Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology
Traditional beef jerky contains a high content of sodium salt while the reduction of sodium usage impairs the flavor of final product. Regarding above issues, this research innovatively applied ultrasound-assisted salts (NaCl and KCl) recombination in the pickling stage of low-sodium beef jerky, and...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724003882 |
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| Summary: | Traditional beef jerky contains a high content of sodium salt while the reduction of sodium usage impairs the flavor of final product. Regarding above issues, this research innovatively applied ultrasound-assisted salts (NaCl and KCl) recombination in the pickling stage of low-sodium beef jerky, and further compared the flavor differences caused by ultrasound by sensory evaluation, E-nose and GC-IMS. Besides, the changes of physicochemical qualities were explored including salts content, color and shear force. Results showed that ultrasound had positive impacts on flavor quality. The 400 W treatment was chosen as an optimal group for flavor improvement which was mainly related with the increased level of 5 aldehydes (nonanal, 3-methylbutanal, heptanal, pentanal and octanal) and the decreased level of 3 ketones (2-butanone, 2-pentanone and 2,3-pentanedione). Simultaneously, ultrasound increased the redness and tenderness of final product. Thus, ultrasound is a promising approach for improving the flavor of low-sodium beef jerky. |
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| ISSN: | 1350-4177 |