1
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Kerth CR, Miller RK. Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperatures. Meat Sci 2023; 205:109319. [PMID: 37634313 DOI: 10.1016/j.meatsci.2023.109319] [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: 02/03/2023] [Revised: 08/15/2023] [Accepted: 08/19/2023] [Indexed: 08/29/2023]
Abstract
Thirty-three USDA Select boneless top loins were selected from carcasses at a commercial major packing plant, vacuum-packaged, and aged for 14 d (4 °C). The loins were then divided into 10 portions (5 grill temperatures for each of trained sensory panel and Warner-Bratzler shear force). Flat-top electric grills were pre-heated to 1 of 5 different temperatures: 149 °C (149), 177 °C (177), 204 °C (204), 232 °C (232), or 260 °C (260). Steaks were placed on the grill, turned when the internal temperature reached 35 °C and removed when the internal temperature reached 71 °C. A trained sensory panel evaluated ten basic flavors and five texture attributes. Extra cubes from each sample were frozen in liquid nitrogen and stored at -80 °C for GC/MS volatile aroma compound analysis. Beef identity, brown, and roasted flavor descriptors increased linearly (P < 0.001) while bloody/serumy tended to decrease (P = 0.016) and sour flavor decreased (P = 0.006) linearly as grill temperature increased. Furthermore, burnt (deviation P = 0.008) and bitter (deviation P = 0.012) flavor descriptors were affected by effects other than linear or quadratic, while umami (P = 0.002) and overall sweet (P = 0.016) flavors increased quadratically from 149 to 232 then declined at 260 grill temperatures. Two alcohols, eight aldehydes, four alkanes, three furans, eight ketones, and twelve pyrazines were impacted by differences the grill temperature. Increasing grill temperature increases volatile compounds, primarily from the Maillard reaction, that improve positive beef flavor descriptors.
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Affiliation(s)
- Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX 77843, United States of America.
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843, United States of America
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2
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Ganjloo A, Bimakr M, Nazari P. Process optimization for low‐fat deep‐fried zucchini slices preparation: Effect of
aloe vera
gel coating concentration, frying temperature and frying time. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17158] [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)
- Ali Ganjloo
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Mandana Bimakr
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Parisa Nazari
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
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3
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Bai S, You L, Ji C, Zhang T, Wang Y, Geng D, Gao S, Bi Y, Luo R. Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi. Food Res Int 2022; 159:111545. [DOI: 10.1016/j.foodres.2022.111545] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/26/2022] [Accepted: 06/18/2022] [Indexed: 11/30/2022]
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4
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Dong L, Qiu CY, Wang RC, Zhang Y, Wang J, Liu JM, Yu HN, Wang S. Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility. Front Nutr 2022; 9:889901. [PMID: 35571903 PMCID: PMC9097553 DOI: 10.3389/fnut.2022.889901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Accepted: 04/06/2022] [Indexed: 11/13/2022] Open
Abstract
This study focused on the formation of Maillard hazards in air fried fries, highlighting the correlation between the resultant physical properties of the fries and the formation of Maillard hazards. In the meantime, the effects of air frying on the in vitro starch digestibility of fries were explored. Potato strips were fried at various temperatures (180-200°C) and time (12-24 min). Results indicated that the extent of browning, hardness, and the contents of Maillard hazards (acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and glyoxal) all increased steadily with air frying temperature and time. Moisture content were negatively correlated (p < 0.001) with Maillard hazards content and physicochemical properties except for L* with the correlation coefficients range from -0.53 to 0.94, and positively correlated with L* value with correlation coefficient was 0.91, hence, reducing the Maillard hazard exposure while maintaining the desired product quality can be achieved by controlling the moisture content of the air fried French fries. Compared with deep frying (180°C-6 min), air frying decreased acrylamide and 5-hydroxymethylfurfural content with the maximum reduction rate were 47.31 and 57.04%, respectively. In addition, the in vitro digestion results suggested that air frying resulted in higher levels of slowly digestible starch (48.54-58.42%) and lower levels of resistant starch (20.08-29.34%) as compared to those from deep frying (45.59 ± 4.89 and 35.22 ± 0.65%, respectively), which might contribute to more balanced blood sugar levels after consumption. Based on the above results, it was concluded that air frying can reduce the formation of food hazards and was relatively healthier.
