کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5136997 | 1494485 | 2017 | 7 صفحه PDF | دانلود رایگان |
- Fatty acid profile of beef jerky.
- L. sakei can influence fatty acid profile of beef jerky samples.
- Ultrasonic effect is frequency dependent.
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.
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Journal: Journal of Food Composition and Analysis - Volume 57, April 2017, Pages 1-7