Fried Samples Research Articles

Combination impacts of gamma radiation and low temperature on the toxin‐producingBacillus cereusisolated from fried and steam rice

Thirty randomly collected steam and fried rice sample from Dhaka City were investigated for toxin-producing Bacillus cereus to observe the antibiotic sensitivity and survival ability of the toxic strain in combination treatment of gamma radiation and low temperature. Twenty-nine strains of Bacillus spp. were isolated and seven strains were confirmed as pathogenic B. cereus. A known toxic strain KTCC 11,204 and seven pathogenic strains were subjected to cytotoxic effect analysis using Vero cell through protein estimation. KTCC 11,204 and one toxic B. cereus strain was treated by gamma radiation at 4, 6 and 8 kGy dose and 4°C temperature for three consecutive days. At third day of storage, Toxic B. cereus count was significantly low and totally eliminated at 8 kGy dose during all storage period. The toxic B. cereus was further tested against 10 antibiotics and found highly sensitive to imipenem, penicillin, amoxycillin, ampicillin, and chloramphenicol. Novelty Impact statement Toxin-producing Bacillus spp. were isolated from steam and fried rice sample. The toxic B. cereus was found highly sensitive to imipenem, penicillin, amoxycillin, ampicillin, and chloramphenicol. Different doses of gamma ray and 4°C temperature result in a significant reduction of toxic B. cereus count.

Myofibrillars and Sarcoplasmic Proteins Separated The Effect of Different Preservation and Cooking Methods on Functional Characteristics of From Common Carp and Silver Carp Prof.

Myofibrillars and Sarcoplasmic Proteins Separated The Effect of Different Preservation and Cooking Methods on Functional Characteristics of From Common Carp and Silver Carp Prof.

Effect of simulated in vitro upper gut digestion of processed cowpea beans on phenolic composition, antioxidant properties and cellular protection

The effect of simulated in vitro upper gut digestion on the phenolic composition and antioxidant properties of processed cowpea beans was studied. The samples comprised four cowpea cultivars: a cream, brownish-cream and two reddish-brown cultivars. Dry cowpea seeds were soaked in water, blended into paste and deep-fried in vegetable oil. The fried samples were taken through in vitro upper gut digestion followed by freeze-drying of the supernatant. Phenolic composition of extracts from the supernatants were determined using HPLC-MS. Radical scavenging activities were documented using the TEAC, ORAC and nitric oxide (NO) assays. In vitro digestion of the processed cowpeas resulted in phenolic-peptide complexes that were identified for the first time, and decreased extractable phenolic compounds. However, the radical scavenging activities increased. The processed cowpeas and their digests inhibited cellular NO production, and oxidative DNA and cellular damage. In conclusion, deep-fried cowpeas when consumed, could potentially help alleviate oxidative stress-related conditions.

Physicochemical and microbial quality of coated raw and oleogel-fried chicken

In this study, oleogels were prepared by mixing canola oil and two concentrations of carnauba wax at 5 g/100 g and 10 g/100 g. Chicken breast samples were deep-fried in either canola oil or oleogels (5 or 10 g/100 g (w/v)) for 3–4 min at 177.7 °C. Fried and raw samples were dipped in sweet potato starch edible coating formulated with thyme essential oil (TEO) at 0, 2, and 4 g/100 g (v/v) concentrations. Consequent to drying, coated samples were bagged and stored in a refrigerator at 4 ± 1 °C for 8 days. Oleogel-fried samples had significantly lower fat contents than canola oil-fried samples but oleogelation did not improve the oxidative stability of the fried chickens. However, the incorporation of 2 g/100 g TEO into edible coating offered better oxidative stability in the oleogel-fried samples (P < 0.05) up to 4 days. There were no significant differences in texture, coating pick-up, and color properties among treatments (P > 0.05). The edible coating did not alter water activity and pH values in raw samples. However, coated samples activated with TEO had lower counts of the microorganisms.

