Steam Research Articles

Evaluation of physicochemical and flavor characteristics and primary on lipid oxidation of crucian carp under different cooking methods

This study aimed to reveal the effects of steaming, frying and boiling on the sensory and quality of the cooked crucian carp. 46, 27 and 37 volatiles were detected in the steamed fish, fried fish (FF) and boiled fish (BF), respectively, of which 7 were identified as the key volatiles. Compared with the BF and FF, the SF was richer in esters, aldehydes, alkenes and the kinds and contents of the key volatiles. The contents of moisture and crude protein were the highest in the SF. The FF exhibited the most distinctive aroma profile, much possibly associated with the highest thiobarbituric acid reactive substances (TBARS) value observed in the FF. The content of total free amino acid in the BF was the lowest while the content of umami amino acid content in the SF was the highest (p < 0.05). The nutrition of fatty acids was highest in the SF due to its highest ƩUFA/ƩSFA ratio. PLS-DA analysis showed that SF was positively correlated with the most key volatiles and several free fatty acids. These results indicated that the flavor and nutrition of SF were the highest, providing appropriate cooking methods of crucian carp for the standardized production of bean paste fish.

The prevalence of pathogenic E coli in food sold at government primary schools in Kombo central district, the Gambia using biochemical tests

Background: Recently, pathogenic bacteria have evolved that can contaminate food and, when consumed by people, frequently result in life-threatening illnesses. The study aimed to detect and determine the prevalence of pathogenic E coli in food sold at government primary schools in the Kombo Central district using biochemical tests. Methods: This was a cross-sectional study in which 104 food samples were collected using the aseptic method and laboratory analysis was done to determine the prevalence of pathogenic E. coli using the biochemical method. Results: Out of the 104 analyzed food samples, 92.3% of food samples had microbial contamination, 43.3% of food samples had extremely high microbial count (≥ 107cfu/g), and all food types showed microbial contamination with no significant difference. E. coli was detected in 34 samples (32.7 %). The “Gorong” soup sample type had the highest percentage of E. coli contamination (75 %), followed by the steamed fish food sample type (50 %). Ice (local beverage) had the least E. coli contamination (15.8 %). Of the 34 isolated E. coli, 73.5 % were found to be pathogenic and biofilm-producing while 26.5 % were non-pathogenic and non-biofilm-producing E. coli. Percentage wise “gorong” soup has the highest prevalence (75.0%) of pathogenic E. coli followed by steamed fish sauce (44.4%), Cake (33.3%), and Puff-puff 33%. Conclusion: There was a considerably high prevalence of pathogenic E. coli therefore all food vendors should be trained/educated and certified on food hygiene and safety practices before he/she starts operating as food vendors to reduce this microbial contamination.

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

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

Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes

To examine flavor variations in Xuanwei ham due to different cooking methods, we selected one-year cured Xuanwei ham and applied four techniques: dry frying (DF), baking (BA), steaming (ST), and boiling (BO). Organoleptic evaluation revealed ST received the highest overall sensory score. High-performance liquid chromatography (HPLC) revealed that the total nucleotide content was significantly different (P < 0.05), lactic acid predominated the measured organic acids. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC–MS) and chromatography-electronic nose (GC-E-Nose) data indicated that ST resulting in significantly higher total volatile compounds than the other methods (P < 0.05). SPME-GC–MS detected 55 volatile compounds, and 12 characteristic flavor substances were identified using orthogonal partial least squares discriminant analysis (OPLS-DA) (VIP > 1). This study aimed to support comprehensive research on the flavor characteristics of cooked Xuanwei ham and guide the selection of appropriate processing methods.

Effect of different cooking oils and methods on physicochemical, nutritional, and microbial safety for mixed vegetables focusing on Bangladesh

