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Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs
Author(s) -
Wang Yan,
Zhang Wangang,
Zhou Guanghong
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14159
Subject(s) - chewiness , ultrasonic sensor , food science , ultrasound , microstructure , moisture , materials science , chemistry , mathematics , composite material , medicine , radiology
Summary The aim of this study was to investigate the effects of power ultrasound (0, 200, 400, 600 and 800 W, 20 kH z) 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.