LAUSR

Abstract For prolonging the shelf life of spiced beef during cold storage without destroying quality characteristics, ultrasonic-assisted cooking was applied in current study. Total viable count (TVC), the thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), pH, texture profile, color and electronic nose data were determined. Results showed that ultrasonic-assisted cooking significantly decreased the TVC, TBARS and TVB-N values of spiced beef during cold storage. The decrease of pH, hardness and chewiness values and the time of flavor deterioration were slowed down during cold storage. As for color, ultrasound-assisted cooking delayed the decline of a* values but decreased the L* values during cold storage. In addition, hardness, chewiness and L* values showed a downward trend as the increase of ultrasonic power. These findings demonstrated that ultrasonic-assisted cooking was a potential way to maintain quality profiles and extend the shelf life of spiced beef.