Barbecue Sauce Research Articles

Sloppy Bonnie: A Roadkill Musical for the Modern Chick

Sloppy Bonnie: A Roadkill Musical for the Modern Chick

Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate.

Meat from dairy goats is less tender than that from meat goats since generally they are of an older age when culled. The objective of this study was to improve the quality of barbecued culled-dairy-goat by using juices (ginger and pineapple) and sodium bicarbonate (SB). The optimum time (30, 60, 90min) for marinating the goat meat with ginger and pineapple juices was evaluated. Then, the optimum levels of SB (0, 1, 3, 5%) and the optimum marinating procedure for the application of SB was studied. The results showed that the ginger-marinated samples had a lower cooking loss than the pineapple-marinated samples. The optimum time for marinating the samples with plant juices was 60min indicated by the lower hardness and chewiness as compared to those of the samples marinated with plant juices for 30 and 90min. The cooking loss and L* values of the marinated samples significantly decreased with increasing concentrations of SB. The lowest hardness were observed in the samples marinated with pineapple juice containing 3% SB and ginger juice containing 5% SB. The samples marinated with pineapple juice for 60min and then marinated with a barbecue sauce containing 3% SB for 60min had a lower cooking loss and hardness as well as higher scores for all sensory attributes compared to the non-juice-marinated meat with SB and the ginger-marinated meat. The results indicate that pineapple juice and SB (3%) can improve the quality of culled dairy-goat-meat, and in particular its texture.

Occurrence of Salmonella in Ready-to-Eat Meat and Poultry Product Samples from U.S. Department of Agriculture–Regulated Producing Establishments. II. Salmonella in Ready-to-Eat Pork Barbecue Products, from 2005 to 2012

Ready-to-eat (RTE) meat and poultry product samples from the random ALLRTE and risk-based RTE001 sampling projects of the Food Safety and Inspection Service (FSIS) were tested for both Listeria monocytogenes and Salmonella. In the course of analyzing Salmonella data for calendar years 2005 to 2012, it was observed that 8 (17.0%) of 47 positive samples were from pork barbecue. The eight Salmonella-positive samples, from seven establishments in a single state, were from 1,085 pork barbecue samples tested nationwide (0.74% positive) and from 296 samples tested from that one state (2.7% positive). The seven establishments represented 30.4% of 23 federal establishments in that state that had pork barbecue samples tested for Salmonella. A follow-up sample from intensified verification testing at one of the seven establishments also was positive for Salmonella. Upon further examination, contamination appeared to be influenced by regional differences in production methods. Notably, the style of pork barbecue that tested positive for Salmonella used a vinegar- and pepper-based sauce in which the ingredients were mixed without cooking. All the establishments with Salmonella-positive samples followed the practice of first cooking the pork and then adding the barbecue sauce ingredients (vinegar, pepper, other spices, etc.) after cooking (postlethality exposure). In addition to the sauce ingredients, other possible sources of contamination included employee hygiene and food handling practices and cross-contamination from other Salmonella-contaminated products and from commonly used equipment. Based on these findings, the FSIS issued guidelines recommending changes in production methods that would minimize or eliminate pork barbecue as a potential source of foodborne Salmonella infections.

Surface enhanced Raman spectroscopy in microchip electrophoresis

Coupling microchip capillary electrophoresis to surface enhanced Raman spectroscopy (MCE-SERS) combines the high separation power of capillary electrophoresis with the capability to obtain vibrational fingerprint spectra for compound identification. Raman spectroscopy is a structurally descriptive and label-free detection method which is particularly suited for chemical analysis because it is non-destructive and allows the identification of analytes. However, it suffers from poor sensitivity and sometimes even requires acquisition times far longer than the typical peak width of electrophoretic separations. The Raman intensity can be drastically improved if the analyte is brought into close proximity to nanostructured metal surfaces or colloids due to the surface enhancement effect. This paper presents a novel approach in the field of MCE-SERS on-line coupling. The key element of the developed glass microfluidic device is a dosing structure which consists of two side channels joining the MCE channel symmetrically after the electrophoretic separation of the analytes. The dosing channel supplies silver nanoparticles (Ag-NPs), to the separated electrophoretic zones which facilitates an on-the-fly recording of SERS-spectra of the separated compounds. The functionality of the MCE-SERS chip was evaluated by the analysis of a rhodamine model mixture within 90 s achieving RSD of migration times below 1.5%. The approach was successfully applied for the analysis of the food additive riboflavin in a barbecue sauce.

