1
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Bhuiyan MHR, Ngadi M. Application of batter coating for modulating oil, texture and structure of fried foods: A review. Food Chem 2024; 453:139655. [PMID: 38805942 DOI: 10.1016/j.foodchem.2024.139655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/20/2024] [Accepted: 05/10/2024] [Indexed: 05/30/2024]
Abstract
Food surface modulation by batter coating is a promising approach to reduce the presence of oil in fried products. This review critically discussed the functionalities, mechanism of actions, rheology, ingredients of formulation, mathematical modeling of the process, cooking method, safety and regulatory aspects, physicochemical, thermal-microstructural characterization of batter coatings, and future research directions. Enormous list of ingredients could be used in preparation of oil-reducing viscoelastic batter coating that includes mostly flours, hydrocolloids, and starches. Bioactive compounds, enzymes, minerals, herbal extracts, baking agents, sugar alcohols, etc. could be incorporated in batter formulation to affect the taste and texture of coated products. Overall mass-transfer process of batter-coated fried foods could be characterized by several mathematical models (Fick, Newton, Page, Henderson & Pabis, modified Page, Arrhenius). Surface and internal microstructural characterization techniques, thermal probing, physicochemical characterization techniques and artificial intelligence can characterize different functionalities of batter coatings including oil reduction and textural evolution.
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Affiliation(s)
- Md Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Michael Ngadi
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
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2
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Hafizur Rahman Bhuiyan M, Yeasmen N, Ngadi M. Restructuring plant-derived composites towards the production of meat-analog based coated fried food. Food Chem 2024; 443:138482. [PMID: 38290300 DOI: 10.1016/j.foodchem.2024.138482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 11/17/2023] [Accepted: 01/15/2024] [Indexed: 02/01/2024]
Abstract
This study utilized different plant-based composites to develop restructured meat-analog (MA). Physicochemical, thermal, mechanical, structural, and sensory properties of formulated MA as well as batter-coated fried MAs were studied, and compared with a commercial product. Protein (23.27-24.68 %), moisture (57.05-58.78 %), pH (7.19-7.57), color (L:64.76-66.84, a:0.62-1.98, b:18.84-20.49), and textural (MF:0.22-0.52 N, GF:0.07-0.24 N/sec, FA:0.74-1.92 N.sec) attributes of formulated MAs were substantially impacted by the ratio of soy-protein-isolate (SPI) and wheat-gluten (WG). Incorporation of higher WG and lower SPI resulted in the formation of chicken-like fibrous and porous structure, hence, increased consumers acceptability of MA-based coated fried products. Microporosity (crust:51.14-58.35 %, core: 63.57-71.55 %), surface opening (5.67-14.75 %), and fractal dimension (2.586-2.402) of coated fried MAs were dependent on the formulation of batter-coating. MA-based coated fried products surface moisture-fat (SMR:0.51-187.20 au; SFR: 2.01-20.17 au) profile significantly (p < 0.05) varied with the formulations of batter-coating. Negative glass-transition-temperature (around -23 °C) is prime concern for MA-based fried products stability at room environment.
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Affiliation(s)
- Md Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering, McGill University, Sainte Anne de Bellevue H9X 3V9, Quebec, Canada.
| | - Nushrat Yeasmen
- Department of Bioresource Engineering, McGill University, Sainte Anne de Bellevue H9X 3V9, Quebec, Canada
| | - Michael Ngadi
- Department of Bioresource Engineering, McGill University, Sainte Anne de Bellevue H9X 3V9, Quebec, Canada
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3
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Zhao X, Sun X, Lai B, Liu R, Wu M, Ge Q, Yu H. Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs. Meat Sci 2024; 208:109382. [PMID: 37952271 DOI: 10.1016/j.meatsci.2023.109382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 10/25/2023] [Accepted: 11/01/2023] [Indexed: 11/14/2023]
Abstract
This research aims to investigate the effect of different ultrasonic powers cooking on the quality of pork meatballs. Pork meatballs treated with ultrasound-assisted cooking at 450 W had the most uniform and smooth structures displayed by scanning electron microscopy. Furthermore, with increasing ultrasonic powers, the water retention capacity of pork meatballs first increased and then decreased, compared with the non-ultrasound group, when the ultrasonic power was 450 W, the cooking yield of pork meatballs increased from 82.55% to 92.87%, and the centrifugal loss decreased from 25.35% to 11.52%. Additionally, ultrasound-assisted cooking had a positive effect on the moisture migration, tenderness, and sensory property of pork meatballs, and 450 W sample exhibited the highest overall acceptability score (P < 0.05). In conclusion, the physicochemical properties and microstructure of pork meatballs could be improved by appropriate ultrasonic power, and ultrasonic technology was considered as an effective processing method for improving the quality of meat products.