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Affiliation(s)
- Lu Dong
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Cai-Yi Qiu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Rui-Can Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jing-Min Liu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Hua-Ning Yu
- MideaGroup Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd., Foshan, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
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5
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Sun J, Wu R, Hu B, Jia C, Rong J, Xiong S, Liu R. Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets. Foods 2022; 11:foods11101437. [PMID: 35627009 PMCID: PMC9141061 DOI: 10.3390/foods11101437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/13/2022] [Accepted: 05/14/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products (AGEs) and acrylamide contents. Other physicochemical properties were determined to explore the reason for oil absorption and formation of safety hazard factors. The acrylamide was found mainly in the crust. The addition of 0.8% KGM could significantly reduce the acrylamide content (p < 0.05). For the battered sample, the AGEs content was far lower than the unbattered. The addition of 0.8% KGM could significantly reduce the AGEs content in the inner layer (p < 0.05). The microstructure showed that the sample with 0.8% KGM had the most compact crust. The compact crust reduced oil and malondialdehyde contents. Combined with the other indicators, the inhibitory effect of 0.8% KGM on acrylamide was closely related with the decreased extent of oil oxidation and Maillard reaction in the samples with 0.8% KGM. The inhibitory effect of 0.8% KGM on AGEs might originate from its lower oil content.
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Affiliation(s)
- Jingwen Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Benlun Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Correspondence:
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6
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ZHANG CX, XI J, WANG ST, MA YX, WANG XD. Effects of deep fat frying conditions on the formation of heterocyclic aromatic amines in chicken meat. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.67321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Jun XI
- Henan University of Technology, PR China
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7
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Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process. J FOOD QUALITY 2021. [DOI: 10.1155/2021/9970797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Quality attributes and water mobility of giant salamander jerkies (GSJs) during roasting process (160°C, for 0, 20, 40, 60, and 80 min) were investigated. The results showed that
values and shear force increased of GSJs roasting from 20 to 80 min, while
, yield, and moisture content decreased significantly (
). Sensory assessment showed that GSJs at a roasting time of 40–60 min had higher scores. GSJs contained great amount of healthy unsaturated fatty acids (including DHA and EPA), and the total amino acids and essential amino acids were among 59.33–71.77 g·100 g−1 and 25.94–31.40 g·100 g−1, respectively. The mobility of the immobilized moisture and free moisture were shrunk dramatically during roasting. The proton density weighted images also exhibited the moisture shrinkage during roasting. In addition, T22 and T23 were positively correlated with MRI signal, moisture content, and yield of GSJs, but negatively correlated with shear force and overall acceptability, respectively. Thus, in view of various quality attributes and sensory evaluation, a roasting time of 40–60 min was favored for nutritive GSJs production. LF-NMR and MRI might be employed to profile the quality characteristics during roasting as a rapid and nondestructive analytical tool.
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8
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Bai S, Wang Y, Luo R, Shen F, Bai H, Ding D. Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110735] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Ahmad SNS, Tarmizi AHA, Razak RAA, Jinap S, Norliza S, Sulaiman R, Sanny M. Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets. Foods 2021; 10:257. [PMID: 33513727 PMCID: PMC7912009 DOI: 10.3390/foods10020257] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 12/10/2020] [Accepted: 12/12/2020] [Indexed: 11/17/2022] Open
Abstract
This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 frying cycles. Oil was collected at every 16th frying cycle and analyzed for peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA), total polar compound (TPC), polar compound fractions, and fatty acid composition (FAC). Total oxidation (TOTOX) value was calculated, and acrylamide content was quantified in the nuggets. Regardless of the oil type, PV, p-AV, and TOTOX initially increased but gradually decreased. However, FFA and TPC continued to develop across the 80 frying cycles. The C18:2/C16:0 remained almost unchanged in PO and RPO but dropped progressively in SFO and SBO. The lowest acrylamide content in fried products was observed in the PO, while the highest content was observed in RPO. Bivariate correlation analysis showed no significant (p ≤ 0.05) correlation between oil quality attributes and acrylamide concentration. The oil type but not the frying cycle significantly affected the acrylamide concentration in beef nuggets.
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Affiliation(s)
- Siti Nur Syahirah Ahmad
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.S.A.); (S.J.)
| | - Azmil Haizam Ahmad Tarmizi
- Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia;
| | - Raznim Arni Abd Razak
- Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia;
| | - Selamat Jinap
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.S.A.); (S.J.)
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Saparin Norliza
- Sime Darby Research Sdn. Bhd., Lot 2664, Jalan Pulau Carey, Pulau Carey 42960, Selangor, Malaysia;
| | - Rabiha Sulaiman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Maimunah Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.S.A.); (S.J.)