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

This study investigated the effects of different reheating methods (microwave, water boiling, steaming, and frying) on the flavor of surimi gels with untreated sample as control. Electronic nose and electronic tongue results showed that microwave could better maintain the original odor and taste characteristics of surimi gels. Additionally, 43 kinds of volatile aroma compounds were detected in surimi gels, including aldehydes, alcohols, ketones, heterocycles, and esters. The aroma fingerprints of surimi gels were similar between water boiling and steaming and between microwave and the control, whereas frying showed the most unique aroma profile possibly related to the highest TBARS values. The total contents of nucleotides, carnosine and lactic acid were significantly higher in fried samples relative to other samples. In conclusion, all the reheating treatments can alter the flavor of samples, but microwave showed better performance in sensory evaluation and maintaining the original flavor of surimi gels.

A Rapid colorimetric assay for field-portable authentication of Amanita sepiacea using the beta-tubulin gene sequence

Globally, mushroom poisoning is becoming one of the most serious food safety-related problems. To investigate the source of mushroom poisoning, a rapid method for identifying toxic mushrooms is urgently required. This study aimed to establish a colorimetric method based on loop-mediated isothermal amplification (LAMP) for rapid detection of Amanita sepiacea based on the analysis of the beta-tubulin gene. Specific LAMP primers for species specificity identification were designed. The primers designed by the colorimetric method did not cross-react with 41 non-target species mushrooms, and 1 ng of A. sepiacea DNA was detected. The detection method established herein can be used to identify A. sepiacea when present at concentrations as low as 1% in mixed fresh, cooked, or fried mushroom samples. The whole detection process only takes 30 min and requires heating and no complex instrumental help. Therefore, this method can be used in the field detection of poisonous mushrooms.

Nutritional consequences of sun-drying, freezing, and frying of Lates calcarifer on human health

Asian Sea bass (Lates calcarifer), a popular fish, is cultured and consumed in several countries for its commercial benefits and delectable taste. In this study, the biochemical parameters and fatty acids (FA) composition of Lates calcarifer in raw and fried (with mustard oil) conditions were compared for samples treated under three different ways: fresh, frozen, and sun-dried. From the final outcome, it was observed that after frying the protein content deteriorated significantly for all experimental conditions. Scrutiny of fried sample pointed to an increment in neutral lipid content (4.91%) along with trans FA that may pose a threat to health of the consumers. Contrastingly, after frying the loss of saturated FA to a great extent was countered by the increment of beneficial monounsaturated and polyunsaturated FA (MUFA and PUFA). From the nutritional view point, it was revealed that frying improved the nutritional quality indices (NQI) not only for sun-dried or frozen samples but also for fresh samples nullifying the adverse effect of trans FA because of the presence of low concentration of saturated FA along with high percentage of MUFA and PUFA. However, NQI deteriorated typically after sun-drying and freezing. Principal component analysis (PCA) bi-plot further suggested high positive correlation of fried condition to lipid profile but none of the NQI were significantly affected either on sun-drying or on freezing. From the present study, finally it can be recommended that frying is a suitable method to preserve the nutritional values of L. calcarifer.

Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying

The effect of sunflower oil treated with varying proportions of rosemary and thyme essential oils (0.3%, 0.6%, 0.9%, and 1.2%) on the lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying was assessed in this research. Concentrations of rosemary and thyme essential oils greater than 0.9% applied to sunflower oil tend to reduce the lipid content of horse mackerel, while anchovies fried in sunflower oil with only a few concentrations of rosemary essential oil seemed to avoid a rise in lipid content that leads to frying. The addition of thyme and rosemary essential oils with the different percentages in frying oil significantly caused a reduction in the peroxide and thiobarbituric acid values of all fish samples after pan-frying (p < 0.05). However, the free fatty acid contents of all fried fish samples did not change significantly by the addition of EOs to sunflower oil (p > 0.05). According to our results, the amount of EPA and DHA in Mediterranean horse mackerel during traditional pan-frying was affected by the type of essential oils and their concentration in sunflower oil. Using EOs at different concentrations, on the other hand, has no noticeable impact on the retention of highly unsaturated fatty acids in anchovies. It shows that all of the essential oils used significantly reduce lipid oxidation and protect against EPA and DHA reduction as a result of frying in Mediterranean horse mackerel.

Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity

In this study, potatoes and onions were fried in sesame oil, canola oil and commercial frying oil at 180 °C for 8 and 4 minutes respectively. The process was performed at three steps. Fried potatoes and onions were evaluated by the measurements of parameters such as fatty acid, tochopherols. The results showed that in terms of changes in fatty acid profile in fried samples, the linolenic acid content in sesame and canola has been decreasing. The highest levels of tocopherol were found in fried samples of sesame oil. Finally, it can be concluded that sesame oil has been shown to be better in terms of resistance to other oils studied in this study.

