Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs

In order to investigate the influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs, different ultrasound powers (0, 200, 400, 600 and 800 W) were applied during frying (12 min, 160 °C). The thiobarbituric acid reactive substances (TBARS), free fatty acids (FFAs), free amino acids (FAAs), 5′-ribonucleotides and electronic nose data were measured. Results demonstrated that ultrasonic treatment significantly increased TBARS and decreased ∑FFAs (p < 0.05), thus accelerating FFAs oxidation and further promoting volatiles generation. Meanwhile, ultrasonic-assisted frying increased the contents of 7 FAAs including Lys, Glu, Gly, Ala, Tyr, Ser and Cys in all ultrasonic groups and had a positive effect on nucleotides formation within 400 W. These results were further confirmed by electronic nose analysis. The current study shows that ultrasonic-assisted frying could be a potential approach to improve the overall flavor of fried meatballs.