Lower Cooking Research Articles

Leftover love: Exploring the behavioural heterogeneity of household meal wasters

Meal leftovers are a major component of household food waste. However, there is a limited understanding of leftover food management behaviours, which can assist in reducing food waste in household settings. This study segments households with distinctive behaviours associated with meal leftover management. Principal component analysis and cluster analysis were used for consumer segmentation. Data on meal leftovers and food management behaviours were collected using a national-level survey of 1728 Australian households. We identified two heterogenous groups of households regarding leftover meal management, ‘Self-sufficient savers’ (59% of the sample) and ‘Naïve discarders’ (41% of the sample). The findings indicate that inefficient cooking and storing behaviours lead to cooked meals being discarded. ‘Naïve discarders’ dispose of leftover meals either immediately or after storing them because they do not have sufficient cooking skills to repurpose leftovers or judge the safety of the food after storing them. They also lack meal-planning skills. In contrast, the ‘Self-sufficient savers’ demonstrated efficient cooking skills and storing behaviours. They read and followed the storage and meal portioning instructions. Results highlight the need for customised interventions targeting consumers with low cooking and storing knowledge to contribute towards overall food waste minimisation.

Nourished@Deakin – can an online cooking program inspire university students to cook and eat healthier?

University students are a unique population subgroup, who experience a life transition into adulthood, often marked by the establishment of unhealthy eating behaviours(1) which are associated with chronic disease risk factors, poor mental health and lower academic achievement(2). Data regarding the food skills/behaviours of university students is limited, but low cooking self- efficacy and food skills are potential barriers to healthy meal preparation(1). Nourished@Deakin is an online cooking program, co-designed by Deakin University students, that aims to inspire students to cook and eat healthier. It commenced in November 2021 and includes a series of blogs, recipes, and cooking videos, available to all Deakin students via a Deakin University blog site. To determine if accessing Nourished@Deakin improves food skill confidence, food intake, and nutrition knowledge, participants completed a short online survey before accessing Nourished@Deakin materials and then again four weeks after their first engagement. The survey included 31 questions regarding confidence related to a variety of food skills (eg. recipe following, reading food labels, meal planning); 2 questions regarding fruit/vegetable intake; 11 knowledge questions regarding the Australian Dietary Guidelines (ADGs); and 16 demographic questions. Pre/post surveys were compared using paired t tests (knowledge scores, fruit/veg serves) or McNemar extact test (proportions). A total of 108 students completed the pre-survey and 41 (mean (SD) age 27.0 (8.4) years; 63% female) also completed the post-survey. Of the 41 participants who completed both surveys, 42% were studying within the Faculty of Health and 16 (39%) were living in the family home with parents. Most (68%) were studying full time and 59% were employed part-time/casually. Three-quarters were domestic students, and 59% were undergraduate students. Following completion of Nourished@Deakin, there was a significant increase in the proportion of participants feeling confident in two of the 31 food skills (namely ‘meal planning’: 44% pre vs 63% post, P<0.05; and ‘growing fruit and/or vegetables at home’: 22% pre vs 44% post, P<0.05). Fruit intake increased from 1.6 serves/day pre-program to 1.9 serves/day post-program (P<0.05), but vegetable intake remained stable (2.5 serves/day pre and 2.6 serves/day post, P = 0.287). Before participating in Nourished@Deakin, 56% of participants correctly reported the recommended daily serves of fruit and 66% correctly reported it for vegetables. The mean ADG knowledge score was 8.2/9 and 49% of participants got all nine questions correct. There were no significant changes in any of the knowledge markers post-program. Over a relatively short period, Nourished@Deakin produced modest improvements in the self-reported confidence in some food skills and self-reported fruit intake. A revised program (incorporating a greater variety of recipes, additional blogs, and new videos) may encourage greater engagement and result in increased confidence and knowledge in other targeted areas.

