In this research, the effect of partial replacement of NaCl by Soda-Lo® salt microspheres (25% (W/W), 30% (W/W), and 50% (W/W)) on the sensory and microbiological properties of meat products such as ...cooked ham, turkey breast and Deli type sausages were evaluated. Content of sodium from these meat products was determined through atomic-flame emission spectroscopy. New formulations of these meat products were evaluated by a sensory trained panel, as well as studied microbiologically (shelf-life and pathogens). Significant reductions of sodium in these meat products were obtained when 50% (W/W) of NaCl was substituted by Soda-Lo®. Sodium reductions of 30.07% (W/W), 21.93% (W/W) and 10% (W/W) in cooked Deli type sausages, ham and turkey breast, respectively, in comparison with controls. Statistically differences significant (p < 0.05) among controls and replaced samples were not detected by trained sensory panelists. Statistically significant differences (p < 0.05) on the behavior of the native microflora and Salmonella Enteritidis, Staphylococcus aureus and Listeria monocytogenes in control and replaced samples for the different meat products were not found. Therefore, it is concluded that partial substitution of NaCl by Soda-Lo® in meat products could be a good alternative to reduce sodium concentrations and offer benefices to the health of consumers.
•Incorporation of Soda-Lo® did not affect the sensory attributes of meat products.•Incorporation of Soda-Lo® did not affect the pathogens behavior on meat products.•Incorporation of Soda-Lo® did not affect the microflora behavior on meat products.•Incorporation of Soda-Lo® did not affect the shelf-life of meat products.•Low sodium content was achieved by use Soda-Lo® salt microspheres on meat.
In this study, the impact of chitin derivatives such as chito-oligosaccharides (COS), oligo-chitosan (OC) and poly-chitosan (PC) was examined on their ability to enhance pre-cooked wet alkaline ...noodles (PWAN) quality and their antioxidant browning when added to flour prior to manufacture. It was found that all chitin derivatives could reduce the water migration rate and enhance the hardness and tensile properties of PWAN. Additionally, these chitin derivatives increased α-helical structure and decreased β-turns and random coils (unstructured) components resulting in a continuous and intact gluten network. They also showed good inhibition effects on microorganisms in PWAN. Adding the three chitin derivates increased the total phenol and total flavonoid content in PWAN. COS exhibited superior scavenging activity against DPPH radicals, iron ion reducing capacity and anti-superoxide anion, while PC was more resistant to ABTS radicals. This work can provide a basis for the quality amelioration and antioxidant browning of noodles.
•Chitin derivatives increased the pre-cooked wet alkaline noodles (PWAN) quality.•Chitin derivatives showed good inhibition effects on microorganisms in PWAN.•Chitin derivatives prevented browning and boosted antioxidant activity in PWAN.
Meat product aroma is affected by various meat processing factors. In this review the main biochemical reactions involved in the development of meat product aroma (wet, dry cured and fermented) are ...fully described. Moreover, the different techniques used for key aroma elucidation in meat products are defined. The aroma compounds present in wet, dry cured and fermented meat products (sausage and whole piece) have been summarized. The mechanisms of aroma formation during the manufacture of cooked and dry/fermented meat products are described. In wet meat products the main reactions described are lipid degradation (oxidative reactions), Maillard reactions, Strecker degradation, and thiamine degradation while in dry meat products are; lipid degradation (oxidative reactions), thiamine degradation, microbial carbohydrate fermentation and microbial metabolism including complex interactions among them such as the amino acid degradation produced by lipid oxidation products. Finally, the effect of current health trends such as salt, fat and nitrifying content reduction on the development of meat product aroma is explained.
•Flavor generation by wet and dry manufacture is a natural way of producing aroma.•Elucidation of aroma active compounds is essential for meat product reformulation.•Sulfur and nitrogen containing compounds are key aroma compounds in cured products.•Salt, fat and nitrifying reduction affects meat product aroma.
