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Mitchell D. Honeybee cluster-not insulation but stressful heat sink. J R Soc Interface 2023; 20:20230488. [PMID: 37989226 PMCID: PMC10681098 DOI: 10.1098/rsif.2023.0488] [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: 08/21/2023] [Accepted: 10/24/2023] [Indexed: 11/23/2023] Open
Abstract
Since the early twentieth century, the outer layer (mantle) of honeybees (Apis mellifera) in the winter cluster has been said to insulate the cluster core. This has encouraged enforced clustering, by the beekeepers' dominant use of inadequately insulated hives and, in North America, refrigeration. This is often seen as a benign or even a necessary process, with beekeeping and academic research considering these conditions of extreme heat loss, compared with the honeybee's natural habitat, as natural and normal. By using porous material correlations, analysis of previous findings and a model of a cluster within a hive in a landscape that implements convection, conduction and radiation, we show that a honeybee colony increases in thermal conductivity, on transition from pre-cluster to dense mantle, by a factor of approximately 2, and insulation R-value can decrease by more than 11. These results show that the mantle does not act like insulation and that clustering is not benign, but instead is an evolutionary behavioural reaction to an existential threat that results in increased cold and exertion stress. Thus the attitude to forced clustering, i.e. deliberately provoking a stressful survival behaviour, needs revision as avoidable forced stress upon animals may be regarded as cruel.
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Affiliation(s)
- Derek Mitchell
- Institute of Thermofluids, School of Mechanical Engineering University of Leeds, Leeds, UK
- Eigentek, Tadley, Hampshire RG26 3ED, UK
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Alfaifi BM, Al-Ghamdi S, Othman MB, Hobani AI, Suliman GM. Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review. Foods 2023; 12:2564. [PMID: 37444300 DOI: 10.3390/foods12132564] [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: 05/28/2023] [Revised: 06/18/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.
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Affiliation(s)
- Bandar M Alfaifi
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Saleh Al-Ghamdi
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Moath B Othman
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
- Department of Agricultural Engineering, Faculty of Agriculture, Foods & Environment, Sana'a University, Sana'a 13020, Yemen
| | - Ali I Hobani
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Gamaleldin M Suliman
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
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In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand. Foods 2022; 11:foods11213312. [PMID: 36359924 PMCID: PMC9656991 DOI: 10.3390/foods11213312] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/17/2022] [Accepted: 10/21/2022] [Indexed: 11/29/2022] Open
Abstract
Selenium (Se), abundantly obtained in fish, is a crucial trace element for human health. Since there are no data on Se bioaccessibility from commonly consumed fish in Thailand, this study assessed the in vitro bioaccessibility of Se using the equilibrium dialyzability method. The five fish species most commonly consumed in Thailand were selected to determine total Se content using several preparation methods (fresh, boiling, and frying). Equilibrium dialyzability was used to perform in vitro bioaccessibility using enzymatic treatment to simulate gastrointestinal digestion for all boiled and fried fish as well as measuring Se using inductively coupled plasma triple quadrupole mass spectrometry (ICP-QQQ-MS). Two-way ANOVA with interaction followed by Tukey’s honestly significant difference (HSD) post hoc test revealed that boiled Indo-Pacific Spanish mackerel, longtail tuna, and short-bodied mackerel were significantly higher in Se content than striped snakehead and giant sea perch (p < 0.05). For fried fish, longtail tuna showed the highest Se content (262.4 µg/100 g of product) and was significantly different compared to the other fish (p < 0.05, estimated marginal means was 43.8−115.6 µg/100 g of product). Se bioaccessibilities from striped snakehead (70.0%) and Indo-Pacific Spanish mackerel (64.6%) were significantly higher than for longtail tuna (p < 0.05). No significant difference in bioaccessibility was found in terms of preparation method (i.e., boiling and frying). In conclusion, the fish included in this study, either boiled or fried, have high Se content and are good sources of Se due to high bioaccessibility.
