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 |
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Elsevier
2024-12-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724003882 |
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| _version_ | 1846160401976262656 |
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| author | Jian Zhang Lei Jin Jianjun Zhou Chao Ma Jie Cui Jinchi Jiang Wenhui Li Si Wu Wangang Zhang Yonghong Hu |
| author_facet | Jian Zhang Lei Jin Jianjun Zhou Chao Ma Jie Cui Jinchi Jiang Wenhui Li Si Wu Wangang Zhang Yonghong Hu |
| author_sort | Jian Zhang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-6b7472e056de4b1c967021c5ebf881d3 |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-6b7472e056de4b1c967021c5ebf881d32024-11-22T07:36:52ZengElsevierUltrasonics Sonochemistry1350-41772024-12-01111107139Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technologyJian Zhang0Lei Jin1Jianjun Zhou2Chao Ma3Jie Cui4Jinchi Jiang5Wenhui Li6Si Wu7Wangang Zhang8Yonghong Hu9College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR ChinaGrain Science and Industry, Kansas State University, Manhattan, KS 66506, USACollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Corresponding authors.College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S1350417724003882UltrasoundFlavorVolatile compoundsLow-sodium beef jerkyGC-IMS |
| spellingShingle | Jian Zhang Lei Jin Jianjun Zhou Chao Ma Jie Cui Jinchi Jiang Wenhui Li Si Wu Wangang Zhang Yonghong Hu Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology Ultrasonics Sonochemistry Ultrasound Flavor Volatile compounds Low-sodium beef jerky GC-IMS |
| title | Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology |
| title_full | Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology |
| title_fullStr | Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology |
| title_full_unstemmed | Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology |
| title_short | Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology |
| title_sort | ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on gc ims technology |
| topic | Ultrasound Flavor Volatile compounds Low-sodium beef jerky GC-IMS |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724003882 |
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