Steam Research Articles

Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at + 4 ± 2 °C

Abstract The changes in TVB-N (Total Volatile Base Nitrogen) content, sensory and microbiological properties of raw and steamed trout cubes treated with lemon oil nanoemulsion (LON) were examined for 30 days at 4 ± 2 °C and the shelf life was determined. RT (raw trout), RTL (raw trout treated with LON), ST (steamed trout), and STL (steamed trout treated with LON) groups were assigned. Zeta size, polydispersity index and zeta potential values of fabricated nanoemulsion were determined as equal to 197.067 nm, 0.217, and − 3.56 mV, respectively. The numbers of Total Mesophilic Aerobic Bacteria (TMAB), Total Psychrophilic Aerobic Bacteria (TPAB), Total Yeast and Mold (TYM), Total Coliform Bacteria (TCB), and Total Anaerobic Bacteria (TAB) were significantly decreased in the steam cooking and LON treated groups.The increase in the TVB-N amount was limited in the samples treated with nanoemulsion, and STL samples showed better sensory quality. As a result, nanoemulsification and steam cooking application increased the sensory and microbiological quality of trout and extended its shelf life.

Enhancing Freshwater Fish Consumption in Algeria: A Study on the Nutritional and Sensory Attributes of Common Carp Sticks

Background: To enhance the level of fish consumption in Algeria, it is crucial to promote the utilization of freshwater and farmed fish. The common carp, being the most produced species, often exhibits an undesirable odor attributed to its feeding behavior. This characteristic leads many consumers to prefer wild fish over farmed alternatives. Furthermore, there is a notable scarcity of research on fish products within Algeria. Aims: The aim of this study was to propose common carp sticks as an alternative product form to increase freshwater fish consumption, and to rigorously evaluate their nutritional value and sensory properties. Material and Methods: In this regard, the flesh of common carp was initially marinated in two distinct types of organic acids and various condiments. Following a 12-hour marination period at 4°C, steam cooking was performed to yield fish flakes. These flakes were subsequently combined with dry ingredients, including potato flakes, salt, spices, corn oil, and skimmed milk powder. Water was then added to form a smooth and homogeneous dough, which was shaped into sticks. The sticks were coated in flour, eggs, and breadcrumbs before being deep-fried in vegetable oil. The prepared sticks from both types of marinated flesh were then evaluated for their microbiological, nutritional, and sensory attributes. (Analyses on raw common carp were conducted prior to this study). Results: No significant differences were observed between the two types of sticks, regardless of whether they were marinated with vinegar or lemon. An antimicrobial effect of the lemon was noted, leading to a reduction in the microbial load of the sticks. Both groups of sticks demonstrated appreciated nutritional value. Additionally, panelists showed strong appreciation for the fish sticks from both groups, rating those marinated with lemon juice at 7.61 ± 0.99 and those with vinegar at 7.68 ± 1.14. Conclusions: These findings suggest that freshwater fish, when presented in this processed form, are acceptable to consumers for inclusion in their diet. This approach could positively impact the national economy and contribute to food security in Algeria. Keywords: Fish consumption, Freshwater fish, Sticks, Nutritional quality, Sensory profile.

The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken.

This study investigated the effects of microwave (MW) reheating, water boiling (WB) reheating, and steaming (ST) reheating on the quality attributes (including reheating loss, moisture content, centrifugal loss, water distribution, color, texture, microstructure, flavor, and taste) of pre-cooked braised chicken (PBC), using a non-reheated group as a control (C). The results showed that the ST group demonstrated the lowest reheating loss, and that ST reheating had the least influence on textural characteristics among all the reheating methods. In addition, the results of the scanning electron microscope (SEM) showed that the integrity of the muscle fibers in the ST group was most comparable to the C group. Meanwhile, the aroma of the ST group was similar to that of the other reheating groups, and it exhibited a greater taste intensity. The ST treatment emerges as a viable reheating method for preserving the quality characteristics of PBC.

Thermal processing and in vitro digestion of n-3 pork: Effects on the oxidative and digestive properties of proteins and lipids.

Thermal processing and in vitro digestion of n-3 pork: Effects on the oxidative and digestive properties of proteins and lipids.

Impact of Cooking Techniques on the Dietary Fiber Profile in Selected Cruciferous Vegetables.

Cruciferous vegetables of the plant order Brassicales are an attractive dietary component and a valuable source of fiber. However, the nutritional-physiological properties are different when comparing soluble and insoluble fibers. Another significant impact is the transformation of fibers by different influencing factors during food preparation. Cruciferous vegetables, especially, are dominantly processed to soften the matrix. As a result, during cooking, the polysaccharides are dissolved, swelled, or degraded to a certain extent, influencing the composition and the nutritional-physiological properties. The aim of the present study was to analyze the impact of different cooking procedures on changes in the dietary fiber content profile of three different plants: white cauliflower (Brassica oleracea L. var. botrytis), broccoli (B. oleracea L. var. italica), and Brussels sprouts (B. oleracea L. var. gemmifera). The sample material was subjected to direct ("in the water") and steam cooking. The dietary fiber content and the content of its fractions were determined using an enzymatic analysis method. The results of the research show that the cooking process had a significant influence on the content of dietary fiber fractions in cruciferous vegetables. The concentration of insoluble dietary fiber decreased, whereas the content of soluble dietary fiber increased. When considering the average influence of each process, both steam cooking and direct cooking had a similar impact on changes in the concentrations of dietary fiber fractions. It can therefore be concluded that, when considering dietary fiber content, both processes can be equally well chosen as a thermal treatment for cruciferous vegetables.

The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions.

In this study, silver carp surimi products enriched with Antarctic krill oil high internal phase emulsions (AKO-HIPEs) were cooked using steaming (STE), microwave heating (MIC), and air-frying (AIR), respectively. The gel and flavor properties, lipid quality and stability were investigated. Compared to the MIC and AIR groups, the STE surimi gel added with HIPEs had better texture properties, exhibiting higher water-holding capacity and a more homogeneous structure, while the air-frying treatment resulted in visually brighter surimi products. The degree of lipid oxidation during cooking was in an order of STE < MIC < AIR as determined by electron paramagnetic resonance spectrometer and thiobarbituric acid reactive substances. HIPE-added surimi gels retained more nutrients and flavor when cooked by AIR compared to STE and MIC. Results imply that the texture properties and lipid stability of surimi products fortified with AKO-HIPEs were better than those of the oil group under any cooking method. In conclusion, surimi products added with AKO-HIPEs had better gel properties and retained more fatty acids and flavor than AKO-SO.

Comparison of coating damage and shape retention quantity of microcatheter by different shaping methods

Comparison of coating damage and shape retention quantity of microcatheter by different shaping methods

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

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

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

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

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

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

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

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

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