51
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Lorenzo JM, Domínguez R. Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure. FLAVOUR FRAG J 2014. [DOI: 10.1002/ffj.3201] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia; Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrán das Viñas 32900 Ourense Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia; Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrán das Viñas 32900 Ourense Spain
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52
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Li L, Wang P, Xu X, Zhou G. Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages. J Food Sci 2013; 77:C560-5. [PMID: 23163937 DOI: 10.1111/j.1750-3841.2012.02667.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
N-nitrosamines, biogenic amines, and residual nitrites are harmful substances and are often present in cured meats. The effects of different cooking methods (boiling, pan-frying, deep-frying, and microwave) were investigated on their contents in dry-cured sausage. The various N-nitrosamines were isolated by a steam distillation method and analyzed by gas chromatography mass spectrometry (GC-MS). The biogenic amines were determined after extraction with perchloric acid as dansyl derivatives by high-performance liquid chromatography (HPLC) method. The results showed that initial dry-cured raw sausage contained 5.31 μg/kg of total N-nitrosamines. Cooking by deep-frying or pan-frying resulted in products having the highest (P < 0.05) contents, compared with boiling or microwave treatments, which were not different from the raw. Although frying increased the content of N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), and N-nitrosopyrrolidine (NPYR), it decreased the contents of histamine and cadaverine. Boiling and microwave treatments decreased the total biogenic amines significantly (P < 0.05). Residual nitrite was significantly reduced by cooking treatments. The results suggest that boiling and microwave treatments were more suitable methods for cured meat.
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Affiliation(s)
- Ling Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, P.R. China
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53
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Naveena B, Muthukumar M, Muthulakshmi L, Anjaneyulu A, Kondaiah N. Effect of Different Cooking Methods on Lipid Oxidation and Microbial Quality of Vacuum-Packaged Emulsion Products from Chicken. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00740.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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54
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The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast. Meat Sci 2012; 91:195-202. [DOI: 10.1016/j.meatsci.2012.01.021] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2011] [Revised: 01/23/2012] [Accepted: 01/24/2012] [Indexed: 11/21/2022]
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55
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Fu X, Hayat K, Li Z, Lin Q, Xu S, Wang S. Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.09.009] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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56
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López-López I, Cofrades S, Cañeque V, Díaz MT, López O, Jiménez-Colmenero F. Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content. Meat Sci 2011; 89:27-34. [PMID: 21497025 DOI: 10.1016/j.meatsci.2011.03.016] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2010] [Revised: 03/15/2011] [Accepted: 03/15/2011] [Indexed: 11/26/2022]
Abstract
Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P < 0.05) the binding properties and the cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced (P < 0.05) saturated fatty acids (SFAs), while total replacement also reduced (P < 0.05) polyunsaturated fatty acid (PUFAs) contents. The fatty acid concentration in cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P < 0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n-3 (linolenic acid) and n-6 (linoleic acid) contents. Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels.
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Affiliation(s)
- I López-López
- Instituto de Ciencia y Tenología de Alimentos y Nutrición (formerly Instituto del Frío) (CSIC), C/ José Antonio Novais, 10, 28040, Madrid, Spain
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57
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Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci 2011; 88:59-66. [DOI: 10.1016/j.meatsci.2010.12.003] [Citation(s) in RCA: 94] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2009] [Revised: 05/26/2010] [Accepted: 12/02/2010] [Indexed: 11/28/2022]
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58
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Huang F, Huang M, Xu X, Zhou G. Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:443-448. [PMID: 21218477 DOI: 10.1002/jsfa.4204] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2010] [Revised: 09/19/2010] [Accepted: 09/30/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degradation and ultrastructure of pork muscle fibres and their correlations. RESULTS Cooking loss (CL) increased gradually (P < 0.05) with increasing temperature. Warner-Bratzler shear force (WBSF) increased in two separate phases from 25 to 50 °C and again from 60 to 100 °C (P < 0.05), with a steady phase from 50 to 60 °C (P > 0.05); conversely, a significant increase in pH (P < 0.05) occurred between 50 and 60 °C. Strong correlations (P < 0.01) among pH, CL, WBSF and colour parameters L* and b* were observed following the heating process. Increasing temperature induced gradual degradation of many muscle proteins, but myosin was not significantly degraded until 80 °C and actin showed no visible degradation throughout the whole heating process. Meanwhile, the structure of muscle fibres also changed significantly on heating, with sarcomeres contracting transversely and longitudinally and becoming condensed, but there was no occurrence of breakage within fibres. CONCLUSION Heating temperature has a great effect on eating quality indicators, protein degradation and ultrastructure of pork muscle fibres. .
