Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella.
Aroma
CATA
Cooked sausage
Lipid oxidation
Ultrasound
Journal
Ultrasonics sonochemistry
ISSN: 1873-2828
Titre abrégé: Ultrason Sonochem
Pays: Netherlands
ID NLM: 9433356
Informations de publication
Date de publication:
Apr 2021
Apr 2021
Historique:
received:
03
11
2020
revised:
16
12
2020
accepted:
19
12
2020
pubmed:
1
1
2021
medline:
7
7
2021
entrez:
31
12
2020
Statut:
ppublish
Résumé
Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stability, and sensory quality of mortadella were evaluated. Four cooking conditions were used, as follows: Control, corresponding to the cooking time traditionally used in the meat industry; TUS100 and TUS50: cooking with US (25 kHz) and 50% reduction of the cooking time of Control, using 100% (462 W) and 50% (301 W) amplitude, respectively; and TWUS: cooking without the application of US and 50% reduction of the cooking time of Control. TUS100 and TUS50 showed an increase of 10.8% and 29.4%, respectively, in the total amount of terpenes on the first day of storage in relation to the Control. The presence of nonane on the 60th day only in the US-treated samples (0.22 × 10
Identifiants
pubmed: 33383543
pii: S1350-4177(20)31747-8
doi: 10.1016/j.ultsonch.2020.105443
pmc: PMC7803794
pii:
doi:
Substances chimiques
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
105443Informations de copyright
Copyright © 2020 The Author(s). Published by Elsevier B.V. All rights reserved.