Ultrasound-Assisted Frying Needs a Narrow Window Between Aroma Gain and Oxidative Load

A new study on ultrasound-assisted frying of fermented sour meat shows why the technology cannot be judged by tenderness alone. The researchers combined cooking-loss and texture measurements with volatile-compound analysis, an electronic tongue and metabolomics. At a moderate setting of 400 watts, treatment improved moisture retention and reduced hardness, chewiness and shear force. Several aroma compounds also increased, while perceived sourness rose and perceived bitterness and saltiness declined.