Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

2016 ◽  
Vol 41 (3) ◽  
pp. e12981 ◽  
Author(s):  
Zhengmao Yang ◽  
Rui Lu ◽  
Huanlu Song ◽  
Yu Zhang ◽  
Jiani Tang ◽  
...  
Keyword(s):  
Heterocyclic Amines ◽  
Cooking Methods ◽  
Pork Loin ◽  
Aroma Components

Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks

2020 ◽  
Vol 83 (2) ◽  
pp. 365-376
Author(s):  
MINGJUN YAO ◽  
IFTIKHAR ALI KHAN ◽  
YIQUN CHENG ◽  
YUN ANG ◽  
XINGHU ZHOU ◽  
...  
Keyword(s):  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Content ◽  
Free Radical Scavenging ◽  
Heterocyclic Amines ◽  
Cooking Methods ◽  
Scavenging Activity ◽  
Radical Scavenging Ability

ABSTRACT The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal grilling had a significant effect on the formation of HCAs and BaP. The total content of HCAs and BaP detected in drumsticks was the lowest under electric roasting, at 7.25 and 0.04 ng/g, respectively; thus, the electric grill can be used as an alternative grilling method to meet consumer demands for safety. The free radical scavenging ability of tea infusion was significantly higher than that of spice infusion. The white tea marinade significantly increased radical scavenging activity and prevented formation of HCAs and BaP more than the green tea marinade; thus, tea marinade can be applied to flavoring as a pretreatment to preserve the quality of meat and to decrease the generation of HCAs and BaP during cooking. HIGHLIGHTS

scholarly journals Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

2018 ◽  
Vol 38 (5) ◽  
pp. 970-980 ◽  
Author(s):  
Tae-Kyung Kim ◽  
Ko-Eun Hwang ◽  
Young-Boong Kim ◽  
Ki-Hong Jeon ◽  
Kyoung-Hoan Leem ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Cooking Methods ◽  
Pork Loin

Effect of Marination with Mixed Salt and Kiwi Juice and Cooking Methods on the Quality of Pork Loin-Based Processed Meat Product

2008 ◽  
Vol 37 (2) ◽  
pp. 217-222 ◽  
Author(s):  
Il-Suk Kim ◽  
Ae-Ra Jang ◽  
Sang-Keun Jin ◽  
Moo-Ha Lee ◽  
Cheo-Run Jo
Keyword(s):  
Meat Product ◽  
Cooking Methods ◽  
Processed Meat ◽  
Mixed Salt ◽  
Pork Loin

scholarly journals High intake of heterocyclic amines from meat is associated with oxidative stress

2015 ◽  
Vol 113 (8) ◽  
pp. 1301-1307 ◽  
Author(s):  
A. M. Carvalho ◽  
A. M. Miranda ◽  
F. A. Santos ◽  
A. P. M. Loureiro ◽  
R. M. Fisberg ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Chronic Diseases ◽  
Vegetable Intake ◽  
Cell Damage ◽  
Positive Association ◽  
Heterocyclic Amines ◽  
Cooking Methods ◽  
Meat Intake

High meat intake has been related to chronic diseases such as cancer and CVD. One hypothesis is that heterocyclic amines (HCA), which are formed during the cooking process of meat, can generate reactive species. These compounds can cause oxidation of lipids, proteins and DNA, resulting in oxidative stress, cell damage and loss of biological function. This association has been seenin vitro; however, it remains unclearin vivo. The aim of the present study was to investigate the association between oxidative stress and HCA intake, and oxidative stress and meat intake. Data were from the Health Survey for Sao Paulo – ISA-Capital (561 adult and elderly). Food intake was estimated by one 24-h dietary recall (24HR) complemented by a detailed FFQ with preferences of cooking methods and level of doneness for meat. HCA intake was estimated linking the meat from the 24HR to a database of HCA. Oxidative stress was estimated by malondialdehyde (MDA) concentration in the plasma, after derivatisation with thiobarbituric acid and quantification by HPLC/diode array. Analyses were performed using multivariate logistic regressions adjusted for smoking, sex, age, BMI, skin colour, energy intake, fruit and vegetable intake, and physical activity. A positive association between HCA intake and MDA concentration (OR 1·17; 95 % CI 1·01, 1·38) was observed, showing that HCA from meat may contribute to increase oxidative stress, and may consequently increase the risk of chronic diseases.

EFFECT OF COOKING METHODS ON VARIOUS QUALITIES OF PORK LOIN

1971 ◽  
Vol 36 (4) ◽  
pp. 626-628 ◽  
Author(s):  
DOROTHY DEETHARDT ◽  
HAROLD J. TUMA
Keyword(s):  
Cooking Methods ◽  
Pork Loin

Beef Retail Identification Cuts

EDIS ◽  
2017 ◽  
Vol 2017 (6) ◽  
Author(s):  
Brian J. Estevez ◽  
Chad Carr ◽  
Larry F. Eubanks
Keyword(s):  
Visual Representation ◽  
Cooking Methods ◽  
Retail Cuts

  A visual representation of the beef retail cuts along with suggested cooking methods.

Comparison of Volatile Aroma Components in Darjeeling Black Teas from Different Harvesting Times

2018 ◽  
Vol 24 (2) ◽  
pp. 56-61
Author(s):  
Sung-Hee Choi ◽  
◽  
Tae-Uk Kim ◽  
Keyword(s):  
Volatile Aroma ◽  
Aroma Components
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