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Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef
Ultrasonics Sonochemistry ( IF 8.4 ) Pub Date : 2018-04-10 , DOI: 10.1016/j.ultsonch.2018.04.005
Yunhe Zou , Dacheng Kang , Rui Liu , Jun Qi , Guanghong Zhou , Wangang Zhang

The objective of this study was to assess the effects of ultrasonic assisted cooking on the chemical profiles of spiced beef taste and flavor. Ultrasound power with 0 W, 400 W, 600 W, 800 W and 1000 W (frequency of 20 kHz) were used for cooking 120 min. The sodium chloride, sugar, free amino acids (FAAs), 5′-ribonucleotides, lipid oxidation, volatile flavor substance contents and electronic nose of spiced beef were determined. Results showed that ultrasonic treatment could significantly increase the content of sodium chloride in beef sample (P<0.05). When the ultrasonic power lower than 1000 W, the content of sugar and 5′-ribonucleotides could be increased significantly compared with the control (P<0.05). The essential amino acid content and the essential amino acid/non-essential ratios (E/NE) were significantly increased with the ultrasound treatment (P<0.05). The lipid oxidation showed that ultrasound resulted in the increased of TBARS values compared with control significantly (P<0.05), but no significant differences were shown among the different ultrasonic power groups (P>0.05). With the ultrasonic treatment, the types and relative content of volatile flavor substances were significantly increased (P<0.05), especially for aldehydes, alcohols and ketones. However, there was no significant variation among the different ultrasound power groups (P>0.05). This result was consistent with the measurement of electronic nose. Data points of control samples were away from ultrasonic treatment groups, while data points of different ultrasonic treatment groups were flock together. The results indicate that the application of ultrasound during cooking has a positive effect on chemical profiles of spiced beef taste and flavor, particularly for the power of 800 W.



中文翻译:

超声辅助烹饪对五香牛肉口味和风味化学特性的影响

这项研究的目的是评估超声辅助烹饪对五香牛肉口味和风味的化学特性的影响。使用0 W,400 W,600 W,800 W和1000 W(频率为20 kHz)的超声功率烹饪120分钟。测定了五香牛肉的氯化钠,糖,游离氨基酸(FAAs),5'-核糖核苷酸,脂质氧化,挥发性风味物质含量和电子鼻。结果表明,超声波处理可以显着增加牛肉样品中氯化钠的含量(P <0.05)。当超声功率低于1000 W时,与对照组相比,糖和5'-核糖核苷酸的含量可以显着增加(P<0.05)。超声处理显着提高了必需氨基酸含量和必需氨基酸/非必需比(E / NE)(P <0.05)。脂质氧化显示超声导致TBARS值明显高于对照组(P <0.05),但不同超声功率组之间无显着差异(P > 0.05)。通过超声处理,挥发性风味物质的种类和相对含量显着增加(P <0.05),尤其是对于醛类,醇类和酮类。但是,不同的超声功率组之间没有显着差异(P>0.05)。该结果与电子鼻的测量结果一致。对照样品的数据点远离超声治疗组,而不同超声治疗组的数据点聚集在一起。结果表明,在烹饪过程中使用超声波对五香牛肉的风味和风味的化学特性具有积极影响,特别是对于800 W的功率而言。

更新日期:2018-04-10
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