Effects Of Different Cooking Conditions Research Articles

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.

Quality changes in chicken livers during cooking

Raw chicken livers are often contaminated with Campylobacter and Salmonella. Cooking is considered the last defense of pathogen control for meals containing chicken livers. However, consumers’ preference for pink color and a creamy texture as desired attributes in preparing liver pâté may lead to inadequate cooking, thereby increasing the risk of foodborne illness. This study aimed to investigate the effects of different cooking conditions (60–90°C, 0–65 min) on quality changes in frozen and fresh chicken livers and develop cooking recommendations to produce safe liver products with desired qualities. Frozen storage reduced the water holding capacity of raw chicken livers and led to more cooking loss (reduction in the weight of liver pieces during cooking) and area shrinkage after heating. The cooking loss and area shrinkage increased with increasing heating time and temperature, following the first-order fractional model. Compared with fresh livers, the shear resistance for cutting through the cooked livers increased after heating at 73.9°C to 90°C and decreased at 60°C, whereas the livers heated at 70°C had shear resistance (~4.5 N/g) similar to the fresh liver, regardless of the heating times used in this study. Heating resulted in color changes in livers, shifting from red hue (0°) toward yellow hue (90°), as characterized by the increased hue angles after heating. Cooking livers to an internal temperature of 70°C to 73.9°C and hold for 101 to 26 s is recommended for food processing plants or restaurants to prepare ready-to-eat meals containing chicken livers to achieve microbial safety with respect to Salmonella and provide cooked livers with desired texture and pink color.

Effects of different cooking conditions on the anthocyanin content of a black rice (Oryza sativa L. ‘Violet Nori’)

The study is focused on the effect of different cooking conditions on the antioxidant content, particularly anthocyanins, of Oryza sativa L. ‘Violet Nori’, a new black rice cultivar. 10 different cooking tests were performed. The selected cooking conditions allowed to evaluate the effect of boiling, roasting, oven cooking, risotto cooking, and oriental cooking. The total anthocyanins amounts were evaluated by both a spectrophotometric pH differential method and High-Performance Liquid Chromatography (HPLC), together with the Total Phenolic Content (TPC) and the Radical Scavenging Activity (RSA). The obtained results showed that boiling with a low water amount (100 g rice/650 mL water) and oriental cooking, which allows a reduction of boiling times thanks to the lid of the pot, allow effectively saving at least part of their anthocyanins content. Similar results were obtained by boiling if rice was introduced in cold or boiling water, but on the contrary a ratio of 100 g rice/1000 mL water greatly enhanced the loss of antioxidant compounds. Risotto and oven cooking allowed obtaining results that were roughly intermediate between the ‘best’ and the ‘worst’ results. A high correlation existed between the amounts of total anthocyanins and both TPCs and RSAs. The ‘best’ results show that although cooking necessarily decreases the rice content of valuable antioxidants, a careful choice of the operative conditions allows effectively preserving amounts of total anthocyanins higher than 100 mg/100 g rice portion, which are close to or even higher than in other well-known sources of dietetic anthocyanins.

Impact of cooking method on phenolic composition and antioxidant potential of four varieties of Phaseolus vulgaris L. and Glycine max L.

The present study aimed to investigate the effects of different cooking conditions - atmospheric (100 °C) and pressure cooking (115 °C) - on the phenolic composition and antioxidant activity of methanolic extracts of four Phaseolus vulgaris varieties and soy (Glycine max). Contrary to soy, in P. vulgaris varieties both cooking methods increased drastically the total phenolic, flavonoid, and ortho-diphenol content, as well as antioxidant capacity. These results were corroborated by HPLC analysis, where an overall increase of phenolic acids and flavonoids was detected in processed samples. However, draining the cooking water significantly decreased phenolic acids, flavonoids and antioxidant activity in all P. vulgaris varieties and as well as soy. The hypothesis that cooking increases the compound accessibility and nutritional value through increased release of phytochemicals was verified in the present study for P. vulgaris varieties. Keeping the cooking water is crucial to the increased nutritional value of all Phaseolus varieties. Overall, compared with the tested varieties of Phaseolus, soy, to which many health benefits are attributed, is not the best legume source of antioxidants.

