Analysis of Volatile Compounds in a Value-Added Jerky by Incorporating Ajwain and Thyme Essential Oils

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F25%3A103166" target="_blank" >RIV/60460709:41340/25:103166 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.3390/app15020550" target="_blank" >https://doi.org/10.3390/app15020550</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/app15020550" target="_blank" >10.3390/app15020550</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Analysis of Volatile Compounds in a Value-Added Jerky by Incorporating Ajwain and Thyme Essential Oils

Popis výsledku v původním jazyce

Ajwain essential oil and thyme essential oil naturally contain important bioactive compounds. Various researchers have discovered that these compounds contribute biological benefits for living things such as humans and animals. Bioactive compounds found in essential oils, such as terpenes and terpenoids, possess antibacterial and flavouring qualities, making them promising natural preservatives in the food business. This study investigates the effect of essential oil treatment methods on their incorporation into dehydrated beef and its subsequent sensory acceptability. The meat samples underwent hot air blanching and oil treatment with doses of 0.75 mL and 1.5 mL, respectively. Subsequently, the samples were dried at 55 degrees C for 6 h after each treatment. The identification and quantification of volatile chemicals were performed using headspace solid-phase microextraction and gas chromatography-mass spectrometry. Thymol, gamma-terpinene, p-cymene, and beta-pinene were the predominant compounds before and after the treatments. The findings revealed that the application of ajwain and thyme essential oil treatments resulted in significant differences in the final concentration of monoterpenes. However, the sensory evaluation indicated that the ajwain and thyme essential oil samples received similar overall ratings. Consequently, ajwain essential oil could be a suitable alternative to thyme in beef jerky.

Název v anglickém jazyce

Analysis of Volatile Compounds in a Value-Added Jerky by Incorporating Ajwain and Thyme Essential Oils

Popis výsledku anglicky

Ajwain essential oil and thyme essential oil naturally contain important bioactive compounds. Various researchers have discovered that these compounds contribute biological benefits for living things such as humans and animals. Bioactive compounds found in essential oils, such as terpenes and terpenoids, possess antibacterial and flavouring qualities, making them promising natural preservatives in the food business. This study investigates the effect of essential oil treatment methods on their incorporation into dehydrated beef and its subsequent sensory acceptability. The meat samples underwent hot air blanching and oil treatment with doses of 0.75 mL and 1.5 mL, respectively. Subsequently, the samples were dried at 55 degrees C for 6 h after each treatment. The identification and quantification of volatile chemicals were performed using headspace solid-phase microextraction and gas chromatography-mass spectrometry. Thymol, gamma-terpinene, p-cymene, and beta-pinene were the predominant compounds before and after the treatments. The findings revealed that the application of ajwain and thyme essential oil treatments resulted in significant differences in the final concentration of monoterpenes. However, the sensory evaluation indicated that the ajwain and thyme essential oil samples received similar overall ratings. Consequently, ajwain essential oil could be a suitable alternative to thyme in beef jerky.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Applied Sciences-BASEL

ISSN

2076-3417

e-ISSN

2076-3417

Svazek periodika

15

Číslo periodika v rámci svazku

JAN 2025

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

14

Strana od-do

—

Kód UT WoS článku

001404056300001

EID výsledku v databázi Scopus

2-s2.0-85215754433