Heliyon (Nov 2016)

Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

  • Sara Barbieri,
  • Francesca Soglia,
  • Rosa Palagano,
  • Federica Tesini,
  • Alessandra Bendini,
  • Massimiliano Petracci,
  • Claudio Cavani,
  • Tullia Gallina Toschi

DOI
https://doi.org/10.1016/j.heliyon.2016.e00202
Journal volume & issue
Vol. 2, no. 11

Abstract

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In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belonging to different categories (cooked ham, “selected” cooked ham and “high quality” cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an “electronic eye” and texture analyzer. The panel of trained assessors identified and evaluated 10 sensory descriptors able to define the quality of the products. Statistical analysis highlighted that sensory characteristics related to appearance and texture were the most significant in discriminating samples belonged to the highest (high quality cooked hams) and the lowest (cooked hams) quality of the product whereas the selected cooked hams, showed intermediate characteristics. In particular, high quality samples were characterized, above all, by the highest intensity of pink intensity, typical appearance and cohesiveness, and, at the same time, by the lowest intensity of juiciness; standard cooked ham samples showed the lowest intensity of all visual attributes and the highest value of juiciness, whereas the intermediate category (selected cooked ham) was not discriminated from the other. Also physical-rheological parameters measured by electronic eye and texture analyzer were effective in classifying samples. In particular, the PLS model built with data obtained from the electronic eye showed a satisfactory performance in terms of prediction of the pink intensity and presence of fat attributes evaluated during the sensory visual phase. This study can be considered a first application of this combined approach that could represent a suitable and fast method to verify if the meat product purchased by consumer match its description in terms of compliance with the claimed quality.

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