Abstract
In this study, the effects of ohmic cooking alone and a consecutive application of ohmic and infrared cooking on lipid oxidation and polycyclic aromatic hydrocarbon (PAH) formation in beef was investigated. In consecutive cooking, samples were first cooked ohmically at 40, 55 and 70 Volt for 7 minutes, then infrared cooking was applied to each side of ohmically cooked beef samples at 3 different temperatures (325, 375 and 425 °F) for 3 minutes. The thiobarbituric acid reactive substance (TBARS) levels of the samples were found between 0.31 and 1.74 mg MDA/kg. Increasing the voltage level in ohmic cooking caused a significant (P < 0.05) increase in the TBARS value. In the consecutive application of ohmic and infrared cooking, infrared cooking temperature caused a significant (P < 0.05) increase in the TBARS value at the same voltage levels. In this study, working with 40 and 55 Volts for ohmic cooking alone and 40 V-325 °F, 40V-375 °F settings for ohmic-infrared cooking gave a generally acceptable threshold level for TBARS value (1 mg/kg). About 12 polycyclic aromatic hydrocarbons (PAHs) were detected in the cooked beef by ultra-performance liquid chromatography fluorescence detector (UPLC-FD). Benzo(a)pyrene (BaP), which is the most common PAH, was detected at between 1.2514 and 1.4392 μg/kg and 4 PAH (sum of Benzo(a)pyrene, Chrysene, Benz(a)anthracene, Benz(b)fluoranthene) levels were detected at between 1.2514- 3.7844 μg/kg. The results of PAHs were reasonably below the European Commission regulation limits, which are very important and indicate that the cooking processes applied in this study are safe.
Highlights
Meat usually has to be cooked prior to consumption
Lipid oxidation values in meat, after ohmic cooking alone and ohmic cooking followed by infrared cooking are expressed as mg MDA/kg muscle and presented in Tables 1 and 2
Min et al, (2006) investigated the effect of different ohmic power intensities (0, 10, 20, 30, 40, 50 V) on the thiobarbituric acid reactive substance (TBARS) levels of hamburger patties. They argued that thermal processing can promote lipid oxidation by disrupting cell membranes and releasing pro-oxidants. They concluded that increasing ohmic power intensity tended to increase the TBARS levels
Summary
Meat usually has to be cooked prior to consumption. Cooking causes several positive effects on meat such as taste and flavor enhancement, reduction in microbial load, increased shelf life and improved digestibility; but it produces some negative effects, such as lipid oxidation and polycyclic aromatic hydrocarbon (PAH) formation (Broncano et al, 2009).Lipid oxidation is one of the major causes of deterioration in meat quality. Meat usually has to be cooked prior to consumption. Cooking causes several positive effects on meat such as taste and flavor enhancement, reduction in microbial load, increased shelf life and improved digestibility; but it produces some negative effects, such as lipid oxidation and polycyclic aromatic hydrocarbon (PAH) formation (Broncano et al, 2009). Lipid oxidation is one of the major causes of deterioration in meat quality. The products of fatty acid oxidation such as aldehydes, alkenes, ketones and alcohols cause off-flavors and off-odors in meat which are usually described as rancid. Lipid oxidation in muscle systems is initiated at the membrane level in the phospholipid fractions as a free-radical autocatalytic chain mechanism in which pro-oxidants contact with unsaturated fatty acids resulting in the generation of free radicals and multiplication of the oxidative chain (Campo et al, 2006). Malonaldehyde, which is a degradation product of lipid oxidation, has been highlighted as a carcinogenic factor in food materials (Cheng, 2016)
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