Search Results (63)

Food quality and safety are paramount in preserving the culinary authenticity and cultural integrity of Chinese cuisine, characterized by intricate ingredient combinations, diverse cooking techniques (e.g., stir-frying, steaming, and braising), and region-specific flavor profiles. Traditional non-destructive detection methods often struggle with the unique challenges posed by Chinese dishes, including complex textural variations in staple foods (e.g., noodles, dumplings), layered seasoning compositions (e.g., soy sauce, Sichuan peppercorns), and oil-rich cooking media. This study pioneers a hyperspectral imaging framework enhanced with domain-specific deep learning algorithms (spatial–spectral convolutional networks with attention mechanisms) to address these challenges. Our approach effectively deciphers the subtle spectral fingerprints of Chinese-specific ingredients (e.g., fermented black beans, lotus root) and quantifies critical quality indicators, achieving an average classification accuracy of 97.8% across 15 major Chinese dish categories. Specifically, the model demonstrates high precision in quantifying chili oil content in Mapo Tofu with a Mean Absolute Error (MAE) of 0.43% w/w and assessing freshness gradients in Cantonese dim sum (Shrimp Har Gow) with a classification accuracy of 95.2% for three distinct freshness levels. This approach leverages the detailed spectral information provided by hyperspectral imaging to automate the classification and detection of Chinese dishes, significantly improving both the accuracy of image-based food classification by >15 percentage points compared to traditional RGB methods and enhancing food quality safety assessment. Full article

Pig large intestines (PLIs) are usually processed into various dishes for consumption through cooking methods such as stir frying, stewing, and braising, which are difficult for many consumers to accept because of their unique and pungent off-odours. To reduce the number of off-odour substances present in PLIs, we compared the effects of an untreated control group (blank), added flour (WF), and added S. cerevisiae mixed 4% flour in PLIs for fermentation (SC) on the treatment of PLIs. We analysed colour, thiobarbituric acid reactive substance (TBARS) values, and total volatile basic nitrogen (TVB-N) values; additionally, sensory evaluations were performed. The results showed that after 5 h of fermentation, the S. cerevisiae mixed flour exhibited the most significant effect on reducing the off-odour of PLIs, exhibited the least effect on the TBARS value and TVB-N was controlled within a reasonable range, while simultaneously maintaining good quality. A total of 415 volatile compounds were identified via flavouromics. Combined with principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), the key off-odour substances, including indole (faecal odour), 2-pentylthiophene (fat odour), (E)-2-octenal (fishy odour), and 2-methoxy-phenol (smoky odour), were reduced by 28.1%, 23.90%, 21%, and 22.89%, respectively, after fermentation. Moreover, the content of ethyl octanoate increased 31.04-fold, which enriched the flavour components of the PLIs. The results showed that fermentation of S. cerevisiae mixed flour could be used as a method to reduce the off-odours of PLIs. Full article

Current marine mackerel (Scomberomorus niphonius) products predominantly involve low-value-added processing, while high-value-added products like fish floss remain underdeveloped. This study utilized mackerel dorsal muscle treated with flavor protease (FP), papain (PP), and neutral protease (NP) (10 U/g, 30 min), followed by steaming and stir-frying. Combined with sensory evaluation, HS-GC-IMS, and automatic amino acid analysis, the characteristic flavor was evaluated by multi-omics. The results showed that FP and NP significantly enhanced odor by reducing fishy compounds (e.g., hexanal) and increasing pyrazines/furans. PP enhanced taste by elevating umami and sweet amino acids (26.68% and 25.98%, respectively). Correlation analysis revealed the following potential pathways: Val and Leu served as precursors for furan, suppressing 2-methyl-3-(methylthio)furan formation, while Asp, Tyr, Phe, Gly, Cys, and Ile promoted 2,5-dimethylpyrazine and 2-methyl-3-(methylthio)furan generation while inhibiting furan. This study demonstrates that minimal protease addition effectively optimizes dried mackerel floss flavor, providing a novel approach for high-quality marine product development. Full article

