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

Wang, Yan; Zhang, Wangang; Zhou, Guanghong

doi:10.1111/ijfs.14159

Cited by 38 publications

(17 citation statements)

References 36 publications

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“…The cooking process can strongly impact the texture, color, and other significant quality factors of the final product [ 4 ], which are crucial consumer satisfaction-related attributes. During heat processing, collagen disintegration or protein denaturation can cause the partial or complete decomposition of the muscle fiber structure; moreover, the springiness and hardness were found to be decreased, in addition to other textural parameters [ 5 ]. Zeng et al [ 6 ] observed that cooking treatment could induce serious shrinkage of muscle fibers of salted-dried fish, resulting in textural changes due to increased sample springiness, as well as reduced hardness and chewiness.…”

Section: Introductionmentioning

confidence: 99%

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

Chang

Lin

Zou

et al. 2021

Foods

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In this study, we investigated the effects of different frying conditions on the quality characteristics of fried Spanish mackerel (Scaberulous niphonius) to address the food quality degradation of self-heating fish products after frying, sterilization, and reheating. Furthermore, the effect of different moisture contents (65%, 60%, 55%, and 50%) of fried Spanish mackerel on texture, color, and microstructure after sterilization and self-heating were examined. The flavor fingerprints of different frying temperatures (140 °C, 160 °C, 180 °C, and 200 °C) coupled with the optimal moisture content were identified; furthermore, volatile organic compounds (VOCs) were studied using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) with principal component analysis (PCA). The results indicated that the shear force value significantly increased, while the hardness and chewiness significantly decreased simultaneously with decreasing moisture content. Samples containing 65% moisture content showed the highest L*, a*, and W values, while their b* value was the lowest, and the most clearly visible fibrous veins with tiny cracks could be observed in them. Samples fried at 160 °C and 65% moisture content exhibited the richest VOCs, with a greasy or fried aroma. Based on the PCA, there were significant differences in the sample VOCs under different frying conditions. In summary, among all treatments, frying at 160 °C with 65% moisture content resulted in the highest food quality of fish filets. The results of this study could provide a theoretical basis for improving the food quality of self-heated fish products.

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Section: Introductionmentioning

confidence: 99%

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

Chang

Lin

Zou

et al. 2021

Foods

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“…The bromelain might degrade partial oxidase and reductase, resulting in changes in the value of a* (Faustman et al., 2010 ). Fat and the oxidative polymerization of carbohydrates could significantly affect the b* of meat (Wang et al., 2019 ). The reduced values of b* might be due to the antioxidant properties of peptides and amino acids from the protein degradation by bromelain thus decreasing the oxidation of fat, protein, and carbohydrates (Borrajo et al., 2020 ; Wang et al., 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of bromelain on the quality of smoked salted duck

Zhang

Lorenzo

Zhang³

et al. 2021

Food Science & Nutrition

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Nowadays, many cured meat products are produced from different raw materials and under different processing conditions (Lorenzo et al., 2008;Toldra, 2006). During the processing of cured meat products, chemical and biochemical changes lead to produce a large number of volatile compounds which contribute to their characteristic flavor (Shi et al., 2021). Smoked salted duck is one of the Chinese traditional cured meat products which are largely favored by consumers in China due to its unique flavor (Li et al., 2011).Traditionally, the smoked salted duck is produced by marination and slowly air-dried process and then is matured under natural conditions at 4-10℃ for approximately one month (Luo et al., 2008).Therefore, as to shorten the production cycle, high temperature (45-60℃) is generally used instead of natural air drying in modern factories . However, the efficiency of endogenous enzymes in duck meat is easily inhibited at high temperature (Perez-Santaescolastica et al., 2018), which reduces the degree of protein hydrolysis, and thus induces flavor deficiency and tough texture (Feng et al., 2014). In addition, the lipid and protein oxidation in dried cured meat products would be accelerated at high temperatures leading to the deteriorated flavor (Dominguez et al., 2019;

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“…e texture profile analysis of 10 meatballs before and after frying (DFF and HAF) was performed in a CT3 Texture Analyzer (Brookfield Co., Ltd. USA), with an adjusted procedure of Wang et al [16]. Fried meatball samples were cut uniformly prior to analysis.…”

Section: Texture Profile Analysismentioning

confidence: 99%

“…Ateba and Mittal [15] investigated the process of coat evolution and attributes of meatballs suffering from frying. Wang et al [16] found that ultrasonic-aided frying could improve some physicochemical indexes of beefballs. Zhang et al [17] further proved that ultrasonic-aided frying could improve the flavor profiles of meatballs.…”

Section: Introductionmentioning

confidence: 99%

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Jin

Pei

Chen

et al. 2021

Journal of Food Quality

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Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. The results showed that, compared with the deep fat frying group, hot air-fried giant salamander meatballs had higher hardness, elasticity, and L ∗ ( p < 0.05 ), but lower a ∗ , b ∗ value, fat content, and yield ( p < 0.05 ). There was little distinction in sensory score, cohesiveness, and chewiness between the two frying methods ( p > 0.05 ). Gas chromatography ion migration chromatography (GC-IMS) was used for flavor compound analysis, and 50 flavor compounds were analyzed, containing 22 aldehydes, 11 ketones, 6 olefins, 4 acids, 3 esters, 3 alcohols, and 1 phenol. Compared with the samples before frying, the relative contents of aldehydes and ketones of fried giant salamander meatballs increased significantly, while the relative contents of esters and alkenes decreased significantly. Principal component analysis showed that the GC-IMS spectra of volatile flavor compounds before and after deep fat frying and hot air frying varied greatly, and the cumulative contribution rate of the two principal components reached 86.1%, indicating that the GC-IMS technology might be used to distinguish giant salamander meatballs before and after frying, or with different frying methods. These results may offer a note for development and quality control of the precooked giant salamander meatballs in the future.

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

Cited by 38 publications

References 36 publications

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

Effects of bromelain on the quality of smoked salted duck

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

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