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Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky.
Food Sci Nutr. 2020 May; 8(5):2316-2326.FS

Abstract

In this study, jerky samples were prepared from seasoned beef with and without the addition of starter culture. They were then dried or fried and analyzed to identify the quality parameters and volatile flavor compounds. Samples (starter and control) were divided into drying (inoculated-drying, I-D; noninoculated-drying, N-D) and frying (inoculated-frying, I-F; noninoculated-frying, N-F) groups. Water activity (aw), lightness (L*), and redness (a*) values were significantly affected (p < .001) by the postcooking procedures (drying or frying). Hardness, chewiness, and resilience were significantly lower in the dried groups than in the fried groups (p < .05). The formation of volatile compounds was affected by cooking treatment, with the highest levels observed in the I-F group. After frying, the most abundant flavor compounds in the I-D and N-D groups were terpenes and sulfur-containing compounds, followed by aromatic hydrocarbons, ketones, and alcohols. The most common compounds among all groups were acetoin, D-limonene, anethole, styrene, and tetramethylpyrazine. Overall, the jerky in the I-F group had the best color and tenderness scores among all groups.

Authors+Show Affiliations

College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot China.College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot China.College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot China.College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot China.The Inner Mongolia Food and Drug Administration Food Inspection Test Center Huhhot China.College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot China.College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32405389

Citation

Luo, Yulong, et al. "Effect of Fermentation and Postcooking Procedure On Quality Parameters and Volatile Compounds of Beef Jerky." Food Science & Nutrition, vol. 8, no. 5, 2020, pp. 2316-2326.
Luo Y, Zhao L, Xu J, et al. Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky. Food Sci Nutr. 2020;8(5):2316-2326.
Luo, Y., Zhao, L., Xu, J., Su, L., Jin, Z., Su, R., & Jin, Y. (2020). Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky. Food Science & Nutrition, 8(5), 2316-2326. https://doi.org/10.1002/fsn3.1515
Luo Y, et al. Effect of Fermentation and Postcooking Procedure On Quality Parameters and Volatile Compounds of Beef Jerky. Food Sci Nutr. 2020;8(5):2316-2326. PubMed PMID: 32405389.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky. AU - Luo,Yulong, AU - Zhao,Lihua, AU - Xu,Junqiang, AU - Su,Lin, AU - Jin,Zhimin, AU - Su,Rina, AU - Jin,Ye, Y1 - 2020/04/08/ PY - 2019/02/04/received PY - 2020/01/11/revised PY - 2020/01/17/accepted PY - 2020/5/15/entrez PY - 2020/5/15/pubmed PY - 2020/5/15/medline KW - fermentation KW - jerky KW - postcooking procedure KW - volatile compounds SP - 2316 EP - 2326 JF - Food science & nutrition JO - Food Sci Nutr VL - 8 IS - 5 N2 - In this study, jerky samples were prepared from seasoned beef with and without the addition of starter culture. They were then dried or fried and analyzed to identify the quality parameters and volatile flavor compounds. Samples (starter and control) were divided into drying (inoculated-drying, I-D; noninoculated-drying, N-D) and frying (inoculated-frying, I-F; noninoculated-frying, N-F) groups. Water activity (aw), lightness (L*), and redness (a*) values were significantly affected (p < .001) by the postcooking procedures (drying or frying). Hardness, chewiness, and resilience were significantly lower in the dried groups than in the fried groups (p < .05). The formation of volatile compounds was affected by cooking treatment, with the highest levels observed in the I-F group. After frying, the most abundant flavor compounds in the I-D and N-D groups were terpenes and sulfur-containing compounds, followed by aromatic hydrocarbons, ketones, and alcohols. The most common compounds among all groups were acetoin, D-limonene, anethole, styrene, and tetramethylpyrazine. Overall, the jerky in the I-F group had the best color and tenderness scores among all groups. SN - 2048-7177 UR - https://www.unboundmedicine.com/medline/citation/32405389/Effect_of_fermentation_and_postcooking_procedure_on_quality_parameters_and_volatile_compounds_of_beef_jerky L2 - https://doi.org/10.1002/fsn3.1515 DB - PRIME DP - Unbound Medicine ER -
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