Abstract
The use of ultrasonic velocity measurements to determine the composition of dry fermented sausages was assessed. Mixtures of ground lean and fatty tissues were prepared to cover a wide range of fat (2–90 wt.%), moisture (7–76 wt.%), and protein (2–21 wt.%) contents. The ultrasonic velocity in fat decreased on average 5.6 ms −1 per °C increase in temperature, due to the negative temperature coefficient for fat and the fat melting, which is observed in (DSC) differential scanning calorimetry analysis. The ultrasonic velocity temperature dependence allowed the determining of the fat, moisture and protein+others content, by measuring the ultrasonic velocity in the mixtures at 4 and 25°C and using a semi-empirical equation. The explained variance was 99.6% for fat, 98.7% for moisture and 85.4% for protein+others. The results obtained show the feasibility of using ultrasonic velocity measurement to assess the composition of meat products such as dry fermented sausages, rapidly and non-destructively.
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