Effects Of Ultrasound Assisted Cooking On The Quality Of Spiced Beef

The cooking process is particularly important in the production of traditionally spiced beef product.Traditional cooking methods consume much energy and lead the low permeation efficiency of soups without ideal flavors of final product.These are all important issues that most companies need to solve urgently.In addition,the growth and reproduction of microbial and corruption are difficult to control effectively during storage.It will have an adverse effect on the final shelf life and safety of the product.Studies have found that ultrasound-assisted curing could increase salt penetration rate during,and improve the tenderness and water holding capacity,and inactivate microorganisms of meat.However,no studies have focused on the effects of the application of ultrasonic technology in the cooking on the quality of spiced beef.Thus this thesis applied the ultrasonic technology during cooking of spiced beef and studied the effects and mechanism on the production efficiency,the processing time,and the product quality and the safety of spiced beef.This paper systematically studied the ultrasonic-assisted cooking of meat on food quality,flavor and shelf life.This study provides a theoretical basis for the application of ultrasonic assisted cooking technology.The main results are as follows:1.Effect of ultrasound treatment on the quality of spiced beef during cooking processingIn this chapter,spiced beef was cooked with ultrasound waves of 0 W,400 W,600 W,800 W,and 1000 W at the frequency of 20 kHz in 80 min,100 min and 120 min,respectively.It discusses the influence of ultrasound-assisted cooking on the quality of spiced beef from the aspect of food quality.The results showed that ultrasound-assisted cooking could increase the NaCl content and water retention in spiced beef significantly(P<0.05)and reduce the L value and a*values(P<0.05).It could improve the tenderness and change the texture profile analysis as reduce the pressure loss of spiced beef significantly(P<0.05).Transmission electron microscopy observations showed that with the increase of ultrasonic power,the gaps between the myofibril of spiced beef increased gradually.The Z-line and the M-line of spiced beef were gradually broken and disappeared.These results prove that ultrasound-assisted cooking has significant effects on the structure of myofibrils structure,which is beneficial for the improvement of meat quality.2.Effect of ultrasound treatment on the flavor of spiced beef during cooking processingIn this chapter,spiced beef was cooked with ultrasound waves of 0 W,400 W,600 W,800 W,and 1000 W at the frequency of 20 kHz in 120 min.It investigated the influence of ultrasonic assisted cooking on the flavor of spiced beef.The results showed that ultrasound-assisted cooking could increase the sugar and nucleotide content of spiced beef significantly(P<0.05).However,when the power reached to 1000 W,the contents of the sugar and nucleotide were decreased(P<0.05).The amount of free amino acids was reduced significantly(P<0.05)while the content of essential amino acids and the level of lipid oxidation were increased of spiced beef(P<0.05).The free fatty acid content was reduced while the types and relative percentages of volatile flavor compounds of spiced beef were improved(P<0.05).The analysis of the electronic nose showed that the flavor data of the spiced beef in the ultrasonic treatment group was clearly separated from the control group.At the same time,in the sensory evaluation,the scores of spiced beef in the ultrasonic treatment group were significantly higher than that in the control group.It indicates that the ultrasonic cooking treatment has an influence on the flavor of spiced beef which is beneficial to improve the flavor.3.Effect of ultrasound treatment on the shelf life of spiced beef during cooking processingIn this chapter,spiced beef was cooked with ultrasound waves of 0 W,400 W,600 W,800 W,and 1000 W at the frequency of 20 kHz.Then the quality was measured at 0,7,14,21,and 28 days of storage.It investigated the influence of ultrasonic assisted cooking on the shelf life of spiced beef from the perspective of flavor.The results showed that during the entire storage,the physiochemical indexes of spiced beef cooked with ultrasound were better than the control group.Ultrasonic treatment could significantly inhibit the growth and reproduction of microorganisms(P<0.05).At the same time,the volatile nitrogen content,pH value,lipid oxidation level,color and hardness of the sample in the ultrasonic treatment group did not change significantly during the storage(P>0.05).In the control group,the total number of colonies,volatile base nitrogen,and lipid oxidation were significantly increased during the storage period(P<0.05),and the pH and hardness were significantly reduced(P<0.05).The results of electronic nose detection showed that the flavor of spiced beef in the control group began to change significantly at the early stage of storage,while ultrasonic treatment enabled the sample to maintain a stable flavor during the storage period.