3D Printing of Steak-like Foods Based on Textured Soybean Protein.

Due to the lack of a sufficient amount of animal protein and the pursuit of health and reduced environmental impact, the global demand for plant protein is increasing. This study endeavors to using textured soybean protein (TSP) or drawing soy protein (DSP) as raw materials to produce steak-like foods through 3D printing technology. The textural difference between fried 3D printed samples and fried commercial chicken breast (control) was studied. The results show that different ink substrates (TSP and DSP) and hydrocolloids (xanthan gum, konjac gum, sodium alginate, guar gum, sodium carboxymethyl cellulose, and hydroxyethyl cellulose) were the keys to successful printing. The ink composed of TSP and xanthan gum had the best printing characteristics and sample integrity after frying. It was found that different infilling patterns and infill rates had a significant effect on the texture properties of the fried samples. When the triangle infilling pattern was used at an infill rate of 60%, the product had had the closest hardness (2585.13 ± 262.55), chewiness (1227.18 ± 133.00), and gumminess (1548.09 ± 157.82) to the control sample. This work proved the feasibility of using 3D printing based on plant protein to produce steak-like food with texture properties similar to chicken breast.

Türkiye'nin Doğu Karadeniz Bölgesinde Bulunan Bazı Alabalık Çiftliklerinin Kuluçkahanelerinde Bakteri Kontaminasyonu ve Bakterilerin Antibiyotik Direncinin Belirlenmesi

This study was carried out to reveal bacterial contamination and antibiotic resistance profiles of isolated bacteria in the hatchery systems of trout farms located in the Eastern Black Sea region of Turkey. Inlet water, egg, alevin and fry samples of 11 different trout farms were examined in terms of bacterial contamination in four different basins. After sampling, isolated bacteria were identified by making phenotypic and genotypic analyses. The majority of a total of 43 strains belongs to the genera Aeromonas and Pseudomonas, but also Lelliottia sp., Bacillus sp. and Lactococcus lactis were isolated from hatchery systems. Considering all basins, except for the 2nd basin, the highest antibiotic resistance of bacteria was against Ampicillin. The lowest antibiotic resistance percentages were determined against gentamicin and enrofloxacin. As a result of the research, the detection of different bacteria in the samples taken from the inlet water of fish farms showed presence of different bacteria contaminating the hatchery water. It thereby stressed the need for improved hygiene measures in these farms.

Reduction of oil uptake in deep-fried apple slices by the combined ultrasonic and ethanol pre-treatment

Presently, the effectiveness of combined ultrasonic and ethanol (US + ethanol) pre-treatment was evaluated with an aim to reduce the oil uptake and enhance the frying efficiency of deep-fried apple slices. The US + ethanol pre-treatment was conducted by immersing apple slices in 95% ethanol and ultrasonic treatment (40 kHz, 300 W) for 30 min. Results revealed that the permeability of cells was greatly increased and the mass transfer during the pre-treatment was significantly enhanced by the US + ethanol pre-treatment. Subsequently, the heat transfer and moisture loss kinetics of fried apple slices were significantly improved by the US + ethanol pre-treatment. The oil uptake was achieved the lowest value and reduced by 34.5% and 28.2% in the fried samples pre-treated by 95% ethanol and US + ethanol, respectively, compared with the untreated samples (60.5 g/100 g db). The appearance, total phenolic and flavonoid contents in fried apple slices were also improved by the US + ethanol pre-treatment. The morphology observation revealed that the US + ethanol pre-treatment induced a denser and smoother surface and more micron-sized pores on the crust of fried apple slices. Conclusively, the US + ethanol pre-treatment would be a promising method for the reduction of oil uptake in fried fruits and vegetables with an enhanced frying efficiency.

