Effects of Ultrasonic Waves Assisted Vacuum Tumbling on Texture and Flavor Quality of Beef Balls

The present study investigated the effects of ultrasonic waves assisted vacuum tumbling on eating quality of beef meatballs. Taking the traditional treatment group (CON) as the blank control, the beef surimi was treated by vacuum tumbling (VT), ultrasonic waves (UW) and ultrasonic waves assisted vac...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 44; no. 1; pp. 136 - 145
Main Authors Ziwei HUANG, Qinyu HU, Danxuan WU, Enqi ZHANG, Hengpeng WANG, Xiangren MENG
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.01.2023
Subjects
beef meatballs
texture
ultrasonic waves
vacuum tumbling
volatile flavor compounds
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Summary:The present study investigated the effects of ultrasonic waves assisted vacuum tumbling on eating quality of beef meatballs. Taking the traditional treatment group (CON) as the blank control, the beef surimi was treated by vacuum tumbling (VT), ultrasonic waves (UW) and ultrasonic waves assisted vacuum tumbling (VT+UW) respectively, and then uniformly made into beef meatballs. The cooking loss, texture characteristics, microstructure and volatile flavor of meatballs treated with different processing methods were measured. Results showed that the cooking loss of beef meatballs was significantly decreased (P<0.05) by the three treatments. VT+UW treatment could significantly improve the hardness, gumminess and chewiness of meatballs, and reduce the adhesion (P<0.05). The result of paraffin section demonstrated that VT+UW treatment could promote the formation of a denser inner gel network structure. The total amount of volatile flavor substances in beef meatballs identified by gas chromatograph-mass spectrometry
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2022040237