Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs. (June 2020)

• Record Type: Journal Article
• Authors: Zhang, Jian; Zhang, Yuqin; Wang, Yan; Xing, Lujuan; Zhang, Wangang
• Is Part Of: Innovative food science & emerging technologies. Volume 62(2020)
• Publication Date: 2020-06
• Subjects: TBARS -- Free fatty acids -- Free amino acids -- 5′-ribonucleotides; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2020.102365
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: 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. Highlights: Ultrasonic treatment could accelerate FFAs oxidation and further promoting volatiles generation. Ultrasonic-assisted frying could increase the contents of Lys, Glu, Gly, Ala, Tyr, Ser and Cys. Ultrasonic treatment had a positive effect on nucleotides formation within 400 W. Ultrasonic-assisted frying was a superb method to improve the flavor of fried meatballs.