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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Bibliographic Details
Main Authors:	Jian Zhang, Lei Jin, Jianjun Zhou, Chao Ma, Jie Cui, Jinchi Jiang, Wenhui Li, Si Wu, Wangang Zhang, Yonghong Hu
Format:	Article
Language:	English
Published:	Elsevier 2024-12-01
Series:	Ultrasonics Sonochemistry
Subjects:	Ultrasound Flavor Volatile compounds Low-sodium beef jerky GC-IMS
Online Access:	http://www.sciencedirect.com/science/article/pii/S1350417724003882
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