Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

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dc.contributor.author Ojha, K. Shikha
dc.contributor.author Harrison, Sabine M.
dc.contributor.author Brunton, Nigel P.
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Tiwari, Brijesh K.
dc.date.accessioned 2017-06-02T10:59:37Z
dc.date.available 2017-06-02T10:59:37Z
dc.date.issued 2017-12-12
dc.identifier.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 en
dc.identifier.volume 57 en
dc.identifier.startpage 1 en
dc.identifier.endpage 7 en
dc.identifier.issn 0889-1575
dc.identifier.uri http://hdl.handle.net/10468/4044
dc.identifier.doi 10.1016/j.jfca.2016.12.007
dc.description.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. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2016 Elsevier Inc. 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 Fatty acid composition en
dc.subject Ultrasound frequency en
dc.subject Drying en
dc.subject Microwave-assisted extraction en
dc.subject Principal component analysis en
dc.subject Probiotics en
dc.subject Gas chromatography en
dc.subject Atherogenicity en
dc.subject Thrombogenicity en
dc.subject Hypocholesterolemic en
dc.title Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of 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 2017-12-12
dc.date.updated 2017-06-02T10:53:03Z
dc.description.version Accepted Version en
dc.internal.rssid 395506670
dc.description.status Peer reviewed en
dc.identifier.journaltitle Journal of Food Composition and Analysis en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en


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© 2016 Elsevier Inc. 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 © 2016 Elsevier Inc. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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