Fried Meat Research Articles

Effect of Heat Treatment on the Antioxidant and Antihypertensive Activity as Well as in vitro Digestion Stability of Mackerel (Scomber scombrus) Protein Hydrolysates

ABSTRACTThe aim of the work was to assess the impact of thermal processing, enzymatic hydrolysis, and simulated digestion on the biological activity of mackerel meat and obtained hydrolysates. As a result of thermal treatment, a change in the antiradical activity of 2,2-diphenyl-2-picrylhydrazyl (DPPH), the ability to reduce iron ions, and a change of iron ions were observed in mackerel meat. The enzymatic hydrolysis process contributed to a significant increase in antioxidant activity. The simulated digestion of the obtained mackerel hydrolysates caused slight changes in the Fe2+ chelation capacity and the ferric reducing ability of plasma (FRAP) parameter, while significantly reducing the scavenging capacity of DPPH radicals. In addition, mackerel protein hydrolysates subjected to various types of heat treatment are a good source of peptides with ACE-inhibitory properties. The obtained results suggest that the heat treatment of mackerel meat carried out before the enzymatic hydrolysis process influences the biological activity of the obtained protein hydrolysates. Moreover, a suitable cooking technique when preparing raw material may be used to obtain hydrolysates with higher biological activity. Consequently, the obtained hydrolysates may be effectively used as a functional food ingredient.Abbreviations: BM: boiled mackerel meat; FM: fried mackerel meat; RM: roasted mackerel meat; SM: sterilised canned mackerel meat; MPHs: mackerel protein hydrolysates; R-MPHs: raw mackerel protein hydrolysates; B-MPHs: boiled mackerel protein hydrolysates; F-MPHs: fried mackerel protein hydrolysates; Rs-MPHs: roasted mackerel protein hydrolysates; S-MPHs: sterilized canned mackerel protein hydrolysates

BIOCHEMICAL CHARACTERIZATION AND ANTIMICROBIAL SUSCEPTIBILITY OF Bacillus cereus ISOLATES FROM SOME RETAILED FOODS IN OGUN STATE, NIGERIA

Food borne disease caused by Bacillus cereus has been a major health issue because of its ability to cause two syndromes: diarrhoeal and emetic which sometimes lead to death. Six hundred (600) samples of some retailed foods: cooked rice, jollof rice, fried rice, meat pie, smoked fish: African chad, Titus, blue whiting, fried meat, smoked hide, carrot, runner beans, cabbage and raw green pea were collected from the eight main markets in Ogun State. Serial dilutions of the samples were carried out and cultured on Mannitol Egg Yolk Polymyxin Agar (MYP) using the spread plate technique. B. cereus was confirmed with standard biochemical methods. Antibiotic susceptibility was performed by the Kirby – Bauer disc diffusion method with nine antibiotics. The mean microbial load in the retailed food was in the range of 1.00 x 104 – 8.92 x 104cfu/g. All the isolates were gram positive rods, catalase and citrate positive. Most of the isolates were motile (97.7%). Two hundred and twenty one (221) isolates were confirmed as B. cereus with biochemical tests. They were 100% sensitive to gentamicin and 100% resistant to penicillin and ampicillin which are β – lactam antibiotics. All the isolates showed resistance to more than two antibiotics. This study has clearly revealed the presence of B. cereus in some retailed foods sold in Ogun State, Nigeria in which all the isolates were resistant to β-lactam antibiotics. Therefore, extreme caution should be taken when handling foods to avoid contamination by B. cereus and prevent any future food-borne outbreak by B. cereus.

Risk Factors For Hyperuricemia In Chinese Centenarians And Near-Centenarians.