SummaryCooking is an essential aspect of everyday life. Cooking oils and methods exert enormous effects on the nutritional, physicochemical, microbial qualities, and bioactive compounds of vegetables. Most of them are either directly or indirectly related to human health. Hence, the present investigation was undertaken to find out the effect of two cooking methods (traditional and steam cooking) and four selected culinary oils (soybean oil, mustard oil, extra virgin olive oil, and extra virgin coconut oil) on the cooked vegetables. The results indicated that steam‐cooked mixed vegetables retained more nutrients than traditional ones. The traditional cooking method of preparing mixed vegetables with soybean oil revealed higher amounts of crude fat, 26.90 ± 0.10%, whereas steam cooking and traditionally cooked vegetables without oils showed lower amounts of crude fat, 1.21 ± 0.04%, and 1.94 ± 0.04%, respectively. The highest crude fibre from 5.68 ± 0.20 to 6.48 ± 0.02% was recorded by the steam‐cooked vegetables in comparison with traditionally prepared mixed vegetables. Traditionally cooked vegetables with mustard oil showed a higher crude protein (13.30 ± 0.10%). The mixed vegetables that were steam‐cooked using extra virgin olive oil revealed a decreased percent of carbohydrates, 49.42 ± 0.03%. Most of the essential minerals especially for the human body like Ca, Mg, Fe, Cu, and Zn were found notable in both traditional and steam‐cooking processes using extra virgin olive oil, and mustard oil. The leading bioactive compound ß‐carotene 67.04 ± 0.04 mg/100 g was noted by the steam‐cooked vegetables with mustard oil. The highest anthocyanin 32.69 ± 0.02 mg/100 g and ascorbic acid 42.31 ± 0.01 mg/100 g were recorded in the steam‐cooked vegetables without culinary oils. Steam‐cooking with extra virgin coconut and olive oil resulted in high total carotenoid and phenolic content (31.60 ± 0.05 and 3.11 ± 0.04 mg/100 g, respectively). However, the findings suggest that culinary oils used in the present study retained more essential minerals and bioactive compounds than soybean oil. Only sufficient amount of edible oil may be used for vegetables cooking and proper functioning of fat‐soluble vitamins.

Effect of steam cooking and particle size on the nutritional composition, phytochemicals and antioxidant activities of oyster mushroom (Pleurotus ostreatus) powder.

In this study raw and steamed Pleurotus ostreatus were dried and ground and fractionated by sieving into four granulometric classes (< 200µm, 200-250µm, 250-355µm and > 355µm) and unsieved powders. The combined steam cooking and sieving improved the content of total polyphenols (+ 59.45%), flavonoids (+ 76.47%), condensed tannins (+ 68.75%) and trace elements (+ 45.51% Fe, + 63.63% Cu, + 62.42% Mn, + 121.11% Zn, and + 53.52% Se) as well as in-vitro and in-vivo antioxidant activities in the finest fraction < 200µm compared to the raw powder. It was found that the intake at a dose of 250mg/kg body weight of the finest fractions of raw and steamed powders by the stressed rats had more of a hepatoprotective effect marked by a reduction in the level of transaminases ALAT and ASAT. This work opens a new approach for valuing edible mushrooms in the development of new food products with high antioxidant value.

Domestic cooking effects on nutritional quality and phytochemical contents of zinc biofortified Lepidium sativum L. sprouts

ABSTRACT The impact of the common cooking practices on the nutritional value and the antioxidant contents of Lepidium sativum zinc biofortified sprouts was assessed in the present investigation. Garden cress sprouts showed an increase of dry matter, ash, proteins, carbohydrates, sodium, iron and zinc contents according to the applied cooking process. Antinutrient and pigment contents (chlorophylls, carotenoids and anthocyans) were diminished by applying various cooking treatments. A significant drop of total phenolic (25.57 – 60.87%) and total flavonoid contents (58.04 – 71.86%), catechin hydrate (81.90 – 96.15%), sinapic acid (62.44 – 84.79%), myricitin (97.62 – 99.12%) and rutin (52.83 – 83.41%) was detected in cooked plant material. Nevertheless, cooking practices raised the caffeic acid contents by 21.97 to 29.74% and boil and steam cooking increased the chlorogenic acid amounts by 1.89% and 9.28%, respectively. Microwaving favored an improvement of the antioxidant performances. Overall, Microwaving permitted good nutrients retention along with the best antioxidant performances.