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Affiliation(s)
- Xinxin Zhao
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China
| | - Xiankun Sun
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China
| | - Bangcheng Lai
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China
| | - Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China.
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4
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Bhuiyan MHR, Ngadi MO. Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods. Foods 2023; 12:3953. [PMID: 37959071 PMCID: PMC10647860 DOI: 10.3390/foods12213953] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 10/25/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to coat plant protein-based MA, and were partially fried (at 180 °C, 1 min) in canola oil, subsequently frozen (at -18 °C) and stored for 7 days. Microwave heating (MH), infrared heating (IH), air frying (AF) and deep-fat frying (DFF) processes were employed on parfried frozen MA products, and their quality evolution was investigated. Results revealed that the fat content of MH-, IH- and AF-treated products was significantly (p < 0.05) lower than DFF-treated counterparts. Batter coatings reduced fat uptake in DFF of MA-based products. Both the batter formulations and cooking methods impacted the process parameters and quality attributes (cooking loss, moisture, texture, color) of MA-based coated food products. Moreover, the post-cooking stability of moisture and textural attributes of batter-coated MA-based products was impacted by both the batter formulations and cooking methods. Glass transition temperature (Tg) of MA-based products' crust ranged from -20.0 °C to -23.1 °C, as determined with differential scanning calorimetry. ATR-FTIR spectroscopy and scanning electron microscopy analysis revealed that surface structural-chemical evolution of MA-based products was impacted by both the coating formulations and cooking methods. Overall, AF has been found as a suitable substitute for DFF in terms of studied quality attributes of meat analog-based coated products.
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Affiliation(s)
| | - Michael O. Ngadi
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada;
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5
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Ateş E, Unal K. The effects of deep-frying deep frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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6
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Evaluation of the infrared frying on the physicochemical properties of fried apple slices and the deterioration of oil. Food Chem 2022; 379:132110. [DOI: 10.1016/j.foodchem.2022.132110] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 01/06/2022] [Accepted: 01/06/2022] [Indexed: 12/29/2022]
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7
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Li H, Feng J, Shi S, Wang X, Xia X. Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards. ULTRASONICS SONOCHEMISTRY 2022; 86:106038. [PMID: 35609506 PMCID: PMC9126853 DOI: 10.1016/j.ultsonch.2022.106038] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 05/07/2022] [Accepted: 05/13/2022] [Indexed: 05/25/2023]
Abstract
The purpose of this study was to evaluate the effects of ultrasound-assisted saucing on the quality of chicken gizzards. The results showed that with the prolonging of the saucing time, the yield, water holding capacity (WHC), lightness (L*), redness (a*) and springiness of chicken gizzards significantly decreased, while the shear force, hardness and chewiness significantly increased (P < 0.05). When the saucing time was the same, the yield, WHC, springiness and tenderness of the ultrasound group were significantly higher than those of the non-ultrasound group (P < 0.05). In particular, when the saucing time was 30 min, the yield, WHC and springiness of the ultrasound group increased by 2.13%, 0.97% and 10.53%, and the shear force decreased by 21.22% compared with those of the non-ultrasound group, respectively. Besides, ultrasound pretreatment increased the content of aromatic compounds, short-chain alkanes, alcohols, aldehydes and ketones, and the principal component analysis displayed that C-50 (saucing for 50 min without ultrasound pretreatment) and U-30 (saucing for 30 min with ultrasound pretreatment) were similar in flavor. Therefore, ultrasound pretreatment is a potential way to improve the quality of saucing chicken gizzards and shorten the processing time.