Barbecue: A HistoryTimMiller. Lanham, MD: Rowman & Littlefield, 2014.

Barbecue: A History Tim Miller. Lanham, MD: Rowman & Littlefield, 2014.Barbecue: A History by Tim Miller is an interesting addition to Rowman & Littlefield's excellent The Meals Series, which is edited by Ken Albala and discusses various aspects of breakfast, lunch, and dinner -three daily rituals that most of us take for granted- in the context of everyday life and culture. As it turns out, the history of barbecuing is almost as messy as eating a plate of barbecued spare ribs.There are two traditional methods of barbecuing, which Miller defines - firstly, by cooking the meat in a pit at temperatures for many hours and, secondly, by grilling the meat over a naked flame for perhaps only a few minutes. Furthermore, many people categorize anything that has been smothered in barbecue sauce also as barbecue. As far as the history of barbecuing in the USA is concerned, the low and slow method of barbecuing is most popular in the South where it originated during the time of slavery, while flame grilling is most popular in the North and is linked to nineteenth-century cowboy culture. Traditionally, barbecues were highly sociable occasions that were usually held outdoors and often involved very large groups of people.Tim Miller discusses the most popular types of meat to barbecue-pork, beef, chicken, and mutton-as well as some regional delicacies, such as armadillo (yuck!). One advantage of barbecuing the low and slow way is that even the cheapest and toughest cuts of meat can taste good if they are cooked correctly. He also talks about barbecue sauces (pointing out that some purists will not serve them because they don't think they are necessary) and the most popular side dishes to eat with barbecued meat, including potato salad and corn on the cob. In my opinion, this section of the book should read more like a traditional recipe book than it does. However, because recipes published after 1928 are still protected by copyright in the USA, Miller was unable to transcribe them verbatim and had to describe them instead. This makes taste testing some of the more interesting-sounding dishes and sauces for oneself virtually impossible. While admittedly it is a history book and not a cookbook, giving the reader this extra opportunity might have been a lot of fun.The author traces the evolution of barbecue restaurants in North America from one-of-a-kind primitive shacks where the customers would eat their barbecued meat by the side of the road, to national chains of identical restaurants such as Famous Dave's, which has 188 restaurants in thirty-four American states and one Canadian province. …

Evaluation of the sweetener content in diet/light/zero foods and drinks by HPLC-DAD

Artificial sweeteners are widely used in foods and beverages to replace sugars. It is essential to monitor the content of these compounds, as amounts over the legal limit may create harmful effects to the health of consumers. Therefore, the aim of this paper was to determine the amount of acesulfame-k, saccharin, cyclamate, aspartame, and neotame in eleven food and beverage products classified as diet, light and zero, using high performance liquid chromatography (HPLC). We also aimed to verify whether their amount in the products was in agreement with the effective legislation and the values indicated on the product label. Soft drinks, nectars, instant juices, puddings and cappuccinos, drinking chocolate powder, jams, jellies, barbecue and tomato sauce and tabletop sweeteners were among the products evaluated. The amount of artificial sweetener in the analysed samples ranged from 0.3 to 25.8 mg.100 mL−1 for acesulfame-k; 1.3 to 15.8 mg.100 mL−1 for saccharin; 36.7 to 79.4 mg.100 mL−1 for cyclamate; 2.7 to 55.9 mg.100 mL−1 for aspartame. All tomato and barbecue sauce samples contained concentrations above the legal limit. Furthermore, several samples contained concentrations above the concentrations stated on the labels, which indicates the need for more efficient control and inspection in the food industry.

Multivariate Optimisation and Validation of a Method for the Separation of Five Artificial Sweeteners by UPLC-DAD in Nine Food Matrices

A new, fast and efficient method was developed for the separation and simultaneous quantification of acesulfame-K, aspartame, cyclamate, neotame and saccharin in food by ultra-performance liquid chromatography (UPLC) and diode array detector (DAD). Univariate strategies were applied for the optimisation of mobile phase pH, proportion of solvents in the mobile phase, flow rate and column temperature. Multivariate techniques were used for the simultaneous optimisation of 13 responses applying the Derringer and Suich desirability function. Many of the models presented lack of fit. However, it was possible to optimise the method using strategies for the restriction of the region to be investigated by the algorithm used in the desirability function. The optimised method was validated and applied to nine food matrices (soft drink, nectar, juice, ready-to-drink tea, jam, barbecue sauce, tomato sauce, instant juice and instant pudding), presenting good resolution, rapid analysis (11 min) and low use of reagents. This indicates that the UPLC is an excellent alternative for the simultaneous analysis of artificial sweeteners in foods.

