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Huong Huynh TT, Tongkhao K, Hengniran P, Vangnai K. Assessment of High-temperature Refined Charcoal to Improve the Safety of Grilled Meat Through the Reduction of Carcinogenic PAHs. J Food Prot 2023; 86:100179. [PMID: 37839553 DOI: 10.1016/j.jfp.2023.100179] [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: 05/07/2023] [Revised: 10/03/2023] [Accepted: 10/10/2023] [Indexed: 10/17/2023]
Abstract
This study presents mitigation strategies for reducing carcinogenic polycyclic aromatic hydrocarbon (PAH) contamination levels in grilled meat using high-temperature refined charcoal (HTC) prepared by Iwate kiln, also known as high-quality charcoal. Four different types of HTC were investigated for their properties in conjunction with their potential to reduce PAHs in grilled meat, including high-temperature Eucalyptus charcoal (HTEC), Leucaena charcoal (HTLC), Acacia charcoal (HTAC), and bamboo charcoal (HTBC). The results showed that all HTCs had higher fixed carbon, higher heating value, and lower volatile compounds (83.07-87.81%, 7,306-7,765 Kcal/g, and 6.98-11.97%, respectively) than commercial low-temperature refined charcoal (LTC) (65.33%, 6,728 Kcal/g, and 22.22%, respectively). The current high fixed carbon content and heating value responded to the rising maximum temperature of charcoal up to 500-600°C, providing heat source stabilization to control the radiant energy exposure of charcoal during grilling, thereby shortening grilling time. The PAH16 value of the LTC-grilled sample (144.41 μg/kg) was significantly higher than that of the HTEC, HTLC, and HTAC-grilled samples (98.21, 80.75, and 79.56 μg/kg, respectively). However, PAH16 levels in the sample grilled with HTBC were unexpectedly high (265.75 μg/kg), and cooking loss was not significantly different between samples grilled with all charcoals. Overall, the findings indicated that using HTC prepared from Eucalyptus, Leucaena, and Acacia woods could reduce PAH contamination in grilled pork by up to 45%. However, more research is needed to determine the best preparation method for high-quality charcoal made from bamboo.
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Affiliation(s)
- Thi Thu Huong Huynh
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Kullanart Tongkhao
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Pongsak Hengniran
- Department of Forest Products, Faculty of Forestry, Kasetsart University, Bangkok 10900, Thailand
| | - Kanithaporn Vangnai
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
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Jeong J, Jeon S, Lee J, Lee MY, Lee KH, Song CK, Choi MJ. The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts. Foods 2023; 12:3463. [PMID: 37761172 PMCID: PMC10529446 DOI: 10.3390/foods12183463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/13/2023] [Accepted: 09/15/2023] [Indexed: 09/29/2023] Open
Abstract
This study investigated the tenderizing and flavor-enhancing effects of koji, a fermented grain cultured with a single microorganism, on chicken breasts during curing. Chicken breasts were cured with different ingredients, including 4% (w/w) curing agent (GC), 5% (w/w) Aspergillus oryzae with rice (FR), A. oryzae with soybean (FS), and Bacillus subtilis with soybean (BS) for 4 h at 4 °C prior to cooking. After the superheated steam procedure, all samples were cooked in a convection oven, and their physicochemical properties were analyzed. Koji-treated samples exhibited significantly higher expressible moisture due to the degradation of the protein matrix (p < 0.05). Texture profile analysis showed that the tenderness of koji-treated samples was significantly higher than that of GC (p < 0.05). Furthermore, koji-treated samples were regarded as tenderer, and they were preferred over GC (p < 0.05) in the sensory evaluation. Principal attributes analysis revealed that the overall preference for koji-treated samples was highly correlated with umami, juiciness, and tenderness (p < 0.05). Overall, this study provides insights into applying koji as a potential curing treatment to improve the eating quality of chicken breasts. Koji can be used as a novel technology in the food industry to improve taste and tenderness simultaneously.
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Affiliation(s)
- Jaehyun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Seungtak Jeon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Jiseon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Mi-Yeon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Kwang-Hee Lee
- Sangkyung F&B, 1100, Dongan-ro, Yeonmu-eup, Chungchenongnam-do, Nonsan-si 33011, Republic of Korea; (K.-H.L.); (C.-K.S.)
| | - Chi-Kwang Song
- Sangkyung F&B, 1100, Dongan-ro, Yeonmu-eup, Chungchenongnam-do, Nonsan-si 33011, Republic of Korea; (K.-H.L.); (C.-K.S.)
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
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Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish. Foods 2023; 12:foods12040718. [PMID: 36832793 PMCID: PMC9956209 DOI: 10.3390/foods12040718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/10/2023] Open
Abstract
We compared the effect of two different kinds of steam oven-a standard (SO) and a superheated steam (SHS) oven-on four different kinds of samples: hamburgers, bovine steaks, pork steaks, and salmon fillets. Ten samples of each meat/fish were divided into three parts. Then samples were analyzed as (i) raw, (ii) cooked with SO, and (iii) cooked with SHS. For each sample, we determined the proximate composition, fatty acid composition and thiobarbituric acid reactive substances (TBARS). The results of fatty acid composition were processed both with a linear model and with a multivariate approach by using three complementary discriminant analysis techniques: canonical (CAN), stepwise (St) and discriminant (DA). SHS was effective in degreasing hamburgers but not the other kinds of samples. Cooking methods selectively affected the fatty acid profile of samples, SHS being higher in MUFA and lower in PUFA n-3 than SO. This result was also confirmed by the discriminant analysis. Finally, samples cooked with SHS showed a lower fatty acid oxidation extent than SO, as the TBARS value was significantly lower in the SHS than in the SO, irrespective of the type of meat/fish cooked.