PurposeHyperuricemia is an important potential pathogenic factor for hypertension, cardiovascular disease and stroke. The current study aimed to investigate the prevalence of hyperuricemia and its relationship to lifestyle characteristics and dietary habits in centenarians and near-centenarians.Patients and methodsIn total, 966 centenarians and 788 near-centenarians were included. Community-based surveys were conducted to collect information about lifestyle. Blood examinations were performed using enzymatic assays. T-tests and χ2 tests were used to investigate significant indicators of hyperuricemia, and multivariate logistic regression was used to analyze the related risk factors. A comprehensive analysis of nineteen modifiable factors, including lifestyle characteristics, dietary habits, general characteristics and blood test indexes, was conducted.ResultsThe prevalence of hyperuricemia was 29.02%. The percentage of men, waist circumference (WC), waist-hip ratio, estimated glomerular filtration rate (eGFR), levels of total protein (TP), alanine aminotransferase, aspartate aminotransferase, triglycerides, high-density lipoprotein cholesterol, serum homocysteine, serum uric acid, serum urea and serum creatinine, passive smoking, alcohol consumption, snoring, preference for fried flavors, and meat, seafood and vegetable consumption were significantly different between the hyperuricemia group and the normouricemia group (p<0.05). Multivariate logistic regression analysis showed that WC (OR=1.020), eGFR (OR=0.960), TP level (OR=1.038), serum urea level (OR=1.154), passive smoking (OR=2.589), snoring (OR=2.003), meat consumption (OR=2.506), seafood consumption (OR=1.422) and vegetable consumption (OR=0.521) were significantly associated with the risk of hyperuricemia (p<0.05).ConclusionLow eGFR and vegetable consumption, high WC, TP, and serum urea levels, passive smoking, snoring, and high meat and seafood consumption were independent risk factors for hyperuricemia. It is recommended that people at high risk for hyperuricemia should actively limit their intake of fried food, alcohol and purine-rich food, increase their intake of fresh vegetables, actively treat sleep apnea syndrome, avoid passive smoking, maintain a healthy WC and seek to improve their kidney and liver function.

Impact of Woody Breast Severity on the Sensory Properties and Acceptability of Chicken Products

ObjectivesThe woody breast (WB) myopathy has caused economic losses in excess of $200 million annually to the poultry industry due to undesirable textural attributes and decreased functionality. This hardened muscle is also associated with other undesirable traits, such as white striping. This research was conducted to evaluate the impact of WB severity and genetic strain on consumer acceptability and sensory attributes of baked and fried broiler breast meat and elucidate the consumer acceptability of tumble-marinated, fajita meat made from broilers with normal (NOR), moderate (MOD) and severe (SEV) WB meat.Materials and MethodsFor descriptive analysis (n = 7 panelists, 10 panels) on baked and fried chicken, 3 × 5 factorial arrangements within randomized complete block designs with four replications were utilized to evaluate three severities of woody breast and the five different genetic strains that are most commonly used in the poultry industry. When significant differences (P &lt; 0.05) occurred among treatments, Duncan’s multiple range test was utilized to separate treatment means. For consumer acceptability of baked chicken (n = 123 panelists), fried chicken (n = 125 panelists), and fajita meat (n = 127 panelists), randomized complete block designs with two replications were used to determine the impact of strain and severity on acceptability.ResultsFor baked chicken, SEV breasts were chewier, juicier, crunchier, and more cohesive (P &lt; 0.05) than NOR and MOD breast samples. For fried chicken, SEV breasts were less tender and chewier (P &lt; 0.05) than NOR breasts. In addition, SEV breasts were more cohesive and juicier, but less mushy (P &lt; 0.05) than NOR and MOD breasts. For fried chicken samples, SEV breasts were crunchier (P &lt; 0.05) than MOD breasts, which were crunchier (P &lt; 0.05) than NOR breasts. The texture and overall acceptability of NOR baked breasts and fajita meat were preferred by consumers (P &lt; 0.05) over SEV breasts. In contrast, the SEV breasts were preferred (P &lt; 0.05) over the NOR breast meat for the fried chicken formulation. No differences existed (P &gt; 0.05) in acceptability among genetic strains in baked or fried chicken breasts. The baked chicken consumer panelists were divided into 7 distinct clusters based on their sensory evaluation ratings. Cluster analysis indicated that 49% of panelists preferred NOR breast fillets, 21% preferred SEV, and 30% had no preference between NOR and WB (MOD, SEV) samples. The fried chicken consumer panelists were divided into 5 clusters, of which 65% preferred WB (MOD, SEV) over NOR, 29% preferred strain B over strain A, and 11% preferred strain A over strain B. The fajita chicken meat consumer panelists were divided into 5 clusters, of which 75% of panelists liked NOR breast samples, 72% liked MOD samples, and 45% liked SEV samples.ConclusionResults indicated that WB severity had a greater impact on sensory attributes and consumer acceptability than genetic strain. Higher WB severity created an undesirable texture that negatively impacted the acceptability of baked meat. However, the increased crunchiness and cohesiveness due to woodiness had a positive impact on the fried chicken acceptability. Results indicated that a large percentage of consumers rated baked, fried, and fajita samples as acceptable regardless of whether NOR or WB (MOD, SEV) meat was used, but some consumers did not like baked or fajita meat that was made from SEV WB meat.