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce.

The present study cross-culturally investigated the drivers of liking for traditional and ethnic chicken marinades using descriptive analysis and consumer taste tests incorporating the check-all-that-apply (CATA) method. Seventy-three Koreans and 86 US consumers participated. The tested sauces comprised three tomato-based sauces, a teriyaki-based sauce and a Korean spicy seasoning-based sauce. Chicken breasts were marinated with each of the five barbecue sauces, grilled and served for evaluation. Descriptive analysis and consumer taste tests were conducted. Consumers rated the acceptance on a hedonic scale and checked the reasons for (dis)liking by the CATA method for each sauce. A general linear model, multiple factor analysis and chi-square analysis were conducted using the data. The results showed that the preference orders of the samples between Koreans and US consumers were strikingly similar to each other. However, the reasons for (dis)liking the samples differed cross-culturally. The drivers of liking of two sauces sharing relatively similar sensory profiles but differing significantly in hedonic ratings were effectively delineated by reasons of (dis)liking CATA results. Reasons for (dis)liking CATA proved to be a powerful supporting method to understand the internal drivers of liking which can be overlooked by generic descriptive analysis.

Effects of different packaging conditions and storage temperatures on the physico-chemical properties of barbecue sauce

Recipe and preparation procedure of Barbecue sauce incorporating traditional ingredients to suit the Indian palate was standardized. Barbecue sauce prepared was thermally processed, preserved and stored in glass bottles and retortable pouches at room temperature (15–30°C) and low temperature (5–7°C) respectively upto three months and evaluated for different physico-chemical properties after every 15 days. The average acidity of Barbecue sauce stored in glass bottles and retortable pouches decreased non-significantly (p<0.05) with the increase in the storage time. But the average pH value increased non-significantly (p<0.05) with the increase in the storage time. of Barbecue sauce stored in glass bottles and retortable pouches. The average total soluble solids (TSS) increased non-significantly (p<0.05) with the increase in the storage period. The average viscosity of Barbecue sauce stored in glass bottles and retortable pouches increased significantly (p<0.05) with the increase in the storage time. However, the average spreadibility of Barbecue sauce stored in glass bottles and retortable pouches decreased significantly (p<0.05) with the increase in the storage time. It was concluded that Barbecue sauce prepared incorporating traditional ingredients was found highly acceptable to the consumers. The product was found stable and highly acceptable at the end of storage period of three months, in glass bottles and retortable pouches.

Analysis of survival of enterohemorrhagic Escherichia coli in the steps during cooking on a Japanese barbecue

Foodborne infections with enterohemorrhagic Escherichia coli (EHEC) related to food in each step of the cooking of a Japanese barbecue have been reported in Japan. We examined the survival of EHEC during various types of cooking on a Japanese barbecue. The number of EHEC in barbecue sauce remained stable during short-term storage at low temperature. In a series of experiments on survival of EHEC on beef during cooking on an electric griddle or a gas cooktop, the population was reduced by at least 1/1,100. Although these results suggested that EHEC are effectively killed by adequate cooking, the degree of reduction of EHEC varied among types of meat and was affected by uneven cooking. Furthermore, when the same cooking equipment was used to handle meats before and after cooking, 1/500 to 1/300,000 of EHEC population of contaminated uncooked meat cross-contaminated the cooked meat. Adequate cooking of beef, including internal organs, and use of separate cooking equipment for uncooked and cooked beef are important to avoid EHEC infection caused by Japanese barbecues.

Development of a non-commercial sugar-free barbecue sauce

There has always been a challenge in manufacturing a sugar free sauce. A basic barbecue sauce formulation was used to make 5 sugar-free preparations combining selected levels of xanthan gum, modified waxy maize starch, sucralose, and acesulfame-K. Physical, chemical, microbial and sensory properties were used to evaluate the product quality. Total Aerobic Plate Count was below detectable limits before and after the incubation period for all 6 products. Total Soluble Solids, water activity and pH ?before and after incubation? of the control were significantly different from all 5 sugar-free treatments. Descriptive sensory analysis of prepared products showed that SU treatment (2.0% Starch+ 0.3% Sucralose) exhibited the best in all the sensory properties that were determined compared to all other treatments. One sugar free preparation was significantly more viscous than the control. This study will help producers in formulating a new a sugar free healthy barbecue sauce with properties closely comparable to a sugar containing control formula.

