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Chen HZ, Zhang M, Rao Z. Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi. Food Res Int 2021; 145:110405. [PMID: 34112408 DOI: 10.1016/j.foodres.2021.110405] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 02/19/2021] [Accepted: 05/06/2021] [Indexed: 11/29/2022]
Abstract
The effects of ultrasound-assisted thawing (at ultrasonic frequencies of 45, 80 and 100 kHz) and water immersion thawing on gelling and 3D printing properties of silver carp surimi were examined. Ultrasound-assisted thawing (UT) can save 13.5%~40.4% time, and high ultrasonic frequency (80 kHz and 100 kHz) did not cause high thawing loss. Thawing at higher ultrasonic frequency could reduce the damage of the secondary and tertiary structure of myofibrillar proteins. No significant differences were observed for the main relaxation component (T22) and its peak area proportion (P22), and rheological properties, resulting in similar printing performance. After steam heating, cuboid samples in UT-100 kHz group kept the best geometrical shapes and had the highest hardness, springiness, and chewiness. Thus, ultrasound-assisted thawing provides a promising thawing method in food materials of 3D printing.
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Affiliation(s)
- Hui-Zhi Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Zhiming Rao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 214122 Wuxi, Jiangsu, China
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del Moral RG. Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy. Front Nutr 2020; 6:192. [PMID: 31998740 PMCID: PMC6965057 DOI: 10.3389/fnut.2019.00192] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Accepted: 12/12/2019] [Indexed: 12/26/2022] Open
Abstract
Thomas Kuhn brings the concept of "paradigm" as the fundamental engine in the progress of humanity. Kuhn defines paradigms as the set of formal theories, experiments and work methods that define a process (scientific, economic, social, and in this case, contemporary haute cuisine), in a given time. According to Kuhn, progress does not happen by gradual accumulation of knowledge, but rather by abrupt advances. In this review, the conceptual evolution experienced by contemporary gastronomy (from the French Revolution to today) is analyzed applying the paradigm structure in light of the scientific knowledge of each era. It is thus reviewed how the first and second gastronomic paradigms, proposed, respectively, by Carême and Escoffier and based on food smell and taste the first and the flavor of the sauces the second, have been replaced by the third and fourth paradigms, led, respectively, by the Nouvelle Cuisine in France and Ferrán Adriá in Spain, and in whose development touch, sight, and sound have become increasingly prominent in gastronomic pleasure. Finally, it is analyzed how new trends in gastronomy: (1) worldwide diffusion of the Spanish tapas; (2) globalization of ethnic and fusion cuisines; (3) the growing disappearance of the professional gastronomic critique and its replacement by mass media influencers; (4) the increase of sustainability in cooking with development of local-, vegan-, and paleo-cooking, comfort, and smart food and finally, (5) the growing role of social networks and the self-itis linked to photography or foodstagramming in the gastronomic experience are leading toward a new gastronomic paradigm based on the global socialization of classic gastronomy.
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Affiliation(s)
- Raimundo G. del Moral
- Department of Anatomical Pathology, Hospital San Cecilio, University of Granada, Granada, Spain
- Instituto de Investigación Biosanitaria de Granada, Granada, Spain
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Dick A, Bhandari B, Prakash S. Post-processing feasibility of composite-layer 3D printed beef. Meat Sci 2019; 153:9-18. [DOI: 10.1016/j.meatsci.2019.02.024] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 01/30/2019] [Accepted: 02/28/2019] [Indexed: 11/29/2022]
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Rahimi D, Kashaninejad M, Ziaiifar AM, Mahoonak AS. Effect of infrared final cooking on some physico-chemical and engineering properties of partially fried chicken nugget. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.01.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Dominguez-Hernandez E, Salaseviciene A, Ertbjerg P. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. Meat Sci 2018; 143:104-113. [PMID: 29730528 DOI: 10.1016/j.meatsci.2018.04.032] [Citation(s) in RCA: 125] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 04/25/2018] [Accepted: 04/26/2018] [Indexed: 10/17/2022]
Abstract
Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance than when cooked at higher temperatures. Public concerns regarding this method have focused on the ability to design heat treatments that can reach microbiological safety. The heat treatment induces modification of the meat structure and its constituents, which can explain the desirable eating quality traits obtained. Denaturation, aggregation, and degradation of myofibrillar, sarcoplasmic and connective tissue proteins occur depending on the combination of time and temperature during the heat treatment. The protein changes, especially in relation to collagen denaturation, along with proteolytic activity, have often been regarded to be the main contributors to the increased meat tenderness. The mechanisms involved and the possible contribution of other factors are reviewed and discussed.