Provider reported implementation of nutrition-related practices in childcare centers and family childcare homes in rural and urban Nebraska.

Approximately 15 million children under age 6 are in childcare settings, offering childcare providers an opportunity to influence children’s dietary intake. Childcare settings vary in organizational structure – childcare centers (CCCs) vs. family childcare homes (FCCHs) – and in geographical location – urban vs. rural. Research on the nutrition-related best practices across these childcare settings is scarce. The objective of this study is to compare nutrition-related best practices of CCCs and FCCHs that participate in the Child and Adult Care Food Program (CACFP) in rural and urban Nebraska. Nebraska providers (urban n = 591; rural n = 579) reported implementation level, implementation difficulty and barriers to implementing evidence-informed food served and mealtime practices. Chi-square tests comparing CCCs and FCCHs in urban Nebraska and CCCs and FCCHs in rural Nebraska showed sub-optimal implementation for some practices across all groups, including limiting fried meats and high sugar/ high fat foods, using healthier foods or non-food treats for celebrations and serving meals family style. Significant differences (p < .05) between CCCs and FCCHs also emerged, especially with regard to perceived barriers to implementing best practices. For example, CCCs reported not having enough money to cover the cost of meals for providers, lack of control over foods served and storage problems, whereas FCCHs reported lack of time to prepare healthier foods and sit with children during mealtimes. Findings suggest that policy and public health interventions may need to be targeted to address the unique challenges of implementing evidence-informed practices within different organizational structures and geographic locations.

Frying oils with lower levels of saturated fatty acids induce less heterocyclic amine formation in meat floss (boiled, shredded and fried pork)

SummaryHeterocyclic amines (HAs) as potent mutagens are formed in meat floss which is a boiled, shredded and fried traditional meat product. In this study, effects of frying oils (lard, soybean oil and palm oil) on the formation of HAs in meat floss during frying have been investigated. The results showed that the contents of Norharman, Harman, AαC and MeAαC in meat floss that treated with lard and palm oil were higher than soybean oil which contained less saturated fatty acids (P &lt; 0.05). The contents of total HAs in meat floss that treated with palm oil at 150 °C and 180 °C were significantly higher than that treated with soybean oil and lard (P &lt; 0.05). In conclusion, meat floss treated with soybean oil at 120 °C, 150 °C and 180 °C contained lowest levels of HAs and soybean oil could be used as lard substitution to produce healthy meat floss.

Environmental factors associated with allergy in urban and rural children from the South African Food Allergy (SAFFA) cohort

