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.

中文翻译：

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基于 GC-IMS 技术的超声对部分钾盐替代品牛肉干风味特征的影响


传统的牛肉干含有高含量的钠盐，而钠用量的减少会损害最终产品的风味。针对上述问题，本研究创新性地将超声辅助盐 （NaCl 和 KCl） 重组应用于低钠牛肉干的腌制阶段，并通过感官评价、E-nose 和 GC-IMS 进一步比较了超声引起的风味差异。此外，还探讨了盐含量、颜色和剪切力等理化性质的变化。结果表明，超声对风味质量有积极影响。选取 400 W 处理作为风味改善的最佳组，主要与 5 种醛 （壬醛、3-甲基丁醛、庚醛、戊醛和辛醛） 水平升高和 3 种酮 （2-丁酮、2-戊酮和 2,3-戊二酮） 水平降低有关。同时，超声增加了最终产品的发红和压痛。因此，超声波是改善低钠牛肉干风味的一种很有前途的方法。