Industrial-scale radio frequency (RF) heating systems have been extensively used in processing agricultural products and foods. However, small-scale RF heating systems for household applications are ...yet to be realized. The purpose of this study was to develop small-scale 50 Ω RF heating systems and evaluate its heating performances with cooked rice (moisture content (MC) of 62.5 ± 0.5% wet basis (w.b.)). Two RF systems (13.56 and 27.12 MHz) were developed, and the heating rate, heating uniformity, and energy efficiency of cooked rice samples were compared between the developed RF units and a 2450 MHz microwave (MW) oven under static conditions. Results showed that the RF heating systems had smaller temperature differences and better heating uniformity than the MW oven under similar overall heating rate and the same input power (700 W) levels. The 13.56 MHz RF system performed better than the 27.12 MHz one. These findings may provide some clear performance indicators and guidelines for domestic application of small-scale 50 Ω RF heating systems.
•Two small-scale 50 Ω radio frequency (RF) heating systems were designed for domestic applications.•RF reheating performances were evaluated and compared with MW system under static conditions.•RF systems had smaller temperature differences and better heating uniformity index than the MW oven.•Results show that small-scale RF systems are feasible for thawing, tempering, cooking and roasting.
Frozen-cooked noodles (FCN) and its components undergo quality changes during frozen storage, such as reduced textural and cooking qualities, weakened gluten network, and damaged starch properties; ...thus, storage condition is a critical factor affecting the final quality of FCN. In this study, in view of the thermoirreversible high-strength gel property (at ≥ 80 °C) of curdlan, strong hydrophilicity, and freeze-thawed stability of high-strength gel prepared from curdlan powder, the effect of curdlan on the quality of FCN during frozen storage was first evaluated. The results showed that curdlan was effective in reducing cooking loss, enhancing water absorption, and improving textural properties of FCN; the improving effect presented a trend of first increasing and then decreasing with the amount of increasing curdlan (0.1%–0.9%); and the addition of 0.5% curdlan was most effective in improving the quality of FCN. Thermal gravimetric analysis indicated that curdlan enhanced thermal stability of FCN, implying curdlan could strengthen the gluten network. Meanwhile, structural observations revealed that, during frozen storage, FCN with added curdlan exhibited a more continuous and compact gluten network accompanied with more uniform and smaller ice crystals. Thus, curdlan is desirable to be used as a novel gum in FCN to provide specific functionality and minimize the negative effect of frozen storage. This study provides new insights into the quality improvement of FCN and further expands the application potential of curdlan in food industry.
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•Curdlan improved the quality of frozen-cooked noodles (FCN) during frozen storage.•Curdlan enhanced the thermal stability of FCN during frozen storage.•Curdlan prevented ice crystals from growth and recrystallization of FCN.•The addition of curdlan contributed to strengthening gluten network of FCN.
The impact of gluten quality on the textural stability of the cooked noodles and its underlying mechanism were investigated. Textural characterisation and cooking quality analysis were used to ...evaluate the quality of the noodles. The glutenin macropolymer (GMP) content, glutenin-gliadin ratio, dough rheological properties of the reconstituted wheat flour, water mobility, microstructure, and intermolecular force of the cooked noodles were also determined. When the immersion time was increased, the hardness, tensile distance, and hydrogen bonds in the cooked noodles decreased, whereas the relaxation time (T22) increased, and the water penetrated gradually into the cooked noodles. A suitable glutenin-gliadin ratio, a moderate dough stabilisation time, and high GMP content contributed to the preservation of the texture of the cooked noodles. The confocal laser scanning microscopy (CLSM) images and network analysis confirmed that the properties of the cooked noodles made from various reconstituted wheat flours were different.
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•This study pointed out the gluten quality suitable for the cooked noodles.•Gluten quality affected the textural stability of cooked noodles during immersion.•The quality attenuation law of the cooked noodles during immersion was expounded.•A dense gluten network was conducive to improving the quality of cooked noodles.•The molecular force affected the formation of gluten network in cooked noodles.
