In order to investigate the influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs, different ultrasound powers (0, 200, 400, 600 and 800 W) were applied during frying (12 min, 160 °C). The thiobarbituric acid reactive substances (TBARS), free fatty acids (FFAs), free amino acids (FAAs), 5′-ribonucleotides and electronic nose data were measured. Results demonstrated that ultrasonic treatment significantly increased TBARS and decreased ∑FFAs (p < 0.05), thus accelerating FFAs oxidation and further promoting volatiles generation. Meanwhile, ultrasonic-assisted frying increased the contents of 7 FAAs including Lys, Glu, Gly, Ala, Tyr, Ser and Cys in all ultrasonic groups and had a positive effect on nucleotides formation within 400 W. These results were further confirmed by electronic nose analysis. The current study shows that ultrasonic-assisted frying could be a potential approach to improve the overall flavor of fried meatballs.

Industrial relevance

Ultrasound, as an emerging and green technology, is a safety and effective tool for food processing industry. It is considered as an excellent alternative in meat processing. Ultrasonic-assisted frying has been scarcely applied in the processing of meatballs. This study demonstrated that the flavor quality of meatballs improved a lot by ultrasonic treatment, which could be an ideal reference to optimize its application in meat industry.

中文翻译：

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超声波辅助油炸对炸丸子风味特征的影响

为了研究超声波辅助油炸对炸丸子风味特征的影响，在油炸（12分钟，160°C）中使用了不同的超声波功率（0、200、400、600和800 W）。测量了硫代巴比妥酸反应性物质（TBARS），游离脂肪酸（FFA），游离氨基酸（FAA），5'-核糖核苷酸和电子鼻数据。结果表明，超声处理可显着增加TBARS并降低∑FFA（p <0.05），从而加速FFA氧化并进一步促进挥发物的产生。同时，超声辅助油炸增加了所有超声组中7种FAA的含量，包括Lys，Glu，Gly，Ala，Tyr，Ser和Cys，并且对400 W以内的核苷酸形成有积极影响。这些结果进一步被电子鼻证实分析。当前的研究表明，超声辅助油炸可能是改善炸丸子总体风味的一种潜在方法。

行业相关性

超声波作为一种新兴的绿色技术，是食品加工行业安全有效的工具。它被认为是肉类加工的绝佳替代品。超声波辅助油炸几乎没有用于肉丸的加工。这项研究表明，通过超声波处理，肉丸的风味品质得到了很大改善，这可能是优化其在肉类行业中应用的理想参考。