Shikha Ojha K, Granato Daniel, Rajuria Gaurav, Barba Francisco J, Kerry Joseph P, Tiwari Brijesh K
Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland; Food Packaging Group, University College Cork, Cork, Ireland.
Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil.
Food Chem. 2018 Jan 15;239:544-550. doi: 10.1016/j.foodchem.2017.06.124. Epub 2017 Jun 23.
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.
评估了超声（US）频率、添加清酒乳杆菌培养物以及干燥时间对腌制和未腌制牛肉干关键营养成分（蛋白质、氨基酸和有机酸）以及理化性质（质地和颜色）的影响。腌制和未腌制的牛肉干样品在腌制和干燥前分别接受25kHz、33kHz和45kHz的超声处理30分钟。主成分分析表明牛肉干加工条件对理化性质有显著影响。发现腌制样品中牛肉干的牛磺酸含量随超声频率增加而增加。超声预处理样品和对照样品的颜色值未观察到显著变化。观察到培养处理、干燥和超声频率之间的交互作用。本研究表明，通过添加清酒乳杆菌可以改善牛肉干的营养状况。