Effects of Ozone and Ultraviolet on Physical and Oxidative Properties in Edible Coating’s Chicken Breast Meat

The effects of gaseous ozone exposure on the physical and oxidative properties were evaluated in chicken breast fillets, which were pretreatment of gaseous ozone, ultraviolet, edible coatings and stored at 8°C (refrigerator), 27°C (closed pack), and 27°C (opened pack) for 4 d. The physical and oxidative properties of chicken meat are maintained after preozonation treatment is then applied to the edible coating. pH of chicken meat given ozone, UV and edible coating and stored at refrigerator that a pH closest to the normal chicken meat pH of 5.87. Combination of ozone, UV and edible coating has and the highest water holding capacity value and TBA value but the lowest cooking loss value. The brightness level of chicken meat coated in edible coating and stored at various temperatures showed a difference. The ability to store longer or with an increase in storage temperature, besides that, it can add value to the bioactive antioxidant and antimicrobial components.

KUALITAS FISIK DAGING BROILER DI PASAR TRADISIONAL KOTA BANDAR LAMPUNG

Broiler meat is one of the most common sources of animal protein consumed by Indonesians. This study aimed to determine the physical quality of broiler meat including pH value, water holding capacity, and cooking losses of broiler meat in the traditional market of Bandar Lampung city. This research was conducted in December 2019--January 2020. This research used a survey method using 79 samples of breast broiler meat. The sample was from 13 traditional markets in the city of Bandar Lampung (Rajabasa market, Untung market, SMEP market, Koga market, Way Kandis market, Way Halim market, Tugu market, Tamin market, Kangkung market, Cimeng market, Lempasing market, Gudang Lelang market, and Panjang market). The variables observed in this study included degree of Power of Hydrogen (pH), water holding capacity (WHC), and cooking losses. The results of this study indicated that the highest pH value (6.04) was from the Lempasing market, the lowest pH value (6.138) was from Gudang Lelang market, the highest WHC value was from the Lempasing market which was 58.13%, the lowest WHC value was from Way Kandis market which was 52.76%, the highest cooking loss value was obtained from the SMEP market which was 31.48%, and the lowest cooking loss value was obtained from the Rajabasa market which was 27.29%. It can be concluded that the pH value and cooking loss were still normal with an average range of 6.138-- 6.304 and 27.29--31.48%, respectively, while the average range of water holding capacity was in high category (52.76--58.13).
 
 Keywords: Broiler, Cooking loss, pH, Traditional market, Water holding capacity

The influence of muscle, ageing and thermal treatment method on the quality of cooked beef

The study was undertaken to investigate the effect of muscle, thermal treatment, and ageing on the beef quality. The longissimus lumborum (LL) and semimembranosus (SM) muscles were taken from Holstein–Friesian young bull carcasses then subjected to steam-cooking and sous-vide after 9 and 14-d wet ageing. It was shown that characteristics of cooked beef were the most significantly affected by thermal treatment method. Using sous-vide provided beef with lower shear force and cooking loss values, darker, and more red colour and more beneficial sensory quality. LL and SM muscles showed a similar quality when subjected to the same thermal treatment method after the same ageing time. It is possible to obtain juicy and tender beef from Holstein–Friesian bulls after 9-d ageing and sous-vide treatment.

Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment

ABSTRACT Effects of supplementation of chickpea flour (CF) (10% and 20%) to wheat flour (WF) followed by Transglutaminase (TGase) treatment (0–1.2%) were investigated to synergistically boost nutritional and texture properties of Asian noodles. The results showed that CF supplementation diluted both gluten-forming proteins and starch content of the blend, resulting in the weak dough, high cooking loss, and poor sensory quality. However, TGase treatment at 0.4–0.8% dosage could effectively recover the dough structure by crosslinking, including CF proteins as evidenced by Mixolab, SDS-PAGE, and dynamic viscoelasticity. The latter also distinguished the distinct dough structure treated by TGase from the wheat gluten-network. SEM revealed the improved network matrix and well-embedded starch granules in raw and cooked noodles. The cooked noodles substituted with 10% CF with 0.4% TGase treatment had the lowest cooking loss and comparable sensory qualities to WF control (p < .05).

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion.

