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Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky
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Accepted version
Date
2017-12-12
Authors
Ojha, K. Shikha
Harrison, Sabine M.
Brunton, Nigel P.
Kerry, Joseph P.
Tiwari, Brijesh K.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Published Version
Abstract
The objective of this study was to investigate the effect of ultrasonic frequencies and drying time on fatty acid profiles of beef jerky samples possessing different microbial compositions. Beef slices were cured using curing solutions formulated both with and without Lactobacillus sakei. Curing was carried out for 18 h at 4 °C prior to hot air drying at 60 °C for 4 h. Jerky samples from both treatment groups were then subjected to ultrasonic frequencies of 25 kHz, 33 kHz and 45 kHz for 30 min. Beef jerky samples were subsequently analysed for fatty acid profile using Gas Chromatography. In the present study, beef slices showed a high level of MUFAs, which accounted for 45.6–53.8%, followed by the SFAs (36.3–47.8%) and PUFAs (4.8–13.7%), respectively. Results demonstrated a significant effect of beef jerky processing on fatty acid profile. Various correlation analyses showed that changes in fatty acid profiles were significantly affected by individual and/or interactive effects of L. sakei, drying time and ultrasonic frequency.
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Keywords
Fatty acid composition , Ultrasound frequency , Drying , Microwave-assisted extraction , Principal component analysis , Probiotics , Gas chromatography , Atherogenicity , Thrombogenicity , Hypocholesterolemic
Citation
Ojha, K. S., Harrison, S. M., Brunton, N. P., Kerry, J. P. and Tiwari, B. K. (2017) 'Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky', Journal of Food Composition and Analysis, 57, pp. 1-7. doi:10.1016/j.jfca.2016.12.007