TBARS公司
电子鼻
风味
食品科学
超声波传感器
化学
硫代巴比妥酸
生物化学
材料科学
氧化应激
脂质过氧化
纳米技术
医学
放射科
作者
Jian Zhang,Yuqin Zhang,Yan Wang,Lujuan Xing,Wangang Zhang
标识
DOI:10.1016/j.ifset.2020.102365
摘要
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. 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.
科研通智能强力驱动
Strongly Powered by AbleSci AI