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Singhato A, Judprasong K, Sridonpai P, Laitip N, Ornthai N, Yafa C, Chimkerd C. Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand. Foods 2022; 11:foods11121808. [PMID: 35742006 PMCID: PMC9222360 DOI: 10.3390/foods11121808] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 06/14/2022] [Accepted: 06/17/2022] [Indexed: 12/04/2022] Open
Abstract
Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cooking among 10 fish species (5 freshwater and 5 marine) most-commonly consumed by the Thai people. The fish were purchased from three representative wholesale markets within or nearby to Bangkok. All fish species were prepared to determine their edible portions (EP) and moisture contents. Total Se in fresh, boiled, and fried fish were analysed using Inductively Coupled Plasma-Triple Quadrupole-Mass Spectrometry (ICP-QQQ-MS). In general, higher levels of Se were found in marine fish (37.1−198.5 µg/100 g EP in fresh fish, 48.0−154.4 µg/100 g EP in boiled fish, and 52.9−262.4 µg/100 g EP in fried fish) compared to freshwater fish (6.9−29.4 µg/100 g EP in fresh fish, 10.1−26.5 µg/100 g EP in boiled fish, and 13.7−43.8 µg/100 g EP in fried fish). While Longtail tuna showed significantly higher Se content than other fish (p < 0.05), boiled Longtail tuna had significantly lower true retention of Se than the other fish (p < 0.05). Most fish species retained a high level of selenium (ranged 64.1−100.0% true retention in boiling and frying). Longtail tuna, Short-bodied mackerel, Indo-pacific Spanish mackerel, Nile tilapia, and red Nile tilapia−cooked by boiling and frying−are recommended for consumption as excellent sources of selenium.
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Affiliation(s)
- Alongkote Singhato
- Doctor of Philosophy Program in Nutrition, Faculty of Medicine Ramathibodi Hospital and Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand;
| | - Kunchit Judprasong
- Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (C.C.)
- Correspondence: ; Tel.: +66-2800-2380
| | - Piyanut Sridonpai
- Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (C.C.)
| | - Nunnapus Laitip
- Chemical Metrology and Biometry Department, National Institute of Metrology (Thailand), Pathum Thani 12120, Thailand; (N.L.); (N.O.); (C.Y.)
| | - Nattikarn Ornthai
- Chemical Metrology and Biometry Department, National Institute of Metrology (Thailand), Pathum Thani 12120, Thailand; (N.L.); (N.O.); (C.Y.)
| | - Charun Yafa
- Chemical Metrology and Biometry Department, National Institute of Metrology (Thailand), Pathum Thani 12120, Thailand; (N.L.); (N.O.); (C.Y.)
| | - Chanika Chimkerd
- Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (C.C.)
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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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Li Y, Cai K, Hu G, Gu Q, Li P, Xu B, Chen C. Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107631] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Sappati PK, Nayak B, VanWalsum GP. Thermophysical properties prediction of brown seaweed (Saccharina latissima) using artificial neural networks (ANNs) and empirical models. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1691588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Praveen Kumar Sappati
- Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, USA
| | - Balunkeswar Nayak
- Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, USA
| | - G. Peter VanWalsum
- Chemical and Biomedical Engineering, University of Maine, Orono, ME, USA
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Kim JH, Lee HJ, Shin DM, Kim TK, Kim YB, Choi YS. The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi. Korean J Food Sci Anim Resour 2018; 38:1101-1108. [PMID: 30479515 PMCID: PMC6238036 DOI: 10.5851/kosfa.2018.e43] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 09/21/2018] [Accepted: 09/27/2018] [Indexed: 12/17/2022] Open
Abstract
The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.
