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Yang Y, Wright WM, Hettinga KA, van Ruth SM. Exploration of an ultrasonic pulse echo system for comparison of milks, creams, and their dilutions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110616] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Crespo A, Martín A, Ruiz-Moyano S, Benito MJ, Rufo M, Paniagua JM, Jiménez A. Application of ultrasound for quality control of Torta del Casar cheese ripening. J Dairy Sci 2020; 103:8808-8821. [PMID: 32828516 DOI: 10.3168/jds.2020-18160] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Accepted: 05/30/2020] [Indexed: 11/19/2022]
Abstract
This work aimed to establish the ultrasound parameters that can be useful to classify the defects in the soft cheese Torta del Casar during ripening. During ripening by ultrasound, 1 standard and 3 defective cheese batches (anomalous microbial population, inadequate pressing curd, and excessive pressing curd) were evaluated. Ultrasound parameters related to velocity, attenuation, and frequency were calculated and correlated with the physicochemical and rheological properties of the cheeses. Ultrasound data were considered variables in linear discriminant analysis to attempt cheese classification at different periods of the ripening process. Defective soft cheeses could be discriminated from standard ones with good accuracy, mainly at the final stages of ripening. The differentiation of cheese samples from 2 of the defective cheese batches (anomalous microbial population and inadequate pressing curd) from the standard was mainly attributed to different values of the attenuation-related parameters, whereas for samples from the other defective batch (excessive pressing curd), some parameters related to velocity and frequency were responsible for such discrimination.
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Affiliation(s)
- Abel Crespo
- National Technological Centre for Food and Agriculture "Extremadura" (CTAEX), Ctra. Villafranco a Balboa km. 1.2, Villafranco del Guadiana, 06195 Badajoz, Spain
| | - Alberto Martín
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain; University Research Institute of Agro-Food Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain.
| | - Santiago Ruiz-Moyano
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain; University Research Institute of Agro-Food Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - María José Benito
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain; University Research Institute of Agro-Food Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - Montaña Rufo
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - Jesús M Paniagua
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - Antonio Jiménez
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
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Becker KN, Warren JD. Material properties of Pacific hake, Humboldt squid, and two species of myctophids in the California Current. THE JOURNAL OF THE ACOUSTICAL SOCIETY OF AMERICA 2015; 137:2522-2532. [PMID: 25994685 DOI: 10.1121/1.4919308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Material properties of the flesh from three fish species (Merluccius productus, Symbolophorus californiensis, and Diaphus theta), and several body parts of the Humboldt squid (Dosidicus gigas) collected from the California Current ecosystem were measured. The density contrast relative to seawater varied within and among taxa for fish flesh (0.9919-1.036), squid soft body parts (mantle, arms, tentacle, braincase, eyes; 1.009-1.057), and squid hard body parts (beak and pen; 1.085-1.459). Effects of animal length and environmental conditions on nekton density contrast were investigated. The sound speed contrast relative to seawater varied within and among taxa for fish flesh (0.986-1.027) and Humboldt squid mantle and braincase (0.937-1.028). Material properties in this study are similar to values from previous studies on species with similar life histories. In general, the sound speed and density of soft body parts of fish and squid were 1%-3% and 1%-6%, respectively, greater than the surrounding seawater. Hard parts of the squid were significantly more dense (6%-46%) than seawater. The material properties reported here can be used to improve target strength estimates from acoustic scattering models, which could increase the accuracy of biomass estimates from acoustic surveys for these nekton.
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Affiliation(s)
- Kaylyn N Becker
- School of Marine and Atmospheric Sciences, Stony Brook University, 239 Montauk Highway, Southampton, New York 11968, USA
| | - Joseph D Warren
- School of Marine and Atmospheric Sciences, Stony Brook University, 239 Montauk Highway, Southampton, New York 11968, USA
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