Impact of UV-A Light Dehydration on the Physicochemical Characteristics of Beef Jerky

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY ACS food science & technology Pub Date : 2025-03-04 DOI:10.1021/acsfoodscitech.4c01069

Mohammed A. Alruzzi, Chandler D. Stafford, Madeleine R. Monsivais, Fatema R. Mishu, Joseph V. Varre, Sajad Karami, Stephan van Vliet, Robert E. Ward, Luis J. Bastarrachea and Sulaiman K. Matarneh*,

{"title":"Impact of UV-A Light Dehydration on the Physicochemical Characteristics of Beef Jerky","authors":"Mohammed A. Alruzzi, Chandler D. Stafford, Madeleine R. Monsivais, Fatema R. Mishu, Joseph V. Varre, Sajad Karami, Stephan van Vliet, Robert E. Ward, Luis J. Bastarrachea and Sulaiman K. Matarneh*, ","doi":"10.1021/acsfoodscitech.4c01069","DOIUrl":null,"url":null,"abstract":"This study compared thephysicochemical attributes of beef jerky dehydrated with UV-A light to those dehydrated in an oven. UV-A light-dehydrated jerky had similar moisture content but lower water activity (P = 0.02) than their oven-dehydrated counterparts. UV-A light dehydration resulted in jerky with lower L* (P = 0.01) and b* (P = 0.001) color coordinates. The jerky’s texture (i.e., puncturability and bendability) and collagen content did not differ between the two dehydration methods. However, UV-A light dehydration produced jerky with greater shear force (P = 0.01) than oven dehydration. Jerky dehydrated using UV-A light exhibited comparable fat content, fatty acid composition, and peroxide value to those dehydrated in the oven, although TBARS was greater in UV-A light-dehydrated jerky (P = 0.04). These findings demonstrate that UV-A light dehydration is viable for beef jerky production. Further research is warranted to assess the shelf stability and consumer acceptability of UV-A light-dehydrated jerky.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1174–1182 1174–1182"},"PeriodicalIF":2.8000,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c01069","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study compared thephysicochemical attributes of beef jerky dehydrated with UV-A light to those dehydrated in an oven. UV-A light-dehydrated jerky had similar moisture content but lower water activity (P = 0.02) than their oven-dehydrated counterparts. UV-A light dehydration resulted in jerky with lower L* (P = 0.01) and b* (P = 0.001) color coordinates. The jerky’s texture (i.e., puncturability and bendability) and collagen content did not differ between the two dehydration methods. However, UV-A light dehydration produced jerky with greater shear force (P = 0.01) than oven dehydration. Jerky dehydrated using UV-A light exhibited comparable fat content, fatty acid composition, and peroxide value to those dehydrated in the oven, although TBARS was greater in UV-A light-dehydrated jerky (P = 0.04). These findings demonstrate that UV-A light dehydration is viable for beef jerky production. Further research is warranted to assess the shelf stability and consumer acceptability of UV-A light-dehydrated jerky.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

UV-A光脱水对牛肉干理化特性的影响

这项研究比较了用UV-A光脱水的牛肉干和用烤箱脱水的牛肉干的理化特性。UV-A光脱水牛肉干的水分含量与烘箱脱水牛肉干相似，但水分活度较低（P = 0.02）。UV-A光脱水使肉干的颜色坐标L* (P = 0.01)和b* (P = 0.001)降低。牛肉干的质地（即穿刺性和可弯曲性）和胶原蛋白含量在两种脱水方法之间没有差异。UV-A光脱水比烘箱脱水产生的肉干剪切力更大（P = 0.01）。UV-A光脱水牛肉干的脂肪含量、脂肪酸组成和过氧化值与烘箱脱水牛肉干相当，尽管UV-A光脱水牛肉干的TBARS更高（P = 0.04）。这些结果表明，UV-A轻度脱水在牛肉干生产中是可行的。需要进一步的研究来评估UV-A光脱水牛肉干的货架稳定性和消费者的接受程度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量