Title
Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour
Author(s)
Ojha, K. Shikha; Granato, Daniel; Rajuria, Gaurav; Barba, Francisco J.;
Kerry, Joseph P.; Tiwari, Brijesh K.
Publication date
2017-06-23
Original citation
Ojha, K. S., Granato, D., Rajuria, G., Barba, F. J., Kerry, J. P. and Tiwari, B. K. 'Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour', Food Chemistry, In Press. doi:
10.1016/j.foodchem.2017.06.124
Type of publicationArticle (peer-reviewed)
Link to publisher's
version http://dx.doi.org/10.1016/j.foodchem.2017.06.124
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Embargo lift date
2018-06-23
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Accepted Manuscript
Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour
K Shikha Ojha, Daniel Granato, Gaurav Rajuria, Francisco J. Barba, Joseph P.
Kerry, Brijesh K. Tiwari
PII: S0308-8146(17)31094-4
DOI: http://dx.doi.org/10.1016/j.foodchem.2017.06.124
Reference: FOCH 21346
To appear in: Food Chemistry Received Date: 6 February 2017 Revised Date: 13 May 2017 Accepted Date: 20 June 2017
Please cite this article as: Shikha Ojha, K., Granato, D., Rajuria, G., Barba, F.J., Kerry, J.P., Tiwari, B.K., Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour, Food Chemistry (2017), doi:
http://dx.doi.org/10.1016/j.foodchem.2017.06.124
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1 Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino
acid profile, organic acids, texture and colour
K Shikha Ojha
1,2, Daniel Granato
3, Gaurav Rajuria
4, Francisco J. Barba
5, Joseph P. Kerry
2, Brijesh K. Tiwari
1*
1
Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
2
Food Packaging Group, University College Cork, Cork, Ireland
3
Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil.
4
School of Agriculture and Food Science, University College Dublin, Lyons Research Farm, Celbridge, Co. Kildare, Ireland
5
Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, València, Spain.
Abbreviated running title: Ultrasound, L. sakei and drying effects on beef jerky production
*Correspondence should be addressed to:
Dr. Francisco J. Barba, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain
E–mail: francisco.barba@uv.es Tel: +34 963544972
Fax: +34 963544954