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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dc.contributor.author Ojha, K. Shikha
dc.contributor.author Granato, Daniel
dc.contributor.author Rajuria, Gaurav
dc.contributor.author Barba, Francisco J.
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Tiwari, Brijesh K.
dc.date.accessioned 2017-06-28T11:34:34Z
dc.date.available 2017-06-28T11:34:34Z
dc.date.issued 2017-06-23
dc.identifier.citation Ojha, K. S., Granato, D., Rajuria, G., Barba, F. J., Kerry, J. P. and Tiwari, B. K. '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, In Press. doi: 10.1016/j.foodchem.2017.06.124 en
dc.identifier.issn 0308-8146
dc.identifier.uri http://hdl.handle.net/10468/4198
dc.identifier.doi 10.1016/j.foodchem.2017.06.124
dc.description.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. 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 Beef jerky production en
dc.subject Ultrasound en
dc.subject Lactobacillus sakei en
dc.subject Drying en
dc.subject Amino acids en
dc.subject Organic acids en
dc.subject Physicochemical properties en
dc.title 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 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 2018-06-23
dc.date.updated 2017-06-28T11:29:12Z
dc.description.version Accepted Version en
dc.internal.rssid 400850970
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Chemistry en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en
dc.internal.bibliocheck In press, June 2017. Check and update citation details, add volume, start page, end page. Check for funders. 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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