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<p>Minimizing product loss and enhancing productivity without compromising quality remain critical challenges for the food processing industry. This study employed a neural network–optimized model to evaluate the efficacy of ultrasound-assisted low-temperature braising technology in reducing production loss of braised pig trotters, benchmarking against conventional and low-temperature braising techniques. Based on measurement indicators such as processing loss, color, texture, moisture distribution, electronic tongue, electronic nose, HS-GC–MS, and sensory evaluation, the optimal processing conditions were found to be ultrasonic power of 197 W, treatment time of 44&#xa0;min, and braising temperature of 81 ℃ to minimize product loss in braised pig trotters. Under the optimized parameters for ultrasound-assisted low-temperature braising processing technology, the loss of braised pig trotters was 9.91 ± 0.13%, which was 8.87% lower than that of conventional braising technology. Furthermore, ultrasound-assisted low-temperature braising technology not only minimized product loss but also improved color uniformity, textural properties, and flavor profiles while maintaining favorable taste characteristics. These findings provide a technical pathway for optimizing production efficiency and product quality in meat food processing.</p>

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Impact of Ultrasound-Assisted Low-Temperature Braising Technology on the Quality of Pig Trotters Products: ANN-GA Optimizing Conditions

  • 期刊论文

  • 发表日期：

    2025年12月16日

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  • Yonggan Zhao,
  • Min Zhang,
  • Bhesh Bhandari,
  • Luming Rui

摘要

Minimizing product loss and enhancing productivity without compromising quality remain critical challenges for the food processing industry. This study employed a neural network–optimized model to evaluate the efficacy of ultrasound-assisted low-temperature braising technology in reducing production loss of braised pig trotters, benchmarking against conventional and low-temperature braising techniques. Based on measurement indicators such as processing loss, color, texture, moisture distribution, electronic tongue, electronic nose, HS-GC–MS, and sensory evaluation, the optimal processing conditions were found to be ultrasonic power of 197 W, treatment time of 44 min, and braising temperature of 81 ℃ to minimize product loss in braised pig trotters. Under the optimized parameters for ultrasound-assisted low-temperature braising processing technology, the loss of braised pig trotters was 9.91 ± 0.13%, which was 8.87% lower than that of conventional braising technology. Furthermore, ultrasound-assisted low-temperature braising technology not only minimized product loss but also improved color uniformity, textural properties, and flavor profiles while maintaining favorable taste characteristics. These findings provide a technical pathway for optimizing production efficiency and product quality in meat food processing.