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Affiliation(s)
| | | | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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Pouzou JG, Costard S, Zagmutt FJ. Probabilistic assessment of dietary exposure to heterocyclic amines and polycyclic aromatic hydrocarbons from consumption of meats and breads in the United States. Food Chem Toxicol 2018; 114:361-374. [DOI: 10.1016/j.fct.2018.02.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 02/01/2018] [Accepted: 02/03/2018] [Indexed: 10/18/2022]
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7
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Planche C, Ratel J, Blinet P, Mercier F, Angénieux M, Chafey C, Zinck J, Marchond N, Chevolleau S, Marchand P, Dervilly-Pinel G, Guérin T, Debrauwer L, Engel E. Effects of pan cooking on micropollutants in meat. Food Chem 2017; 232:395-404. [DOI: 10.1016/j.foodchem.2017.03.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 03/03/2017] [Accepted: 03/08/2017] [Indexed: 11/25/2022]
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9
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Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball. Meat Sci 2016; 114:46-53. [DOI: 10.1016/j.meatsci.2015.12.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2015] [Revised: 11/04/2015] [Accepted: 12/14/2015] [Indexed: 11/22/2022]
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Gulati T, Datta AK, Doona CJ, Ruan RR, Feeherry FE. Modeling moisture migration in a multi-domain food system: Application to storage of a sandwich system. Food Res Int 2015; 76:427-438. [PMID: 28455023 DOI: 10.1016/j.foodres.2015.06.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Revised: 06/13/2015] [Accepted: 06/17/2015] [Indexed: 11/26/2022]
Abstract
Moisture transport in a food system involving two different materials of unequal moisture content was modeled with water activity as the driving force using a porous media framework. This model was applied to a bread-barbecue chicken pocket sandwich stored in isothermal conditions. The model successfully predicted the equilibrium condition, where the two materials, bread and chicken, reached the same water activity, but not the same water content. The transient changes in the moisture content in the bread and chicken were predicted and shown to be significantly affected by air gap between the bread and chicken. The prediction process was also sensitive to the Darcy permeability values for the materials. The modeling framework presented for a sandwich system is very general and can easily be extended to other multicomponent food systems.
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Affiliation(s)
- Tushar Gulati
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, NY, United States
| | - Ashim K Datta
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, NY, United States.
| | - Christopher J Doona
- US Army - Natick Soldier Research, Development & Engineering Center, Warfighter Directorate, Natick, MA, United States
| | - R Roger Ruan
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, United States
| | - Florence E Feeherry
- US Army - Natick Soldier Research, Development & Engineering Center, Warfighter Directorate, Natick, MA, United States
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Warning AD, Arquiza J, Datta AK. A multiphase porous medium transport model with distributed sublimation front to simulate vacuum freeze drying. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.08.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Tornberg E. Engineering processes in meat products and how they influence their biophysical properties. Meat Sci 2013; 95:871-8. [DOI: 10.1016/j.meatsci.2013.04.053] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2013] [Revised: 04/15/2013] [Accepted: 04/16/2013] [Indexed: 10/26/2022]
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13
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3D modelling of coupled mass and heat transfer of a convection-oven roasting process. Meat Sci 2013; 93:810-20. [DOI: 10.1016/j.meatsci.2012.12.003] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2012] [Revised: 11/13/2012] [Accepted: 12/03/2012] [Indexed: 11/22/2022]
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15
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Halder A, Datta AK, Spanswick RM. Water transport in cellular tissues during thermal processing. AIChE J 2010. [DOI: 10.1002/aic.12465] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Thorarinsdottir KA, Arason S, Thorkelsson G, Sigurgisladottir S, Tornberg E. The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua). J Food Sci 2010; 75:E544-51. [DOI: 10.1111/j.1750-3841.2010.01798.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.02.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Persson E, Oroszvári BK, Tornberg E, Sjöholm I, Skog K. Heterocyclic amine formation during frying of frozen beefburgers. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2006.01390.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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van der Sman R. Moisture transport during cooking of meat: An analysis based on Flory–Rehner theory. Meat Sci 2007; 76:730-8. [DOI: 10.1016/j.meatsci.2007.02.014] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2006] [Accepted: 02/16/2007] [Indexed: 11/30/2022]
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“Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers” by Oroszvári B.K., Rocha C.S., Sjöholm I. & Tornberg E. [Journal of Food Engineering 74 (2006) 1–12]. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.04.047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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