Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs

被引：15

作者：

Zhao, Xinxin ^{[1
]}

Sun, Xiankun ^{[1
]}

Lai, Bangcheng ^{[1
]}

Liu, Rui ^{[1
]}

Wu, Mangang ^{[1
]}

Ge, Qingfeng ^{[1
]}

Yu, Hai ^{[1
]}

机构：

[1] Yangzhou Univ, Coll Food Sci & Engn, Ind Engn Ctr Huaiyang Cuisin Jiangsu Prov, Yangzhou 225127, Jiangsu, Peoples R China

来源：

MEAT SCIENCE | 2024年 / 208卷

基金：

中国国家自然科学基金;

关键词：

Ultrasonic-assisted cooking; Pork meatball; Tenderness; Moisture migration; Microstructure; HIGH-INTENSITY ULTRASOUND; MYOFIBRILLAR PROTEIN; POWER ULTRASOUND; COLOR PROPERTIES; BEEF; MEAT; WATER; OXIDATION; GELATION; FAT;

D O I：

10.1016/j.meatsci.2023.109382

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This research aims to investigate the effect of different ultrasonic powers cooking on the quality of pork meatballs. Pork meatballs treated with ultrasound-assisted cooking at 450 W had the most uniform and smooth structures displayed by scanning electron microscopy. Furthermore, with increasing ultrasonic powers, the water retention capacity of pork meatballs first increased and then decreased, compared with the non-ultrasound group, when the ultrasonic power was 450 W, the cooking yield of pork meatballs increased from 82.55% to 92.87%, and the centrifugal loss decreased from 25.35% to 11.52%. Additionally, ultrasound-assisted cooking had a positive effect on the moisture migration, tenderness, and sensory property of pork meatballs, and 450 W sample exhibited the highest overall acceptability score (P < 0.05). In conclusion, the physicochemical properties and microstructure of pork meatballs could be improved by appropriate ultrasonic power, and ultrasonic technology was considered as an effective processing method for improving the quality of meat products.

引用

页数：10

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