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":"UV-A光脱水对牛肉干理化特性的影响","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.4c0106910.1021/acsfoodscitech.4c01069","DOIUrl":null,"url":null,"abstract":"<p >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 (<i>P</i> = 0.02) than their oven-dehydrated counterparts. UV-A light dehydration resulted in jerky with lower <i>L*</i> (<i>P</i> = 0.01) and <i>b*</i> (<i>P</i> = 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 (<i>P</i> = 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 (<i>P</i> = 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.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1174–1182 1174–1182"},"PeriodicalIF":2.6000,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"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.4c0106910.1021/acsfoodscitech.4c01069\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >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 (<i>P</i> = 0.02) than their oven-dehydrated counterparts. UV-A light dehydration resulted in jerky with lower <i>L*</i> (<i>P</i> = 0.01) and <i>b*</i> (<i>P</i> = 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 (<i>P</i> = 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 (<i>P</i> = 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.</p>\",\"PeriodicalId\":72048,\"journal\":{\"name\":\"ACS food science & technology\",\"volume\":\"5 3\",\"pages\":\"1174–1182 1174–1182\"},\"PeriodicalIF\":2.6000,\"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}","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}
Impact of UV-A Light Dehydration on the Physicochemical Characteristics of Beef Jerky
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.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