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Affiliation(s)
- Ji-Han Kim
- Department of Food Science and Biotechnology of Animal
Resources, Konkuk University, Seoul 05029,
Korea
| | - Ha-Jung Lee
- Department of Food Science and Biotechnology of Animal
Resources, Konkuk University, Seoul 05029,
Korea
| | - Dong-Min Shin
- Department of Food Science and Biotechnology of Animal
Resources, Konkuk University, Seoul 05029,
Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korean Food
Research Institute, Wanju 55365,
Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food
Research Institute, Wanju 55365,
Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food
Research Institute, Wanju 55365,
Korea
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Pongpichaiudom A, Songsermpong S, Tang J, Sablani S. Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0205] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractDielectric property measurement instruments are expensive and not readily available. Hence, models of the dielectric and thermal properties of protein-enriched instant noodles (PEIN) were developed as a function of the product moisture, protein, ash, fat, carbohydrate, and crude fiber contents. The chicken meat, egg yolk, and seaweed in PEIN varied from 0 to 30, 0 to 15, and 0 to 6 g/100 g flour, respectively. Results revealed that protein, fat, and ash contents of PEIN increased by chicken meat, egg yolk, and seaweed supplementation. Regression equations indicated that the moisture and protein contents significantly (P ≤ 0.05) increased, while the fat content decreased the dielectric and thermal properties. The R2 values of the dielectric constant and loss factor, thermal conductivity, and specific heat equations were 0.75, 0.87, 0.78, and 0.98, respectively. Finally, no significant differences (P > 0.05) between the properties values predicted from the model equations and the experimental data (not included in the development of model equations) was observed which indicated a good model fit.
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Affiliation(s)
- Aujcharaporn Pongpichaiudom
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University,50 Phaholyothin Road, Chatuchak, Bangkok, Thailand
| | - Sirichai Songsermpong
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University,50 Phaholyothin Road, Chatuchak, Bangkok, Thailand
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman,WA, USA
| | - Shyam Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman,WA, USA
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Ramachandran RP, Paliwal J, Cenkowski S. Thermo-Physical Properties of Distillers’ Spent Grain Pellets at Different Moisture Contents and Condensed Distillers’ Soluble Concentrations. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1807-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Carrillo FS, Saucier L, Ratti C. Thermal properties of duck fatty liver (foie gras) products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1171776] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | - Linda Saucier
- Department of Animal Sciences, Université Laval, Québec, Canada
| | - Cristina Ratti
- Department of Soils and Agroaliemntary Engineering, Université Laval, Québec, Canada
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Isleroglu H, Kaymak-Ertekin F. Modelling of heat and mass transfer during cooking in steam-assisted hybrid oven. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Casciatori FP, Laurentino CL, Magdaleno Lopes KC, Gonçalves de Souza A, Thoméo JC. Stagnant Effective Thermal Conductivity of Agro-Industrial Residues for Solid-State Fermentation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.603171] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Heat and Mass Transfer Modeling for Microbial Food Safety Applications in the Meat Industry: A Review. FOOD ENGINEERING REVIEWS 2013. [DOI: 10.1007/s12393-013-9063-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Dunmire B, Kucewicz JC, Mitchell SB, Crum LA, Sekins KM. Characterizing an agar/gelatin phantom for image guided dosing and feedback control of high-intensity focused ultrasound. ULTRASOUND IN MEDICINE & BIOLOGY 2013; 39:300-311. [PMID: 23245823 DOI: 10.1016/j.ultrasmedbio.2012.09.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2011] [Revised: 09/12/2012] [Accepted: 09/22/2012] [Indexed: 06/01/2023]
Abstract
The temperature dependence of an agar/gelatin phantom was evaluated. The purpose was to predict the material property response to high-intensity focused ultrasound (HIFU) for developing ultrasound guided dosing and targeting feedback. Changes in attenuation, sound speed, shear modulus and thermal properties with temperature were examined from 20°C to 70°C for 3 weeks post-manufacture. The attenuation decreased with temperature by a power factor of 0.15. Thermal conductivity, diffusivity and specific heat all increased linearly with temperature for a total change of approximately 16%, 10% and 6%, respectively. Sound speed had a parabolic dependence on temperature similar to that of water. Initially, the shear modulus irreversibly declined with even a slight increase in temperature. Over time, the gel maintained its room temperature shear modulus with moderate heating. A stable phantom was achieved within 2 weeks post-manufacture that possessed quasi-reversible material properties up to nearly 55°C.
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Affiliation(s)
- Barbrina Dunmire
- Center for Industrial and Medical Ultrasound, Applied Physics Laboratory, University of Washington, Seattle, WA 98105, USA.
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Determination of Specific Heat and Thermal Conductivity of “Loco” (Concholepas concholepas). FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0698-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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17
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Rinaldi M, Chiavaro E, Massini R. Original article: Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatments. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02360.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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