Cooking Process Research Articles

Application of Hazard Analysis Critical Control Point (HACCP) principles to beef mortadella production

A mortadella is a cooked sausage made from raw pork, beef, chicken or lamb. It is popular in Jordan and neighboring countries for its taste, texture, nutritional value and ease of inclusion in sandwiches. The product is sold in plastic packaging, in circular rolls or vacuum packed. Although it poses no serious threat to human health, the heat can be dangerous if used improperly. A HACCP system is used to manage the production process, with a focus on quality control (CCP) throughout the manufacturing phase. Safety risks are identified at all stages of production, from raw materials to storage and distribution. Foodborne illnesses are primarily caused by pathogenic microorganisms, and these raw materials include pathogenic plant cells, Bacillus cereus, Clostridium botulinum and Clostridium perfringens that survive after cooking and contamination detected after monitoring. Post-manufacturing controls are performed through Good Manufacturing Practices (GMPs). The objectives of the study were to identify potential hazards associated with the production of beef mortadella, determine the CCPs to be implemented, develop a monitoring plan and establish corrective action on a case-by-case basis. The HACCP plan was developed in collaboration with local stakeholders and follows a process flow diagram to identify potential hazards and preventive measures. The system includes the steps for obtaining and storing the ingredients, preparing the meat, adding non-meat ingredients, and transferring the raw mixture to an incubator. The meat is weighed and filled with the mixture to improve cleanliness and avoid excess nitrite. The storage time between incubation and cooking is controlled to allow bacteria to multiply. To kill plant pathogens and reduce the total number of microorganisms, the product is cooked in a steam oven at 75°C for 5 minutes. The aim of the cooking process is to reduce microbial growth before lethal temperatures have been reached and uniform heating of the product has been ensured. Cooking suitability is checked by thermographic records and visual inspection of the cooked product. The plan also includes personnel in charge of every stage of production, ensuring a clean and hygienic environment. Key words: HACCP, Mortadella, meat processing, hygiene control, food safety

Formation and Texture Analysis of Extrusion-Based 3D Printed Foods Using Nixtamalized Corn and Chickpea Flours: Effect of Cooking Process

Extrusion-based three-dimensional (3D) food printing (3DFP) enhances the customization of 3D-printed foods by using multiple food pastes. Post-printing processes like baking are usually necessary and significantly impact the stability of the 3D-printed foods. This study aimed to produce multi-material 3D-printed foods using nixtamalized corn dough and chickpea paste (CP) in extrusion-based 3DFP and to study the effect of post-printing processes (water oven cooking and steam cooking) and the type of material used (single- or multi-material) on the final appearance, weight, size, and texture of the 3D-printed foods. Multi-material 3D-printed foods were successfully produced using extrusion-based 3DFP. Steam-cooked 3D-printed foods cooked uniformly and had a better appearance, as they did not develop surface cracks compared to water oven-cooked foods. Water-oven cooked foods experienced a greater weight loss of 35.6%, and higher height and length reduction of 1.5% and 8.4%, respectively. Steam-cooked multi-material 3D-printed foods were harder at 40% of strain, with force values of 66.9 and 46.3 N for water-oven cooked foods. Post-printing processes, as well as the presence of CP in the middle of the 3D-printed foods, influenced their final appearance, weight, size, and texture. This study offers interesting findings for the innovative design of chickpea- and corn-based multi-material 3D-printed foods.

Effect Of Watermelon Albedo Substutution On Quality Of Watermelon Jam

Jam is the result of processing of fruits obtained from the cooking process of fruit juice, puree or fruit pulp with the addition of several ingredients such as acids, sugar water and thickening agents. Jam is used as a filling for pastry products or as a complement in consuming bread. Jam is made from sugar, watermelon pulp, lime juice. This study aims to analyze the effect of 15%, 30% and 45% watermelon albedo substitution on the quality of color, aroma, texture and taste of watermelon jam produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses statistical analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT). The results showed that there was a significant effect on the quality of the texture of easy to spread, while the quality of color, aroma and soft texture, sweetness and watermelon flavor did not have a significant difference in watermelon albedo substitution. From this statement it can be concluded that in the indicators of color quality, aroma and soft texture, sweetness and taste of watermelon Ho is accepted because f count, < f table. While in the quality of mudsh texture in the smear Ho is rejected because f count> f table. The best research results are in the best watermelon albedo substitution in treatment 2, namely 30% watermelon albedo

Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices.

