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Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour
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Date
2017-06-23
Authors
Ojha, K. Shikha
Granato, Daniel
Rajuria, Gaurav
Barba, Francisco J.
Kerry, Joseph P.
Tiwari, Brijesh K.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Published Version
Abstract
The effects of ultrasound (US) frequency, addition of Lactobacillus sakei culture and drying time on key nutritional (protein, amino acids, and organic acids) and physicochemical properties (texture and colour) of cultured and uncultured beef jerky were evaluated. Cultured and uncultured jerky samples were subjected to US frequencies of 25 kHz, 33 kHz and 45 kHz for 30 min prior to marination and drying. Principal component analysis demonstrated a significant effect of beef jerky processing conditions on physicochemical properties. Taurine content of jerky samples was found to increase with an increase in ultrasonic frequencies for cultured samples. No significant changes in colour values were observed for ultrasound pre-treated and control samples. Interactive effects of culture treatment, drying and ultrasonic frequency were observed. This study demonstrates that the nutritional profile of beef jerky can be improved through the incorporation of L. sakei.
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Keywords
Beef jerky production , Ultrasound , Lactobacillus sakei , Drying , Amino acids , Organic acids , Physicochemical properties
Citation
Ojha, K. S., Granato, D., Rajuria, G., Barba, F. J., Kerry, J. P. and Tiwari, B. K. (2017) 'Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour', Food Chemistry, 239, pp. 544-550. doi: 10.1016/j.foodchem.2017.06.124