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Meat Sci. 2019 Feb;148:113-119. doi: 10.1016/j.meatsci.2018.10.010. Epub 2018 Oct 12.

The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef.

Author information

1
Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland. Electronic address: karolina.wojciak@up.lublin.pl.
2
Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland.

Abstract

Organic beef was dry fermented in sea salt (C) or acid whey (W). In order to test the effect of ultrasound, the W sample was subjected to sonication (U10) in an ultrasonic bath (10 min, 40 kHz, 480 W). The effect of sonication on fatty acid (FA) composition (%) and atherogenicity, thrombogenicity, hypocholesterolemic/hypercholesterolemic, peroxidistability indexes (AI, TI, h/H, and PI, respectively), thiobarbituric acid reactive substances (TBARS) value, and color parameters were investigated during ripening period (31, 62, and 93 days). The 10 min sonication did not have influence on AI, TI, and h/H indexes compared with C sample. However, we observed healthy improvements of AI (P < 0.05), TI (P < 0.01), h/H (P < 0.001), and PI (P < 0.001) indexes in W sample. Nevertheless, U10 fermented beef showed the lowest redness parameter in 93 day of ripening. The processes of lipid oxidation were found to be accelerated by the US treatment, however only after 31 days of ripening.

KEYWORDS:

Acid whey; Color; Fatty acid profile; TBARS; Ultrasound

PMID:
30388475
DOI:
10.1016/j.meatsci.2018.10.010
[Indexed for MEDLINE]

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