With rising consumer awareness of health and wellness, the demand for enhanced food safety is rapidly increasing. The generation of chemical contaminants during the thermal processing of food materials, including polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, and acrylamide happens every day in every kitchen all around the world. Unlike extraneous chemical contaminants (e.g., pesticides, herbicides, and chemical fertilizers), these endogenic chemical contaminants occur during the cooking process and cannot be removed before consumption. Therefore, much effort has been invested in searching for ways to reduce such thermally induced chemical contaminants. Recently, the addition of bioactive compounds has been found to be effective and promising. However, no systematic review of this practical science has been made yet. This review aims to summarize the latest applications of bioactive compounds for the control of chemical contaminants during food thermal processing. The underlying generation mechanisms and the toxic effects of these chemical contaminants are discussed in depth to reveal how and why they are suppressed by the addition of certain bioactive ingredients. Examples of specific bioactive compounds, such as phenolic compounds and organic acids, as well as their application scenarios, are outlined. In the end, outlooks and expectations for future development are provided based on a comprehensive summary and reflection of references.

A longitudinal study of volatile organic compounds from cooking under ventilation and purification intervention: Health risk assessment and odor nuisance control

Cooking oil fumes (COFs) expose occupants to hazardous air pollutants and nuisance odors, hence the real controlling effects of different intervention methods deserve to be explored. This longitudinal study conducted year-round field measurements in 10 apartments to explore the synergistic effects of dual ventilation and purification interventions on the exposure level, odor intensity, and health risk control of gaseous organic compounds during cooking. Gas chromatography-mass spectrometry (GC‒MS) and high performance liquid chromatography (HPLC) were used for quantification of volatile organic compounds (VOCs) and carbonyls. A total of 59 VOCs were detected during cooking, and the average ΣVOC concentrations in summer, the transition seasons, and winter were 483.16 μg/m3, 233.97 μg/m3, and 282.82 μg/m3, respectively, and the proportion of aldehydes was approximately 50 %. The small temperature differences between the indoors and outdoors led to a 24 % reduction in the effective air changes per hour (ACH) in the summer compared with that in other seasons. The average estimated carcinogenic risks of formaldehyde, acetaldehyde and benzene were 9.20 × 10−5, 1.11 × 10−5, and 6.05 × 10−6, respectively, for daily cooking conditions. It is difficult to guarantee a healthy cooking environment by mechanical ventilation alone. The inhalation carcinogenic risk of these 3 hazardous VOCs was reduced by approximately 130.9 % under air purification intervention but was still greater than 1E-6. The noncarcinogenic risk of acrolein under the different intervention modes ranged from 69.8 to 84.9. Moreover, acetaldehyde and hexanal were found to be the key odorants in kitchen. When the effective exhaust air rate was greater than 12 m3/min with air purifier in operation, the average inhalation health risk was 1.05–1.78 times that before cooking, and more than half of the users would not smell obvious odors during the cooking process. This study quantifies the effectiveness of the synergetic control strategy of independent purification modules combine with kitchen mechanical ventilation, with a view to implementing a healthy & comfortable living environment.

Culinary evolution of cultured Takifugu Flavidus head soup: Nutrient dynamics and flavor profiles across cooking durations

This study aimed to examine the effects of different cooking durations on the nutrient composition and flavor profile of cultured Takifugu Flavidus head soup (CTHS). The dynamic changes of key nutrients and volatile organic compounds (VOCs) in CTHS during a 180-min cooking process were meticulously tracked using chemical analysis and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results revealed a continuous increase in the content of proteins, lipids, sugars, amino acids (AAs), and fatty acids (FAs) in CTHS with extended cooking time, while the diversity and concentration of VOCs fluctuated. The unique flavor of CTHS was primarily attributed to the presence of key aldehyde compounds, such as (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, and decanal, with their levels declining after 120 min. Correlation analysis and principal component analysis (PCA) revealed a strong correlation between nutrients and VOCs. The increased levels of AAs and FAs exacerbated FA oxidation and Maillard reactions, thereby promoting the formation of key VOCs, especially after 90 min. In summary, controlling cooking duration is essential to establish a balance between nutrition and flavor in traditional cooking methods; the optimal quality CTHS can be achieved by cooking for 120 min. This study provided critical insights for enhancing the culinary quality and health benefits of traditional soups, while offering a scientific reference for gastronomy enthusiasts and the food industry.