This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, water, and surfactants; and nanoemulsion. The emulsion itself was characterized and the physicochemical properties of the pork patties, including pH, water content, cooking loss, thawing loss, liquid holding capacity, color, and texture, were analyzed. The size of NEM was 165.70±9.32 nm and NEM had high ζ-potential value indicating that it is stable. NEM patties had the lowest cooking and thawing losses, and the highest liquid retention, all of which affected the tenderness of the patties. Color of the patty was also affected by the addition of NEM. The highest lightness and yellowness and the lowest redness were observed (p<0.05). NEM patties had the lowest values for all texture attributes indicating improved tenderness. Our results demonstrate that NEM has positive effects on pork patties and can help to tenderize food products designed for the elderly. With further study, NEM could be a candidate tenderization agent in the meat industry.

Production of the low viscosity waste cooking oil ethyl ester

Production of the low viscosity waste cooking oil ethyl ester

Evaluation of the Reduction of Escherichia coli O157:H7 Surrogates in Beef Ribeye Rolls at 54.4°C

ObjectivesE. coli infections are a primary source of gastroenteritis requiring strict cooking and handling procedures for meat producing companies as directed by the USDA. This study evaluated the reduction of Escherichia coli O157:H7 surrogates in a low temperature cook process at a local medium-large meat processor. This is one of three microbial validation projects; the other projects will investigate Clostidium perfrigens and Salmonella spp. The objective of maintaining meat quality (rare color) throughout cooking processes urges the study of low temperature cook processes to determine their efficacy in microbial control.Materials and MethodsThis study was completed in three replications each consisting of a sample size of n = 25. Four strains of Escherichia coli (American Type Culture Collection, ATCC® BAA-1427, 1428, 1429, and 1431), each approved as a surrogate for E. coli O157:H7, were used in this study. Each surrogate was grown separately. Inoculations of surrogates were prepared utilizing 800 mL of distilled water mixed with 24 g of TSB and inoculated with surrogates. The inoculations were incubated at 37°C for 24 h prior to application. The surrogates were mixed together to make a cocktail just prior to inoculation of meat. Seventy-five (25 per replication) ribeye rolls (IMPS 112-A) were removed from vacuum bags and trimmed. Initial samples were taken to determine initial microbial load prior to inoculation. The pH and temperature were taken in raw meat, after spraying with antimicrobial, and after brining. The pH and temperature of the brine was also recorded. Meat was inoculated with 90 mL of inoculum and was distributed evenly on the surface with a sponge on a stick. The inoculum was allowed to dry for 30 min prior to sampling for inoculation load. Ribeye rolls were then sampled 15 min after going through an antimicrobial spray. Samples for raw meat, initial inoculated meat, and after antimicrobial spray were taken from the surface of the ribeye roll (approximately 100 g). Following sampling, the ribeye rolls were pumped with a brine solution (sugar, salt, and proprietary ingredients) to 15%. The meat was vacuum-packaged in cook-in bags and allowed to sit in a cooler to mimic the longest period of time from packaging until it would be placed in the smokehouse. Ribeye rolls were cooked according to Appendix A at 54.4°C for 112 min, and chilled until the internal temperature was below 4.4°C. Final cooked and chilled samples were taken by cutting a 4 cm steak from the center of the roast. All samples were packaged and sent to Food Safety Net Services (FSNS) for culturing on coliform film. At FSNS 25 g of meat and 225 mL of BPW were stomached, serial dilutions were done and plated on coliform petrifilm and allowed to incubate for 24–48 h. Results were analyzed using the proc GLM procedure of SAS, determining the LSMean and StdError as well as Microsoft Excel.ResultsInitial inoculation loads after inoculation were 6.5 logs and all cooked and chilled samples had less than 1 log. Therefore, the mean log reduction was 5.1 with a standard error of 0.04 from inoculation to post-cook over the three replications.ConclusionThe results suggest that this cook method is sufficient to reduce E. coli O157:H7 in whole-muscle beef ribeye rolls. This information would be beneficial to companies looking to preserve meat quality while utilizing a low temperature cook process.

