文献类型：期刊文献

英文题名：Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste, and flavor

作者：Hao, Gengxin[1,2,3];Lin, Shuting[4];Jiang, Yafei[1];Cao, Wenhong[2,5];Liu, Ya[2,5];Chen, Zhaohua[1]

机构：[1]Jimei Univ, Coll Food & Biol Engn, Xiamen, Peoples R China;[2]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang, Peoples R China;[3]Minist Educ, Engn Res Ctr Modern Technol Eel Ind, Xiamen, Peoples R China;[4]Xiamen Med Coll, Cent Lab, Affiliated Hosp 2, Xiamen, Peoples R China;[5]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang, Peoples R China

年份：2022

卷号：46

期号：7

外文期刊名：JOURNAL OF FOOD PROCESSING AND PRESERVATION

收录：SCI-EXPANDED(收录号：WOS:000792271800001)、、EI(收录号：20221912084010)、Scopus(收录号：2-s2.0-85129544857)、WOS

基金：This work was supported by the Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety [grant numbers GDPKLAPPS1403]; the opening project of Fujian Provincial Engineering Technology Research Center of Marine Functional Food [grant numbers C11170]; Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, China; Science and technology project of Fujian Education Department [grant numbers JA14178]; and the Scientific Research Foundation of Jimei University [grant numbers ZQ2014010]

语种：英文

外文关键词：Polyunsaturated fatty acids - Textures - Calcination - Volatile organic compounds

外文摘要：To enhance processed quality, ultrasound treatment was used in eel products processing. This study aimed to investigate the effects of ultrasonic power on the processed quality of roasted eel. Prior to toasting, eel muscle was treated with ultrasonic power from 0W to 1000W. Results showed that the highest water content (80.0%) was produced with 600W ultrasound. Ultrasound above 400W increases the hardness and chewiness of (p < .05). The SEM results illustrated the application of ultrasound promoted a more porous and homogeneous network. 600W ultrasound can increase the umami amino acids, and enhance the content of adenosine monophosphate (p> .05) and inosine monophosphate (p <.05). Thiobarbituric acid was increased by ultrasound, especially over 600W (p < .05). Polyunsaturated fatty acids changed greatly due to the ultrasound treatment (42.50% similar to 38.91%). Samples treated with 400 similar to 600W had the most abundant volatile organic compounds. In conclusion, ultrasound treatment especially within 600W enhanced the processed quality of roasted eel. Novelty impact statement This work further investigates effect of ultrasonic power on processed quality of roasted eel in ultrasonic assisted processing, including the influences on texture, taste and flavor. The application of ultrasound helped to obtain a more porous and homogeneous network. Meanwhile, ultrasound treatment can increase protein degradation and lipid oxidation, and finally promote the formation of umami contents and volatile organic compounds.