Dried shrimp is a popular dietary ingredient that is often included in appetizer soups, stir-fry dishes, or other stews to improve the umami taste. The effects of adding dried shrimp on the sensory characteristics and taste components of sheep bone soup were investigated through sensory evaluation and untargeted approaches. The results of the single-factor and orthogonal experiments showed that the flavor qualities of sheep bone soup were optimal under the following conditions: 30% dried shrimp added, a 1:4.5 material–water ratio, and 2.7 h of stewing time. Sensory analysis showed a significant increase in the aroma, umami, kokumi, and texture intensity of the optimized sheep bone soup with dried shrimp. The untargeted approach combined with multivariate statistical analysis showed that compounds with a sweet taste (Lys and Ser), a umami taste and umami enhancement (Ala-Leu, Glu-Pro, Glu-Glu, Asp-Phe, pyroglutamic acid, and cinnamic acid), a bitter taste (Gly-Leu, Leu-Leu, Ile-Lys, and taurine), a kokumi taste (γ-Glu-Met, γ-Glu-Leu, γ-Glu-Ile, N-acetylmethionine, and N-acetylphenylalanine), a sour taste (malic acid), and a popcorn-like aroma (2-acetylthiazole) contributed significantly to the flavor enhancement of sheep bone soup. In addition, the contribution of Ac-Ser-Asp-Lys-Pro could not be ignored. These results contribute to a better understanding and improvement of the flavor qualities of sheep bone soup. Full article

Background/Objective: Students’ taste preferences, cooking skills, and cultural backgrounds impact their use of food access resources on campus. Meal kits include pre-sorted ingredients, which could address food waste and help to prepare meals with unfamiliar ingredients. The objective of this exploratory pilot study was to develop and investigate the impact of culturally relevant meal kits on cooking skills, food waste, and food security tailored to UC Davis students. Methods: Meal kits included ingredients found at the campus food pantry. Three culturally relevant recipes were selected: High-Protein Avocado Toast, Mexican-Inspired Quinoa Bowl, and a Korean Vegetable Stir-Fry. Students were randomly assigned to the intervention meal kit group (n = 50), while the comparison recipe card group received a digital recipe card (n = 25). Data were collected through pre- and post-surveys administered online, in addition to open-ended, qualitative feedback through surveys after each meal kit or recipe card. Results: Thirty-two participants in the meal kit group and four participants in the recipe card group completed all study measures. Both groups experienced an increase in being classified as high food security over the three-week intervention period (+13% in the intervention group and +75% in the comparison group). Further, the intervention group improved cooking self-efficacy (+1.2 points; p < 0.01) and food waste practices. Participants appreciated the meal kits’ ease of preparation, clear instructions, and minimal cooking steps. Conclusions: The preliminary findings of this exploratory pilot study highlight the potential importance of culturally relevant interventions to address food security and promote healthier eating habits among college students. However, more research is needed with a larger, more diverse sample over a longer duration. Full article

Preheating and reheating play key roles in enhancing the nutritional and sensory qualities of stir-fried chicken. Thus, this study investigated the effect of preheating (D1) and reheating (D30) after 30 days of storage on the protein profile, lipid oxidation, flavor, texture, color, sensory properties, protein digestibility, and microstructure of household stir-fried chicken. Four doneness levels of preheating (medium rare (T1 = 62 °C), medium (T2 = 65 °C), medium well (T3 = 68 °C), and well done (T4 = 71 °C) and reheating (72 °C) were selected. Results revealed that preheating and reheating enhanced protein and lipid oxidation, while the unfolding of α-helix improved quality and digestibility. GC-MS identified 59 volatile compounds, including β-phellandrene and 1-octen-3-ol in preheating and anethole and benzaldehyde in reheating. Texture analysis showed decreased hardness, chewiness, and gumminess at T3. Lightness (L*) and redness (a*) were largely unaffected, except for the well done (D1T4, D30T4) doneness level, although yellowness (b*) increased with the increasing doneness levels. Sensory evaluation highlighted improved appearance, tenderness, and overall acceptability, particularly for D30T3. Digestibility enhanced with reheating, reaching up to 80% intestinal digestibility at D30T3. Microstructural analysis unveiled structural deformation, which was most pronounced at T4. Preheating followed by reheating enhanced meat quality attributes, with D30T3 emerging as the optimal doneness level for the industrial production of stir-fried chicken. Full article

Fish sauce is a widely used condiment in cooking. However, the effects of various cooking processes on its quality remain poorly understood. This study evaluated the quality of fish sauce subjected to various cooking methods (boiling for 10, 30, and 60 min and stir-frying for 10, 30, and 60 s) using sensory evaluation, electronic nose, gas chromatography-mass spectrometry, and free amino acid analysis. Thermal cooking processes significantly altered the flavor profile of the fish sauce. A total of 38 volatile compounds were identified and quantified, 10 of which were screened as key aroma-active compounds based on their high odor activity values (OAVs ≥ 1). The total OAV values of key flavor compounds were lowest in unheated fish sauce (346.51) and varied from 347.64 to 707.40 in heated fish sauce. The maximum total free amino acid contents in boiled and stir-fried fish sauce were 4862.52 mg/100 mL and 4922.49 mg/100 mL, respectively, which were significantly higher than those in unheated fish sauce (4577.54 mg/100 mL) (p < 0.05). Pearson correlation analysis indicated that temperature modulates the production of key flavor compounds in fish sauce by influencing amino acid metabolism. These findings provide valuable insights into the application of fish sauce in food production and culinary practices. Full article

Hexaconazole, a triazole insecticide, is widely used to control rust disease in Welsh onions. Residue levels of pesticides vary based on the cooking methods. Although studies on hexaconazole residue have involved vegetables such as cabbage, research on Welsh onion is limited. This study investigated the effect of different cooking methods on hexaconazole residues. Welsh onion was processed by common cooking methods such as stir-frying, boiling, and baking, and analyzed for pesticide residues using liquid chromatography with tandem mass spectrometry. The results showed that the removal rates of pesticides after cooking were 40.0–62.9% for stir-frying, 80.0–91.4% for boiling, and 51.4–77.1% for baking. Regardless of cutting thickness (0.8 cm or 5 cm), the reduction rate of pesticide residues increased with time during boiling. Increased reduction rates were also observed with increased time during baking. As stir-frying time increased, the residue amount increased due to water loss. However, the absolute amount of the pesticide decreased with increasing time. Therefore, the residue amount of hexaconazole in Welsh onion was reduced by various general cooking processes. These findings can provide a valuable foundation for research on Welsh onion processing, address consumer concerns about pesticide residues, and provide baseline data for risk assessments. Full article

Toxic compounds such as heterocyclic amines (HAs) are formed during the processing of protein-rich foods, especially meat products. This study aims to investigate the formation of HAs during the canning of chicken and pork by using an ultra-performance liquid chromatograph coupled with tandem mass spectrometer (UPLC-MS/MS). Minced samples of both chicken and pork were separately subjected to marinating, stir-frying and degassing for subsequent canning and sterilization for 60 min at 115 °C (low temperature–long time, LL–ST) or 25 min at 125 °C (high temperature–short time, HS–ST) and analyzed for HAs. The results showed that both marinating and sterilization could significantly affect the HA formation in canned minced chicken and pork, with the LL–ST treatment being more liable to total HA formation than the HS–ST treatment, and the total HAs (especially, Harman and Norharman) was produced at a higher level in canned minced pork than in canned minced chicken under the same sterilization treatment. A reduction in reducing sugar, creatine, and amino acid contents resulted in HA formation in canned minced chicken and pork during processing. The results were confirmed by principal component analysis and showed that HAs were formed at significant levels in canned minced chicken and pork, with the level of major HA content following the order of Harman > Trp-P-1 > Norharman > DMIP. Although the presence of non-mutagenic HAs (Harman, Norharman and DMIP) and possibly carcinogenic HA (Trp-P-1) contributed to 95.8% of total HAs formed in both canned pork and chicken in this study, it is imperative to reduce the HA exposure to humans for improved public health by decreasing the consumption of processed meat and increasing the intake of fruits and vegetables, as well as incorporating natural antioxidant-rich ingredients into foods during processing to minimize the formation of HAs. Full article

As the wealth of evidence grows as to the negative impact of indoor air quality on human health, it has become increasingly urgent to investigate and characterise sources of air pollution within the home. Fine particulate matter with a diameter of 2.5 µm or less (PM_2.5) is a key cause for concern, and cooking is known to be one of the most significant sources of domestic PM_2.5. In this study, the aim was to demonstrate the efficacy of combining experimental techniques and cutting-edge High-Performance Computing (HPC) to characterise the dispersion of PM_2.5 during stir-frying within a kitchen laboratory. This was carried out using both experimental measurement with low-cost sensors and high-fidelity Computational Fluid Dynamics (CFD) modelling, in which Lagrangian Stochastic Methods were used to model particle dispersion. Experimental results showed considerable spatio-temporal variation across the kitchen, with PM_2.5 mass concentrations in some regions elevated over 1000 μg ${\mathrm{m}}^{-3}$ above the baseline. This demonstrated both the impact that even a short-term cooking event can have on indoor air quality and the need to factor in such strong spatio-temporal variations when assessing exposure risk in such settings. The computational results were promising, with a reasonable approximation of the experimental data shown at the majority of monitoring points, and future improvements to and applications of the model are suggested. Full article

Polycyclic aromatic hydrocarbons (PAHs) represent important toxic compounds formed in meat products during processing. This study aims to analyze 22 PAHs by QuEChERS coupled with GC–MS/MS in canned minced chicken and pork during processing. After marinating raw minced chicken and pork separately with a standard flavoring formula used for canning meat in Taiwan, they were subjected to different processing conditions including stir-frying, degassing and sterilizing at 115 °C/60 min (low-temperature–long-time, LTLT) and 125 °C/25 min (high-temperature–short-time, HTST). The quantitation of PAHs in these meat products revealed the formation of only three PAHs including acenaphthylene (AcPy), acenaphthene (AcP) and pyrene (Pyr) in canned minced chicken and pork during processing with no significant difference in total PAHs between the meat types. Analysis of PAH precursors showed the presence of benzaldehyde at the highest level, followed by 2-cyclohexene-1-one and trans,trans-2,4-decadienal in canned minced chicken and pork, suggesting PAH formation through the reaction of benzaldehyde with linoleic acid degradation products and of 2-cyclohexene-1-one with C4 compounds through the Diels–Alder reaction, as well as the reaction of trans,trans-2,4-decadienal with 2-butene. Monounsaturated and polyunsaturated fatty acids were present in the largest proportion in LTLT-sterilized chicken/pork, followed by HTST-sterilized chicken/pork and raw chicken/pork, and their levels did not show a high impact on PAH formation, probably due to an insufficient heating temperature and length of time. A two-factorial analysis suggested that PAH formation was not significantly affected by the sterilization condition or meat type. Principal component analysis corroborated the observed results implying the formation of PAHs in canned minced chicken/pork under different processing conditions with an insignificant difference (p > 0.05) between them, with the individual PAH content following the order of Pyr > AcPy > AcP. Full article

Taopian is a traditional Chinese pastry made from cooked glutinous rice flour. The effects of heat–moisture treatment (110 °C, 4 h; moisture contents 12–36%, w/w) on the preparation of cooked glutinous rice flour and taopian made from it were compared with the traditional method of stir-frying (180 °C, 30 s). The color of heat–moisture-treated (HMT) flours was darker. HMT flours exhibited a larger mean particle size (89.5–124 μm) and a greater relative crystallinity of starch (23.08–42.92%) and mass fractal dimension (1.77–2.28). The flours exhibited water activity in the range of 0.589–0.631. Although the oil-binding capacity of HMT flours was largely comparable to that of stir-fried flours, HMT flours exhibited a lower water absorption index. Accordingly, the taopian produced with HMT flours exhibited a lower brightness, accompanied by a stronger reddening and yellowing. In addition, more firmly bound water was observed in the taopian produced with HMT flour. The taopian made with HMT flour with a moisture content of 24% exhibited moderate hardness, adhesiveness and cohesiveness and received the highest score for overall acceptability (6.80). These results may be helpful to improve the quality of taopian by applying heat–moisture treatment in the preparation of cooked glutinous rice flour. Full article

Achyranthes bidentata is always salt-processed before being prescribed for treating osteoarthritis. Yet the salt-processing parameters have not been optimized, and the specific bioactive constituents responsible for the osteoarthritis effect of salt-processed A. bidentata have not been fully elucidated. In this study, a Box–Behnken experimental design was chosen for the optimization of the salt-processing parameters of A. bidentata, including stir-frying time, concentration of brine, and soak time. Meanwhile, HPLC–Q-TOF-MS was utilized to analyze the chemical profiles of various batches of raw and salt-processed A. bidentata. The anti-inflammatory potential of nine batches of both raw and salt-processed A. bidentata was assessed via a cyclooxygenase-2 (COX-2) inhibitory assay. A gray correlation analysis was conducted to correlate the peak areas of the compounds in raw and salt-processed A. bidentata with their COX-2 inhibitory effects. Finally, the optimal salt-processing conditions are as follows: soak time: 29 min; concentration of brine: 1.8%; stir-frying time: 4.4 min. Twenty-nine compounds were identified. Eight compounds were found to have a strong positive correlation with anti-inflammatory activity, as confirmed by the COX-2 inhibitory assay. Notably, this is the first report of the COX-2 inhibitory effects of sanleng acid, stachysterone D, dihydroactinidiolide, N-cis-feruloyl-3-methoxytyramine, 9,12,13-trihydroxy-10-octadecenoic acid, azelaic acid, and dehydroecdysone. Full article

In recent years, there has been a shift towards a greater demand for more nutritious and healthier foods, emphasizing the role of diets in human well-being. Edible Alliums, including common onions, garlic, chives and green onions, are staples in diverse cuisines worldwide and are valued specifically for their culinary versatility, distinct flavors and nutritional and medicinal properties. Green onions are widely cultivated and traded as a spicy vegetable. The mild, onion-like flavor makes the crop a pleasant addition to various dishes, serving as a staple ingredient in many world cuisines, particularly in Eastern Asian countries such as China, Japan and the Republic of Korea. The green pseudostems, leaves and non-developed bulbs of green onions are utilized in salads, stir-fries, garnishes and a myriad of culinary preparations. Additionally, green onions have a rich historical background in traditional medicine and diets, capturing the attention of chefs and the general public. The status of the crop as an important food, its culinary diversity and its nutraceutical and therapeutic value make it a subject of great interest in research. Therefore, the present review has examined the distribution, culinary, nutritional and therapeutic significance of green onions, highlighting the health benefits derived from the consumption of diets with this aromatic vegetable crop as a constituent. Full article

This study investigated the prevalence and occurrence of 3-monochloropropanediol esters (3-MCPDEs) and glycidyl esters (GEs) in domestically and commercially prepared food in Singapore and assessed the total dietary exposure for the Singaporean population. Minimal impact on the formation of 3-MCPDEs and GEs was observed from the domestic cooking methods commonly practiced in Singapore such as deep frying and stir frying. The estimated total dietary exposure to 3-MCPDEs for the Singaporean population (aged 15 to 92) was 0.982 µg/kg bw/day for general consumers and 2.212 µg/kg bw/day for high consumers (95th percentile), which accounted for 49.1% and 110.6% of the tolerable dietary intake (TDI) at 2 µg/kg bw/day by the European Food Safety Authority (EFSA). The calculated margins of exposure (MOE) for GEs based on the dietary exposure for general consumers at 0.882 µg/kg bw/day and 2.209 µg/kg bw/day for high consumers were below 10,000, indicating a potential health concern. Our study showed that the occurrence of 3-MCPDEs and GEs varied among vegetable oils, and domestic cooking methods did not significantly impact the levels of 3-MCPDEs and GEs in prepared food. The critical factor influencing the prevalence and occurrence of 3-MCPDEs and GEs was the choice of oil used for cooking, which absorbed into the cooked food. It is essential to encourage the food industry to continue its innovation on mitigation measures to control and reduce 3-MCPDEs and GEs in vegetable oil production. Consumers are advised to make informed choices on food consumption and cooking oil for food preparation to reduce their exposure to 3-MCPDEs and GEs. Full article