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Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs
Innovative Food Science & Emerging Technologies ( IF 6.3 ) Pub Date : 2020-04-27 , DOI: 10.1016/j.ifset.2020.102365
Jian Zhang , Yuqin Zhang , Yan Wang , Lujuan Xing , Wangang Zhang

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:

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。

更新日期:2020-04-27
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