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

Yan Wang; Wangang Zhang; Guanghong Zhou

doi:10.1111/ijfs.14159

journal article Mar 29, 2019

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

Yan Wang

Wangang Zhang

Guanghong Zhou

International Journal of Food Science & Technology Vol. 54 No. 10 pp. 2915-2926 · Oxford University Press (OUP)

View at Publisher Save 10.1111/ijfs.14159

Abstract

SummaryThe aim of this study was to investigate the effects of power ultrasound (0, 200, 400, 600 and 800 W, 20 kHz) on the quality of fried meatballs. The frying time and frying temperature were also considered as fixed factors. The meatballs were fried for 8, 12 and 16 min at 120, 140 and 160 °C. Results showed that the ultrasonic groups saved about 1 to 3 min than the control group to 80 °C. Hardness, springiness, cohesiveness and chewiness of fried meatballs were significantly different among different ultrasonic treatments (P < 0.05). As for colour, the ultrasonic treatments could significantly increase the L*values. Cooking yield was from 82.58% to 85.50% in ultrasonic treatments at 120 °C for 8 min. High moisture retention and cooking yield were shown in fried‐assisted ultrasound treatments and were consistent with the microstructure of scanning electron microscopy (SEM). Our data show that ultrasound‐assisted frying could improve the quality of meatballs.

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Metrics

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Citations

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References

Details

Published: Mar 29, 2019
Vol/Issue: 54(10)
Pages: 2915-2926
License: View

Authors

Y

Yan Wang

Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 Jiangsu China

W

Wangang Zhang

Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 Jiangsu China

G

Guanghong Zhou

Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 Jiangsu China

Cite This Article

Yan Wang, Wangang Zhang, Guanghong Zhou (2019). Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs. International Journal of Food Science & Technology, 54(10), 2915-2926. https://doi.org/10.1111/ijfs.14159

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

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