The prevalence of allergic diseases differs in urban and rural populations. We sought to assess associations between environmental and dietary factors with allergic diseases in urban and rural South African children. Toddlers aged 12 to 36 months were assessed for food allergen and aeroallergen sensitization, atopic dermatitis, allergic rhinitis, asthma, and challenge-proved food allergy. Information was collected on family history of allergic diseases, household size, socioeconomic status, delivery mode, antibiotic and probiotic use, exposure to fermented and unpasteurized milk, antihelminth treatment, sunlight exposure, pet and farm animal exposure, cigarette smoke, and household cooking and heating fuels. Antenatal exposures to pets, livestock, and cigarette smoke were assessed. Asubsection completed questions on consumption of fruits and vegetables, fast foods, soft drinks/fruit juices, and fried/microwaved meat. Risk and protective factors differed between urban and rural settings. Exposure to farm animals in infants and their mothers during pregnancy was protective against allergic outcomes in the rural population. Consumption of unpasteurized milk is uncommon in this group of rural children and is unlikely to be an important factor in rural protection. In urban children birth by cesarean section is associated with food allergy, and consumption of fermented milk products is associated with reduced asthma and atopic dermatitis. In both cohorts antenatal maternal smoking and environmental smoking exposure were predominantly associated with asthma, and consumption of fast foods and fried meats were associated with allergy. In this rural environment exposure to livestock is the strongest protective factor. In urban communities, where animal contact is rare, risk factors include cesarian section, and protective factors include consumption of fermented milk products. Modifiable risk factors urgently require interventionsto prevent increasing allergy rates in countries undergoing rapid urbanization.

The comparative study among the MRSAcin, Nisin A and vancomycin, on biofilm formation by Methicillin resistance Staphylococcus aureus isolated from food sources.

Biofilms formation by pathogens microbial Control considered important in medical research because it is the hazarded virulence factor leading to becoming difficult to treat because of its high resistance to antimicrobials. Glycopeptide antibiotic a (Vancomycin) and the commercial bacteriocin (Nisin A) were used to comparative with purification bacteriocin (MRSAcin) against MRSA biofilm. One hundred food samples were collected from Baghdad markets from July 2016 to September 2016, including (cheese, yogurt, raw milk, fried meat, grilled meat, and beef burger). All samples were cultures; S. aureus was confirmation by macroscopic culture and microscopic examination, in addition to biochemical tests. Methicillin resistance S. asureus (MRSA) were identification by antibiotic sensitivity test (AST), Vitek 2 system. The result shown the 60(60%) isolate were identified as S. aureus and 45(75%) gave positive result as MRSA isolate, M13 isolate was chosen as MRSA isolates highest biofilm formation for treatment with MRSAcin, Nisin A(bacteriocin) and Vancomycin (antibiotic) to compared the more antimicrobial have bacteriocidal effect. The sensitivity test uses to determine the effect of MRSAcin, Nisin A, and Vancomycin MIC on MRSA planktonic cell by (WDA). The new study shows the impacts of new kind Pure Bacteriocins (MRSAcin) from methicillin-resistant S. aureus (MRSA) highly effects then (Vancomycin and Nisin A) at different concentration. In a current study aimed to suggest new Bacteriocin is potent highly for the treatment of resistant bacteria biofilm infections in food preservatives

Overview of clinical guidelines on the management of hepatitis E

Perceptions of hepatitis E have transformed over the past decade. This infection was common only in some developing countries. It is known now that hepatitis E occurs in most high - income countries and is largely a zoonotic infection. The review analyzes the relevant key publications and recommendations on the diagnosis and treatment of hepatitis E. Theproblems of diagnosis, treatment and prevention of hepatitis E caused by genotypes 3 and 4 are highlighted. It is shown that with symptoms of acute hepatitis for hepatitis E virus infection (HEV) it is advisable to test not only travelers returning from areas endemic for 1 or 2 genotypes (Asia, Africa, Mexico) and pregnant women, but also all patients, after excluding other reasons for changing liver tests. Testing for HEV is also recommended for patients with chronic liver disease with unexplained deterioration, for patients with immunosuppression and changes of liver tests, for patients with systemic manifestations of diseases of the nervous system. A combination of serological testing and nucleic acid amplification methods are recommended for the diagnosis of HEV infection. Treatment of HEV infection includes the use of antiviral therapy in severe cases; if possible, for patients who underwent transplantation of solid organs - a reduction in doses of immunosuppressive drugs for pregnant women - intensive therapy. Prevention of HEV infection is aimed at people with chronic liver diseases and receiving immunosuppressive therapy who should be excluded from the use of mollusks and poorly fried pig, boar and deer meat.

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology.

