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

K Shikha Ojha; Daniel Granato; Gaurav Rajuria; Francisco J Barba; Joseph P Kerry; Brijesh K Tiwari

doi:10.1016/j.foodchem.2017.06.124

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 Chem. 2018 Jan 15:239:544-550. doi: 10.1016/j.foodchem.2017.06.124. Epub 2017 Jun 23.

Authors

K Shikha Ojha¹, Daniel Granato², Gaurav Rajuria³, Francisco J Barba⁴, Joseph P Kerry⁵, Brijesh K Tiwari⁶

Affiliations

¹ Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland; Food Packaging Group, University College Cork, Cork, Ireland.
² Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil.
³ School of Agriculture and Food Science, University College Dublin, Lyons Research Farm, Celbridge, Co. Kildare, Ireland.
⁴ Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, València, Spain. Electronic address: francisco.barba@uv.es.
⁵ Food Packaging Group, University College Cork, Cork, Ireland.
⁶ Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.

PMID: 28873602
DOI: 10.1016/j.foodchem.2017.06.124

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 25kHz, 33kHz and 45kHz for 30min 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.

Keywords: Amino acids; Beef jerky production; Drying; Lactobacillus sakei; Organic acids; Physicochemical properties; Ultrasound.

MeSH terms

Amino Acids
Animals
Cattle
Colony Count, Microbial
Color
Food Handling
Lactobacillus
Latilactobacillus sakei*
Red Meat

Substances

Amino Acids