Study The effect of Brown Alga (Colpomeni sinousa) on Melanosis, Quality and Lipid Oxidation of Western Pacific Shrimp (Litopenaeus vannamei) During The storage on Ice

The present survey was performed to evaluate the effects of Colpomeni sinousa (C. sinousa) on melanosis, quality and lipid oxidation of Western Pacific shrimp (Litopenaeus vannamei) during the storage on ice. Shrimp samples were classified into four groups [Control, C. sinousa treatments (1 and 10%) and 3% sodium metabisulfite], packed and stored on ice for 20 days. Quality properties of shrimp samples were assessed daily. Sensory properties of fried shrimp samples were assessed at the end of the experiment. Peroxide, anisidine and TBA contents of shrimp samples were measured at days 0, 10 and 20 of the experiment using standard techniques. The highest qualitative scores were given to shrimp samples treated with sodium metabisulfite(3%), followed by C. sinousa extract (10%). Peroxide, anisidine and TBA contents of shrimp samples were significantly increase during the storage period (P <0.05) with the highest content for the control group. C. sinousa extract (10%) caused significant decrease in the production of peroxide, anisidine and TBA contents of shrimp samples during the storage (P <0.05). Sensory evaluators specified the highest sensory scores to hardness, color, taste and overall acceptance for the shrimp samples treated with sodium metabisulfite(3%), followed by C. sinousa extract (10%). Obtained findings were not statistically significant between shrimp samples treated with C. sinousa extract (10%) and sodium metabisulfite(3%). Therefore, considering the high cost of sodium metabisulphite, C. sinousa extract (10%) is an appropriate candidate to improve the shelf-life and oxidative stability of shrimp during the storage on ice.

EFFECT OF REPEATED DEEP-FAT FRYING OF FRENCH FRIES IN SUNFLOWER AND PALM OILS ON THE ACRYLAMIDE CONTENT

The study aimed to investigate the influence of repeated frying processes of potatoes in a fryer on the acrylamide content of French fries. For deep-frying, potatoes of the Asinaria variety, sunflower and palm oils were used. For each oil type, five frying cycles at 170°C, for 6 min were performed and the acrylamide content of the final product was analyzed using the solid phase extraction (SPE) technique and the GC-MS/MS method. The acrylamide content increased in the case of sunflower oil in the first three frying cycles, while for palm oil it increased in the fourth frying cycles, then a decrease was recorded. The mean acrylamide content of French fries samples fried in sunflower oil (1477.07 μg/kg) was higher than the one of French fries fried in palm oil (1258.95 μg/kg). For all samples analyzed, the acrylamide content exceeded the benchmark level of 500 μg/kg settled by the EU 2017/2158. The acrylamide content of French fries was correlated with the color parameter L*.

A Novel Sub-Nyquist FRI Sampling and Reconstruction Method in Linear Canonical Transform Domain

A Novel Sub-Nyquist FRI Sampling and Reconstruction Method in Linear Canonical Transform Domain

Effect of processing conditions on some quality attributes of fried cassava-defatted peanut crackers

A 23 full factorial design was used to investigate the effect of steaming time, dough slice thickness and frying time on some quality attributes of fried cassava-defatted peanut crackers. The sample mixture (cassava starch-75% and defatted peanut flour-25%) was worked up to a moisture content of 40.85%, formed into a sausage-like shape, steamed (40 and 80 min) and then refrigerated at 5 °C for 18 h. Refrigerated dough were sliced into different thicknesses (1 and 2 mm), dried at 60 °C for 4 h and then fried at 170 °C for between 10-20 s. Fried samples were analyzed for moisture and oil contents, expansion, texture, and colour. The effect of the variables was analyzed using ANOVA of Design expert version 12 after which regression models and response surface plots were generated. Optimized samples were obtained and sensory analyses of the sample were conducted. The regression equations were evaluated and verified to be accurate with high determination of coefficient of between 0.87 and 0.99. Linear model terms of steaming time, slice thickness and frying time significantly (p&amp;lt;0.05) affect oil content and texture while interaction of steaming time and slice thickness significantly (p&amp;lt;0.05) affect oil content. The optimized process conditions to obtain high nutritious and healthier fried cassava – defatted peanut crackers were 80 min, 1.00 mm and 10.02 s for steaming time, dough slice thickness and frying time, respectively.

Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat.