Physicochemical Properties and Antioxidant Activities ofToona SinensisRoem Leaves as Affected by Drying Methods

Toona sinensis Roem (also known as Chinese toon) is widely distributed in Southeast Asia. The effects of different drying methods (including freeze drying, 65C hot air drying and solar drying) on the antioxidant activities of the toon leaves were investigated. Water and methanol extracts of leaves dried with all three methods exerted up to 94% 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and showed better reducing powder than butylated hydroxyanisole and α-tocopherol at the level of 0.8 mg/mL. While methyl gallate was only detected in methanol extracts (99–395 μg/g), the highest amount of gallic acid was found in water extracts (3.21–4.58 mg/g) for its higher polarity. The addition of dried toon leaves reduced the lipid oxidation as represented by thiobarbituric acid reactive substances (TBARS) content in toon barbecue sauce; the TBARS values after 4 months of storage for freeze-dried, hot air-dried, solar-dried and control samples were 1.13 ± 0.16, 1.42 ± 0.06, 1.58 ± 0.09 and 2.14 ± 0.09 ppm, respectively. Practical Applications With Toona sinensis Roem (Chinese toon), although many beneficial properties of toon leaves can be found in the scientific literature, the academic results can hardly be used for the manufacture of commercial products. Toon barbecue sauce, containing solar-dried toon leaf powder prepared by primitive solar drying in the countryside, is an important vegetarian food product in Taiwan. There is no known research that has been conducted to investigate the effects of solar drying on the quality of the toon leaves and on the antioxidant properties of the sauce. The present research compared the quality of solar-, hot air- and freeze-dried toon leaves and the resulting toon barbecue sauce. The results can serve as guidelines for the toon barbecue sauce manufacturers to make products with better functional properties.

Alkaline proteases and thermostable α-amylase co-produced by Bacillus licheniformis NH1: Characterization and potential application as detergent additive

Alkalophilic Bacillus licheniformis NH1 strain produced at least five major extracellular proteases and a unique amylase as showed by zymography technique. The optimum pH and temperature for the proteolytic activity were 10.0 and 70 °C, respectively, while those of amylolytic activity were 6.5 and 90 °C, respectively. The alkaline proteases and thermostable α-amylase showed extreme stability towards non-ionic and anionic surfactants after pre-incubation for 1 h at 40 °C, and relative stability towards oxidizing agents. Additionally, the crude enzyme showed excellent stability and compatibility with various solid and liquid detergents. Wash performance analysis revealed that the NH1 crude enzyme could effectively remove a variety of stains, such as blood, chocolate and barbecue sauce. Considering its promising properties, B. licheniformis NH1 crude enzyme containing both α-amylase and proteases activities may be considered a potential candidate for future use in detergent processing industries.

The Great American Staycation and the Risk of Stillness

The Great American Staycation and the Risk of Stillness

Analysis of glycative products in sauces and sauce-treated foods

Content of Maillard reaction products (MRPs) such as pentosidine, carboxymethyllysine and furosine in soybean sauce, sour-sweet sauce, tomato sauce, barbecue sauce, and sauce-treated chicken, pork, beef, salmon and cod was analysed. In test sauces, MRP content was in the range of 10–692 μg/100 mL sample. MRP content in raw, boiled, fried and baked foods was in the range of 10–76 μg/100 g sample. Boiling, frying and baking caused significantly higher MRP levels in test foods ( P < 0.05). MRP levels in soybean sauce, sour-sweet sauce and barbecue sauce-treated foods were in the range of 1094–2424, 1494–3146 and 1400–2926 μg/100 g sample. The interactions of sauce, heating and frying oil markedly enhanced the formation of MRPs in sauce-treated foods. Because MRPs are glycative products; thus, patients with glycation associated diseases may consider limiting the dietary use of these sauces.

Of Dinosaurs and Barbecue Sauce: A Comment on King and Zeng

When I first encountered this article as a reviewer, I was reasonably enthusiastic about it. The methods are creative and, if one accepts the assertions of the authors, apply to a very broad class of models. However, as I looked more closely, I began to have doubts about both the scope and novelty of the work. While I still believe there is a small technical contribution here, I am now substantially less confident about the overall value in light of the exaggerated claims of applicability. The comic strip Dilbert has a character named “Topper” who insists on always being better than any of his coworkers. In a one such strip, the boss is telling a fish story, and Topper comes along to say “I once caught a dinosaur using only dental floss and a bent paper clip.” When the boss asks to see the dinosaur, Topper replies, “I can't show it to you because I also make the world's greatest barbecue sauce.” So it is with this article: it promises to deliver a whole lot more than it actually does, making claims for uniqueness and generality that simply do not hold. The authors confidently assert that their methods apply “for the class of nearly all models, whether or not they are formalized, enumerated, and run, and for the class of all possible dependent variables,” (p. 185). In fact, one can readily come up with counter-examples where the methods provide little if any comparative advantage over techniques that have been known for decades. There is nothing magic about the convex hull, and the paper is presenting “best possible case” examples. If the convex hull is fairly compact, and the models are well behaved inside them, as presented in the figures, then you get the results the authors claim. But it is …