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Schillaci E, Gràcia A, Capellas M, Rigola J. Numerical modeling and experimental validation of meat burgers and vegetarian patties cooking process with an innovative IR laser system. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Eugenio Schillaci
- Heat and Mass Transfer Technological Center (CTTC) Universitat Politècnica de Catalunya—BarcelonaTech (UPC), ESEIAAT Barcelona Spain
| | - Alvar Gràcia
- Natural Machines Iberia, S.L. Barcelona Spain
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO‐CERPTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària Universitat Autònoma de Barcelona Bellaterra Spain
| | - Marta Capellas
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO‐CERPTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària Universitat Autònoma de Barcelona Bellaterra Spain
| | - Joaquim Rigola
- Heat and Mass Transfer Technological Center (CTTC) Universitat Politècnica de Catalunya—BarcelonaTech (UPC), ESEIAAT Barcelona Spain
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Chandler SL, McSweeney MB. Characterizing the properties of hybrid meat burgers made with pulses and chicken. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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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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Mir SA, Wani SM, Masoodi FA. Impact of thermal processing time on various quality attributes of meatballs (
rista
) during storage. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sajad Ahmad Mir
- Department of Food Science and Technology University of Kashmir Srinagar India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology University of Kashmir Srinagar India
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Schreuders FK, Schlangen M, Kyriakopoulou K, Boom RM, van der Goot AJ. Texture methods for evaluating meat and meat analogue structures: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108103] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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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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Lao Y, Zhang M, Chitrakar B, Bhandari B, Fan D. Efficient Plant Foods Processing Based on Infrared Heating. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600537] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yanyan Lao
- 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, Jiangsu, China
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Dongcui Fan
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
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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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Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB. Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties? Meat Sci 2017; 130:16-25. [PMID: 28347883 DOI: 10.1016/j.meatsci.2017.03.010] [Citation(s) in RCA: 110] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 03/16/2017] [Accepted: 03/20/2017] [Indexed: 10/19/2022]
Abstract
Burgers subjected to lipid reformulation were made by replacing 50% of the fat component by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic gelation. The microparticles presented high n-3 PUFAs levels and were resistant to the pH and temperature conditions commonly used in burger processing. The lipid reformulation did not affect hardness and improved important technological properties, such as cooking loss and fat retention. In addition to reducing the fat content of burgers by up to 50%, the lipid reformulation led to healthier PUFA/SFA and n-6/n-3 ratios, and lower atherogenicity and thrombogenicity indices. The burgers with CO microparticles showed a higher lipid oxidation and a lower sensory quality compared to the other treatments. However, the substitution of pork back fat by LO microparticles did not impair the sensory quality of burgers. Therefore, the microencapsulation of n-3 PUFA-rich oils by external ionic gelation can be considered an effective strategy to produce healthier burgers.
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Affiliation(s)
- Rosane Teresinha Heck
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | | | | | | | - Juliano Smanioto Barin
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain
| | - Roger Wagner
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
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Kinetic modeling and determination of mass transfer parameters during cooking of rice. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Khan AA, Randhawa MA, Butt MS, Nawaz H. Impact of Various Processing Techniques on Dissipation Behavior of Antibiotic Residues in Poultry Meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12585] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ammar Ahmad Khan
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
| | - Muhammad Atif Randhawa
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
| | - Haq Nawaz
- Institute of Animal Nutrition and Feed Technology; University of Agriculture; Faisalabad Pakistan
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Suwannakam M, Noomhorm A, Anal AK. Influence of Combined Far-Infrared and Superheated Steam for Cooking Chicken Meat Patties. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12111] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mano Suwannakam
- Food Engineering and Bioprocess Technology; Asian Institute of Technology; PO Box 4 Klong Luang Pathumthani 12120 Thailand
| | - Athapol Noomhorm
- Food Engineering and Bioprocess Technology; Asian Institute of Technology; PO Box 4 Klong Luang Pathumthani 12120 Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology; Asian Institute of Technology; PO Box 4 Klong Luang Pathumthani 12120 Thailand
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Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs. Meat Sci 2014; 97:123-9. [DOI: 10.1016/j.meatsci.2014.01.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 01/27/2014] [Accepted: 01/30/2014] [Indexed: 11/18/2022]
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18
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Llave Y, Yu X, Wakisaka G, Fukuoka M, Sakai N. Visualization of Browning Color Formation on Grilled Fish Through a 2D Simulation. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.537] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Kin S, Morrison R, Tolentino AC, Pham AJ, Smith BS, Kim T, Silva JL, Schilling MW. Sensory and Physicochemical Properties of Smoked Catfish Sausages. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.668749] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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Matsuda H, Llave Y, Fukuoka M, Sakai N. Color changes in fish during grilling – Influences of heat transfer and heating medium on browning color. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.11.027] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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Rastogi NK. Recent Trends and Developments in Infrared Heating in Food Processing. Crit Rev Food Sci Nutr 2012; 52:737-60. [DOI: 10.1080/10408398.2010.508138] [Citation(s) in RCA: 88] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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22
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Leick C, Behrends J, Solaiman S, Broadway P, Min B, Mikel W, Williams J, Schilling M. Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints. Meat Sci 2012; 91:215-22. [DOI: 10.1016/j.meatsci.2012.01.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2011] [Revised: 11/29/2011] [Accepted: 01/04/2012] [Indexed: 10/14/2022]
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23
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Furlan LR, Rinaldoni A, Padilla A, Campderros M. Assessment of Functional Properties of Bovine Plasma Proteins Compared with Other Protein Concentrates, Application in a Hamburger Formulation. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/ajft.2011.717.729] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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