Human exposure to arsenic (As) through the consumption of rice (Oryza sativa L.) is a worldwide health concern. In this paper, we evaluated the major causes for high inorganic As levels in cooked ...rice foods, and the potential of post-harvesting and cooking options for decreasing inorganic As content in cooked rice, focusing particularly on As endemic areas. The key factors for high As concentration in cooked rice in As endemic areas are: (1) rice cultivation on As-contaminated paddy soils; (2) use of raw rice grains which exceed 200 μg kg−1 of inorganic As to cook rice; and (3) use of As-contaminated water for cooking rice. In vitro and in vivo methods can provide useful information regarding the bioaccessibility of As in the gastrointestinal tract. Urinary levels of As can also be used as a valid measure of As exposure in humans. Polishing of raw rice grains has been found to be a method to decrease total As content in cooked rice. Sequential washing of raw rice grains and use of an excess volume of water for cooking also decrease As content in cooked rice. The major concern with those methods (i.e. polishing of raw rice, sequential washing of raw rice, and use of excess volume of water for cooking rice) is the decreased nutrient content in the cooked rice. Cooking rice in percolating water has recently gained significant attention as a way to decrease As content in cooked rice. Introducing and promoting rainwater harvesting systems in As endemic areas may be a sustainable way of reducing the use of As-contaminated water for cooking purposes. In conclusion, post-harvesting methods and changes in cooking practices could reduce As content in cooked rice to a greater extent. Research gaps and directions for future studies in relation to different post-harvesting and cooking practices, and rainwater harvesting systems are also discussed in this review.
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•As-containing water and raw rice lead to increased As levels in cooked rice grains•Rice cooking in percolating water can significantly reduce inorganic As content•Use of rainwater is a sustainable way of reducing As levels in cooked rice•Loss of nutrients from cooked rice under different techniques needs to be minimized•In vivo methods revealed >85% of inorganic As is absorbed by gastrointestinal tract
Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because ...it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to reduce nitrate and nitrite levels in meat products. As a result, the meat industry is actively seeking alternatives. This study explored the production of four cooked hams utilising nitrate-rich vegetable sources combined with two different nitrate-reducing commercial food cultures, alongside a control ham prepared with sodium nitrite (150 ppm). Microbiological, physico-chemical (pH, water activity, nitrate and nitrite concentration, lipid profile, lipid oxidation) and sensory (texture and colour profile) characterisation of the products was carried out. Challenge tests for Listeria monocytogenes, Clostridium sporogenes and Clostridium perfringens have been performed to assess the growth of pathogens, if present in the products. Results revealed comparable microbiological and physico-chemical profiles across ham formulations, with minor differences observed in colour parameters for sample C. The sensory analysis showed that for the pilot ham formulations A and D, there were no significant differences in consumer perception compared to the control ham. In the challenge tests, L. monocytogenes levels were similar in both control and tested hams. There were no significant differences in C. sporogenes and C. perfringens counts at any temperature or between test and control samples. These results indicate that this technology has a potential future in the cured meat sector, as regulators mandate the reduction of added synthetic chemicals and consumers seek healthier and more natural ingredients in their daily diets.
•Studies conducted on pilot scale prototypes of naturally cured cooked ham•Challenge testing with L. monocytogenes and Clostridium spp.•Physical, chemical and technological traits of naturally cured cooked ham evaluated•Consumers couldn't differentiate most natural cured hams from the control.•No differences in naturally cured versus E 250 hams observed over shelf life.
The effects of different high pressure steam (HPS) levels (0.05, 0.10 and 0.18 MPa) on the color, textural, and the flavor profiles of cooked rice were investigated. Pressure cooking rice is ...conducive to Maillard reaction, which makes rice has richer and stronger aroma and smaller whiteness. Rice cooking at higher pressure steam produced softer and stickier texture. Compared with the control sample, the adhesiveness of different HPS samples increased 24.2%–76.9%, and the hardness decreased 19.6%–41.6%. From the perspective of microstructure, the HPS led to the thickness of the sponge-like texture of the external layer, which makes it stickier. And higher pressure steam can destroy the starch-protein framework to make moisture more evenly distributed, making rice softer. In general, the HPS method was more valued than normal steam cooking, in terms of the texture, flavor, saving time, and stable quality during the industrial production.
•High pressure steam could give the cooked rice stronger aroma because of Maillard reaction.•Hardness texture of cooked rice is dependent on the final extent of water and diffusion.•High pressure steam destroys the starch - protein network and makes rice stickier.
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