Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky

Abstract

In this study, jerky samples were prepared from seasoned beef with and without the addition of starter culture. They were then dried or fried and analyzed to identify the quality parameters and volatile flavor compounds. Samples (starter and control) were divided into drying (inoculated-drying, I-D; noninoculated-drying, N-D) and frying (inoculated-frying, I-F; noninoculated-frying, N-F) groups. Water activity (a w ), lightness (L*), and redness (a*) values were significantly affected (p < .001) by the postcooking procedures (drying or frying). Hardness, chewiness, and resilience were significantly lower in the dried groups than in the fried groups (p < .05). The formation of volatile compounds was affected by cooking treatment, with the highest levels observed in the I-F group. After frying, the most abundant flavor compounds in the I-D and N-D groups were terpenes and sulfur-containing compounds, followed by aromatic hydrocarbons, ketones, and alcohols. The most common compounds among all groups were acetoin, D-limonene, anethole, styrene, and tetramethylpyrazine. Overall, the jerky in the I-F group had the best color and tenderness scores among all groups. K E Y W O R D S fermentation, jerky, postcooking procedure, volatile compounds | 2317 LUO et aL.

Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey

“…These results are in accordance with those reported by Perea-Sanz et al [43]; however, they found that among this group of compounds (acetic acid and ethanol) were the most abundant compounds, whereas in the present study, the most abundant compound in the group of carbohydrate fermentation-derived volatiles was 2,3-Butanediol, [R-(R*,R*)]-. Similar to our findings, 2,3-butanediol was quantified as the dominant alcohol in Turkish sausages obtained from beef [46]. As reported by Luo et al [46], 2,3-Butanediol is formed by the reduction of methyl ketones from the α-oxidation of fatty acids and is often detected in fermented jerky.…”

“…Similar to our findings, 2,3-butanediol was quantified as the dominant alcohol in Turkish sausages obtained from beef [46]. As reported by Luo et al [46], 2,3-Butanediol is formed by the reduction of methyl ketones from the α-oxidation of fatty acids and is often detected in fermented jerky.…”

Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat

“…3c). (E)‐2‐octenal, tetradecanal, 1‐heptanol and (E)‐2‐decenal were also found in other fermented meat products, such as sausages and beef jerky (Corral et al ., 2016; Luo et al ., 2020). Nerol and linalool contributed to the sweet and citrus odour (Miyazawa et al ., 2016), while 1‐octen‐3‐ol and benzaldehyde conferred the mushroom, grassy and cherry‐marzipan odour (Giri et al ., 2010; Lv et al ., 2019b).…”

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

“…e value, as the comprehensive value of meat color, is calculated by the following formula: e = a*/L + a*/b* [ 13 ]. The texture was measured using a mass structure instrument (TA-XTplus, Shanghai, China) following the method of Luo et al [ 14 ]. The thiobarbituric acid (TBARS, mg/100 g) and residue nitrite (mg/kg) were quantified according to the method of Ma, Nan, and Dai [ 15 ] and GB5009.33-2016 in China [ 16 ].…”