scholarly journals Application of concave induction cooking to improve the texture and flavor of braised pork

2022 ◽  
Vol 6 (4) ◽  
pp. 354-367
Author(s):  
D. Da ◽  
C. Li
Keyword(s):  
Protein Oxidation ◽  
Traditional Method ◽  
Meat Products ◽  
Quality Attributes ◽  
Heating Performance ◽  
Volatile Flavor ◽  
Lipid And Protein Oxidation ◽  
Induction Cooking

Long-term cooking may reduce the eating and nutritional quality attributes of meat products due to excessive oxidation. This study aimed to investigate the feasibility of concave induction to improve the quality of braised pork belly. Pork belly cubes were subjected to concave induction cooking (2000 W) or plane induction cooking (2000 W, traditional) for 60 min, 90 min, 120 min or 150 min. Then texture, fatty acid profile, lipid and protein oxidation, volatile flavor and sensory test in braised meat were evaluated. Compared with traditional method, concave induction cooking showed higher heating performance with shorter time to achieve a setting temperature. Compared with traditional cooking for 150 min, concave induction cooking for 60 min did not only produce a comparable volatile flavor and sensory scores, but also give better quality attributes, including lower hardness, chewiness, thrombogenicity values, PUFA/SFA value, lipid and protein oxidation. E‑nose results showed that samples cooked by concave induction for 60 min and 90 min showed a great similarity to those cooked by plane induction for 150 min. Concave induction cooking for 60 min also showed advantages to retain higher abundances of other volatile compounds including 2-pentylfuran, (E, E)-3,5-octadien‑2- one, 2, 3-octanedione, 2-decahydro‑1,6- dimethylnaphthalene when compared with plane induction cooking for 150 min.

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

Effect of Liquid Smoke Extract on the Oxidative Stability, Benzopyrene and Sensory Quality of Calabrese Sausage

2020 ◽  
Vol 16 (3) ◽  
pp. 343-353
Author(s):  
Rodrigo Schwert ◽  
Roberto Verlindo ◽  
Juliana M. Soares ◽  
Patricia F. Silva ◽  
Rogerio L. Cansian ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Temperature Control ◽  
Traditional Method ◽  
Sensory Quality ◽  
Meat Products ◽  
Liquid Smoke ◽  
High Lipid ◽  
Smoke Generation ◽  
Low Levels

Background: Liquid smokes treatment eliminated most problems associated to the traditional method, besides providing uniformity of flavour and colour in meat products. Objective: This work evaluate the effects of liquid smoke treatment in the oxidative stability and content benzo(a)pyrenes, compared to the traditional smoking treatment in Sausage type Calabrese. Methods: Samples treated with liquid smoke were evaluated every 7 days, during 28 days of storage at 20°C. Results: High lipid oxidation was observed in runs increased by liquid smoke dilution (1:3) at 28 days of storage. The product was characterized as moderately rancid, with malonaldehyde values of 0.44 mgMA.kg-1. Concentrations of benzo(a)pyrenes in sausages with liquid and traditional smoke treatment were less than 0.12 and 0.19 μg.kg-1, respectively. Conclusion: In this way, the use of liquid and traditional smoke with temperature control ~300°C for a smoke generation are promising and safe approaches for obtaining low levels of benzo(a)pyrenes, lipids and protein oxidation in Sausage type Calabrese.

scholarly journals Effect of Dietary Curcumin Supplementation on Duck Growth Performance, Antioxidant Capacity and Breast Meat Quality

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2981
Author(s):  
Sanjun Jin ◽  
Hao Yang ◽  
Fangju Liu ◽  
Qian Pang ◽  
Anshan Shan ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Growth Performance ◽  
Meat Quality ◽  
Protein Oxidation ◽  
Meat Color ◽  
Breast Meat ◽  
Treatment Groups ◽  
Lipid And Protein Oxidation ◽  
Water Holding

This study aimed at examining the effects of curcumin supplementation on growth performance, antioxidant capacity, and meat quality of ducks. To investigate these effects, 600 healthy ducks were randomly assigned to four treatment groups with 10 replicates pens, and each pen contained 15 ducks. Ducks were fed a diet containing curcumin at levels of 0, 300, 400, and 500 mg kg−1 in different groups. The results demonstrated that curcumin supplementation is beneficial to the growth performance (p < 0.05) of ducks and antioxidant capacity (p < 0.05) of duck meat. In addition, dietary curcumin raised the meat quality of ducks, improving the meat color, increasing water-holding capacity, and inhibiting lipid and protein oxidation. In conclusion, the present study provides important insights into both the nutrient and qualities of ducks, finding that a dietary inclusion of 400–500 mg/kg of curcumin (kg−1) has the greatest effect.

scholarly journals Dietary preferences for food items among children of age 5-10 years in a rural area of Perambalur district, South India

2018 ◽  
Vol 5 (12) ◽  
pp. 5219
Author(s):  
Karthikeyan Kulothungan ◽  
T. Sri Ranganathan ◽  
D. Rock Britto ◽  
S. G. Deepak ◽  
K. Dhinesh ◽  
...  
Keyword(s):  
Rural Area ◽  
Dietary Pattern ◽  
Meat Products ◽  
Normal Growth ◽  
Milk Products ◽  
Food Items ◽  
Dietary Preferences ◽  
The Individual