Associations between cooking method of food and type 2 diabetes risk: A prospective analysis focusing on cooking method transitioning

Cooking process for food significantly impacts household air and increases exposure to endocrine disruptors such as acrylamide, consequently affecting human health. In the past 30 years, the transformation of cooking methods to high-temperature thermal processing has occurred widely in China. Yet the transition of cooking methods on the onset of type 2 diabetes (T2D) remains unclear, which may hinder health-based Sustainable Development Goals. We aimed to estimate the associations between dietary intake with different cooking methods and T2D risk. We included 14,745 participants (>20 y) from the China Health and Nutrition Survey (1991–2015). Food consumption was calculated using three consecutive 24-h dietary recalls combined with both individual participant level and household food inventory. Cooking methods, including boiling, steaming, baking, griddling, stir-frying, deep-frying, and raw eating, were also recorded. The consumption of baked/griddled and deep-fried foods was positively associated with 39% and 35% higher of T2D risk by comparing the highest with the lowest category of food consumption, respectively. The use of unhealthy cooking methods for processing foods including baked/griddled and deep-fried foods was attributable for 15 million T2D cases of the total T2D burden in 2011, resulting in a medical cost of $2.7 billion and was expected to be attributable for 39 million T2D cases in 2030, producing a medical cost of $223.8 billion. Replacing one serving of deep-fried foods and baked/griddle foods with boiled/steamed foods was related to 50% and 20% lower risk of T2D, respectively. Our findings recommend healthy driven cooking methods for daily diet for nourishing sustainable T2D prevention in China.

Changes in concentrations of potentially toxic and essential elements of Iranian rice using various cooking methods: A probabilistic health risk-assessment study

In the present study, 41 domestic rice samples were analyzed for potentially toxic elements (PTEs) and essential elements (EEs) using inductively coupled plasma-optical emission spectrometry (ICP-OES). Then, a health risk assessment was carried out. Effects of cooking methods, including the rinsed and kateh (unrinsed) methods, on removing PTEs were investigated as another major aim of this study. The rinsed cooking process demonstrated significant efficacy in decreasing concentrations of Pb, Al, and Ba, as well as EEs, including Ca, Fe, K, Mn, Mo, Na, Ni, and Zn. The mean levels of PTEs (Al, As, Ba, Cr, Cd, Pb, and Ti) were respectively 4.532, 0.018, 2.186, 0.425, 0.014, 0.102, and 0.027 mg kg−1. Rinsed the rinsed cooking method included the greatest significant decreases in PTE and EE concentrations. The target hazard quotient (THQ) values of Cr, Cu and Mo were greater than those of safety limits in children but less than 1 U. Using rinsed cooking method, concentrations of PTEs, including Al, Ba and Pb, decreased 2, 3 and 7 folds in rice samples, respectively. Technically, incremental lifetime cancer risk (ILCR) values indicate carcinogenic risks for exposure to As, Cr, and Ni for children and Cr and Ni for adults., and Ni for children, This study provides knowledge that reflects the need to set up food-safety risk management and the importance of promoting further coordinated and focused policy actions to achieve food and nutrition security.

Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternatives

The emerging field of cellular agriculture has accelerated the development of cell-cultivated adipose tissue as an additive to enhance the flavor of alternative meat products. However, there has been limited research to evaluate the sensory profile of in vitro-grown tissues compared to conventionally obtained animal fat. This study aimed to investigate the aromatic characteristics of cell-cultivated fat tissue as a flavor enhancer for meat alternatives. Porcine dedifferentiated fat (PDFAT) cells were clonally isolated and differentiated into adipocytes. This cultured adipose tissue was then analyzed alongside native porcine fat using gas chromatography-mass spectrometry (GC/MS) coupled with descriptive sensory analysis by human consumers. This evaluation enabled quantitative and qualitative assessments of volatile compounds released during cooking for both in vitro and in vivo porcine fats. The volatile profiles generated during the cooking process and fatty aroma characteristics reported by sensory consumers were largely similar between the two fat sources, with some differences in select compounds and aroma attributes. Ultimately, the consumers found comparable overall liking scores reported between the conventional and cultured porcine fats. These findings provide valuable sensory evidence supporting the viability of cell-cultivated adipose tissue as a flavor component of meat alternatives, substituting for conventional animal fat.

Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties

Coffee silverskin (CSS) is a by-product released as waste after roasting coffee beans. This by-product can be used as a functional food ingredient as it contains many valuable compounds such as fibers, sugars, phenolic acids, carotenoids, and flavonoids. In this research, the effects of the partial substitution of animal fat with CSS on physicochemical, textural, and sensory properties in chicken patty production were investigated. For this purpose, four different groups of chicken patties were produced in which animal fat was replaced with CSS at different rates (control: 12% fat, SS1: 10% fat + 2% silverskin, SS2: 8% fat + 4% silverskin, SS3: 6% fat + 6% silverskin). The substitution of animal fat with CSS resulted in decreases in pH, moisture content, water activity, and color values while increasing TBARS (Thiobarbituric acid-reactive substances) and moisture retention. The cooking process also significantly affected the physicochemical properties (p < 0.01). Textural parameters, apart from adhesiveness, were affected by the replacement of animal fat with CSS. While hardness increased compared to the control, resilience, and springiness decreased. On the other hand, cohesiveness was similar in control and SS1 but decreased in other ratios. The use of CSS affected all sensory characteristics, and the sensory evaluation scores closest to the control were determined in the group that used 2% CSS instead of animal fat.

Study on activation energy and water adsorption behavior of adzuki beans under different soaking and cooking processing

Legumes are consumed in various foods, and people frequently expect desirable characteristics from them, such as low cooking times, which minimizes the time and energy required for consuming legumes. Here, we aimed to investigate the activation energy and water adsorption behavior of different combinations of temperatures and times by soaking and cooking adzuki beans. Soaking at 30 °C produced a high-water adsorption balance rate of 98.99 %. Soaking reduced the gelatinization of adzuki bean starch. Furthermore, scanning electron microscopy revealed that, after crushing and filtering separated cotyledon cells, called “bean paste”, the process of soaking and cooking could significantly impact the process and quality of the bean paste. Alternatively, it could maintain a high yield by decreasing bean damage and tissue cracking during cooking. Hence, the results might be used to minimize the processing time, save energy, and improve the product quality of adzuki beans.

Inovasi Mie Kremes Dengan Pemanfaatan Sawi Hijau Dan Daun Kersen

Mie kremes is a food product made from wheat flour and liquid in the form of noodles and then processed by drying so that it can be consumed without further cooking process. Mie kremes in this study is a processed product made from noodles (flour, eggs, water, salt) mustard greens, and cherry leaves are processed by steaming and roasting techniques. Shaped pieces of noodles with a length of 1cm evenly, which functioned as a snack at any time. The purpose of this product is : 1) to determine the organoleptic properties that include shape, color, taste, texture; 2) to determine the nutritional content of Mie kremes sawi hijau dan daun kersen. This type of research is experimental. The data collection technique used was observation through 5 trained panelists and 5 semi-trained panelists assisted with assessment observation sheets 1-5. The independent variables in this study are mustard greens and cherry leaves, the dependent variables in this study are shape, color, taste and texture, and the control variables in this study are the type of equipment, raw materials, and manufacturing techniques. Data analysis in this study using independent simple T test. The results of this study showed: 1) there is no influence of shape, taste and texture; 2) there is an influence of color on the product Mie kremes; it has a nutritional content of carbohydrates 77.50%, protein 11.05%, fat 6.09%, fiber 3.36%, water 2.01 %, antioxidants 31.2%, flavonoids 11.525%.

Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties.

Plant protein-based foods have become dietary preferences worldwide, and the quality of this food group is highly associated with the ingredients used. This study investigated the effects of incorporating caramel, tomato powder, and carrot powder on the product quality of soy protein-based meat patties (SPMPs). The color, total phenolic content (TPC), antioxidant activity, lipid oxidation, and texture profile of uncooked and cooked soy protein meat patties were analyzed. Among the cooked SPMPs, caramel SPMPs exhibited the lowest color difference (ΔE) values, and the ΔE value of tomato SPMPs was lower than that of carrot SPMPs, indicating that caramel has the best color stability, and the tomato experienced less color change than the carrot during cooking. Notably, carrot SPMPs exhibited lower color stability during refrigeration storage than the others. Both carrot and tomato powders increased the total phenolic content (TPC) and antioxidant stability and inhibited lipid oxidation in SPMPs during cooking. However, tomato SPMPs exhibited higher TPC values and greater antioxidant stability compared to carrot SPMPs. The addition of caramel and carrot powders decreased the hardness of raw SPMPs, but tomato powder increased the hardness. The texture profile of tomato SPMPs was more affected by the cooking process compared to caramel and carrot SPMPs. This study showed that incorporating both carrot and tomato powders positively influenced the quality characteristics of SPMPs compared to caramel powder, however, tomato powder exhibited superior efficacy.

Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil

The present study was carried out to investigate the proximate composition, fatty acid (FA) profile and volatile compounds (VC) of cooked green licuri (Syagrus coronata) – an unripe stage that is then cooked – and naturally ripe licuri almonds. The FA profiles were determined by gas chromatography (GC) and the VC composition was evaluated using headspace–solid-phase microextraction coupled with GC–MS. The cooked green licuri presented higher moisture, and lower contents of ashes, proteins and lipids than naturally ripe licuri almonds. The FA profiles of cooked green licuri and naturally ripe licuri almonds showed that saturated FAs were predominant (80%) in both samples, and the concentrations of lauric, palmitic, and oleic acids in naturally ripe licuri almonds were higher than those in cooked green licuri. Limonene was the predominant compound in naturally ripe licuri almonds. The main class of VC in the cooked green licuri were aldehydes, with 3-methyl-butanal and furfural being the main species. Alcohols, such as 3-methyl-butanol and 2-heptanol, were the main class of VC in naturally ripe licuri almonds. Among the volatile compounds, 1-hexanol and 2-nonanone contributed to the aroma of cooked green licuri almonds, whereas 2-heptanone, ethanol, and limonene contributed to the aroma of naturally ripe licuri almonds (almonds not subjected to any cooking process). In a word, cooked green licuri and naturally riped licuri almonds, despite having different proximate compositions, present similar fatty acid profile and distinct aromatic characteristics. Therefore, cooked green licuri and naturally riped licuri almonds are an alternative source of nutrient and could be investigated for the use in the food industry to enhance flavor and aroma to new products.

Гистологические исследования мясной продукции по Sous vide на основе обзора известных подходов к формированию качества

Sous vide technology came to Russia in the early 2000s. Its quality standards require a multidimensional comprehensive study to develop theoretical and methodological foundations. The research featured the effect of various Sous vide modes on beef quality based on histological analysis and sensory assessment. The review of best practices in this sphere included publications registered in Scopus, Web of Science, and eLIBRARY.RU. Beef from sacral part underwent Sous vide processing at two modes, i.e., 57 and 64°C for 24 h and 80°C for 12 h. The samples obtained were subjected to histological analysis and sensory assessment. The histology showed that the cooking process at 100°C and the Sous vide modes at 57, 64, and 80°C increased the intercellular space and dissolved the connective tissue. Higher temperature modes led to more pronounced shrinking and deformation of muscle fibers. Under the Sous vide conditions, fibrous structures demonstrated the most severe destruction after 12 h at 80°C. As the destruction of muscle fibers increased, more nuclei entered intercellular space. Moreover, perimysium and sarcolemma demonstrated signs of granulation between muscle fiber bundles. The Sous vide samples received the best score for juiciness and tenderness. The research revealed a certain contradiction between the growing degree of fibrous destruction caused by thermal treatment and the improving consistency index for juiciness and tenderness. The authors consider it necessary to investigate the matter further and invite specialists to submit their ideas.

Effect of electric cooker soaking temperature on palatability of cooked aged indica rice

Based on sensory evaluation and texture characteristics, the improving effect of soaking temperature adjustment in an electric cooker on the palatability of cooked aged indica rice was investigated. The water content and distribution, starch gelatinization, and crystal structure of aged rice grains were analyzed at different soaking temperatures. The results demonstrated that soaking aged indica rice at low temperatures (25 °C and 40 °C) and high temperature (70 °C) increased hardness and reduced viscoelasticity, which were not conducive to achieving desirable sensory qualities. Conversely, soaking treatment at 50 °C positively impacts the palatability of aged indica rice. This treatment increased the proportion of structural water in aged rice grains to 6.38% and reduced starch crystallinity to 22.61%, thereby facilitating starch gelatinization and promoting the formation of desirable taste during subsequent cooking stages. Microstructural analysis revealed that soaked aged indica rice exhibited increased water absorption rates and more uniform distribution of moisture. These findings provided valuable insights for optimizing the cooking process of aged indica rice using the electric cooker.