Development and Process Optimization of a Steamed Fish Paste Cake Prototype for Room Temperature Distribution

Surimi-based products typically demand cold storage and a cold chain distribution system, which not only affects their physical properties and flavor but also escalates production costs. In this study, we introduced a novel high-temperature and high-pressure retort processing method to enable room temperature storage and distribution of a surimi-based product, a fish paste cake. Our optimization efforts focused on refining the processing conditions for the fish paste cake. This included incorporating transglutaminase, sugar additives, natural herbal or seaweed extracts, and optimizing retort processing conditions to enhance textural properties, minimize browning and off flavor, and extend the shelf-life of the product. Our results demonstrated that the addition of 0.3% ACTIVA TG-K, 1.0% trehalose, and 0.5% sea tangle extract during the production process significantly enhanced the gel strength, minimized browning, and improved the overall flavor of the fish paste cake prototype. Importantly, the developed prototype exhibited favorable biochemical, textual, nutritional, and sensory properties, extending the shelf-life up to 160 days without compromising physical, chemical, or sensory attributes. In addition, the developed prototype exhibited improved elasticity, compared to control groups. The innovative process not only facilitates room temperature storage and distribution of surimi-based products but also holds potential for generating additional profits.

Application of novel microwave-assisted induction heating technology for extending the shelf life of ready-to-eat rice through microbial, physical, and chemical quality preservation

Microwave-assisted induction heating (MAIH) is a composite heating system that combines top-down microwave irradiation (1000 W, 2450 MHz) with bottom-up electromagnetic induction (1500 W). Rice samples prepared by both MAIH methods (120 °C for 240 s and 100 °C for 300 s) and traditional steam cooking (100 °C for 30 min) were analyzed for microbial count, color, pH value, and hardness during storage at 35 °C, 25 °C, and 4 °C. The results revealed that MAIH-treated rice demonstrated no detectable microbial growth at any storage temperature, whereas steamed rice exhibited microbial growth with increasing aerobic plate counts at 35 °C, 25 °C, and 4 °C after two, four, and sixteen weeks, respectively. Color analysis revealed a decline in L* and W values, with increased b* values over time for all samples at all storage temperatures. The pH values of the MAIH-treated rice remained stable, while steamed rice demonstrated a pH decrease during later stages of storage at 25 °C and 35 °C. The hardness of MAIH-treated rice slowly increased at 25 °C and 35 °C, whereas the steamed rice experienced a notable decrease. At 4 °C, all samples demonstrated increased hardness, with steamed rice having significantly higher values than MAIH-treated rice. Overall, MAIH treatment effectively delayed color, pH, and hardness alterations in rice in comparison to traditional steam cooking during storage. Industrial relevanceThe MAIH equipment is a novel thermal processing technology and provides the efficient pasteurization, reduced processing time, and improved overall quality of ready-to-eat (RTE) rice. Therefore, the MAIH technology is a viable future alternative for thermal processing method that possesses huge potential in the development of RTE rice products.

Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.)

Rice, as an important staple food consumed by people, is gradually becoming a concern for many consumers in terms of its eating quality. Many studies have found that protein is an important factor to determine the edible quality of rice. However, the protein changes during rice cooking have not been compared and studied in detail. In this study, the structural and functional characteristics of rice proteins before and after steaming were comprehensively compared. Meanwhile, proteomic strategies were also applied to analyze changes in protein composition and expression. Steaming promoted the aggregation of cooked rice proteins, resulting in a more compact structure and a significant increase in particle size (raw rice, 304.33 nm; cooked rice, 565.17 nm). Compared with raw rice protein (43.33%; 133.91%), the solubility (22.29%) and foaming capacity (119.53%) of cooked rice protein were significantly reduced, while emulsion activity was slightly improved. The differential abundance proteins were found to be predominantly down-regulated after steaming (238 proteins) and mostly enriched in metabolic pathways. The steaming process of rice mainly involves oxidative phosphorylation, thiamine metabolism, ether lipid metabolism, glycerophospholipid metabolism, multiple amino acid metabolism and other metabolic pathways, and they are closely related to each other. This study deepens the understanding of proteomic changes and structural/functional properties of rice proteins during steaming.