Effects of Plum Concentrate, Potato Starch, and Rice Starch as a Phosphate Replacement on Quality and Sensory Attributes of Whole Muscle Hams

ObjectivesThe purpose of this study was to evaluate the functionality of potato starch (PS), rice starch (RS), and plum concentrate (PC) as a replacement for phosphates in clean label curing brines, determined by the industry significant attributes of smokehouse yields, sensory analysis, and color scores.Materials and MethodsFresh inside ham pieces (Semimembranosus + Adductor) (n = 80), USDA-IMPS # 402F, were denuded and split into halves. Inside ham pieces were randomly assigned to one of four treatments including: a control containing traditional curing ingredients (CON), and three treatments with natural curing alternatives containing either plum concentrate (PC), potato starch (PS), or rice starch (RS) as phosphate replacement. Clean label treatment hams (CLT) were evaluated in conjunction with a traditional processed ham control (CON). The control brine was made with the addition of phosphate; whereas, the three clean label treatment brines received phosphate replacement inclusion via the vacuum tumbler. The ham pieces from all treatments were injected to approximately 125% of their fresh weight using a multi- needle injector. Hams were vacuum tumbled with a target post tumble weight of 130%. Inclusion rates for treatments included 2.25% (PS, RS) and 1.1% (PC) of the projected final meat block weight. Hams were then tumbled for 2 h at –15 mm Hg and 12 RPM (industry standard). Hams were cooked to an internal temperature of 62.7°C without the addition of smoke and chilled in accordance with USDA-FSIS Appendix B. They were then vacuum packaged and held under refrigeration (4°C) for 21d. Hams were evaluated for smokehouse yields, sensory analysis, and color scores. Ham samples were evaluated for: initial and sustained juiciness, initial and sustained tenderness, off flavors, ham flavor intensity, and mouth feel. Ham slices were held vacuum packaged, under refrigeration for an additional 7d, and then evaluated for L*, a*, b* color space values at 28d post cooking to simulate a retail setting. Differences in treatment results were analyzed using the MIXED models procedure of SAS.ResultsHams treated with PS had the highest cooking and overall yield (P &lt; 0.05), PC hams had the lowest cooking and overall yield (P &lt; 0.05), and RS hams were comparable to CON. The CLT were darker and less red than CON (P &lt; 0.05). Similarly, CON had the highest a* value (P &lt; 0.05) indicating a significant redder color compared to PS, RS, and PC; additionally, CON had a higher b* (P &lt; 0.05) compared to clean label treatments. The CON had decreased tenderness compared to CLT (P &lt; 0.05). For all other sensory attributes CLT was comparable to CON. Trained sensory analysis determined all phosphate replacements maintained or improved sensory attributes over the control. Cooking yields were improved by PS, held similar by RS, and decreased significantly by PC when compared to the control. Both PS and RS should be considered acceptable phosphate replacements in natural curing brines.ConclusionBased on research presented, PS and RS are suitable replacement for phosphates in natural curing brines based on similar or improved yields, and similar or improved sensory attributes. Due to its extreme cooking loss PC is not a recommended phosphate replacement.

Dry-Aging: How Freezing Can Affect the Yield and the Quality of Beef?

