Investigating the influence of ultrasound pre-treatment on drying kinetics and moisture migration measurement in Lactobacillus sakei cultured and uncultured beef jerky

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dc.contributor.author Ojha, K. Shikha
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Tiwari, Brijesh K.
dc.date.accessioned 2017-05-15T14:14:58Z
dc.date.available 2017-05-15T14:14:58Z
dc.date.issued 2017-03-08
dc.identifier.citation Ojha, K. S., Kerry, J. P. and Tiwari, B. K. (2017) 'Investigating the influence of ultrasound pre-treatment on drying kinetics and moisture migration measurement in Lactobacillus sakei cultured and uncultured beef jerky', LWT - Food Science and Technology, 81, pp. 42-49. doi:10.1016/j.lwt.2017.03.011 en
dc.identifier.volume 81 en
dc.identifier.startpage 42 en
dc.identifier.endpage 49 en
dc.identifier.issn 0023-6438
dc.identifier.uri http://hdl.handle.net/10468/3967
dc.identifier.doi 10.1016/j.lwt.2017.03.011
dc.description.abstract Low Frequency-Nuclear Magnetic Resonance (LF-NMR) was employed to elucidate changes in water distribution in cultured (Lactobacillus sakei) and uncultured beef jerky samples subjected to ultrasound pre-treatment. Ultrasound pre-treatment at frequencies of 25, 33 and 45 kHz for 30 min, followed by marination (18 h) was carried out for both cultured and uncultured jerky samples. Among the various kinetic models assessed, the Wang and Singh model provided the closest fit to the drying experimental data, with high R2 (≥0.994), low RMSE (≤0.023) and low AICc (<−74.535) values for both cultured and uncultured samples. Distributed exponential analysis of T2 transversal relaxation times measured by LF-NMR curves revealed the presence of three distinct peaks attributed to; bound water, water present within the dense myofibrillar protein matrix and free-water at a relaxation time range of 0–10 ms (T2b), 10–100 ms (T21) and >100 ms (T22), respectively. Results presented in this study demonstrates that the ultrasound effect on drying behaviour was frequency dependent and that LF-NMR can be employed to evaluate moisture mobility and drying degree of beef jerky. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Drying en
dc.subject Moisture mobility en
dc.subject LF-NMR en
dc.subject Beef en
dc.subject Ultrasound en
dc.title Investigating the influence of ultrasound pre-treatment on drying kinetics and moisture migration measurement in Lactobacillus sakei cultured and uncultured beef jerky en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication at the request of the publisher. en
dc.check.date 2018-03-08
dc.date.updated 2017-05-15T14:08:35Z
dc.description.version Accepted Version en
dc.internal.rssid 395124929
dc.description.status Peer reviewed en
dc.identifier.journaltitle LWT - Food Science and Technology en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en


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© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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