Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

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• 作者：K. Shikha Ojha^a ; ^b ; Sabine M. Harrison^c ; Nigel P. Brunton^c ; Joseph P. Kerry^b ; Brijesh K. Tiwari^a ; ^{brijesh.tiwari@teagasc.ie}
• 关键词：Fatty acid composition ; Ultrasound frequency ; Drying ; Microwave-assisted extraction ; Principal component analysis ; Probiotics ; Gas chromatography ; Atherogenicity ; Thrombogenicity ; Hypocholesterolemic
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：57
• 期：Complete
• 页码：1-7
• 全文大小：509 K
• 卷排序：57

文摘

Fatty acid profile of beef jerky. L. sakei can influence fatty acid profile of beef jerky samples. Ultrasonic effect is frequency dependent.