scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

R-Phycoerythrin as a Time-Temperature Integrator To Verify the Thermal Processing Adequacy of Beef Patties

2002 ◽  
Vol 65 (5) ◽  
pp. 814-819 ◽  
Author(s):  
S. E. SMITH ◽  
A. ORTA-RAMIREZ ◽  
R. Y. OFOLI ◽  
E. T. RYSER ◽  
D. M. SMITH
Keyword(s):  
Food Processing ◽  
Thermal Processing ◽  
Fluorescence Decay ◽  
Thermal Processes ◽  
Safe Harbor ◽  
High Fat ◽  
Department Of Agriculture ◽  
Beef Patties ◽  
Processing Plants ◽  
Time Temperature Integrator

The objective of this study was to relate R-phycoerythrin (PE) fluorescence decay to the inactivation of Salmonella in beef patties cooked using adequate and inadequate thermal processes as defined by the U.S. Department of Agriculture (USDA) safe harbor requirements and lethality standards. Ground beef containing 4.8 or 19.1% fat was inoculated with an eight-strain cocktail of Salmonella and formed into 113-g patties. Capillary tubes containing PE in borate buffer at pH 9.0 were attached to a thermocouple and inserted horizontally into the patties. Patties (n = 43) were cooked on a grill maintained at 177°C for 6 to 13 min and reached internal temperatures ranging from 57 to 77°C. Patties were analyzed for Salmonella survivors and for fluorescence decay of PE. The thermal lethality of each process was calculated at a reference temperature of 65°C. Twenty-four of the 43 high-fat patties met the USDA safe harbor regulations, with thermal lethalities of &gt;66 s, whereas only 20 of these patties met the proposed 5-log10 lethality standard. Three of the 20 low-fat patties that met USDA regulations did not meet the proposed lethality standard. A normalized PE fluorescence value of about 0.3 (confidence interval = 99%) indicated that patties had been processed sufficiently to reduce Salmonella by 5 log10 cycles. PE has the potential for use as a marker to verify processing adequacy in food-processing plants and in other settings in which the use of the target pathogen is inappropriate.

Author response for "A review on novel non‐thermal food processing techniques for mycotoxin reduction"

2020 ◽  
Author(s):  
Oluwafemi Ayodeji Adebo ◽  
Tumisi Molelekoa ◽  
Rhulani Makhuvele ◽  
Janet Adeyinka Adebiyi ◽  
Ajibola Bamikole Oyedeji ◽  
...  
Keyword(s):  
Food Processing ◽  
Author Response ◽  
Thermal Food Processing ◽  
Processing Techniques ◽  
Mycotoxin Reduction

Microwave energy and its application in food industry: A reveiw

2017 ◽  
Author(s):  
Adarsh M. Kalla ◽  
Devaraju R.
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Food Industry ◽  
Nutritional Value ◽  
Nutrient Retention ◽  
Standard Of Living ◽  
Retention Capacity ◽  
Processing Application ◽  
Thermal Food Processing ◽  
Value Changes

This paper reviews an overview of microwave heating as one method of thermal food processing. The higher standard of living and soaring income of consumers have lead for the demand for the modern food processing application. The technological revolution and nutritional awareness have increased the popularity of the microwave heating. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients such as vitamins B and C, dietary antioxidants, phenols and carotenoids. This review aims to provide a brief update of microwave heating and its application for food processing applications, with special emphasis on its impact on food quality in terms of microbial and nutritional value changes

Thermal processing

1975 ◽  
Vol 191 (1102) ◽  
pp. 87-98
Keyword(s):  
Food Processing ◽  
Thermal Processing ◽  
Microwave Energy ◽  
Heating And Cooling ◽  
High Temperature Short Time ◽  
Fluid Bed ◽  
Recent Developments ◽  
History Of ◽  
Processing Techniques ◽  
Short Time

A brief history of the thermal processing of foods is provided, and followed by an outline of the biomathematical theory upon which modern food processing techniques are based. The paper then proceeds to show how this well-established theory has been supplemented by applying the mathematical approach previously reserved for consideration of bacterial destruction to the destruction rate of essential nutrients. Recent developments in the field of high-temperature short-time (h. t. s. t.) processing are discussed with emphasis on problems connected with aseptic methods. As an alternative to aseptic filling, the use of ultra high filling temperatures is considered. Thin section containers, such as foil pouches, or the adoption of vacuum sterilization or flame sterilization techniques, afford the possibility of applying h. t. s. t. processes to filled and sealed containers. Problems encountered in using microwave energy for sterilization are outlined. In conclusion two recent experimental developments are described - fluid bed heating and cooling of containers and the helical pump sterilizer.

Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins

2021 ◽  
Vol 12 (1) ◽  
pp. 259-286
Author(s):  
Yan Zhang ◽  
Lu Dong ◽  
Jinhui Zhang ◽  
Jiaqi Shi ◽  
Yaya Wang ◽  
...  
Keyword(s):  
Food Processing ◽  
Thermal Processing ◽  
Dietary Intervention ◽  
Biological Effects ◽  
Biological Properties ◽  
Negative Effects ◽  
Complex Interactions ◽  
Modified Proteins ◽  
Thermal Food Processing

Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing can have detrimental effects on the nutritional and functional properties of foods because of the complex interactions among food components. Proteins are essential nutrients for humans, and changes in the structure and nutritional properties of proteins can substantially impact the biological effects of foods. This review focuses on the interactions among proteins, sugars, and lipids during thermal food processing and the effects of these interactions on the structure, nutritional value, and biological effects of proteins. In particular, the negative effects of modified proteins on human health and strategies for mitigating these detrimental effects from two perspectives, namely, reducing the formation of modified proteins during thermal processing and dietary intervention in vivo, are discussed.

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