Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

Ojha, K. Shikha; Harrison, Sabine M.; Brunton, Nigel P.; Kerry, Joseph P.; Tiwari, Brijesh K.

doi:10.1016/j.jfca.2016.12.007

Cited by 18 publications

(8 citation statements)

References 41 publications

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“…PCA is a versatile tool to reveal correlations and clusters among variables and observation factors, thus allowing the reduction of complex experimental designs and, ultimately, helping in the discrimination analysis [98]. Multivariate analysis was used in order to select the best-performing lactic acid bacteria strains to formulate a starter culture for sausage fermentation [99] or to determine the existing correlations between specific compounds or ingredients and the sensorial properties of the foods [100][101][102][103][104]. PCA was successfully used to emphasize the microbial diversity of some sourdoughs from different geographical areas [91,[105][106][107][108][109][110].…”

Section: Selection Of Presumptive Lactic Acid Bacteria Strains Based mentioning

confidence: 99%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.

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Section: Selection Of Presumptive Lactic Acid Bacteria Strains Based mentioning

confidence: 99%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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“…The microwave‐assisted method of FAME preparation, which we validated in this study can be used to prepare FAME from other food matrices such as dairy products (milk, infant formula, butter), meat products (cooked chicken breast, cooked ham, sausages), ready‐to‐eat meals (bolognaise, chicken curry, lasagne), peanut butter, and olive oil (Brunton et al., ). It has also been successfully applied to the fatty acid profiling and quantification in samples such as barley factions (Gangopadhyay et al., ), beef jerky (Ojha, Harrison, Brunton, Kerry, & Tiwari, ), and pork meat (Ojha, Perussello, et al., ). When the currently validated method of BCFA analysis was performed in ovine muscle, no BCFA were detected, nonetheless, total fatty acid profiling of FAME derived from ovine muscle was also possible using this method (Gravador et al., ).…”

Section: Resultsmentioning

confidence: 99%

Validation of a Rapid Microwave‐Assisted Extraction Method and GC‐FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue

Gravador

Harrison

Monahan

et al. 2018

Journal of Food Science

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A rapid microwave‐assisted extraction and derivatization of three branched chain fatty acids (BCFA): 4‐methyloctanoic acid (MOA), 4‐ethyloctanoic acid (EOA) and 4‐methylnonanoic acid (MNA) from subcutaneous adipose tissue (SAT) of lamb was developed and validated. Linearity was excellent (R2 > 0.99), and the limits of detection and quantification (μg/mL) were between 0.03 to 0.05 and 0.04 to 0.06, respectively. The relative response factors were 0.9416, 1.2840, and 1.0370 determined with high precision (RSD: 5.8%, 6.7%, and 5.9%) for MOA, EOA, and MNA, respectively. The accuracy, recoveries and matrix effect were 92.5% to 108.3%, 103.1% to 103.8%, and 89.3% to 101.9%, respectively. Analysis of 24 SAT samples can be done in under 4 hr. The levels of total BCFA in SAT of lambs were in good agreement with levels found in literature using more time‐consuming method. Practical Application Microwave‐assisted preparation and quantification of branched chain fatty acids (BCFA) in lamb subcutaneous adipose tissue (SAT) was developed and validated. This method requires the use of less toxic chemicals and a relatively higher number of samples can be analyzed in a short period of time in comparison to established methods of fatty acid analysis. The validated method met the internationally accepted standards, and the BCFA levels in lamb SAT were consistent with published values; consequently, the method can be used for future analyses.

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“… Interaction effect of ultrasound frequency with culture and drying time were more pronounced compared to individual effects. [109] …”

Section: Ultrasound-assisted Fermentationmentioning

confidence: 99%

Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges

Firouz

Sardari

Chamgordani

et al. 2022

Ultrasonics Sonochemistry

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Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

Cited by 18 publications

References 41 publications

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Validation of a Rapid Microwave‐Assisted Extraction Method and GC‐FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue

Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges

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