This study investigated the effects and optimization of cooking time (30, 45, 60 min), frying temperature (150, 170, 190°C) and time (3, 6, 9 min) on the quality (moisture content, moisture loss, fat and protein content, color), textural, and sensory characteristics of deep fat fried goat meat sausage by response surface methodology (RSM) using a three‐level Box–Behnken design. The kinetic of moisture loss and fat absorption were also determined using first‐order equation. The goat meat was precooked and fried using a 2.5‐L electric deep fryer with a temperature control of ± 10°C. The results showed that all the quality, textural, and sensory characteristics of goat meat sausage investigated were significantly influenced (p < .05) by the frying conditions. The effective moisture diffusivity ranged from 1.22 × 10–8 to 2.84 × 10–8 m2/s and 2.43 × 10–9 to 1.22 × 10‐8m2/s for the moisture loss and fat absorption, respectively. Activation energies estimated were 71.04 to 77.76 KJ/mol and 65.82 to 67.2 KJ/mol, respectively. The frying kinetics obeyed the first‐order rate constant, and the temperature dependency of moisture loss was higher compared to fat absorption of the fried goat meat sausage in all the samples. The optimal conditions for the deep fat frying of goat meat sausage were achieved using cooking time of 45 min fat frying temperature of 150°C and time of 9 min with (R 2 > 0.9) and were the most preferred sausage sample and accepted by the sensory panelists. This study has shown that the optimal frying conditions observed could be a viable alternative for the commercialization of quality goat meat sausages and other fried meat products in the food industry.

Carcinogenic risk associated with popular Korean dishes: An approach of combined risk assessments using Oral Slope Factor and BMDL10 values.

Cooking-related carcinogens are formed during the heating or processing of foods. To date, numerous studies analyzing carcinogens present in cooking ingredients or formed through different cooking methods have been conducted. However, combined risk assessment is important for practical reasons. The purpose of this study was to conduct a combined risk assessment of five cooking-related genotoxic carcinogens encompassing 25 chemicals: heterocyclic amines, acrylamide, furan, polycyclic aromatic hydrocarbons, and nitrosamines. Oral Slope Factor (OSF) and benchmark dose lower-bound confidence limit 10% (BMDL10) of the compounds were obtained from public databases, and the values for the compounds that did not have published reference values were approximated using related toxicity values. The high-risk contributing food items and cooking methods for each carcinogen were selected for the study based on the Korean Total Diet Study (TDS) and Korea National Health and Nutrition Examination Survey (KNHANES). Exposure to the carcinogens from selected dishes per serving was estimated based on concentrations determined in TDS and consumption data gathered from 24-h recalls in the 2014 to 2016 KNHANES. The combined cancer risks were obtained by summing the risks of individual compounds in a dish, which were calculated by multiplying the OSF values by the concentrations of carcinogens per serving. The combined risks were used to compare the risk of different dishes, not to calculate the lifetime risk from the individual dishes. The risks of the dishes prepared with potatoes were found to be high, whereas namul (vegetable dish) had the lowest risk. Soup or stew dishes exhibited relatively high risks. Estimated combined risks based on BMDL10 showed similar trends, except for fried potatoes and roasted or fried meat dishes. Combined risks of cooking-related carcinogens may vary based on the major contributors of individual carcinogens. The results of this study could provide an insightful guideline for selecting menus for consumers.

Characterization of Volatile Organic Compounds from Cooking Emissions

Volatile organic compounds (VOCs) do great harm to human health, and also have some impact on air quality. Cooking is one of the important sources of VOCs, so the study of cooking emissions is of great significance. By simulating the heating of oil and cooking, the characteristics and chemical composition of VOCs emissions for different types of oil fumes were analyzed by gas chromatography-mass spectrometry (GC-MS), using different oils, seasonings, and dishes as variables. The results show that the emission factors of the oils range from 0.81 to 2.53 g·kg-1, and the emissions are dominated by halogenated hydrocarbons and alkanes. The emission factors of the seasonings range from 25.06 to 40.18 g·kg-1, and the seasonings mainly emit alkanes. The quantity of emissions from chili fried meat is much higher than that of tomato scrambled eggs, and the chili fried meat mainly emits halogenated hydrocarbons, while tomato scrambled eggs mainly emit aromatic hydrocarbons and alkanes.

