Abstract:The effects of ultrasound pretreatment on the physicochemical properties and structural characteristics of air-fried French fries were clarified in this study. Appropriate ultrasound pretreatment resulted in a decrease in hardness from 2 217.3 g to 1 743.2 g, and an increase in elasticity from 0.29 to 0.33, indicating that French fry palatability can be improved through ultrasound pretreatment. Ultrasound pretreatment at 600 W reduced French fry oil content from 7.42% to 3.87%, giving the fries a bright golden color, and revealing that French fry oil content can be reduced by adjusting the ultrasound power. Scanning electron microscopy images showed that ultrasound pretreatment made the French fry internal structure loose and porous, thereby accelerating water evaporation from the French fries during air frying, achieving internal and external temperature balance faster, reducing oil absorption, and making the French fries crisper. Sensory evaluation results suggest that an ultrasound power of 600 W can be used as an optimal pretreatment condition to prepare potato snacks with improved palatability characteristics and low oil content. The results of this study provide insight and guidance for the application of ultrasound technology in food processing, which is of great significance for promoting the development and market promotion of low-fat and healthy fried foods.
