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Milea ȘA, Lazăr NN, Simionov IA, Petrea ȘM, Călmuc M, Călmuc V, Georgescu PL, Iticescu C. Effects of cooking methods and co-ingested foods on mercury bioaccessibility in pontic shad ( Alosa immaculata). Curr Res Food Sci 2023; 7:100599. [PMID: 37790855 PMCID: PMC10542595 DOI: 10.1016/j.crfs.2023.100599] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 08/28/2023] [Accepted: 09/18/2023] [Indexed: 10/05/2023] Open
Abstract
Human mercury (Hg) exposure is mostly caused by eating fish. However, there are major differences between the measured and predicted mercury concentration on Hg bioavailability. This study investigated the effects of cooking (steaming, baking, frying, marinating, and smoking) and selected components' co-ingestion on Hg bioaccessibility. Baking and frying reduced Hg bioaccessibility compared to the raw sample. The bioaccessible Hg fraction in fish was assessed through in vitro digestion method. Hg bioaccessibility varied from 4.31 to nearly 24.95% and the Hg recovery rate varied from 63.44 to 78.74%. Co-ingested garlic and broccoli with pontic shad had a positive effect on decreasing fish Hg bioaccessibility. The antioxidant activity of co-ingested food items was also calculated and correlated with mercury bioaccessibility. These results highlighted a possible positive role of plant-based foods and other food processing techniques in the bioaccessibility reduction of other chemical contaminants found in food sources.
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Affiliation(s)
- Ștefania-Adelina Milea
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
| | - Nina-Nicoleta Lazăr
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
| | - Ira-Adeline Simionov
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Ștefan-Mihai Petrea
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Mădălina Călmuc
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
| | - Valentina Călmuc
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
| | - Puiu-Lucian Georgescu
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
- Department of Chemistry, Physics and Environment, Faculty of Science and Environment, “Dunarea de Jos” University of Galati, Romania, REXDAN Research Infrastructure, Romania
| | - Cătălina Iticescu
- REXDAN Research Infrastructure, “Dunarea de Jos” University of Galati, George Coșbuc Street, 98, Galati, Romania
- Department of Chemistry, Physics and Environment, Faculty of Science and Environment, “Dunarea de Jos” University of Galati, Romania, REXDAN Research Infrastructure, Romania
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Drying model approach for morphometric estimation of air-dried foods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01539-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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3
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Chitosan nano-coating incorporated with green cumin (Cuminum cyminum) extracts: an active packaging for rainbow trout (Oncorhynchus mykiss) preservation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01278-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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4
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Qu Z, Tang J, Sablani SS, Ross CF, Sankaran S, Shah DH. Quality changes in chicken livers during cooking. Poult Sci 2021; 100:101316. [PMID: 34329987 PMCID: PMC8335660 DOI: 10.1016/j.psj.2021.101316] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/22/2021] [Accepted: 06/01/2021] [Indexed: 11/30/2022] Open
Abstract
Raw chicken livers are often contaminated with Campylobacter and Salmonella. Cooking is considered the last defense of pathogen control for meals containing chicken livers. However, consumers' preference for pink color and a creamy texture as desired attributes in preparing liver pâté may lead to inadequate cooking, thereby increasing the risk of foodborne illness. This study aimed to investigate the effects of different cooking conditions (60-90°C, 0-65 min) on quality changes in frozen and fresh chicken livers and develop cooking recommendations to produce safe liver products with desired qualities. Frozen storage reduced the water holding capacity of raw chicken livers and led to more cooking loss (reduction in the weight of liver pieces during cooking) and area shrinkage after heating. The cooking loss and area shrinkage increased with increasing heating time and temperature, following the first-order fractional model. Compared with fresh livers, the shear resistance for cutting through the cooked livers increased after heating at 73.9°C to 90°C and decreased at 60°C, whereas the livers heated at 70°C had shear resistance (~4.5 N/g) similar to the fresh liver, regardless of the heating times used in this study. Heating resulted in color changes in livers, shifting from red hue (0°) toward yellow hue (90°), as characterized by the increased hue angles after heating. Cooking livers to an internal temperature of 70°C to 73.9°C and hold for 101 to 26 s is recommended for food processing plants or restaurants to prepare ready-to-eat meals containing chicken livers to achieve microbial safety with respect to Salmonella and provide cooked livers with desired texture and pink color.
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Affiliation(s)
- Zhi Qu
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA.
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - Carolyn F Ross
- School of Food Science, Washington State University, Pullman, WA, 99164-6120, USA
| | - Sindhuja Sankaran
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - Devendra H Shah
- Department of Veterinary Microbiology and Pathology, Washington State University, Pullman, WA, 99164-7040, USA
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Pematilleke N, Kaur M, Adhikari B, Torley PJ. Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures. J Texture Stud 2021; 53:232-241. [PMID: 34250601 DOI: 10.1111/jtxs.12623] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 05/12/2021] [Accepted: 06/23/2021] [Indexed: 11/28/2022]
Abstract
Texture of meat is a critical factor in oral processing and bolus formation, especially for people suffering from dysphagia. The present study evaluated and compared the texture changes of beef semitendinosus muscles upon cooking, using sensory panelists and instrumental texture profile analysis. Cooking losses were also estimated. The correlation between instrumental and sensory parameters were established. Training with sensory texture profile enabled panelists to clearly identify and describe meat textural attributes except cohesiveness and springiness. Increased cooking temperature (65-85°C) and time (30-60 min) significantly (p < .05) increased hardness, chewiness, and cook loss of beef whereas adhesiveness and juiciness decreased significantly. The correlation data showed significant positive correlations between instrumental and sensory hardness, chewiness, and adhesiveness and poor correlations between cohesiveness and springiness. Results show that the texture profile analyzer has a possibility to replace sensory analysis for hardness, chewiness, and adhesiveness; however, future work is needed to address cohesiveness and springiness of meat.
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Affiliation(s)
- Nelum Pematilleke
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Mandeep Kaur
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Benu Adhikari
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Peter J Torley
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
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Purlis E, Cevoli C, Fabbri A. Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 2021; 10:778. [PMID: 33916418 PMCID: PMC8067021 DOI: 10.3390/foods10040778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005-2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
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Affiliation(s)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| | - Angelo Fabbri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
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