Background: Appropriate nutrition in early childhood plays an important role in normal growth and development, as well as on the long-term health of individuals. There is increasing recognition that dietary pattern better reflects the overall quality of the diet. The dietary pattern has been shown to be associated with nutrient intakes and linked to chronic diseases including obesity, diabetes and metabolic syndrome in children. The aim of the study was to assess the dietary preferences for food items (vegetables, fruits, meat, milk products, snacks and starch) among children of age 5-10 years in the rural area of Perambalur district, South India.Methods: Six food categories (vegetables, fruits, meat, milk products, snacks and starch) were included in the questionnaire to study the dietary preferences of the child. Data were entered into a Microsoft Excel worksheet and analysed for frequencies and percentages. Mean score and its standard deviation were calculated for individual food items.Results: The study shows that most of the children prefer milk/milk products with a highest mean score of 3.94 followed by a preference for snacks. Most avoided food were vegetables, followed by meat and meat products. The overall score was found to be low for all the categories of food among children who prefer mobile compared to TV and outdoor group. But this difference was not statistically significant. This difference was close to 0.05 only in vegetable group category.Conclusions: The results will help in planning the nutritional counselling programmes for children. These findings have to be further correlated with the nutritional status of the individual children and deficiencies if any.

scholarly journals Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 546
Author(s):  
Antonella Dalle Zotte ◽  
Elizabeth Gleeson ◽  
Daniel Franco ◽  
Marco Cullere ◽  
José Manuel Lorenzo
Keyword(s):  
Amino Acid ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Protein Oxidation ◽  
Proximate Composition ◽  
Broiler Chickens ◽  
Meat Products ◽  
Farming Systems ◽  
Amino Acid Profile ◽  
Lipid And Protein Oxidation

The increased demand for chicken meat products has led to chickens with increased growth rates and heavier slaughter weights. This has had unintentional negative effects on the genetics of these animals, such as spontaneous, idiopathic muscle abnormalities. There has also been a shift in customer preference towards products from alternative farming systems such as organic and free-range. Indigenous purebred chickens, such as the Polverara, show potential in these systems as they are adapted to more extensive systems. The aim of the present study was to characterize the meat quality traits of the Polverara, by comparing the proximate composition and amino acid profile with that of a commercial Hybrid. In addition, the lipid and protein oxidation was analyzed after eight days of storage. A total of 120 leg meat samples, 60 Polverara and 60 Hybrid were analyzed. Polverara exhibited higher protein content, lower lipid content, and a better amino acid profile. These results indicate that the Polverara has better nutritional meat quality. However, Polverara also showed higher levels of lipid and protein oxidation. Therefore, further research is needed, especially in regards to the fatty acid profile and mineral content of the meat, which is known to affect oxidative stability.

scholarly journals Plant-Derived Natural Antioxidants in Meat and Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1215
Author(s):  
Georgios Manessis ◽  
Aphrodite I. Kalogianni ◽  
Thomai Lazou ◽  
Marios Moschovas ◽  
Ioannis Bossis ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Public Perception ◽  
Consumer Preferences ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Meat Industry ◽  
Synthetic Antioxidants ◽  
Potential Health ◽  
Meat Spoilage ◽  
Lipid And Protein Oxidation

The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.

scholarly journals The Combined Effect of Squid Pen Chitooligosaccharide and High Voltage Cold Atmospheric Plasma on the Quality of Asian Sea Bass Slices Inoculated with Pseudomonas aeruginosa

2020 ◽  
Vol 21 (01) ◽  
pp. 41-50
Author(s):  
Avtar Singh ◽  
Soottawat Benjakul ◽  
Oladipupo Odunayo Olatunde ◽  
Ahmet Faruk Yesilsu
Keyword(s):  
Pseudomonas Aeruginosa ◽  
High Voltage ◽  
Protein Oxidation ◽  
Thiobarbituric Acid ◽  
Sea Bass ◽  
Atmospheric Plasma ◽  
Cold Atmospheric Plasma ◽  
Asian Sea Bass ◽  
Lipid And Protein Oxidation

The effects of chitooligosaccharide (COS) at different concentrations (0.05, 0.1 and 0.2%, w/w) without and with the application of high voltage cold atmospheric plasma (HVCAP) at different ratios of argon (Ar) and oxygen (O2), 90%Ar/10%O2 and 80%Ar/20%O2 on the growth of Pseudomonas aeruginosa inoculated (6 log CFU/mL) on Asian sea bass slices were monitored for 0 and 24 h incubation at 4ºC. Impact of COS on the changes in lipid and protein oxidation caused by HVCAP was also determined. All the HVCAP treated slices showed reduction in Pseudomonas count (PC) as compared to control (without any treatment) at both 0 and 24 h of incubation (p<0.05). However, decrease in PC was enhanced when HVCAP treated slices were combined with COS, particularly with higher O2 ratio (20%). COS inhibited lipid and protein oxidation of the slices treated with HVCAP as indicated by lower peroxide value, thiobarbituric acid reactive substances (TBARS) and total carbonyl content. For all treated slices, total volatile base nitrogen (TVB-N) was decreased at both incubation times, compared to the control. Micrograph analysis showed perforated, deformed and distorted cells of Pseudomonas after treatment alone or in combination. Therefore, COS could lower microbial load when combined with HVCAP and simultaneously could reduce the adverse impact of both protein and lipid oxidation, in slices treated with HVCAP.

scholarly journals Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Khaoula Elhadef ◽  
Karim Ennouri ◽  
Mariam Fourati ◽  
Hajer Ben Hlima ◽  
Sarra Akermi ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Meat Products ◽  
Principal Component ◽  
Microbial Count ◽  
Beef Meat ◽  
Minced Beef ◽  
Hull Extract ◽  
The Impact ◽  
By Products

The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio’s hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower ( P < 0.05 ) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively ( P < 0.05 ) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.

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