光化学反応を利用したＨＰＬＣによる食品中の酢酸ｄｌ‐α‐トコフェロールおよびｄｌ‐α‐トコフェロールの定量

A reliable analytical method for the simultaneous determination of dl-alpha-tocopherol acetate and dl-alpha-tocopherol in foods was established by HPLC using post-column photochemical reaction with UV and fluorescence detection. For low-fat food such as fruit juice and vegetable sauce, the tocopherols were extracted with methanol containing 0.1% ascorbic acid and the extract solution was injected into the HPLC. For fatty foods such as butter and margarine, the tocopherols were extracted with a mixed solvent of acetonitrile-2-propanol (9:1) containing ascorbic acid. The extract was cleaned up using a Sep Pak plus C18 cartridge and the eluent from the cartridge was injected into the HPLC. The peaks corresponding to tocopherols on the chromatogram were confirmed by comparing their UV spectra with those of the standard mixture at lamp-on and lamp-off of the photochemical reactor. The recoveries of tocopherols from low-fat foods (orange juice and barbecue sauce) fortified at levels of 10 and 100 microg/kg each were 88.3 to 105.8% (RSD 0.5 to 6.0%) and those from the fatty foods (peanut butter and margarine) fortified at 100 microg/kg each were 57.1 to 88.3% (RSD 3.0 to 6.4%). The determination limits corresponded to 10 microg/kg of the tocopherols in the low-fat foods and 20 microg/kg in the fatty foods.

Lycopene content of foods and lycopene intake in two groups of the Hungarian population

In the present study, the lycopene content of several foods and the intake of lycopene in two Hungarian population groups were estimated. Lycopene content ranged in fresh tomato from 0.85 mg/100 g to 13.6 mg/100 g. Products used as sauces had moderate lycopene levels ranging from 9.3 to 18.0 mg/100 g. Condiments like ketchup and barbecue sauce had moderate to high levels of lycopene (1.9-26.2 mg/100 g). Instant foods containing tomato powder had the highest lycopene levels ranging from 5.6 to 35.9 mg/100 g. The lycopene intake was estimated in two groups of the Hungarian population. In the first group there were 521 children aged 12-15 years, and in the second one there were 204 healthy adults aged 25-60 years. Daily lycopene intake was 2.99 ± 4.71 mg/capita and 4.26 ± 8.45 mg/capita in children and adults, respectively. As a consequence of the known unhealthy eating habits of the Hungarian population the estimated intake is less than that published in developed countries.

CONSUMER ACCEPTABILITY OF COLOR IN PROCESSED TOMATO PRODUCTS BY AFRICAN‐AMERICAN, LATINO AND PROTOTYPICAL CONSUMERS

AbstractAfrican‐American, Latino, and Prototypical consumers rated the color of ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce. For most products, ethnicity had little influence on acceptance. Prototypical consumers rated products the highest and had the widest preference range. All but one commercially available product was in the acceptable range, but they were not always in the most preferred range. Ketchup was the only product with no commercially available products in the color most preferred by Prototypical and African‐American consumers. The leading brand was within the most preferred range for all products and ethnic groups except African‐Americans and Prototypical consumers for ketchup and salsa. A peak color acceptance existed for all products: too red or too brown was undesirable. Understanding the optimum color range can help tomato processors increase the quality of their product for all consumers.

Consumer Acceptability of Viscosity in Processed Tomato Products by African‐American, Latino, and Prototypical Consumer Groups

ABSTRACT: African‐American, Latino, and prototypical consumer viscosity preferences for ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce are presented. A peak viscosity preference existed for all products: too thick or too thin was undesirable. Most, but not all, commercial products were in the acceptable range. Many were not in the most preferred viscosity range. The leading brand was within the most preferred viscosity range for all ethnic groups only for barbecue sauce and ketchup. Ethnicity had little influence on acceptance, but moderate influence on the most preferred viscosity. Latinos had the widest acceptance ranges. Understanding optimum viscosity ranges can help tomato processors increase quality for all consumers.