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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10
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Chang L, Lin S, Zou B, Zheng X, Zhang S, Tang Y. Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics. Foods 2021; 10:foods10010098. [PMID: 33466563 PMCID: PMC7824904 DOI: 10.3390/foods10010098] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, we investigated the effects of different frying conditions on the quality characteristics of fried Spanish mackerel (Scaberulous niphonius) to address the food quality degradation of self-heating fish products after frying, sterilization, and reheating. Furthermore, the effect of different moisture contents (65%, 60%, 55%, and 50%) of fried Spanish mackerel on texture, color, and microstructure after sterilization and self-heating were examined. The flavor fingerprints of different frying temperatures (140 °C, 160 °C, 180 °C, and 200 °C) coupled with the optimal moisture content were identified; furthermore, volatile organic compounds (VOCs) were studied using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) with principal component analysis (PCA). The results indicated that the shear force value significantly increased, while the hardness and chewiness significantly decreased simultaneously with decreasing moisture content. Samples containing 65% moisture content showed the highest L*, a*, and W values, while their b* value was the lowest, and the most clearly visible fibrous veins with tiny cracks could be observed in them. Samples fried at 160 °C and 65% moisture content exhibited the richest VOCs, with a greasy or fried aroma. Based on the PCA, there were significant differences in the sample VOCs under different frying conditions. In summary, among all treatments, frying at 160 °C with 65% moisture content resulted in the highest food quality of fish filets. The results of this study could provide a theoretical basis for improving the food quality of self-heated fish products.
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Affiliation(s)
- Lili Chang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (L.C.); (S.L.); (B.Z.); (X.Z.); (S.Z.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Songyi Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (L.C.); (S.L.); (B.Z.); (X.Z.); (S.Z.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Bowen Zou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (L.C.); (S.L.); (B.Z.); (X.Z.); (S.Z.)
| | - Xiaohan Zheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (L.C.); (S.L.); (B.Z.); (X.Z.); (S.Z.)
| | - Simin Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (L.C.); (S.L.); (B.Z.); (X.Z.); (S.Z.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (L.C.); (S.L.); (B.Z.); (X.Z.); (S.Z.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Correspondence: or ; Tel.: +86-157-5403-8132
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11
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Gao S, Li D, Hong H, Shu R, Cheng H, Luo Y. Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus argus) fillets after being boiled, fried, and baked. J Food Sci 2020; 85:4249-4259. [PMID: 33118641 DOI: 10.1111/1750-3841.15506] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/28/2020] [Accepted: 09/24/2020] [Indexed: 01/18/2023]
Abstract
The objective of this study was to compare the quality and nutritional attributes of snakehead (Channa argus argus) fillets (cultured in ponds and containers) after being heated (boiling, frying, and baking). The results revealed that there were few differences in quality (flavor, color, and texture) and nutritional attributes (content of amino acid, dipeptidyl peptidase IV (DPP-IV) and angiotensin I-converting enzyme (ACE) inhibition activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity) of snakehead fillets obtained from two cultured modes. Container-cultured samples exhibited more beneficial effects on flavor (more esters) and bioactivity (ACE inhibition and DPPH scavenging activity) than pond-cultured. Frying increased flavor attributes but decreased nutritional value of fish. Boiling was an effective heating method for increasing quality and nutritional attributes of container-cultured snakehead fish. Generally, the container-cultured mode was applicable for culturing snakehead without decreasing quality and nutritional attributes, which deserved more attention. PRACTICAL APPLICATION: The study provided information about the differences of quality properties (flavor and texture) and nutritional attributes (bioactive functions of simulate-digested products) of pond-cultured and container-cultured snakehead fish after being heated. The results will provide some potential values for the application of container-cultured technology.
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Affiliation(s)
- Song Gao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Dapeng Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Hui Hong
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Rui Shu
- Guangzhou Guanxing Agricultural Science and Technology Company Ltd., Guangzhou, 511453, China
| | - Hao Cheng
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yongkang Luo
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.,National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022, China
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12
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Luo Y, Zhao L, Xu J, Su L, Jin Z, Su R, Jin Y. Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky. Food Sci Nutr 2020; 8:2316-2326. [PMID: 32405389 PMCID: PMC7215205 DOI: 10.1002/fsn3.1515] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 01/11/2020] [Accepted: 01/17/2020] [Indexed: 12/03/2022] Open
Abstract
In this study, jerky samples were prepared from seasoned beef with and without the addition of starter culture. They were then dried or fried and analyzed to identify the quality parameters and volatile flavor compounds. Samples (starter and control) were divided into drying (inoculated-drying, I-D; noninoculated-drying, N-D) and frying (inoculated-frying, I-F; noninoculated-frying, N-F) groups. Water activity (a w), lightness (L*), and redness (a*) values were significantly affected (p < .001) by the postcooking procedures (drying or frying). Hardness, chewiness, and resilience were significantly lower in the dried groups than in the fried groups (p < .05). The formation of volatile compounds was affected by cooking treatment, with the highest levels observed in the I-F group. After frying, the most abundant flavor compounds in the I-D and N-D groups were terpenes and sulfur-containing compounds, followed by aromatic hydrocarbons, ketones, and alcohols. The most common compounds among all groups were acetoin, D-limonene, anethole, styrene, and tetramethylpyrazine. Overall, the jerky in the I-F group had the best color and tenderness scores among all groups.