ObjectivesDry-aged beef is in high demand in the Brazilian market. The raw material used for dry-aged normally comes from high quality beef, and the production of this raw material can vary during the year. The viability of dry aging a previously frozen beef is very important to this market. So, the present study aimed to evaluate the effects of freezing and thawing, before and after dry-aging on losses, physical-chemical and microbial characteristics of beef.Materials and MethodsTwelve pairs of striploins (left and right-side) from Nellore cattle were collected at 3 d postmortem in a commercial beef plant and sent to the Meat Laboratory at the University of Campinas. Both left and right strip loins were divided in half, and each of the four sections per animal were randomly assigned to one of four treatments: never frozen dry-aging (Dry); dry-aging followed by steak fabrication and freezing/thawing (4°C/24 h) (Dry+F); freezing before aging, fast thawing (20°C/15 h) followed by dry-aging (FT+Dry); freezing before aging, slow thawing (4°C/48 h) followed by dry-aging (ST+Dry). The aging process was performed at 2°C and 70% relative humidity for 28 d. Weight losses (thawing, evaporation and trimming) and physical-chemical analyses (pH, water activity, moisture, TBARS, cooking loss and Warner-Bratzler shear force) were evaluated for all treatments, while microbial analyses were evaluated only for the Dry, FT+Dry and ST+Dry treatments. The data was analyzed using the software Statistica for ANOVA one-way and means (± SEM) were tested by Tukey test at 5% significance.ResultsSamples from the Dry+F treatment had lower (P &lt; 0.05) thaw loss (1.1 ± 0.1%), followed by FT+Dry (3.7 ± 0.4%) and ST+Dry samples (5.4 ± 0.3). Freezing samples before dry-aging resulted in (28.5 ± 0.8%) greater weight loss during aging (P &lt; 0.05) compared to never-frozen and frozen after dry-aging samples (24.2 ± 0.7%), with no differences in trimming loss (P &gt; 0.05). Freezing had no effect on pH, TBARS and WBSF (P &gt; 0.05). FT+Dry and ST+Dry samples had lower water activity, moisture and cooking loss values compared to Dry and Dry+F (P &lt; 0.05). In this study, microbial counts were not affected by freezing/thawing methods (P &gt; 0.05). The highest counts, found at the end of aging, were 3.54 log CFU/g of total bacterial count (FT+Dry), 5.05 log CFU/g of psychrotrophic microorganisms (ST+Dry), 2.56 log CFU/g of lactic acid bacteria (ST+Dry), 1.8 log CFU/g of Enterobacteriaceae (FT+Dry) and 3.02 log CFU/g of yeasts and molds (Dry). The mold genus isolated were Aspergillus sp. and Cladosporium sp.ConclusionResults indicate that freezing loins before dry-aging increases losses without affecting the microbiological counts. Conversely, freezing steaks after dry-aging maintains the physical-chemical characteristics when compared to never-frozen dry-aged steaks. Thus, despite no impact on microbial counts, freezing samples before dry-aging is not recommended due to the higher levels of weight loss, while freezing steaks after dry-aging can be an alternative to extend the shelf-life.

Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta

AbstractReplacing the gluten network to produce high quality pasta is a great technological challenge. One of known solutions to the problem is the addition of xanthan gum. This paper focuses on the possibility of obtaining a new type of gluten-free maize-field bean pasta and explores the characteristics of phenolics content, antioxidant activity, cooking quality, textural and thermotropic behavior as well as the microstructure of pasta products with the various levels of added xanthan gum. The obtained results revealed that 0.25, 0.50 and 0.75% addition of xanthan gum to pasta did not have significant influence on its phenolics content and antioxidant activity, whereas 1.00% addition caused a decrease in the tested parameters. On the other hand, the opposite effect of gum addition on the cooking quality, texture characteristic and microstructure was observed. The addition of xanthan gum to the formulation improved pasta quality while reducing the leaching of its components into the cooking water. Pasta prepared with 1.00% xanthan gum showed the lowest cooking loss, the highest firmness, and the lowest adhesiveness. These results revealed a significant influence of xanthan gum content on pasta properties as confirmed by the thermal analysis and SEM microstructure observations.

Effects of Plum Concentrate, Potato Starch, and Rice Starch as a Phosphate Replacement on Quality and Sensory Attributes of Whole Muscle Hams