Abstract 261: Gender-Specific Differences in Behavioral and Physiological Risk Factors Associated with Childhood Obesity

Background: Prior research has shown differences in physiologic and behavioral measurements of adolescent boys and girls. This study sought to determine if similar gender-specific differences exist between participants of the Project Healthy Schools (PHS) school-based wellness program, both at baseline and post-PHS intervention. Methods: Demographics, physiological measures and health behaviors were compared between 6 th grade girls and boys enrolled in PHS between 2004-2017 at baseline and post-PHS intervention. Results: Health behavior data were collected in 19,995 students (46.1% girls); physiological measures were collected in 2,922 students (52.7% girls). Boys within the physiological sample were older than girls (11.62 v. 11.55, p&lt;0.001). At baseline, girls had lower HDL cholesterol and higher resting and recovery heart rates, but reported greater consumption of fruits and vegetables and less sugary beverages and fried meats than boys. Boys reported more vigorous exercise but greater hours of television and video game screen time than girls. Post-intervention, girls showed greater improvement in resting heart rate, fruit consumption and video game time. Conclusion: Girls had better health behaviors but poorer physiological markers at baseline. Lower rates of physical activity in girls at baseline highlight a potential area of focus for the PHS intervention in this population. Future exploration of gender-specific targeted strategies to improve health behaviors is warranted.

PECULIARITIES OF TRICHINELLA LARVAE DISTRIBUTION IN BADGERS’ MUSCLES THAT INHABIT IN AMUR REGION

Trichinellosis is a parasitic disease that affects animals and humans. Trichinella is a causative agent seen as a small round worm invisible to the eye. Trichinellosis affects pets and wild animals. Pigs, horses, dogs and synanthropic rats are seen to suffer from the disease more often among the domestic animals, and bears, wild boars, foxes, badgers and others – among the wild ones. . Human infection takes place when eating meat and meat products as raw dried homemade sausages and ham, kebabs, fried meat and other meat products contaminated with trichinell larvae. Infestation of wild animals is caused by predation or eating of dead animals. Pets are infected by eating slaughter products, food scraps and dead animals (rats). Trichinella are preserved in the animal muscles for some years. Badgers populations are seen as one of trichinosis reserves in Amur region. To determine specific features of trichinella larvae distribution in the lean tissue, the researchers explored the materials of 21 badgers from different areas of Amur region. The researchers used the heads or separate muscle groups for conducting the research. This is explained by remote location of many districts from the regional center. Trichinella larvae were detected by compressor trichinelloscopy and digestion in artificial gastric juice. The analysis showed that the number of trichinell larvae in the same muscle group does not depend on the side of the animal’s body, i.e. their number is almost identical on both the left and right sides. Invasion rate (IR) was defined as ratio of the number of infected animals to the total number of animals explored (in percentage). Invasion intensity (II) was determined by the number of trichinell larvae in 1 g of lean tissue (lye/g). The same method was used to investigate the distribution of trichinella larvae in 15 muscle groups of a badger. Invasion intensity in the infected animals was 14.3%. The largest number of trichinella larvae in a badger is concentrated in the head muscles, and there are no significant differences from the body part. The authors recommend to explore the badger carcasses and muscle sampling mainly from the head.