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Affiliation(s)
- Yulong Luo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotChina
| | - Lihua Zhao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotChina
| | - Junqiang Xu
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotChina
| | - Lin Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotChina
| | - Zhimin Jin
- The Inner Mongolia Food and Drug AdministrationFood Inspection Test CenterHuhhotChina
| | - Rina Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotChina
| | - Ye Jin
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotChina
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13
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Rao W, Wang Z, Li G, Meng T, Suleman R, Zhang D. Formation of crust of dried meat and its relationship to moisture migration during air drying. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Weili Rao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
- College of Food Science and Technology Agricultural University of Hebei Baoding China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
| | - Guixia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
| | - Tingting Meng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
| | - Raheel Suleman
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
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14
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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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15
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Shi H, Zhang M, Yang C. Effect of low‐temperature vacuum frying assisted by microwave on the property of fish fillets (
Aristichthys nobilis
). J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13050] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hao Shi
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan University Wuxi Jiangsu China
| | - Chaohui Yang
- Yangzhou Yechun Food Production & Distribution Co. Yangzhou Jiangsu China
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16
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Vieira ECS, Mársico ET, Conte-Junior CA, Damiani C, Canto ACVDCS, Monteiro MLG, Silva FAD. Effects of different frying techniques on the color, fatty acid profile, and lipid oxidation of Arapaima gigas. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13820] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Eliane Teixeira Mársico
- Departament of Food Technology; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
| | - Carlos Adam Conte-Junior
- Departament of Food Technology; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
- Institute of Chemistry; Universidade Federal do Rio de Janeiro (UFRJ); Rio de Janeiro Brazil
| | - Clarissa Damiani
- Departament of Food Engineering, School of Agronomy; Universidade Federal de Goiás (UFG); Goiânia Brazil
| | | | - Maria Lucia Guerra Monteiro
- Departament of Food Technology; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
- Institute of Chemistry; Universidade Federal do Rio de Janeiro (UFRJ); Rio de Janeiro Brazil
| | - Flávio Alves da Silva
- Departament of Food Engineering, School of Agronomy; Universidade Federal de Goiás (UFG); Goiânia Brazil
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17
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Bansal HS, Takhar PS, Alvarado CZ, Thompson LD. Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets--Hybrid Mixture Theory Based Modeling and Experimental Verification. J Food Sci 2015; 80:E2759-73. [PMID: 26509578 DOI: 10.1111/1750-3841.13082] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Accepted: 08/20/2015] [Indexed: 11/29/2022]
Abstract
Hybrid mixture theory (HMT) based 2-scale fluid transport relations of Takhar coupled with a multiphase heat transfer equation were solved to model water, oil and gas movement during frying of chicken nuggets. A chicken nugget was treated as a heterogeneous material consisting of meat core with wheat-based coating. The coupled heat and fluid transfer equations were solved using the finite element method. Numerical simulations resulted in data on spatial and temporal profiles for moisture, rate of evaporation, temperature, oil, pore pressure, pressure in various phases, and coefficient of elasticity. Results showed that most of the oil stayed in the outer 1.5 mm of the coating region. Temperature values greater than 100 °C were observed in the coating after 30 s of frying. Negative gage-pore pressure (p(w) < p(g)) magnitudes were observed in simulations, which is in agreement with experimental observations of Sandhu and others. It is hypothesized that high water-phase capillary pressure (p(c) > p(g)) in the hydrophilic matrix causes p(w) < p(g), which further results in negative pore pressure. The coefficient of elasticity was the highest at the surface (2.5 × 10(5) Pa) for coating and the interface of coating and core (6 × 10(5) Pa). Kinetics equation for color change obtained from experiments was coupled with the HMT based model to predict the color (L, a, and b) as a function of frying time.
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Affiliation(s)
- Harkirat S Bansal
- Dept. of Food Science and Human Nutrition, Univ. Illinois at Urbana-Champaign, Urbana, Ill., 61801, U.S.A
| | - Pawan S Takhar
- Dept. of Food Science and Human Nutrition, Univ. Illinois at Urbana-Champaign, Urbana, Ill., 61801, U.S.A
| | | | - Leslie D Thompson
- Dept. of Animal & Food Sciences, Texas Tech Univ, Lubbock, Tex., 79409, U.S.A
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18
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Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9130-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Aykın E, Arslan S, Durak AN, Erbas M. Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1023397] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Mechanisms of Crust Development at the Surface of Beef Meat Subjected to Hot Air: An Experimental Study. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1321-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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