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

Abstract

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 18h at 4°C prior to hot air drying at 60°C for 4h. Jerky samples from both treatment groups were then subjected to ultrasonic frequencies of 25kHz, 33kHz and 45kHz for 30min. 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.