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Affiliation(s)
- Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xu Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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8
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Song X, Luan Y, Wang Y, Song Z, Liu B. Vacuum cooling treatment can improve the texture properties of frozen pre‐fried chicken nuggets compared with air cooling. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaoyan Song
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Yuchen Luan
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Yao Wang
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Zuo Song
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Baolin Liu
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
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9
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Zeng S, Li M, Li G, Lv W, Liao X, Wang L. Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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10
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Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2783-2791. [PMID: 34194112 DOI: 10.1007/s13197-020-04787-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/28/2020] [Accepted: 09/09/2020] [Indexed: 02/07/2023]
Abstract
This study was aimed to develop chicken nuggets using spent hen meat (SHM) added with milk fat (MF) and potato mash (PM) at different levels. Four different spent hen nuggets (SHNs) i.e. T1 (75% SHM with 5% MF), T2 (70% SHM with 8% MF and 2% PM), T3 (65% SHM with 11% MF and 4% PM), and T4 (60% SHM with 14% MF and 6% PM) were formulated and compared with the control, using broiler chicken meat without MF and PM. The control, T1, and T2 were not significantly different with respect to protein and fat contents. The emulsion stability (92.2%), frying yield (84.1%), hardness (19.2 N) and chewiness (11.4 N) of T2 were similar to the control. The incorporation of MF and PM resulted in increased taste and flavor scores for SHN. The overall acceptability score was same for the control and T2. The conjugated dienes and thiobarbituric acid-reactive substance results showed that the addition of MF at 8 to 10% did not have an effect on the oxidative stability of SHN during storage. MF-incorporated SHN may be a regular chicken nugget for all consumers due to improved texture and sensory quality with similar fat content to the control.
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11
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Su Y, Gao J, Tang S, Feng L, Azam SMR, Zheng T. Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Crit Rev Food Sci Nutr 2021; 62:5183-5202. [PMID: 33563022 DOI: 10.1080/10408398.2021.1882933] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Frying is one of the most common units in food processing and catering worldwide, which involves simultaneous physicochemical and structural changes. However, the problems of traditional frying technology, such as low thermal utilization and poor processing efficiency, have been gradually exposed to industrial production. In this paper, strategies of applying physical fields, such as pressure field, electromagnetic field, and acoustic field in frying technology separately or synergistically with improved efficiency and quality attributes are reviewed. The role of physical fields in the frying process was discussed with modifications in heat and mass transfer and porous structures. The effects of physical fields and their processing parameters on moisture loss kinetics, oil uptake, texture, color, and nutrients retention of fried food are introduced, respectively. Recent advances in multi-physical field-based frying techniques were recommended with synergistic benefits. Furthermore, the trends and challenges that could further develop the multi-physical field-based frying techniques are proposed, showing further commercial prospects for the purpose. The application of physical fields has brought new inspiration to the exploitation of efficient and high-qualified frying technologies, while higher technical levels and economic costs need to be taken into consideration. HighlightsThe role of physical fields in pretreatments and frying process were reviewed.The mechanism of physics fields on frying efficiency and quality was summarized.The physicochemical and microstructure changes by physics fields were discussed.The synergy of physical fields in frying technology were outlined.The trends for further multi-physical field-based frying techniques were proposed.
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Affiliation(s)
- Ya Su
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Jiayue Gao
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Song Tang
- Herbert Gleiter Institute of Nanoscience, Nanjing University of Science and Technology, Nanjing, Jiangsu, China
| | - Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - S M Roknul Azam
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Tiesong Zheng
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
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12
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Sruthi NU, Premjit Y, Pandiselvam R, Kothakota A, Ramesh SV. An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chem 2021; 348:129088. [PMID: 33515948 DOI: 10.1016/j.foodchem.2021.129088] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/10/2021] [Indexed: 11/26/2022]
Abstract
Roasting is a food processingtechnique that employs the principle of heating to cook the product evenly and enhance the digestibility, palatability and sensory aspects of foods with desirable structural modifications of the food matrix. With the burgeoning demand for fortified roasted products along with the concern for food hygiene and the effects of harmful compounds, novel roasting techniques, and equipment to overcome the limitations of conventional operations are indispensable. Roasting techniques employing microwave, infrared hot-air, superheated steam, Revtech roaster, and Forced Convection Continuous Tumble (FCCT) roasting have been figuratively emerging to prominence for effectively roasting different foods without compromising the nutritional quality. The present review critically appraises various conventional and emerging roasting techniques, their advantages and limitations, and their effect on different food matrix components, functional properties, structural attributes, and sensory aspects for a wide range of products. It was seen that thermal processing at high temperatures for increased durations affected both the physicochemical and structural properties of food. Nevertheless, novel techniques caused minimum destructive impacts as compared to the traditional processes. However, further studies applying novel roasting techniques with a wide range of operating conditions on different types of products are crucial to establish the potential of these techniques in obtaining safe, quality foods.
