Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2024-10-30 DOI:10.1016/j.ultsonch.2024.107139

Jian Zhang , Lei Jin , Jianjun Zhou , Chao Ma , Jie Cui , Jinchi Jiang , Wenhui Li , Si Wu , Wangang Zhang , Yonghong Hu

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Abstract

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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基于 GC-IMS 技术的超声波对使用部分钾盐替代品生产的牛肉干风味的影响

传统牛肉干钠盐含量较高，而减少钠盐用量会影响最终产品的风味。针对上述问题，本研究创新性地在低钠牛肉干的腌制阶段应用了超声波辅助盐分（NaCl 和 KCl）重组，并通过感官评价、电子鼻和气相色谱-质谱联用仪进一步比较了超声波造成的风味差异。此外，还探讨了理化质量的变化，包括盐含量、颜色和剪切力。结果表明，超声波对风味质量有积极影响。选择 400 W 处理为最佳风味改善组，这主要与 5 种醛（壬醛、3-甲基丁醛、庚醛、戊醛和辛醛）含量的增加和 3 种酮（2-丁酮、2-戊酮和 2,3-戊二酮）含量的减少有关。同时，超声波增加了最终产品的红度和柔软度。因此，超声波是改善低钠牛肉干风味的一种可行方法。

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.