8, 10, 12 and 14 weeks).  Materials and methods:  60 hams from three different categories (fat, semi-fat and lean), were tray salted under the conditions of a company (x NaCl = 0.11 g/g dry matter). For each time, samples were first evaluated with the electronic method (non-destructive analysis) and then analytical determinations of: mass variation, moisture content, fat content, salt content and water activity were performed on each ham in different zones. The electric data were evaluated using Principal Component Analysis (PCA) and regression with Partial Least Squares (PLS) through the analytical data.  Results:  The PCA analysis discriminated between the different evaluated zones. At eighth week 79.06% of the variance was explained and at tenth week, the 82.53%. No relation was observed for the different ham categories. The correlation between the impedance signal and the analytical determinations showed the best cross validation coefficient (R2CV) values for moisture content (0.75) and water activity (0.73).  Conclusions:  The impedance spectroscopy technique generated different signals between the zones of analysis during the first two post-salting times, eight and ten weeks, in which physicochemical differences were also observed as a consequence of the variation in the salt concentration between zones.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Antecedentes: El control inteligente de los alimentos y las tecnologías alimentarias, consiste en el desarrollo de nuevos métodos que facilitan el control de los procesos productivos y garantizan la calidad y seguridad de los productos agroalimentarios. La relevancia concedida a esta línea de investigación es un claro indicador del interés de todos los agentes implicados en impulsar la introducción de tecnologías innovadoras. La meta es implementar nuevas técnicas analíticas rápidas y económicas, que constituyan una alternativa real a los procedimientos tradicionales de control.  Objetivo:  Evaluar el uso de un sensor electrónico basado en la técnica de la espectroscopia de impedancia para la caracterización de jamones durante el post-salado (8, 10, 12 y 14 semanas).  Materiales y métodos:  60 jamones de tres categorías diferentes (grasa, semigrasa y magra) fueron salados en bandeja bajo las condiciones de una empresa (xNaCl = 0.11 g/g base seca). A cada tiempo establecido, las muestras seleccionadas se evaluaron utilizando el método electrónico (análisis no destructivo) y se realizaron determinaciones analíticas de: variación de masa, contenido de humedad, contenido de grasa, contenido de sal y actividad de agua, en diferentes zonas de la muestra. La información electrónica se analizó mediante análisis de componentes principales (PCA) y correlaciones (PLS) entre la señal de impedancia y las determinaciones analíticas.  Resultados:  El análisis de PCA discriminó entre las diferentes zonas de análisis evaluadas. A la octava semana se explicó un 79.06% de la varianza de las muestras y a la décima, un 82.53%. No hubo relación entre las diferentes categorías de jamones. La correlación estadística de la señal de impedancia con las determinaciones analíticas mostró los mejores valores de coeficiente de validación cruzada (R2CV) para el contenido de humedad (0.75) y la actividad de agua (0.73).  Conclusiones:  La técnica de espectroscopia de impedancia generó señales diferentes entre las zonas de análisis durante los dos primeros tiempos de post-salado, ocho y diez semanas, en los que también se observaron diferencias fisicoquímicas como consecuencia de la variación en la concentración salina entre zonas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[dry-cured ham]]></kwd>
<kwd lng="en"><![CDATA[quality]]></kwd>
<kwd lng="en"><![CDATA[control]]></kwd>
<kwd lng="en"><![CDATA[sensor]]></kwd>
<kwd lng="en"><![CDATA[non-destructive analysis.]]></kwd>
<kwd lng="es"><![CDATA[jamón curado]]></kwd>
<kwd lng="es"><![CDATA[control]]></kwd>
<kwd lng="es"><![CDATA[calidad]]></kwd>
<kwd lng="es"><![CDATA[sensor]]></kwd>
<kwd lng="es"><![CDATA[análisis no destructivo]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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