Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs

Summary The aim of this study was to investigate the effects of power ultrasound (0, 200, 400, 600 and 800 W, 20 kH z) on the quality of fried meatballs. The frying time and frying temperature were also considered as fixed factors. The meatballs were fried for 8, 12 and 16 min at 120, 140 and 160 °C. Results showed that the ultrasonic groups saved about 1 to 3 min than the control group to 80 °C. Hardness, springiness, cohesiveness and chewiness of fried meatballs were significantly different among different ultrasonic treatments ( P < 0.05). As for colour, the ultrasonic treatments could significantly increase the L *values. Cooking yield was from 82.58% to 85.50% in ultrasonic treatments at 120 °C for 8 min. High moisture retention and cooking yield were shown in fried‐assisted ultrasound treatments and were consistent with the microstructure of scanning electron microscopy ( SEM ). Our data show that ultrasound‐assisted frying could improve the quality of meatballs.