The influence of a variety of cooking methods (poaching, boiling, grilling (charcoal or gas)), frying (pan, deep frying, and stir frying) with a variety of oils (vegetable oil, extra virgin olive oil, sesame oil, extra light olive oil, and sunflower oil), microwaving, and oven roasting on polycyclic aromatic hydrocarbons (PAHs) formation in rabbit meat samples was investigated. Meat samples (including three replicates) were prepared without additives or spices. PAHs extraction was carried out by saponification method with potassium hydroxide in methanol which was followed by a silica gel column technique and the samples were quantified by using gas chromatography with mass spectrometry (GC‐MS). PAHs standards, fluorene, naphthalene, anthracene, phenanthrene, pyrene, acenaphthalene, fluoranthene, and benzopyrene, were used for this study. The other PAHs except fluorene were not observed (detection limit‐0.009 µg/g) in all the samples. Among traditional processing techniques, higher PAH contents were observed as a result of frying. Frying with vegetable oil produced higher fluorene content (0.06–0.13 µg/g) in the deep‐fried sample, although sesame oil is the best oil which produces lowest PAH contents in fried samples. Among all the processing techniques, lower fluorene (0.01–0.02 µg/g) content was noticed in poaching. Benzo(a)pyrene was not observed in all the investigated samples which is viewed as a reliable strategy of the cooking process for human consumption. After processing, the cooking loss was determined and oven roasting and grilling exhibited greater moisture loss.

Analysis of Total Polar Material in Selected Indian Snack’s Fried Oil

The study was envisaged to examine the quality of frying oil used by street food vendors for two of the most popular food items viz. Samosa and Jalebi in India. Changes in the quality of frying oil were analysed by analysing the total polar material (TPM) content in the oil using an oil tester and Attenuated total reflectance–Fourier transform infrared (ATR-FTIR) spectroscopy. Total 143 oil samples were collected at different frying times, i.e. 0, 2 and 4 h from five different Samosa and Jalebi vendors. In both the fried food oil samples, TPM content increased with increasing frying time. The TPM content in the 4 h fried oil samples of Jalebi was significantly (p&lt; 0.001) higher than the samosa fried oil. Partial Least Square Regression (PLS) model based on the 1st derivative FTIR spectra exhibited good prediction capability for TPM values with a high regression coefficient (R2 ≥ 0.99) and low root mean square error (RMSE).

Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness.

Negative impressions toward fried foods are prevalent due to their high oil absorption and caloric values. A great deal of effort has been thus made to reduce the oil uptake of fried foods. In this study, the effect of wheat and brown rice flour blends on the oil uptake of frying batters was elucidated in terms of rheology and surface roughness. The blends with higher proportions of brown rice flour had higher values of pasting parameters and also exhibited a more elastic nature. When a food matrix was deep-fat-fried with frying batters made from wheat and brown rice flour blends, the oil uptake was significantly reduced by 28% compared to wheat flour batter. Based on imaging analysis, the surface properties of the fried crusts were quantitatively measured, demonstrating that the degree of surface roughness distinctly became lower with increasing levels of brown rice flour. Furthermore, the surface roughness parameters (Ra and Rq ) had a strong relationship with the reduced oil uptake. Also, a high proportion of brown rice flour in the blends produced fried samples with a firmer and crispy texture. A reduced oil uptake of batter-coated fried foods was distinctly observed with increasing levels of brown rice flour in the blends and well correlated with the degree of surface roughness (R2 > 0.85). © 2021 Society of Chemical Industry.

Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions.

The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replacement of the seed moisture by the frying oil. On the other hand, roasted samples presented a higher oleic acid content. DSC and TGA results showed some decrease in the thermal stability of sunflower seed samples, whereas PV and AV showed the formation of primary and secondary products, with increasing oxidation time. Roasted sunflower seeds showed seven main volatile compounds characteristic of the roasting process by HS-SPME-GC-MS: 2-pentylfuran, 2,3-dimethyl-pyrazine, methyl-pyrazine, 2-octanone, 2-ethyl-6-methylpyrazine, trimethyl-pyrazine, and trans,cis-2,4-decadienal, whereas fried samples showed six volatile characteristic compounds of the frying process: butanal, 2-methyl-butanal, 3-methyl-butanal, heptanal, 1-hexanol, and trans,trans-2,4-decadienal. The generation of hydroperoxides, their degradation, and the formation of secondary oxidation products were also investigated by ATR-FTIR analysis. The proposed methodologies in this work could be suitable for monitoring the quality and shelf-life of commercial processed sunflower seeds with storage time.