1,720,957 research outputs found
Prediction of the salt content from water activity analysis in dry-cured ham.
Get PDFSalt (NaCl) penetration was studied on dry-cured hams of different weight processed by two different salting processes. Chemical composition and water activity (aw) were analysed on two of the most representative ham muscles during the process. The normalized Weibull cumulative distribution was used to fit salt uptake in Biceps femoris m. (BF) and to calculate the salt diffusion coefficient. The aw values strictly depend on the Salt Index (S.I., gNaCl 100 gw −1). The S.I. of BF samples from hams taken at different processing steps, were modelled as a function of aw by both a linear and a first order polynomial model achieving good fitting (R2 = 0.92). The calibration root mean square error (RMSE) resulted being of 1% for both models. Cross validation was performed and the RMSEs were of 0.62% and 0.61% for the linear and polynomial models, respectively. These models can be useful to manage the salting process in dry-cured hams at industrial level
Salt reduction in meat processing: effects of water state and quality of dry cured ham.
No full textSalting is an ancient technology widely used in combination with other actions to preserve meat by water activity depression and development of desired sensorial properties. In recent times the health and nutritional concerns about sodium intake has led to a reduction of the salt content in processed meat products also in the case of the traditional ones. This is not easy task in the dry cured ham as salt plays an important technological role in the control of endogenous enzymes involved in the development of the main quality characteristics and in the water state of the final product.In this study the effects of changes in the salting process conditions on the salt diffusion and water state of a traditional smoked dry cured ham have been investigated. Raw hams of two different size (small-S and large-L) were subjected to a 2- or 3- salting steps process. Salt content, moisture and aw were determined on three muscle portions of the ham before and after salting up to 90 days of processing. The decrease of the number of salting steps reduced the salt diffusion and the salt content of the inner regions of the L-hams while no meaningful effects occurred when the same experimental procedure was applied to the small size raw hams. NaCl content and aw values of all the ham samples resulted to fit a linear model (r2> 0.80) and the linear equation was used to predict the final aw value of the differently salted dry cured hams. The predictive model highlighted the risk that based on the salt content determined at the end of the resting, 2-salting steps-L dry-cured hams will achieve an aw > 0.92 value that could impair the microbial stability of the product and compromise the sensory quality. [...
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham
No full textThe aim of this study was to investigate the effect of the intensity of smoking treatment on the evolution
of free amino acids (FAAs) of dry cured ham during processing. The correlation between FAAs and biogenic
amines (BAs) content was also investigated as well as its effect on the perception of some sensory
characteristics of ripened hams.
Larger increases of FAAs occurred in the drying and ripening step and a higher content was determined
in non-smoked hams than the ones have undergone the mild (two days) and intense (three days) smoking
process. However, the FAAs composition detected in smoked products influenced to a limited extent
the sensory properties of the ripened dry cured hams. Total FAAs content was highly correlated with total
BAs amount; maximum concentration of BAs was reached in non-smoked hams, even if the sum of vasoactive
amines for all samples was lower than those considered to generate toxic effects
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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