한성기 백제토기 생산시스템 발달과 사회 변화의 상관성

In ancient society, earthenware had a meaning beyond its original purpose of containing, storing, or cooking food, and can be seen to have been directly and indirectly influenced politically and socially. The influx of new material culture promoted the emergence of new cultures, divided classes, and gave rise to new food cultures. Additionally, those in demand developed earthenware production technology. In the Hanseong period, with the development of Baekje pottery production technology, the production time was shortened with the spread of blade technology, cutting face, and rotating table, which became the basis for mass production. As firing technology developed, kiln firing, overlap firing, and high-density firing became possible, and complex production methods were operated depending on the model. In addition, it became possible to produce a special type of black polished earthenware. Additionally, with the development of earthenware production technology, the diversity of tableware and eating patterns were established. Exclusive ceremonial earthenware used in ceremonial activities was produced. The production of ultra-large storage containers increased surplus production, and the emergence of ultra-large cooking utensils was used for banquets and ceremonial purposes. And the spread of steaming cooking methods using steaming pots, long-shaped earthenware, and stoves means that alcohol, rice cakes, etc. were manufactured. This technological development and use of earthenware is due to the increase in demand for Baekje earthenware during the Hanseong period, and it can be seen that these earthenware were very closely related to the process of social change. In ancient society, the production and consumption of earthenware triggered social changes, and as society became more complex and diverse, cooking methods and eating methods also became more complex. This is because earthenware and food are related to social stratification and overall culture. It should be seen that Baekje pottery during the Han Dynasty was changed and developed according to various political and social interactions at the time.

Immune-boosting health blend: A combination of barnyard millet and sunflower seeds

Nutrients are crucial for develop growth and well-being, impacting cognitive function, immune strength, and physical development. Health mixes, rich in essential nutrients stand as innovative solutions to combat malnourishment, offering a convenient means to address nutritional deficiencies and promote the health of future generations. Millets, especially barnyard millet, stand out as rich sources of micronutrients, offering high nutritional value with minerals like iron, calcium, and phosphorus, aiding in various health benefits, despite the presence of anti-nutritional factors effectively mitigated through cooking.: This study aimed to develop a nutrient-rich health mix using unpolished barnyard millet (BM) while partially replacing it with sunflower seeds. The objectives include conducting sensory evaluation and analyzing the proximate composition of the selected variation. The health mix was develop by partially replacing sunflower seeds powder in six formulations with soaked and steam-cooked unpolished barnyard millet flour. Nutrient enrichment was achieved by adding green gram dal flour, skimmed milk powder, roasted almonds, and poppy seeds. Sensory evaluation involving 30 participants, rated on a 0-9 hedonic scale, guided the selection of a specific variation for subsequent analysis of its Proximate Composition. The application of soaking and steam cooking methods on barnyard millet-based health mixes resulted in nutrient-rich products with favorable sensory properties. Notably, the health mix variant BMH3 scored the highest in sensory evaluation, offering elevated levels of calories, protein, Carbohydrate, fiber, iron, calcium, and phosphorus. The results affirm the success of developing a palatable and cost-effective value-added product. The nutrient-rich health mix, particularly variant BMH3, proves to be a successful and healthy option for consumers

Installation and Performance Evaluation of a Solar Steam Cooking System for 1500 Students in the Hills– A Case Study

Community cooking is becoming costlier as the cost of cooking fuel is rising globally and impacting the environment by emitting greenhouse gasses which are responsible for global warming. India’s main cooking fuel is LPG which is being imported and is a depleting natural resource. The use of fossil fuels results in the emission of GHGs. This necessitates the harness of solar energy for community cooking. The campus receives daily horizontal solar radiation of 3.66-7.53 kWh/m2 which can be harnessed for cooking food. A solar steam cooking system consisting of 22 solar dishes has been installed at the university campus for 1500 students. This will generate heat of around 2.54 million Kcal/day and save LPG amounting to 33,600 kg/year while reducing the CO2 of 99,456 kg annually thereby mitigating climate change. Solar steam cooking will meet SDGs 7 and 13. The payback period for the solar steam cooking system will be 3 years. The cooking system meets Sustainable Development Goals7 &amp; 13

Effects of daylily extract microcapsule on the quality and gel properties of steamed fish cake-a surimi-based product

This study evaluated the effects of 0.95% daylily powder (m/m, 0.95%-DL), 0.5% daylily extract (m/m, 0.5%-DLE), and 0.5% daylily extract microcapsules (m/m, 0.5%-DLEMC) on the storage stability, gel properties, and microstructure of steamed fish cake. The results showed that 0.5%-DLEMC exhibited superior performance in maintaining product quality, significantly enhancing gel strength and reducing cooking loss. Detailed analysis revealed that both 0.5%-DLE and 0.5%-DLEMC promoted protein unfolding, leading to a structural transition from random coil to β-sheet, and increased the formation of disulfide and non-disulfide covalent bonds. These molecular interactions contributed to the formation of a more uniform and dense gel network, improving the overall gel properties. The overall findings suggest that the use of 0.5% DLEMC manifests potential in improving the quality of surimi-based products and would provide guidance for the implementation of DLEMC as an innovative additive in the food industry.

Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (Capsicum annuum L.).

Bell peppers (Capsicum annuum L.) in various stages of maturity are widely used in the diets of individuals and in the food industry; they are consumed both fresh and after thermal processing. However, every type of processing impacts the overall textural and bioactive characteristics of this plant-based food. In order to quantify the changes in the bioactive substances and color-structural characteristics that occur during selected heat treatments (contact grilling, roasting, roasting combined with microwaving, and steam cooking) of bell peppers at three maturity stages (green, yellow, and red), analyses of antioxidant activity, reducing sugar content, polyphenolic compound content, textural properties, and color coordinates in the L*a*b* system were carried out. Some of the processes used, such as contact grilling (15.43 mg GAE/g d.b.) and roasting combined with microwaving (15.24 mg GAE/g d.b.), proved to be beneficial as the total polyphenol content of green peppers (2.75 mg GAE/g d.b.) increased. The roasting (3.49 mg TE/g d.b.) and steaming (6.45 mg TE/g d.b.) methods decreased the antioxidant activity of yellow bell peppers (14.29 mg TE/g d.b.). Meanwhile, the roasting (0.88 mg Glc/g d.b.), contact-grilling (2.19 mg Glc/g d.b.), simultaneous microwaving and roasting (0.66 mg Glc/g d.b.), and steaming (1.30 mg Glc/g d.b.) methods significantly reduced the content of reducing sugars and reducing substances in red bell peppers (4.41 mg Glc/g d.b.). The studies proved that in order to preserve the antioxidant and bioactive properties of bell peppers, it is necessary to consider the use of appropriately selected heat treatments, depending on the different stages of maturity. The proper selection of adequate thermal treatment can not only increase digestibility, but also improve the bioavailability of bioactive substances from this raw material.

Influences of Household Processing Methods on Nutritional Composition, Anti-nutritional Factors and Antioxidant Activities of Foxtail Millet

The present investigation aims to study the influence of household processing methods, such as soaking, germination, and steam cooking, on nutritional composition (proximates, amino acids, minerals, and vitamins), antinutrient factors (phytochemicals: tannins, total phenols, phytic acid; enzyme inhibitors: trypsin and α-amylase inhibitors) and antioxidant properties of whole grains of foxtail millet. The contents of total ash (1.42%), fat (3.02 g/100 g), and mineral chromium (12.83 mg/100 g) were found to be high upon soaking. Trypsin inhibitors were reduced from 26.84% (steam cooking) to 12.45% upon soaking. Germination enhanced the contents of protein (11.57 g/100 g), minerals, i.e., Ca (32.48 mg/100 g), P (5.82 mg/100 g), Fe (5.81 mg/100 g), amino acid tyrosine and vitamin B&lt;sub&gt;1&lt;/sub&gt;. A significant decrease in the contents of tannins from 218.93 mg GAE/g (soaking) to 93.93 mg GAE/g), phytic acid from 307.5 mg/g (soaking) to 97.63 mg GAE/g) and α-amylase inhibitors from 35.20% (steam cooking) to 5.61% were recorded upon germination. The TPCs were reduced from 13.63 mg GAE/g (soaking) to 6.81 mg GAE/g upon steam cooking. Germinated grains recorded the highest antioxidant properties based on the scavenging capacity of DPPH (0.59 mg AScE/g), ABTS&lt;sup&gt;+&lt;/sup&gt; (10.77 mg TE/g) radicals and RPA (0.89 mg AScE/g). Overall, different household processing methods altered the composition of nutrients, antinutrients, and antioxidant properties. Germination has enriched the bioavailability of protein, carbohydrates, minerals, amino acids, and antioxidant properties and reduced the anti-nutritional factors, especially phytic acid, tannins, and α- amylase inhibitors.

LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking

The effects of combining roasting and steam cooking at 200 °C for various cooking times (10, 15, 20, 25 and 30 min) on water status and distribution and the microstructure and physicochemical properties of pork patties were analyzed with low-field nuclear magnetic resonance and magnetic resonance imaging analyses, as compared with roasting alone. The findings demonstrated that the addition of steam can alleviate the denaturation of protein and reduce the mobility of water molecules. Roasting-steam cooking (RS) had no negative effect on the TBARS value and surface hydrophobicity. Furthermore, the RS treatment has a higher moisture content, WHC and texture than roasting cooking. Proton density maps displayed a gradual decrease in water intensity, suggesting the gradual expelling of inside water to the surface as drip loss. Therefore, the findings revealed that water status evolution during RS significantly changed the microstructure and protein structure of the meat.

Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods.

This study aims to assess and compare the influences of different heating methods on the quality characteristics of pale, soft, and exudative (PSE)-like and normal (NOR) pectoralis major through quantitative proteomic analysis. A total of 632 proteins were identified, and there were 84, 89, 50, and 43 differentially abundant proteins (DAPs) between processed PSE and NOR samples after four thermal treatments, including boiling (BO), steaming (ST), roasting (RO), and microwaving (MV), respectively, where moist heating conditions led to more different protein abundance. Processed PSE muscles resulted in significant changes in structural proteins related to myofibrillar and connective tissue, which could be associated with their structural instability and degraded quality. Collagen, tropomyosin, myoglobin, and hemoglobin could be potential indicators of PSE muscles color stability and variation during thermal processing. The quantitative proteomic analysis will help correlate molecular changes with processed meat quality towards future optimization of PSE poultry meat processing.

Product characteristics, amino acid and fatty acid profiles of milkfish (Chanos chanos) with different cooking methods

Different cooking methods would produce different product characteristics. The aim of this study was to identify product characteristics (sensory analysis, texture, color, yield, and proximate analysis), amino acid profile, and fatty acid profile of cooked milkfish. Milkfish were boiled (18 mins, 100°C), steamed (30 mins, 100°C), and pressure steamed (120 mins, 121°C with a pressure of 1 atm). Based on the sensory value, the most preferred milkfish by the panelists was pressure steamed milkfish. Pressure steamed milkfish had the highest a* and b* values and produced the hardest texture. The highest yield was obtained from steaming. The proximate composition showed that boiled milkfish had the highest moisture, ash, protein, and fat content. Different cooking methods had different effects on amino acids and fatty acids because cooking time plays a role in determining changes in the amount of amino acids and fatty acids. Glutamic acid, aspartic acid, lysine, and leucine were the dominant amino acids. The dominant fatty acid profiles were palmitic acid, oleic acid, docosahexaenoic acid (DHA), and linoleic acid. Pressure steaming was the process that took the longest time, so that the proximate and amino acid content in it was lower than boiled and steamed, which had a shorter cooking time. However, pressure steamed cooking resulted in the most preferred product by the panelists.

First report on the exposure and health risk assessment of organochlorine pesticide residues in Caulerpa racemosa, and their potential impact on household culinary processes

Seaweeds are widely consumed as natural seafood in various Asian countries. Chemical contaminants, such as pesticide residues (PRs), can contaminate it due to its high bio-accumulation nature. Limited research exists on the presence of PRs in edible seaweeds, their decrease in levels during cooking processes, and the evaluation of hazard indices and associated health risks to humans. This study investigated the effects of different cooking methods on the levels of organochlorine pesticides in Caulerpa racemosa seaweed. It also assessed the potential health risks associated with consuming seaweed by estimating daily intake, hazard quotient, and hazard index. The PRs were reduced after different cooking methods. The impact of thermal cooking on PRs in C. racemosa was found to be notably beneficial. The PRs decreased following MWC, boiling, and steam cooking. Several PRs were analyzed, and endrin, DDT, endosulfan, and cypermethrin were found to be the most prevalent. The HQ and HI values for raw and cooked seaweeds were found to be below one, suggesting that the PRs in C. racemosa pose no risk to consumers of seaweed. In summary, thermal cooking proves to be an efficient method for minimizing PRs, while the cooking of seaweeds ensures a high level of safety during consumption.