Journal
ULTRASONICS SONOCHEMISTRY
Volume 72, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2020.105443
Keywords
Ultrasound; Cooked sausage; Lipid oxidation; CATA; Aroma
Categories
Ask authors/readers for more resources
Using ultrasound to assist in cooking mortadella can significantly reduce cooking time, but may also lead to increased oxidation. Among the different treatments, TUS100 showed higher sensory quality and can be considered as an alternative for reducing cooking time without compromising product quality.
Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stability, and sensory quality of mortadella were evaluated. Four cooking conditions were used, as follows: Control, corresponding to the cooking time traditionally used in the meat industry; TUS100 and TUS50: cooking with US (25 kHz) and 50% reduction of the cooking time of Control, using 100% (462 W) and 50% (301 W) amplitude, respectively; and TWUS: cooking without the application of US and 50% reduction of the cooking time of Control. TUS100 and TUS50 showed an increase of 10.8% and 29.4%, respectively, in the total amount of terpenes on the first day of storage in relation to the Control. The presence of nonane on the 60th day only in the US-treated samples (0.22 x 10(6) vs 0.11 x 10(6) for TUS100 and TUS50, respectively) indicated that the US treatment may have induced higher oxidation in mortadella. The oxidative stability index ranged from 274 to 369 days for TUS100 and the Control, respectively. The treatments TWUS and TUS50 showed a lower sensory quality at the end of storage. On the other hand, TUS100 presented sensory quality similar to the Control, demonstrating that ultrasonic-assisted cooking using a 100% amplitude is an alternative to reduce the cooking time without affecting the product quality.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available