Abstract P089: Predictors of a Southern Diet Pattern in the REGARDS Study

Background: The REasons for Geographic and Racial Differences in Stroke (REGARDS) study identified a dietary pattern from factor analysis associated with multiple diseases. This Southern dietary pattern, includes fried food, organ meats, processed meats, and sugar-sweetened beverages and is associated with increased risk of hypertension, cardiovascular disease stroke, sepsis, kidney disease, and cognitive impairment. Further, this dietary pattern mediates much of the black-white difference in incidence of both stroke and hypertension. Factors related to adherence to this dietary pattern have been less commonly studied. In this cross-sectional study, we examined predictors of the Southern diet in REGARDS, including 17212 black and white participants aged 45 and older. Studied predictors were race, sex, residence in the Southeast, education, income, neighborhood advantage, smoking status, living in an urban area, age, dietary factors, physical activity, medication adherence, general self-rated health, report of depressive symptoms, and living in a food desert. We used linear regression to obtain beta coefficients and modeled a one standard deviation difference in the Southern diet score. Of REGARDS participants with dietary data, 34% were black, 44% were male, 72% lived in an urban setting, and 37% had graduated from college. Among the possible predictors of adherence to a Southern diet pattern, black participants, males, residents of the Southeast, and current smokers were strongly adherent to the dietary pattern, even after adjustment for the other factors (table). Markers of socioeconomic status were strong predictors in unadjusted models but after adjustment for race, they were attenuated. Black race was the most potent predictor of a higher adherence to a Southern dietary pattern in REGARDS. As this diet is strongly associated with risk of several incident diseases, further work should focus on the contribution of this diet to broad racial disparities in chronic disease and life expectancy.

Assessment of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Meat Products and Investigation of Broasted Frying Cooking Method and Meat Size on the PAH4 Formation

This study investigates, for the first time, the PAH4 levels (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) in the most traditional Lebanese meat products. The study explores the effect of the surface/mass ratio and the influence of the cooking methods; broasted frying, vertical gas grilling and charcoal gas grilling, on the PAH4 formation. A total of 176 samples from seven charcoal-grilled meat dishes, 12 broasted chicken, and 12 gas grilled chicken dishes collected from different restaurants, together with 62 house charcoal-grilled samples, were prepared and analyzed. The results show that 62 charcoal-grilled restaurant samples (35.2%) and 24 charcoal-grilled house samples (38.7%) exceeded the Maximum Residue Limits (MRLs) for PAH4 of smoked meat (12.0 µg kg−1) established by the European Commission. In restaurant samples, the PAH4 levels in all samples ranged between 1.39 and 36.94 µg kg−1, whereas in house grilling samples, the PAH4 levels in all samples ranged between 1.23 and 52.79 µg kg−1. Additionally, the results of this study illustrate that the charcoal-grilled chicken samples showed an enormous augmentation 3- to 40-fold than gas-grilled and broasted fried chicken. Besides, a high correlation was displayed between the PAH levels and the: fat content and surface/mass ratio.

Impact of Woody Breast Severity on the Sensory Properties and Acceptability of Chicken Products

ObjectivesThe woody breast (WB) myopathy has caused economic losses in excess of $200 million annually to the poultry industry due to undesirable textural attributes and decreased functionality. This hardened muscle is also associated with other undesirable traits, such as white striping. This research was conducted to evaluate the impact of WB severity and genetic strain on consumer acceptability and sensory attributes of baked and fried broiler breast meat and elucidate the consumer acceptability of tumble-marinated, fajita meat made from broilers with normal (NOR), moderate (MOD) and severe (SEV) WB meat.Materials and MethodsFor descriptive analysis (n = 7 panelists, 10 panels) on baked and fried chicken, 3 × 5 factorial arrangements within randomized complete block designs with four replications were utilized to evaluate three severities of woody breast and the five different genetic strains that are most commonly used in the poultry industry. When significant differences (P 0.05) in acceptability among genetic strains in baked or fried chicken breasts. The baked chicken consumer panelists were divided into 7 distinct clusters based on their sensory evaluation ratings. Cluster analysis indicated that 49% of panelists preferred NOR breast fillets, 21% preferred SEV, and 30% had no preference between NOR and WB (MOD, SEV) samples. The fried chicken consumer panelists were divided into 5 clusters, of which 65% preferred WB (MOD, SEV) over NOR, 29% preferred strain B over strain A, and 11% preferred strain A over strain B. The fajita chicken meat consumer panelists were divided into 5 clusters, of which 75% of panelists liked NOR breast samples, 72% liked MOD samples, and 45% liked SEV samples.ConclusionResults indicated that WB severity had a greater impact on sensory attributes and consumer acceptability than genetic strain. Higher WB severity created an undesirable texture that negatively impacted the acceptability of baked meat. However, the increased crunchiness and cohesiveness due to woodiness had a positive impact on the fried chicken acceptability. Results indicated that a large percentage of consumers rated baked, fried, and fajita samples as acceptable regardless of whether NOR or WB (MOD, SEV) meat was used, but some consumers did not like baked or fajita meat that was made from SEV WB meat.

