ArticleUltrasonics sonochemistry2024
Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology.
Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Research Progress on Sodium Reduction Strategies for Meat Products.Foods (Basel, Switzerland) · 2026Review
- Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing.Ultrasonics sonochemistry · 2026Article
- Development of fermented dried camel meat using mixed starters and evaluation of physicochemical, textural, microbial, and volatile profiles during storage.Food chemistry: X · 2026Article
- Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein.Food chemistry: X · 2025Article
- Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium.Food science of animal resources · 2025Article
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Authors and funding
10 authors.
Funding
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Abstract
Traditional beef jerky contains a high content of sodium salt while the reduction of sodium usage impairs the flavor of final product. Regarding above issues, this research innovatively applied ultrasound-assisted salts (NaCl and KCl) recombination in the pickling stage of low-sodium beef jerky, and further compared the flavor differences caused by ultrasound by sensory evaluation, E-nose and GC-IMS. Besides, the changes of physicochemical qualities were explored including salts content, color and shear force. Results showed that ultrasound had positive impacts on flavor quality. The 400 W treatment was chosen as an optimal group for flavor improvement which was mainly related with the increased level of 5 aldehydes (nonanal, 3-methylbutanal, heptanal, pentanal and octanal) and the decreased level of 3 ketones (2-butanone, 2-pentanone and 2,3-pentanedione). Simultaneously, ultrasound increased the redness and tenderness of final product. Thus, ultrasound is a promising approach for improving the flavor of low-sodium beef jerky.
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