Effects of pulsed electric field and ultrasound treatment on the drying kinetics and quality of beef jerky

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43932358" target="_blank" >RIV/60461373:22330/25:43932358 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S1466856425003431" target="_blank" >https://www.sciencedirect.com/science/article/pii/S1466856425003431</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.ifset.2025.104259" target="_blank" >10.1016/j.ifset.2025.104259</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effects of pulsed electric field and ultrasound treatment on the drying kinetics and quality of beef jerky

Popis výsledku v původním jazyce

The aim of this study was to evaluate the impact of non-thermal pulsed electric field (PEF) and ultrasound (US) on the technological, nutritional, and drying kinetics of dried beef jerky. Beef M. semitendinosus was treated with three non-thermal methods: i) PEF (PEF1: 1 kV/cm; PEF2: 2 kV/cm; PEF3: 4 kV/cm), ii) ultrasonic bath (US) (1.25 W/cm2), and iii) MeatBuzzer (MB) (3560 Ws). Non-thermal pre-treatment accelerated the drying process and reduced the overall activation energy (Ea) and energy consumption, with the lowest Ea observed in PEF3 and MB, and a reduction of up to 20 % in specific energy consumption. With increasing treatment intensity, the drying process was further accelerated. Water activity, protein oxidation, and lipid oxidation were not significantly affected (P &gt; 0.05). Ash and sodium content increased proportionally with PEF intensity or ultrasound duration, reaching the highest levels in PEF3 and MB samples. Myofibrillar fragmentation and sodium content increased with treatment intensity, whereas PEF1 did not improve tenderness, but US and PEF2/PEF3 treatments as well as MB significantly enhanced jerky tenderness (P &lt; 0.05). The most pronounced colour deviations from the control samples were observed in PEF2 and PEF3 samples compared with control.

Název v anglickém jazyce

Effects of pulsed electric field and ultrasound treatment on the drying kinetics and quality of beef jerky

Popis výsledku anglicky

The aim of this study was to evaluate the impact of non-thermal pulsed electric field (PEF) and ultrasound (US) on the technological, nutritional, and drying kinetics of dried beef jerky. Beef M. semitendinosus was treated with three non-thermal methods: i) PEF (PEF1: 1 kV/cm; PEF2: 2 kV/cm; PEF3: 4 kV/cm), ii) ultrasonic bath (US) (1.25 W/cm2), and iii) MeatBuzzer (MB) (3560 Ws). Non-thermal pre-treatment accelerated the drying process and reduced the overall activation energy (Ea) and energy consumption, with the lowest Ea observed in PEF3 and MB, and a reduction of up to 20 % in specific energy consumption. With increasing treatment intensity, the drying process was further accelerated. Water activity, protein oxidation, and lipid oxidation were not significantly affected (P &gt; 0.05). Ash and sodium content increased proportionally with PEF intensity or ultrasound duration, reaching the highest levels in PEF3 and MB samples. Myofibrillar fragmentation and sodium content increased with treatment intensity, whereas PEF1 did not improve tenderness, but US and PEF2/PEF3 treatments as well as MB significantly enhanced jerky tenderness (P &lt; 0.05). The most pronounced colour deviations from the control samples were observed in PEF2 and PEF3 samples compared with control.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

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

Innovative Food Science &amp; Emerging Technologies

ISSN

1466-8564

e-ISSN

1878-5522

Svazek periodika

106

Číslo periodika v rámci svazku

2025

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

11

Strana od-do

104259

Kód UT WoS článku

001591409200002

EID výsledku v databázi Scopus

2-s2.0-105017791485