ObjectivesThe purpose of this study was to evaluate the functionality of potato starch (PS), rice starch (RS), and plum concentrate (PC) as a replacement for phosphates in clean label curing brines, determined by the industry significant attributes of smokehouse yields, sensory analysis, and color scores.Materials and MethodsFresh inside ham pieces (Semimembranosus + Adductor) (n = 80), USDA-IMPS # 402F, were denuded and split into halves. Inside ham pieces were randomly assigned to one of four treatments including: a control containing traditional curing ingredients (CON), and three treatments with natural curing alternatives containing either plum concentrate (PC), potato starch (PS), or rice starch (RS) as phosphate replacement. Clean label treatment hams (CLT) were evaluated in conjunction with a traditional processed ham control (CON). The control brine was made with the addition of phosphate; whereas, the three clean label treatment brines received phosphate replacement inclusion via the vacuum tumbler. The ham pieces from all treatments were injected to approximately 125% of their fresh weight using a multi- needle injector. Hams were vacuum tumbled with a target post tumble weight of 130%. Inclusion rates for treatments included 2.25% (PS, RS) and 1.1% (PC) of the projected final meat block weight. Hams were then tumbled for 2 h at –15 mm Hg and 12 RPM (industry standard). Hams were cooked to an internal temperature of 62.7°C without the addition of smoke and chilled in accordance with USDA-FSIS Appendix B. They were then vacuum packaged and held under refrigeration (4°C) for 21d. Hams were evaluated for smokehouse yields, sensory analysis, and color scores. Ham samples were evaluated for: initial and sustained juiciness, initial and sustained tenderness, off flavors, ham flavor intensity, and mouth feel. Ham slices were held vacuum packaged, under refrigeration for an additional 7d, and then evaluated for L*, a*, b* color space values at 28d post cooking to simulate a retail setting. Differences in treatment results were analyzed using the MIXED models procedure of SAS.ResultsHams treated with PS had the highest cooking and overall yield (P < 0.05), PC hams had the lowest cooking and overall yield (P < 0.05), and RS hams were comparable to CON. The CLT were darker and less red than CON (P < 0.05). Similarly, CON had the highest a* value (P < 0.05) indicating a significant redder color compared to PS, RS, and PC; additionally, CON had a higher b* (P < 0.05) compared to clean label treatments. The CON had decreased tenderness compared to CLT (P < 0.05). For all other sensory attributes CLT was comparable to CON. Trained sensory analysis determined all phosphate replacements maintained or improved sensory attributes over the control. Cooking yields were improved by PS, held similar by RS, and decreased significantly by PC when compared to the control. Both PS and RS should be considered acceptable phosphate replacements in natural curing brines.ConclusionBased on research presented, PS and RS are suitable replacement for phosphates in natural curing brines based on similar or improved yields, and similar or improved sensory attributes. Due to its extreme cooking loss PC is not a recommended phosphate replacement.

Carcass Yields and Physicochemical Meat Quality Characteristics of Namibian Springbok (Antidorcas marsupialis) as Influenced by Muscle, Sex and Age

This investigation determined the carcass yields of Namibian springbok and compared the physicochemical meat quality characteristics of 6 different muscles (biceps femoris, infraspinatus, Longissimus thoracis et lumborum, semimembranosus, semitendinosus, and supraspinatus) from different sex and age groups. Although the adult male slaughter weights (40.44 ± 1.88 kg) did not differ from that of the adult female slaughter weights (36.61 ± 0.50), the adult males were heavier than both sexes from the sub-adults. No differences were observed for dressing percentages between sex nor age groups. The infraspinatus muscle showed the lowest shear force values in adult male springbok and in both sub-adult male and female springbok and can be described as the more tender muscle. The infraspinatus and Longissimus thoracis et lumborum muscles of the adult male springbok group showed the lowest cooking losses. The supraspinatus and semitendinosus muscles from the sub-adult groups tended to have the highest L* and thus the lightest meat. No major differences were observed for protein content between the different sex and age groups although the muscles of the different sex and age groups had a noticeably higher fat content (above 3%). Discriminant analysis revealed no differentiation among the different muscle groups for the variables measured. Neither springbok sex nor age influenced any of the meat quality parameters although older animals tended to have heavier carcasses, therefore the decision of which sex and/or age group to cull will depend on the springbok management strategy.

The Knarr Field: a new development at the northern edge of the North Sea

Abstract The Knarr Field is located in the northern Norwegian North Sea, beyond the Brent Group delta fairway. Knarr was discovered in 2008 with the Jordbær well, additional resources were added to the field in 2011 with the successful Jordbær Vest well. The field extends over an area of approximately 20 km 2 . The original oil in place is estimated to be 26 MSm 3 (163 MBBL). The reservoir is the Late Pliensbachian Cook Formation and its current burial depth is approximately −3700 m true vertical depth subsea (TVDSS). In Knarr, the Cook Formation is split into five sandstones that are separated by four shale intervals which can be correlated across the field. The three lower sands (Lower Cook) are interpreted to have been deposited in a tidally-dominated environment, while the upper two sandstones (Upper Cook) were deposited in a wave-dominated shallow-marine setting. The reservoir properties of the Cook Formation in the Knarr area are remarkably good for a reservoir at this depth, with porosities up to 28% and permeabilities in excess of 1 D. The good reservoir properties are the result of grain-coating chlorite, which has inhibited diagenetic quartz development. The field is developed with three oil producers and three water injectors produced via a floating production storage and offloading vessel (FPSO). First oil was achieved in March 2015.