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Affiliation(s)
- N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Yashaswini Premjit
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | - S V Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India
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13
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Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash. Food Chem 2020; 343:128499. [PMID: 33160776 DOI: 10.1016/j.foodchem.2020.128499] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 10/19/2020] [Accepted: 10/26/2020] [Indexed: 11/23/2022]
Abstract
This study investigated the chemical compounds and umami characteristics of chicken nuggets using spent meat (SM) enriched with milkfat (MF) and potato mash (PM). Four different spent nuggets (SNs) i.e. T1 (75% SM, 5% MF), T2 (70% SM, 8% MF, 2% PM), T3 (65% SM, 11% MF, 4% PM), and T4 (60% SM, 14% MF, 6% PM) were developed and compared with control using broiler chicken muscles (without MF and PM). Most abundant volatiles were trimethyldodecane, camphene, 5-ethyl-2,2,3-trimethylheptane, 3,6-dimethylundecane, 2,2,4-trimethylheptane, and α-pinene, and their intensities were highest for T2. Umami-taste characteristics were better explained by partial least squares regression (PLS-R) than other taste variables assessed by electronic tongue. T2 and T3 had higher 5'-nucleotides (GMP, AMP, ADP) and umami-taste amino acids (aspartic and glutamic acids) resulting in increased equivalent umami concentration than the control, T1, and T4. This study may be useful for the egg industries to utilize spent hens.
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14
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Wilson A, Anukiruthika T, Moses JA, Anandharamakrishnan C. Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02537-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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15
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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16
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Suleman R, Wang Z, Aadil RM, Hui T, Hopkins DL, Zhang D. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. Meat Sci 2020; 167:108172. [DOI: 10.1016/j.meatsci.2020.108172] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 04/22/2020] [Accepted: 04/27/2020] [Indexed: 11/17/2022]
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17
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Hassoun A, Aït-Kaddour A, Sahar A, Cozzolino D. Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02510-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
AbstractThermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.
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18
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Chen F, Zhang M, Fan K, Mujumdar AS. Non-thermal Technology and Heating Technology for Fresh Food Cooking in the Central Kitchen Processing: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1740246] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Fengying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue,Quebec, Canada
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19
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Shavandi M, Kashaninejad M, Sadeghi A, Jafari SM, Hasani M. Decontamination of
Bacillus cereus
in cardamom (
Elettaria cardamomum
) seeds by infrared radiation and modeling of microbial inactivation through experimental models. J Food Saf 2019. [DOI: 10.1111/jfs.12730] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mahdi Shavandi
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mahdi Kashaninejad
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Alireza Sadeghi
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Seid Mahdi Jafari
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mahdiyeh Hasani
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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20
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Suleman R, Hui T, Wang Z, Liu H, Zhang D. Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14388] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Raheel Suleman
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
| | - Teng Hui
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
| | - Zhenyu Wang
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
| | - Huan Liu
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
| | - Dequan Zhang
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
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21
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Liberty JT, Dehghannya J, Ngadi MO. Effective strategies for reduction of oil content in deep-fat fried foods: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.050] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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22
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Udomkun P, Niruntasuk P, Innawong B. Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13931] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Bhundit Innawong
- Faculty of Engineering and Industrial Technology, Department of Food Technology Silpakorn University Nakhon Pathom Thailand
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