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

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-03-04 DOI:10.1021/acsfoodscitech.4c0106910.1021/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*,

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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.

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

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