低たんぱく炊飯米のにおいの特徴とおいしさの関係

低たんぱく炊飯米のにおいの特徴とおいしさの関係

Stratigraphic architecture of the Knarr Field, Norwegian North Sea: sedimentology and biostratigraphy of an evolving tide- to wave-dominated shoreline system

Abstract The Knarr Field is located on the Tampen Spur, Norwegian continental shelf and was discovered in 2008 by the Jordbær well (34/3-1S), with additional resources later added to the field by the Jordbær Vest well (34/3-3S) in 2011. Within the Knarr Field, the Cook Formation is informally divided into the Lower Cook and Upper Cook successions and appears to have prograded from east to west. The Lower Cook consists of Sands 1, 2 and 3 and the Upper Cook consists of Sands 4 and 5, with the sands separated by intraformational mudstones that are commonly chronostratigraphically constrained; the J15 maximum flooding surface separates the Lower and Upper Cook. The tide-dominated Lower Cook is notably heterolithic, with intricate intercalations of sandstone and mudrock lithologies representing tidal channel, tidal bar and intertidal bar facies. The Upper Cook represents a series of coarsening-upwards cycles that displays the systematic changes in facies and ichnology expected for a shoreface succession, consisting of offshore, offshore transition zone and shoreface facies. Palynomorphs confirm these observations and suggest that the Lower Cook was deposited in brackish-water conditions, whereas the presence of more marine fossils in the Upper Cook suggests an increase in marine influence. The integration of the sedimentology and biostratigraphy described herein enabled the establishment of a robust reservoir zonation that has been utilized during the development and ongoing exploitation of the Knarr Field.

High Pressure Processing and Water Holding Capacity of Sea Bass Skeletal Muscle

The water holding capacity (WHC) and relationship between protein denaturation and WHC of sea bass skeletal muscle (SBSM) with high pressure (HP) treatment were investigated up to a pressure level of 600 MPa. The results showed that it had the lowest cooking loss (CL) at 200 MPa, and CL value decreased 20.9% compared with 0.1 MPa. Additionally, 400 MPa produced the highest water retention, and 0.1 MPa produced the lowest water retention by low field-nuclear magnetic resonance (LF-NMR). The WHC was related to protein denaturation. Examination of extracted proteins using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and protein solubility indicated that high pressure resulted in protein denaturation; the differential scanning calorimetry (DSC) curve showed the myosin peak reduced significantly at 400 MPa and was eliminated at 600 MPa, while the actin peak was eliminated at 300 MPa; morphology of sarcoplasmic proteins were sponge-like at 200 MPa, which was conducive to enhancing WHC.

A graphical approach for the planning and design of a low carbon product

CO2 is being emitted throughout a product’s life cycle, i.e., during the material acquisition and extraction, materials transportation, product manufacturing and disposal. Strategies such as product path selection, supply chain planning, product reuse and recycling, fuel switching, conversion of waste to energy and carbon sequestration can contribute to carbon emission minimisation at the different stages of a product’s life cycle. A Carbon Supply Chain Product Curve (CSCPC), and an extended Systematic Hierarchical Approach for Resilient Process Screening (SHARPS) are proposed to evaluate a product CO2 emission throughout its supply chain and to select the suitable, and economically viable CO2 minimisation strategies. The proposed method has been tested to plan and design a low carbon palm cooking oil. Palm oil milling is determined as the major emission contributor in the palm cooking oil life cycle. High CO2 reduction technologies require more investment and are less profitable. By using the CSCPC-SHARPS tool, CO2 reduction can be a cost-effective, and result in low carbon emission. Application of the approach on a case study shows a potential reduction of 70.8 % carbon emissions as compared to the conventional palm oil supply chain carbon emission.

Bollito misto non-bollito

An improvement in nutritional and tenderness values, among others, was achieved in a traditional northern Italian recipe, the so-called bollito misto (a mixture of boiled meat) by integrating low temperature cooking. This technique can be used within the traditional recipe and therefore considerably enhance the sensory and the nutritional properties of the dish. This process would get a much tastier meat, preserving meat quality and keeping sauce flavors. This recipe update clearly gives a step forward from a traditional formula to an improved version. These “new traditions” should give new hints to the normal food that people usually consume.