| Autor: |
Hui GUO, Baoxue ZHANG, Ling KONG, Guoyuan XIONG, Shunchang PU |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 107-115 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023080330 |
| Popis: |
The effects of different ultrasonic powers (0, 600, 800, 1000 and 1200 W) assisted quantitative cooking on the quality of tea-flavored beef were investigated by monitoring the yield, color, texture, electronic nose, free amino acids and flavoring nucleotides. The results showed that ultrasound-assisted quantitative cooking could improve the yield of tea-flavored beef. The yield reached 80.77% and the textural characteristics also improved when treated with 800 W ultrasound power, but the a* value and b* value were not significantly affected (P>0.05). When the ultrasonic power was greater than 800 W, the a* value and L* value of stewed beef were significantly reduced, and the b* value was significantly increased (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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