Effects of ultrasound-assisted vacuum tumbling on the flavor of spiced beef

The purpose of the present research was to explore the effects of ultrasound-assisted vacuum tumbling on the flavor properties of spiced beef. The results demonstrated that spiced beef underwent increased lipid oxidation following ultrasonic treatment, evidenced by the higher content of thiobarbituric acid reactive substances. Total free amino acid content was substantially reduced (P < 0.05) after ultrasound treatment, while the content of Maillard intermediates and the browning intensity were remarkably increased (P < 0.05). In comparison to the single tumbling group, the ultrasound-assisted tumbling groups had considerably greater varieties and quantities of volatile flavor compounds (P < 0.05). Among the ultrasound-assisted tumbling groups, the 300 W treatment group displayed the largest increase of volatiles particularly in alcohols, aldehydes, and ethers, contributing to the enhancement of overall flavor characteristics of spiced beef. Overall, ultrasound-assisted vacuum tumbling could be an effective approach for enhancing the flavor of spiced beef.