Effect of different cooking conditions on antioxidant properties of some cucurbit vegetables

Effects of pressure cooker and microwave cooking methods on total antioxidant activity (AA), Vitamin C, phenols, flavonoids, anthocyanin and total carotenoids different types of gourd vegetables like cucumber, pumpkin, bottle gourd, bitter gourd, pointed gourd and spine gourd were collected from local market of Navsari. The time length was standardized for different length of time in pressure cooker and microwave. The methanolic extracts of different raw and cooked (7, 10 and 15 min) both in pressure and microwave cooked vegetables were tested. The result revealed higher percentage of loss of antioxidants under microwaving compared to pressure cooking. There four it is clear that bitter gourd is the vegetable which is containing the highest antioxidant activity. This experiment also clarified the fact that most of the vegetable, microwave heating for 7 minutes and pressure cooking for 10 minutes gives the best result as this food material contains possible higher amount of antioxidant activity with proper cooking standard.

Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets

Much attention has been given to investigate the formation of Maillard reaction products in thermal processing food due to potential health risks. This study aimed to the profiles of Maillard reaction products (MRPs) and changes of nutrient composition in hairtail (Thichiurus lepturus) fillets prepared by three cooking method: boiling, baking and frying. The Nε-carboxymethyllysine (CML) level ranged from non-detectable to 4.24mg/100g protein and furosine ranged from 4.25 to 20.95mg/100g protein. The levels of CML and furosine in boiled hairtail fillets were much lower than baked and fried ones. The formation of CML was only affected by the cooking method. The changes of the lipid and moisture content, and thiobarbituric acid-reactive substances (TBARS) content in cooked hairtail fillet had different effects on the formation of different stages of Maillard reaction. Furosine level significantly correlated with absorbance in 420nm (r=0.74, p<0.05) and 280nm (r=0.73, p<0.05) and fluorescence Intensity (FI) (r=0.65, p<0.05), but did not correlate with CML. The CML level linearly correlated with the moisture (r=0.79, p<0.01) and lipid content (r=0.73, p<0.05), and the formation of TBARS value (r=0.92, p<0.01), but did not correlate with the FI. Overall, the findings may help to better control the cooking conditions of hairtail meat based on the profiles of MRPs.

Effect of Different Cooking Conditions on the Anti-oxidative Activity of Mushroom Extracts

Effect of Different Cooking Conditions on the Anti-oxidative Activity of Mushroom Extracts

Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish (Raphanussativus L.)

This paper studied the effects of different cooking conditions (methods, temperatures and time) on the retention rate of 4-(methylthio)-3-butenyl isothiocyanate (MTBITC) in Chinese white radish by using a method of ultrasound extraction coupled with gas chromatography—flame ionization detector (GC-FID). Results showed that the retention rate of MTBITC decreased with increasing cooking time and temperatures. The retention rate of MTBITC declined dramatically after holding for 1 min at 85 or 95 °C. The fitted equations demonstrated that the degradation of MTBITC followed an exponential decay pattern for non-microwave (water bath or steam stove) cooking, while for microwave cooking, the degradation of MTBITC followed approximately a linear decay.

Effect of Different Cooking Conditions on the Pasting Properties of Flours of Glutinous Rice Varieties from Lao People’s Democratic Republic

The effect of different rehydration temperatures (30, 40, and 50°C) and cooking times (2.7, 4.7, 6.7, 8.7, and 10.7 min) at 95°C on the pasting properties of three glutinous varieties (Thadokkham-11, Thadokkham-8, and Hom Mali Niaw) from Lao People’s Democratic Republic was investigated using rapid visco analyzer. Non-glutinous varieties (IR64 and Doongara) were also analyzed to compare glutinous (amylose <4.5%) and non-glutinous (amylose >15%) varieties. All rice flours took up water at significantly (p < 0.05) higher rates in the case of increased temperature and soaking time, resulting in a decrease in the onset temperature for pasting. Among the glutinous rices, Thadokkham-8 showed a significant (p < 0.05) decrease in peak viscosity in response to increased rehydration time and temperature. For this variety maximum viscosity (2403.3 mPas) was observed at 1 min of rehydration at 30°C and minimum viscosity (1852.0 mPas) at 15 min of rehydration at 50°C. The viscosity values of Thadokkham-11 and Hom Mali Niaw varieties increased to their highest values (1608.7 and 1477.7 mPa.s, respectively) with an increase in temperature to 40°C for 1 min. In general, the glutinous rices produced weaker gel than non-glutinous rices. Extended holding at cooking temperature (95°C) had a more significant (p < 0.05) effect on the glutinous varieties Thadokkham-8 and Thadokkham-11 than on the non-glutinous varieties (IR64 and Doongara) used in this study.

Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgaris L.) Cultivars

The effects of different cooking conditions such as soaking, atmospheric (100 degrees C) or pressure boiling (121 degrees C), and draining of cooking water following thermal treatment on phenolic compounds and the DPPH radical scavenging capacity from two selected Brazilian bean cultivars (black and yellow-brown seed coat color) were investigated using a factorial design (2(3)). Factors that significantly reduced the total phenolic contents and antioxidant capacity in both cultivars were the soaking and draining stage. Independent of cooking temperature, total phenolics and antioxidant capacities were enhanced in treatments without soaking and where cooking water was not discarded, and this was likely linked to an increase of specific phenolic compounds detected by high performance liquid chromatography such as flavonols and free phenolic acids in both cultivars. Cooking of beans either at 100 or 121 degrees C, without a soaking stage and keeping the cooking water, would be recommendable for retaining antioxidant phenolic compounds.

Changes in rheological properties of hydroxypropyl potato starch pastes during freeze—thaw treatments. III. Effect of cooking conditions and concentration of the starch paste

AbstractThe effects of different cooking conditions and concentrations on the freeze‐thaw stability of hydroxypropyl potato starch (molar substitution 0·125) paste were investigated by dynamic rheological measurements and syneresis determination. The cooking conditions of the starch were chosen by taking the starch pastes at peak consistency (SP/Peak), at half breakdown consistency (SP/HB), after being held at 95°C for 15 min (SP/95°C) and after the whole pasting cycle (SP/25°C) in the Brabender Amylograph. The concentration effect was studied with the starch pastes after a whole pasting cycle at 35, 50 and 65 g kg−1. Depending on cooking conditions and concentration, the rheological responses in changes of complex modulus (G*) and phase angle () of the starch pastes, with regard to the number of freeze‐thaw cycles, differed considerably. This indicated that the starch pastes had undergone various structural changes during freeze‐thaw treatments. With an increased extent of pasting, and with an increased starch concentration, the rheological responses indicative of the destabilisation process of the starch pastes were, in general, delayed. The number of freeze‐thaw cycles required for the appearance of a peak in G*, related to the first syneresis, was one, two, five and six for SP/Peak, SP/HB, SP/95°C and SP/25°C, respectively. For the starch pastes at 35, 50 and 65 g kg−1, it was four, six and seven cycles, respectively. Based on these rheological data, it was suggested that the amount of inter‐mingled amylose and amylopectin in the dispersion of hydroxypropyl starch paste is the main controlling factor, which plays a critical role in the rheological response as well as in the syneresis.

EFFECTS OF COOKING CONDITIONS AND POST‐PREPARATION PROCEDURES ON THE QUALITY OF BATTERED FISH PORTIONS

ABSTRACTThe effects of different cooking conditions and postpreparation handling on quality of battered fish portions for fast food services were investigated. As the frying temperature increased from 300 to 400°F (149–204°C), the cooking time of battered fish portions decreased from 276 to 202 s. Crude lipid content in the batter decreased as the temperature of the frying oil increased. Holding times (10, 20 min) affected crude lipid contents of the batter depending on the cooking temperature and were lower than an unheld product. Crude lipid contents in the fish fillets were generally higher after frying by 2–3%. The crude lipid uptake by the batter coating differed significantly for the three frying shortenings (partially hydrogenated soybean, V‐S oil; animal fat‐vegetable blend, A‐V Fat; and vegetable‐palm oil blend, V‐P oil;) compared in this study. This finding contrasts with previously published results. The amount of crude lipid uptake by the fish varied with shortening type and holding times. No consistent trend was observed to occur. Peroxide values increased after 3 days in the V‐S Oil and A‐V Fat. Flavor scores on battered fish portions cooked in V‐S Oil, V‐P Oil, and A‐V Fat were not statistically different immediately after cooking and after holding for 10‐ +20‐min on the first day. By the second day, differences were observed among the three shortenings. Both shortening type and postpreparation holding times affected the perceived greasiness.