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

Simple item page
dc.check.date2018-06-23
dc.check.infoAccess to this article is restricted until 12 months after publication at the request of the publisher.en
dc.contributor.authorOjha, K. Shikha
dc.contributor.authorGranato, Daniel
dc.contributor.authorRajuria, Gaurav
dc.contributor.authorBarba, Francisco J.
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorTiwari, Brijesh K.
dc.date.accessioned2017-06-28T11:34:34Z
dc.date.available2017-06-28T11:34:34Z
dc.date.issued2017-06-23
dc.date.updated2017-06-28T11:29:12Z
dc.description.abstractThe 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.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationOjha, 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.2017.06.124en
dc.identifier.doi10.1016/j.foodchem.2017.06.124
dc.identifier.endpage550
dc.identifier.issn0308-8146
dc.identifier.journaltitleFood Chemistryen
dc.identifier.startpage544
dc.identifier.urihttps://hdl.handle.net/10468/4198
dc.identifier.volume239
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 licenseen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectBeef jerky productionen
dc.subjectUltrasounden
dc.subjectLactobacillus sakeien
dc.subjectDryingen
dc.subjectAmino acidsen
dc.subjectOrganic acidsen
dc.subjectPhysicochemical propertiesen
dc.titleApplication 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 colouren
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
3170.pdf
Size:
1.23 MB
Format:
Adobe Portable Document Format
Description:
Accepted version
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles