Search Results (65)

Selenium (Se) is an important trace element in our body; however, food composition data remain limited due to analytical challenges and interferences. Seafood, abundant in Thailand, is recognized as a rich source of Se. This study aimed to expand knowledge on Se content in seafood prepared using traditional Thai cooking methods. Twenty seafood species were selected and prepared by boiling, frying, and grilling. Inductively Coupled Plasma–Triple Quadrupole–Mass Spectrometry (ICP-MS/MS) was used to analyze total Se contents in selected seafood species. Results revealed significant variation in Se content across species and cooking methods. The Indo-Pacific horseshoe crab showed the highest Se concentration, with fried samples reaching 193.9 μg/100 g. Se concentrations were in the range of 8.6–155.5 μg/100 g (fresh), 14.3–106.6 μg/100 g (boiled), 17.3–193.9 μg/100 g (fried), and 7.3–160.1 μg/100 g (grilled). Results found significant effects of species and cooking method on Se content (p < 0.05). Fried seafood exhibited the highest estimated marginal mean Se concentration (a 78.8 μg/100 g edible portion), significantly higher than other methods. True retention (%TR) of Se ranged from 40.4% to 100%, depending on species and method. Bigfin reef squid, wedge shell, and silver pomfret showed the highest %TR (100%), while splendid squid exhibited the lowest (52.5%). Significant interaction effects on %TR were also observed (p < 0.05). Fried seafood had the highest mean %TR (88.8%), followed by grilled (82.1%) and boiled (79.7%). These findings highlight the effects of both species and cooking method on Se retention, emphasizing the nutritional value of selected seafood in preserving bioavailable Se after cooking. Full article

This study evaluated the effect of freezing for up to 120 days on the physicochemical and technological properties of hamburgers made from Botucatu rabbit does slaughtered at 3, 12, and 24 months of age. The parameters were evaluated as follows: surface color (L*, a*, b*), pH using an insertion pH meter, cooking loss using a grill, storage loss based on weight differences, shear force in cooked samples using a texture analyzer, shrinkage percentage, chemical composition (moisture, protein, lipids, and ash), and lipid oxidation, determined by measuring the concentration of malondialdehyde in the burgers at different storage intervals (0, 60, and 120 days) under freezing conditions (−18 °C). The results indicated that increased storage time and animal age reduced tenderness and increased lipid content (p < 0.05). Burgers made from younger does showed higher levels of lipid oxidation. Age also influenced color (greater redness and lower lightness in older animals) and chemical composition, with older does producing burgers with higher protein and lower moisture and mineral content. However, all samples remained within the limits established by Brazilian legislation. This study recommends using meat from does of different ages for hamburger production, as all variations met the required legal standards. Full article

Information about the trace elements content of goose carcass parts with or without skin can be important for consumers when making dietary choices. This study aimed to (1) determine the effects of popular heat processing techniques on the content of chromium (Cr), iodine (I), manganese (Mn), and bromine (Br) in goose breast muscle, and (2) estimate the extent to which 100 g of goose meat—both with and without skin—cover the Nutrient Reference Values (NRV) for Cr, I, Mn, and the Tolerable Daily Intake (TDI) for Br in adults. The heat processing techniques used in the study were water bath cooking (WBC), Oven Convection Roasting (OCR), grilling (G), and pan frying (PF). Grilled goose breast without skin had the highest Br retention (97.4%) and TDI (2.41%). Cooked goose breast (WBC) with skin exhibited the highest retention of Cr (73.8%) and I (73.6%). The highest Mn content was found in meat without skin after OCR processing and grilled meat with skin (0.170 and 0.191 mg/100 g, respectively). The iodine content in the meat decreased (from 0.020 raw to 0.003 mg/100 g after PF) with each heat treatment. The results of our study may provide helpful information for consumers when making dietary choices and using heat treatment techniques. Goose breast muscles, depending on heat treatment and the presence of skin, provide trace elements in the range of 2.21% of NRV (Nutrient Reference Value) for Br without skin to 740.7% of NRV for Cr with skin and may be a valuable component of a varied diet (apart from iodine). The Br content in the meat decreases after WBC treatment (1.29 without skin or 1.43 with skin mg/100 g). For this reason, it seems to be the most beneficial for the consumer’s health because it minimizes the risk of exceeding the TDI value. Total hazard quotients (THQ) in meat (regardless of the treatment and skin presence) for Cr, Mn, and Br contents were <1, indicating a low risk to Polish consumer health. Full article

Background/Objectives: Poultry meat is a popular and nutritious food, valued for its high protein content and healthy fat profile. However, like other animal products, it can contain pharmaceutical residues, including coccidiostats, antimicrobials commonly used to prevent parasitic infections caused by Eimeria species. While most monitoring focuses on raw meat, it is important to understand how these compounds behave during cooking to assess potential health risks better and ensure food safety. Methods: This study examined how five different cooking methods (roasting, grilling, and microwaving, beer and wine marinating) affect the levels of eight coccidiostat residues in 45 samples of poultry muscle collected from a supermarket located in the center of mainland Portugal from May to July 2024. After applying different cooking procedures, ionophore and synthetic coccidiostat residue levels were measured using solid–liquid extraction followed by ultrahigh-performance liquid chromatography with tandem mass spectrometry (UHPLC-MS/MS). Results are expressed as percentages of the original concentrations: 100% indicates stability, values above 100% suggest a relative increase (often due to moisture loss), and values below 100% reflect a decrease, likely from heat degradation. Results: Roasting, grilling, and microwaving all increased residue concentrations—up to 198.5%, 180.1%, and 158.4%, respectively. In contrast, marinating meat in wine or beer before cooking reduced residues to 73.1% and 72.0%, suggesting a mitigating effect. The initial concentration also influenced the outcome: samples fortified at the maximum residue limit (MRL) had an overall higher mean concentration after cooking (148.3%,) than those fortified at twice the MRL (2 MRL), which averaged 124.5%. Conclusions: These results show that cooking can significantly alter coccidiostat residue levels depending on the cooking procedures and initial concentration. Ongoing monitoring and further research are essential to better understand how cooking affects these residues and their by-products. This knowledge is key to improving food safety practices and refining consumer health risk assessments. Full article

During domestic grilling, polycyclic aromatic hydrocarbons (PAHs), which include genotoxic and carcinogenic compounds, can be produced as a result of fat pyrolysis, leakage of cellular juices onto the heat source, and incomplete combustion of fuel. This study aimed to assess the formation of PAHs in pork neck cooked using two different grilling methods (traditional flat grill with beech charcoal and asado grill with beech wood flame) under controlled conditions, with cooking stopping at a core temperature of 72 °C. The impact of marinating and cooking speed (fast or slow) was also evaluated over three cooking sessions. After grilling, the meat samples underwent microwave-assisted extraction, purification through solid-phase extraction (SPE), and analysis using ultra-high-performance liquid chromatography (UHPLC) with spectrofluorometric detection. Statistical analysis was performed using ANOVA (R software, version 4.3.0). None of the samples exceeded the legal limits for benzo[a]pyrene (BaP) and PAH4 (sum of chrysene, benzo[a]anthracene, BaP, and benzo[b]fluoranthene). However, the asado grill showed a significantly higher average PAH contamination (1.21 µg/kg of BaP and 3.92 µg/kg of PAH4) compared with the traditional grill (0.22 µg/kg of BaP and 1.71 µg/kg of PAH4). Marinating and cooking speed did not have a significant impact on PAH levels. Full article

The development of plant-based seafood alternatives with authentic flavour profiles remains a significant challenge, limiting their appeal to seafood consumers. This study hypothesised that incorporation of flavour precursors including free amino acids, betaine, and long chain omega-3 fatty acids would enhance the flavour resemblance of plant-based prawn and salmon prototypes to their authentic seafood counterparts. Prototypes were analysed using headspace solid-phase microextraction gas chromatography–mass spectrometry and evaluated by a semi-trained sensory panel. Volatile analysis revealed 64 compounds across prototypes, with significant variations attributed to precursor combinations and thermal treatments. Frying enhanced volatile profiles, particularly in plant-based prawn prototypes fortified with all three flavour precursors, producing key prawn odourants, including pyrazines and trimethylamine. Notably, betaine pyrolysis under moderate cooking conditions was demonstrated as a potential pathway for trimethylamine formation, contributing to fish-like odours. Sensory evaluation showed that the final plant-based prawn prototype exhibited strong cooked crustacean and grilled notes, aligning with the observed volatile profile. While the salmon prototype displayed key salmon odourants, its cooked salmon odour was less pronounced, suggesting a need for a more robust flavouring strategy. This study highlights the potential of targeted flavour precursor formulations to improve the flavour quality of plant-based seafood alternatives, paving the way for their wider acceptance. Full article

Twelve meat-based dishes (beef/pork) prepared using different cooking methods and ingredients were collected from two catering services. Their nutritional composition and lipid oxidation status was analyzed. Subsequently, the samples underwent an in vitro digestion process to evaluate their digestibility and the effect of digestion on lipid oxidation. The protein content of the dishes ranged from 17% to 34%, with no clear influence from the type of meat or cooking method. Lipid content showed considerable variability (2.5–15.1%), with all dishes exhibiting a high omega-6/omega-3 ratio. In vitro dry matter digestibility ranged from 58% to 86%, protein digestibility from 77% to 93%, and lipid digestibility from 7.3% to 46%. Among all dishes, “roasted pork loin” showed the highest digestibility values. Regarding lipid oxidation, grilled samples exhibited the lowest levels before digestion (less than 0.85 ppm MDA), whereas most of the roasted dishes exceeded 4 ppm MDA. After digestion, all samples—except “stewed veal—a”—suffered an increase in oxidation. Stewed dishes had the smallest increase (less than 60%) and “roasted pork meatballs” exhibited the highest increase (more than 600%). This study enhances the knowledge of the nutritional value of meat-based dishes and the impact of the digestion process. Full article

Background/Objectives: The process of cooking food can result in alterations to its nutrient composition due to changes in water content and the destruction or loss of certain micronutrients that occur in response to heat. This study examined the impact of diverse cooking techniques, namely grilling, microwave, and steam, on the macronutrients and minerals of vegetables commonly utilized in Italian cuisine (two varieties of zucchini, eggplants, and potatoes). Methods: The proximate composition was determined according to the Association of Official Analytical Chemists (AOAC) methods. The content of the minerals (Ca, K, P, Mg, Na, Fe, Zn, and Mn) was determined via ICP plasma after liquid washing. Results: Regarding macronutrients, the results revealed a notable difference in the carbohydrate profiles, whereas mineral retention demonstrated considerable heterogeneity. Some minerals, such as Na, Ca, Mn, and Fe, were found to be more prone to significant increases or losses. Moreover, the true retention factor (TR) calculations indicated that microwave cooking resulted in higher retention compared to the other methods for zucchini, while grilling demonstrated higher TR than microwave cooking for eggplants. Potatoes exhibited lower TR values than the other vegetables and their steaming resulted in higher retention than microwave cooking for K, P, Fe, and Zn. Conclusions: The results confirm the heterogeneous behaviors of minerals in commonly consumed Italian vegetables subjected to different cooking methods. The data underscore the need for additional research to understand the effects of heat treatments on mineral profiles and to determine specific retention factors linked to various cooking techniques. The significant gap between “true” and “apparent” retention factors, caused by changes in water content during cooking, highlight the need for new experimental data to update and enrich the existing literature on this topic. Full article

Background/Objectives: The widespread use of antibiotics, which wastewater treatment plants (WWTPs) cannot fully remove, in human and veterinary medicine leads to their release into wastewater, resulting in the contamination of aquatic environments. Bivalves can accumulate these antibiotics, posing a risk to shellfish consumers, including potential antimicrobial resistance. This study aimed to assess how three cooking methods—marinating, steaming, and grilling—affect the concentration of 33 different antibiotics in bivalves fortified at the level of maximum residue limit (MRL) and twice the MRL (2MRL). Results: The data show the percentage of antibiotic remaining after cooking: 100% indicates stability or no reduction; values above 100% show an increase in concentration, and values below 100% reflect a decrease in antibiotic concentration. In general, all culinary procedures removed part of the added antibiotics. However, the most effective method was marinating (47%), followed by steaming (60%) and finally grilling (92%). It was also found that, overall, the fortification level, MRL or 2MRL, did not impact antibiotic removal in each cooking method. Moreover, different antibiotics’ classes presented diverse removals when cooked, ranging between 0% for penicillins and 73% for sulphonamides. Furthermore, the results showed a great diversity of responses to cooking within some antibiotic classes. Methods: After cooking, the analysis was based on solid–liquid extraction followed by liquid chromatography–quadrupole time-of-flight mass spectrometry (UHPLC-ToF-MS). Conclusions: The ongoing monitoring of antibiotic levels is essential, and further research is needed to understand how cooking affects these substances and their metabolites. This will help assess the real risk to consumers and guide risk-mitigation measures. Full article

Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For this purpose, 200 meat doner and 200 chicken doner kebab samples were obtained randomly from various buffets and restaurants located in Istanbul and analyzed by means of GC-MS. According to the results, benzo[a]pyrene and PAH4 levels, which are important PAH compounds as biomarkers, were significantly higher in chicken doner than in meat doner (p < 0.05). The highest occurrence of benzo[a]pyrene and PAH4 in meat and chicken doner samples was in the charcoal heating source, whereas the lowest occurrence was detected in electric grilling. In terms of all PAH compounds, cooking with an electric heating source caused the formation of fewer PAH compounds in doner kebab samples. Consequently, the fat content of fatty meat products such as doner kebab should be reduced, the contact of fat with the heating source (especially flame) and dripping of fat to the source should be prevented and overcooking of meat should be avoided. Full article

Polycyclic aromatic hydrocarbons (PAHs), carcinogenic substances primarily formed through pyrolysis and oxidation of fat at high cooking temperatures, are commonly found at high levels in grilled meats. Reducing PAHs formation by incorporating natural antioxidants, such as through marination, has been demonstrated to be effective. However, the inhibitory effect of fresh phenolic-rich fruit powders on PAHs formation in charcoal-grilled meats remains unknown. To clarify the application of the fruit powders, 15 experimental groups were conducted. All pretreatment techniques (spraying, marinating, and mixing) were applied across all four freeze-dried fruit powders (lemon, guava, papaya, and mango). Each method was systematically tested with each fruit powder to evaluate its effect on inhibiting the formation of the four PAHs (BaA, CHR, BbF, and BaP) in charcoal-grilled pork belly and loin. Firstly, guava powder exhibited the highest phenolic content and antioxidant activity compared to the lemon, papaya, and mango powders (p < 0.05), among which the main phenolic compounds were ellagic acid, quercetin, and epigallocatechin gallate (EGCG). Further, marination of pork belly with guava powder exhibited the highest inhibition rate of PAHs (94.8%), followed by lemon (91.1%), papaya (89.8%), and mango (89.0%), with a statistically significant difference at p < 0.05. The reduction in estimated daily intake (EDI) and the increase in the margin of exposure (MOE) indicate that consuming grilled meat treated with these fruit powders poses no safety concerns and may potentially reduce health risks. Finally, the sensory evaluation showed that marinating with guava powder did not perceptibly affect the sensory attributes of the meat. Overall, this study provides a potent strategy for inhibiting the formation of PAHs in meat during charcoal grilling by incorporating fruit powder while preserving sensory qualities. Full article

Background: Limited knowledge is currently available on the effects of modified atmospheric packaging (MAP) on the metabolite profiles of cooked beef. The objective was to evaluate the impact of packaging on the cooked color and cooked metabolite profile of normal-pH (normal bright-red color) and atypical-dark-cutting beef (inherently slightly dark-colored) longissimus lumborum muscle. Methods: Normal-pH (pH 5.56) and atypical dark-cutting (pH 5.63) loins (n = 6) were procured from a commercial meat processor. Steaks were randomly assigned to one of three different packaging methods: vacuum packaging, carbon monoxide (CO-MAP), and high oxygen (HiOx-MAP). Following 5 d of retail display, steaks were cooked to 71 °C on a clamshell-style grill, and samples were collected for untargeted metabolites using gas-chromatography mass spectrometry. Results: Raw atypical dark-cutting steaks were less red (p < 0.05) than raw normal-pH steaks. However, there were no differences in internal cooked color between normal-pH and atypical dark-cutting steaks. Steaks packaged in HiOx-MAP steaks had a lower (p < 0.05) cooked redness than vacuum and CO-MAP steaks. A total of 129 metabolite features were identified in the study. Serine and tryptophan were over-abundant in cooked atypical dark-cutting beef compared to raw atypical samples. Citric acid levels were greater in HiOx-MAP packaged beef compared with VP both in normal and atypical dark-cutting beef after cooking, while no differentially abundant metabolites were shared between vacuum and CO-MAP steaks after cooking. Discussion: A slight increase in pH did not influence metabolite profiles in different packaging. However, there were packaging effects within normal and atypical dark-cutting beef. Conclusions: This study suggests that packaging conditions change metabolite profiles, which can influence cooked metabolites. Therefore, the metabolomics approach can be used to better understand cooked color defects such as premature browning. Full article

The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat. Full article

The aim of this research is to evaluate the impact of tomato pomace (TP) on the technological and sensory properties of ćevapi. Four treatments were prepared as follows: control (CON) and samples with the addition of TP in amounts of TP5 (0.5%—5 g/kg), TP10 (1%—10 g/kg), and TP20 (2%—20 g/kg). Technological properties (pH values, water activity (aw) cooking loss, length reduction), instrumental colour and texture, and sensory properties were examined. The addition of TP powder did not result in significant differences in pH and aw values between CON and modified treatments (in both raw and grilled). The addition of TP in the amounts higher than 10 g/kg significantly reduced cooking loss, while length reduction was observed when 20 g/kg was added. Also, significantly higher values of yellowness were observed in both the raw and grilled ćevapi, when 10 g/kg and more of TP was added. Significantly higher hardness and chewiness were observed in all experimental treatments. However, differences in instrumental colour and texture were not negatively perceived by the assessors, and there were no significant differences in any observed sensory properties between the CON and experimental treatments. Moreover, all the experimental treatments received a relatively high mark of around seven and higher on a nine-point hedonic scale. Further research could focus on the examination of salt/meat reduction as well as oxidative stability during freeze storage. Full article

This explorative study aimed to assess the mutagenicity and genotoxicity of stored-cooked beef patties formulated with and without phenols (7.00 mg of phenols/80-g patty) extracted from olive vegetation water (OVW), as related to the formation of cholesterol oxidation products (COPs) and heterocyclic amines (HCAs). The patties were packaged in a modified atmosphere, sampled during cold storage (4 °C) for 9 days, and grilled at 200 °C. The genotoxicity was evaluated by the Comet assay. The patty extract was found to be genotoxic on primary peripheral blood mononuclear cells (PBMCs), while no mutagenicity was detected. The addition of OVW phenols significantly decreased the genotoxicity of the patty extract and reduced the total COPs content in stored-cooked patties (4.59 times lower than control); however, it did not affect the content of total HCAs (31.51–36.31 ng/patty) and the revertants’ number. Therefore, these results demonstrate that the OVW phenols were able to counteract the formation of genotoxic compounds in stored-cooked beef patties. Full article