| Title: | "Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella" |
| Author(s): | Cichoski AJ; da Silva JS; Leaes YSV; Robalo SS; dos Santos BA; Reis SR; Nehring P; Santos SP; Wagner R; de Menezes CR; Campagnol PCB; |
| Address: | "Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil. Electronic address: cijoale@gmail.com. Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil" |
| DOI: | 10.1016/j.ultsonch.2020.105443 |
| ISSN/ISBN: | 1873-2828 (Electronic) 1350-4177 (Print) 1350-4177 (Linking) |
| Abstract: | "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" |
| Keywords: | Cooking/*methods *Food Quality Meat Products/*analysis Oxidation-Reduction *Taste Temperature *Ultrasonic Waves Volatile Organic Compounds/*analysis Aroma Cata Cooked sausage Lipid oxidation Ultrasound; |
| Notes: | "MedlineCichoski, Alexandre Jose da Silva, Jessica Soares Leaes, Yasmim Sena Vaz Robalo, Silvino Sasso Dos Santos, Bibiana Alves Reis, Stephanie Ribeiro Nehring, Priscila Santos, Suelen Priscila Wagner, Roger de Menezes, Cristiano Ragagnin Campagnol, Paulo Cezar Bastianello eng Netherlands 2021/01/01 Ultrason Sonochem. 2021 Apr; 72:105443. doi: 10.1016/j.ultsonch.2020.105443. Epub 2020 Dec 28" |
