Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham

Abstract Intense adhesiveness, softness and sourness are usually organoleptic and textural defects in dry-cured ham. To improve sensory and flavor qualities of defective dry-cured ham, biceps femoris of Jinhua ham with sensory defects were subjected to different levels of ultrasound-assisted heating (control group, 300 W & 40 °C, 300 W & 50 °C, 1000 W & 40 °C, and 1000 W & 50 °C). Sensory scores, texture, dynamic rheology, thermostability, water distribution and volatile compounds of ham samples were investigated among these treatments. The treatment (1000 W & 50 °C) improved sensory scores than that of other treatments (P