Preliminary results of screening for pathological lesions in oral mucosa and incidence of oral cancer risk factors in adult population

Oral cancer is a significant problem among global population. In Poland a few thousands of new incidents are reported annually. Prophylaxis and early detection help decreasing the incidence rate. Screening programmes are a tool that enable to achieve that goal. The aim of this study was to evaluate prevalence of selected risk factors and pathological lesions of oral mucosa in adult population. The study group consisted of 253 patients. After undertaking a medical history in a form of a questionnaire, a conventional intraoral soft tissue examination was performed. This was followed by use of cool white light (Microlux DL Addent). Among patients following risk factors were frequently found: tobacco smoking - 20.9% patients, alcohol consumption - 2/3 of patients drink occasionally, 8.7% drink on regular basis. Over 80% patients were sexually active. 3 patients suffered from oral cancer, 21 patients gave a history of cancer in other locations, 54.2% reported a family history of cancer. Screened patients declare quite healthy diet, although level of grilled and fried meat consumption is fairly high. 37.8% patients were alarmed by the condition of the oral mucosa but only half of them reported it to their dentist. Most of the lesions were found on the buccal mucosa (88 patients, 34.8%), retromandibular triangle and palate and most of lesions were white lesions, categorized as traumatic. This preliminary study showed, that the incidence of oral cancer risk factors is high in this population. The incidence of pathological lesions of oral mucosa was also high. The study showed low awareness of oral cancer prevention, risk factors and symptoms.

Effects of some cooking methods and some treatments on the concentrations of heavy metals in meats

Effects of some cooking methods and some treatments on the concentrations of heavy metals in meats

DRD2/ANKK1 TaqI A1 polymorphism associates with overconsumption of unhealthy foods and biochemical abnormalities in a Mexican population.

The dopamine receptor 2/ankyrin repeat domain and content kinase 1 (DRD2/ANKK1) TaqIA polymorphism (rs1800497) has been associated with rewarding behaviors. This study aimed to investigate the association of DRD2/ANKK1 TaqIA polymorphism with the dietary intake, the intake frequency of food groups and biochemical profile in Mexican mestizo subjects. A cross-sectional/analytical study with 276 Mexican subjects was performed. Dietary intake was assessed with a 24-h recall and a food frequency questionnaire (FFQ). An allelic discrimination assay evaluated DRD2/ANKK1 TaqIA genotypes. Anthropometric and biochemical data were evaluated. Genotype frequencies were A1A1 (18.48%), A1A2 (45.29%) and A2A2 (36.23%). TaqI A1 allele carriers had a higher intake of carbohydrates (p = 0.038), meats (p = 0.005), fried dishes (p = 0.039), and sugars (p = 0.009). Male TaqI A1 carriers consumed more carbohydrates (p = 0.009) and meats (p = 0.018) while females consumed fewer legumes (p = 0.005). TaqI A1 carriers had glucose (p = 0.037) and triglycerides (p = 0.011) abnormalities. TaqI A1 was associated with higher risk of consumption of unhealthy foods such as fried dishes (OR 3.79, 95% CI 1.53-9.35, p = 0.002) and meats (OR 2.31, 95% CI 1.32-4.05, p = 0.003), and lower healthy foods (OR 1.89, 95% CI 1.04-3.29, p = 0.038). TaqI A1 allele was associated with risk of abnormal glucose, triglycerides, and VLDL levels (OR 2.148, 95% CI 1.068-4.322, p = 0.036; OR 1.999, 95% CI 1.194-3.348, p = 0.011; OR 2.021, 95% CI 1.203-3.392, p = 0.007), respectively. The presence of the TaqI A1 allele in Mexicans is a genetic risk factor for detrimental dietary quality that may predispose to metabolic disturbances. Level III, case-control analytic study.