AI Article Synopsis
- This research explored how different ultrasonic cooking powers affect the quality of pork meatballs, finding that 450 W produced the best structural smoothness.
- At 450 W, the water retention capacity improved cooking yield from 82.55% to 92.87% and reduced centrifugal loss significantly.
- Overall, ultrasound-assisted cooking enhanced the moisture, tenderness, and sensory attributes of pork meatballs, making this technique a promising method for improving meat product quality.
Article Abstract
This research aims to investigate the effect of different ultrasonic powers cooking on the quality of pork meatballs. Pork meatballs treated with ultrasound-assisted cooking at 450 W had the most uniform and smooth structures displayed by scanning electron microscopy. Furthermore, with increasing ultrasonic powers, the water retention capacity of pork meatballs first increased and then decreased, compared with the non-ultrasound group, when the ultrasonic power was 450 W, the cooking yield of pork meatballs increased from 82.55% to 92.87%, and the centrifugal loss decreased from 25.35% to 11.52%. Additionally, ultrasound-assisted cooking had a positive effect on the moisture migration, tenderness, and sensory property of pork meatballs, and 450 W sample exhibited the highest overall acceptability score (P < 0.05). In conclusion, the physicochemical properties and microstructure of pork meatballs could be improved by appropriate ultrasonic power, and ultrasonic technology was considered as an effective processing method for improving the quality of meat products.
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| http://dx.doi.org/10.1016/j.meatsci.2023.109382 | DOI Listing |
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