일본인 학습자를 위한 요리 한국어 교재 개발 연구

This study is intended to define the development process of the 『K-food Korean』 textbook, which was designed to enable Japanese learners to learn Korean and Korean cuisine at the same time, and to present practical ways to apply it in the educational field by combining Korean cuisine and Korean language education. K-food refers to popular Korean food currently enjoyed by people around the world, beyond the category of traditional Korean food. The K-food menu is based on the results of a survey, but selected by focusing on that Korean teachers and cooking instructors participate to explain the cooking process in easy Korean, and foreign learners who are new to cooking can easily follow along by watching cooking videos. As a result, 10 menus such as ‘Kimchi-jjigae, Bulgogi, Tteok-bokki, Gimbap, Chicken, Sujebi, Dak-hanmari, Sotteok Sotteok, Hotteok, and Ttungkarong’ were selected, composed of a total of 10 units with each cuisine as one lesson. The biggest advantage of this textbook is that it is composed of the Korean cuisine and Korean language parts organically and independently, and it is different from other Korean textbooks that utilized already developed cuisine in that not only Korean teachers but also professional cooking instructors participated to select menus and produce cooking videos. Based on the results of this study, it is expected that the K-food Korean language program will be successfully spread not only in Japan but also in other countries.

Effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables.

Allium species are among the most widely cultivated vegetables for centuries for their positive effects on human health and their variety of uses in food preparation and cooking. Preparation and cooking processes create chemical changes that can affect the concentration and bioavailability of bioactive molecules. Understanding the changes in bioactive compounds and bioactive activities in Allium vegetables resulting from preparation and cooking processes is essential for better retention of these compounds and better utilization of their health benefits. This study aimed to investigate the effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables. This review concludes that bioactive compounds in Allium vegetables are affected by each preparation and cooking process depending on variables including method, time, temperature. Owing to differences in the matrix and structure of the plant, preparation and cooking processes show different results on bioactive compounds and bioactive activities for different vegetables. Continued research is needed to help fill gaps in current knowledge, such as the optimal preparation and cooking processes for each Allium vegetable.

Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization

This study involved the preparation and characterization of oleogels from rice bran oil with different waxes and the potential application in improving the texture and flavor in rice cooking. The findings revealed a substantial improvement in rice texture with the addition of oleogel, particularly noteworthy at a 3% (w/w) incorporation of RBW (Rice Bran Wax). Under this condition, the hardness reached 15.75N, and stickiness measured 2.16N. The incorporation of 1–3% (w/w) oleogel significantly enhances the color vibrancy of rice during the cooking process, resulting in an increase in the L* value of the rice from 73.86 to 73.95-76.74. Sensory evaluation revealed higher scores for BW (Bee Wax) and RBW at 40.68 and 40.23 points, respectively. Microscopic structural analysis indicated that the incorporation of RBW oleogel led to rice samples with the smallest pores, contributing to a more refined internal pore structure in the grains. In the control rice, 7 aldehyde compounds were detected with a relative content of 43.44%. The addition of oleogel increased the number of aldehyde compounds to 9, with a relative content of 48.06%. This study expands the potential applications of oleogels in rice cooking, enriching flavor profiles and presenting opportunities for integration into the food industry.

Study on the adsorption and migration rule of Sichuan pepper characteristic volatile compounds during the cooking process in the sea cucumber body wall

The natural flavor of sea cucumber is generally not easily accepted by consumers. In this study, the effect of different cooking conditions on the adsorption of the characteristic flavor of Sichuan pepper by sea cucumber was investigated by response surface methodology, and the optimal cooking conditions were identified. A total of 45 volatiles were identified based on gas chromatography–mass spectrometry, of which 27 were key flavor actives. Low-field nuclear magnetic resonance and textural analysis showed that the addition of Sichuan pepper during the cooking process affected the water migration and the textural properties of sea cucumbers. It was shown that the addition of Sichuan pepper could significantly improve the flavor and other quality characteristics of sea cucumber. This study has important practical guiding significance for the flavor improvement and product innovation of sea cucumber food.