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Affiliation(s)
- Feng Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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59
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KARPIŃSKA-TYMOSZCZYK M, DANOWSKA-OZIEWICZ M, BOROWSKI J, BIAŁOBRZEWSKI I. The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2011. [DOI: 10.3136/fstr.17.139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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60
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Kim TH, Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Shim SY, Paik HD, Kim CJ. Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.6.966] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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61
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Jiménez-Colmenero F, Sánchez-Muniz FJ, Olmedilla-Alonso B. Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.104] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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62
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Basak T, Rao BS. Theoretical analysis on pulsed microwave heating of pork meat supported on ceramic plate. Meat Sci 2010; 86:780-93. [DOI: 10.1016/j.meatsci.2010.06.021] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2009] [Revised: 06/02/2010] [Accepted: 06/22/2010] [Indexed: 11/26/2022]
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63
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Choi JH, Choi YS, Han DJ, Kim HY, Lee MA, Kim SY, Lee JW, Jeong JY, Kim CJ. Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.4.617] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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64
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Alfaia CM, Alves SP, Lopes AF, Fernandes MJ, Costa AS, Fontes CM, Castro ML, Bessa RJ, Prates JA. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Sci 2010; 84:769-77. [DOI: 10.1016/j.meatsci.2009.11.014] [Citation(s) in RCA: 131] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2009] [Revised: 11/03/2009] [Accepted: 11/18/2009] [Indexed: 11/28/2022]
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65
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Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs. Meat Sci 2009; 83:431-7. [PMID: 20416691 DOI: 10.1016/j.meatsci.2009.06.021] [Citation(s) in RCA: 112] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2008] [Revised: 05/19/2009] [Accepted: 06/10/2009] [Indexed: 11/21/2022]
Abstract
The aim of this work was to study the influence of different cooking methods (grilled (GR), fried (FP), microwave (MW) and roasted (RO)) on lipid oxidation and formation of free cholesterol oxidation products (COPs) of meat from Iberian pigs that have been fed on an intensive system. Moisture and total lipid content, TBARs, hexanal and COPs were measured in Latissimus dorsi muscle samples. Cooking did not produce changes in total lipid content in meat but induced significantly higher lipid oxidation (TBARs and hexanal values) (p<0.001) and cholesterol oxidation (COPs) (p<0.01). When the different cooking methods were studied, the grilled method was the least affected by lipid oxidation (TBARs and hexanal) compared to the others. There were no significant differences among different cooking methods on COPs values. The most abundant cholesterol oxides were both 7α-hydroxycholesterol and 7β-hydroxycholesterol in all groups studied.
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66
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Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci 2009; 82:266-71. [DOI: 10.1016/j.meatsci.2009.01.019] [Citation(s) in RCA: 168] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2008] [Revised: 01/16/2009] [Accepted: 01/19/2009] [Indexed: 10/21/2022]
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67
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Choi JH, Jeong JY, Kim HY, An KI, Kim CJ. The Effects of Electric Grill and Microwave Oven Reheating Methods on the Quality Characteristics of Precooked Ground Pork Patties with Different NaCl and Phosphate Levels. Korean J Food Sci Anim Resour 2008. [DOI: 10.5851/kosfa.2008.28.5.535] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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68
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Librelotto J, Bastida S, Zulim-Botega D, Jiménez-Colmenero F, Sánchez-Muniz FJ. Effect of long frozen storage on the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks. Meat Sci 2008; 81:726-30. [PMID: 20416563 DOI: 10.1016/j.meatsci.2008.11.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2008] [Revised: 10/29/2008] [Accepted: 11/12/2008] [Indexed: 01/31/2023]
Abstract
The influences of pan-frying in extra virgin olive oil (EVO) and frozen storage of functional restructured beef steaks on the contents of polar material (PM) and thermal oxidation compound of the fat extracted from them were determined. Two types of functional restructured meats: 20% walnut-added (W, 13% fat) and low fat (L, 2% fat) were studied in comparison to conventional medium fat (M, 13% fat) restructured beef steaks. Differences in the PM or the thermal oxidation and hydrolytic compounds were mainly due to meat formulation with fried L samples showing the highest PM and polymer concentrations and fried W steaks the lowest. After one year of frozen storage the PM content increased in all samples but markedly in L and W steaks. Polymers decreased in L and increased in W and M steaks. Thermal oxidation compounds increased in W and M steaks while hydrolysis increased markedly in L samples. Long-term storage of all fried steaks is not recommended, whether functional of not since lipid degradation occurs. Although these alterations after one year-frozen storage are still far from their discarding limit, the consumption of just cooked functional steaks is highly recommended.
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Affiliation(s)
- J Librelotto
- Departamento de Nutrición y Bromatología I (Nutrición), Facultad de Farmacia, Universidad Complutense de Madrid, E-28040 Madrid, Spain
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69
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Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil. Meat Sci 2008; 80:431-41. [PMID: 22063350 DOI: 10.1016/j.meatsci.2008.01.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2007] [Revised: 12/21/2007] [Accepted: 01/16/2008] [Indexed: 11/22/2022]
Abstract
The study aims to determine the influence of pan-frying on the fatty acid composition and fat content and alteration of functional restructured beef steaks. Low-fat (L, 2% fat), 20% walnut-added (W, 13% fat) and medium fat (M, 13% fat) steaks were prepared and fried in extra virgin olive oil. Pan-frying increased fat in L and W steaks and decreased it in M ones. Raw L and M steaks showed similar fatty acid profiles while W ones contained a lower percentage of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) but a higher percentage of polyunsaturated fatty acids (PUFA). The fatty acid profile of fried steaks was between that of the raw steaks and olive oil. Several fatty acids (g fatty acid/100g edible steaks) were affected (p<0.001) by the frying×meat-formulation interaction. Linoleic and linolenic acid contents did not decrease in fried W steaks, but decreased (p<0.05) when data were expressed on a dry matter basis. Frying increased SFA, MUFA and ω-6 PUFA contents in L samples while it decreased SFA and increased ω-6 PUFA in M steaks. Before and after frying, W steaks had atherogenic and thrombogenic indexes at least three times lower than their counterparts. Both indexes decreased in fried L samples while only the AI in M ones. Polar material content (PM) increased only in L samples. No relevant differences were found between PM of the fried steaks and that of their corresponding used oils. Results suggest that pan-frying improves the fatty acid composition of L and M steaks with minor changes in PM. The high retention of lipids observed in the W samples permits consumption of ω-3 PUFA- and ω-6 PUFA-enriched meat with a very low content of alteration compounds.
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