LAUSR

Abstract 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  Industrial relevance Ultrasound, as an emerging and green technology, is a safety and effective tool for food processing industry. It is considered as an excellent alternative in meat processing. Ultrasonic-assisted frying has been scarcely applied in the processing of meatballs. This study demonstrated that the flavor quality of meatballs improved a lot by ultrasonic treatment, which could be an ideal reference to optimize its application in meat industry.