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13 pages, 1524 KiB

Open AccessArticle

Evaluation of Chinese Prickly Ash and Cinnamon to Mitigate Heterocyclic Aromatic Amines in Superheated Steam-Light Wave Roasted Lamb Meat Patties Using QuEChERS Method Coupled with UPLC-MS/MS

by Raheel Suleman, Muawuz Ijaz, Huan Liu, Alma D. Alarcon-Rojo, Zhenyu Wang and Dequan Zhang

Separations 2023, 10(6), 323; https://doi.org/10.3390/separations10060323 - 25 May 2023

Cited by 3 | Viewed by 1718

Abstract

Chinese prickly ash and cinnamon contain many antioxidants, which scavenge free radicals and can reduce many harmful compounds, such as heterocyclic aromatic amines (HAAs). Modern technologies used for cooking, such as the use of superheated steam roasting, are beneficial in decreasing the development [...] Read more.

Chinese prickly ash and cinnamon contain many antioxidants, which scavenge free radicals and can reduce many harmful compounds, such as heterocyclic aromatic amines (HAAs). Modern technologies used for cooking, such as the use of superheated steam roasting, are beneficial in decreasing the development of HAAs. The current study was based on the use of these two spices in roasted lamb patties to mitigate the formation of HAAs in superheated steam roasted patties. Results exhibited significant differences (p < 0.05) in the content of both polar and non-polar HAAs as compared to control patties. In cinnamon roasted patties, polar HAAs were reduced from 23.76 to 10.56 ng g⁻¹, and non-polar HAAs were reduced from 21.34 to 15.47 ng g⁻¹. In Chinese prickly ash patties, polar and non-polar HAAs were 43.60 ng g⁻¹ and 35.74 ng g⁻¹, respectively. Similarly, cinnamon-treated patties showed a significantly higher (p < 0.05) reduction in polar HAAs (23.52 to 12.41 ng g⁻¹) than non-polar (16.08 to 9.51 ng g⁻¹) at concentrations of 0.5–1.5%, respectively, as compared to the control, with 45.81 ng g⁻¹ polar and 35.09 ng g⁻¹ non-polar HAAs. The polar HAAs tested were PhIP, DMIP, IQx, and 8-MeIQx, while the non-polar were harman and norharman. Both spices and superheated steam controlled HAAs to a significant level in lamb meat patties. Full article

(This article belongs to the Special Issue Analysis of Natural Bioactive Compounds in Plant, Food, and Pharmaceutical Products Using Chromatographic Techniques)

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15 pages, 1407 KiB

Open AccessArticle

Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue

by Raheel Suleman, Teng Hui, Zhenyu Wang, Alma Delia Alarcon-Rojo, Huan Liu and Dequan Zhang

Separations 2022, 9(3), 71; https://doi.org/10.3390/separations9030071 - 8 Mar 2022

Cited by 12 | Viewed by 3875

Abstract

This study investigated the influence of four different methods of cooking (charcoal grilling, electric barbecue grilling, superheated-steam roasting and infrared grilling) on the volatile profile of lamb meat patties. The study included the patties of the oyster cut muscle of lambs cooked using [...] Read more.

This study investigated the influence of four different methods of cooking (charcoal grilling, electric barbecue grilling, superheated-steam roasting and infrared grilling) on the volatile profile of lamb meat patties. The study included the patties of the oyster cut muscle of lambs cooked using charcoal grilling, electric barbecue grilling, infrared grilling and superheated-steam roasting methods. The principal component analysis (PCA) of electric nose data showed a total variance of 73.71%. The e-nose values showed differentiation of the volatiles released from the lamb meat patties. Data of PCA of e-nose and GC-MS revealed good separation between groups. Significance (p < 0.05) was found for the flavour profile values of charcoal-grilled and superheated-steam-roasted samples while the lowest significance was observed between infrared- and electric-barbecue-grilled samples. Saltiness and sourness were higher in superheated-steam-roasted patties than charcoal-grilled samples through e-tongue. The main volatile compound found in all the lamb patties was 2,3-octanedione with a content of 20.43 µg/g–27.83 µg/g. 1-hexanol was highest at 34.74 µg/g in the charcoal-grilled samples while 2,3-octanedione was highest at 35.83 µg/g in superheated-steam-roasted patties. Full article

(This article belongs to the Special Issue Application of Mass Spectrometry in Food and Beverages Analysis)

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13 pages, 1356 KiB

Open AccessArticle

Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (Haliotis discus hannai) with Honey Butter Sauce

by Bertoka Fajar Surya Perwira Negara, Hee-Jin Gong, Jae-Hak Sohn, Jin-Soo Kim and Jae-Suk Choi

Appl. Sci. 2021, 11(24), 12091; https://doi.org/10.3390/app112412091 - 19 Dec 2021

Cited by 2 | Viewed by 3113

Abstract

Abalone (Haliotis discus hannai) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we processed abalone as [...] Read more.

Abalone (Haliotis discus hannai) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we processed abalone as a home meal replacement (HMR) product using superheated steam and quick freezing technology. Response surface methodology was used to optimize the roasting process. A test HMR product was produced by mixing roasted abalone with honey butter sauce at a ratio of 70:30 (w/w), then evaluated for its physicochemical, biological, and nutritional characteristics and shelf life. Roasting abalone at 220 °C for 2 min resulted in high scores for hardness and overall acceptance. The roasting process successfully maintained the chemical characteristics of abalone, including pH, volatile basic nitrogen, and thiobarbituric acid-reactive substances. The sensory characteristics of the test HMR product were maintained using quick freezing methods. Moreover, nutritional analysis revealed that the test HMR product contained macro- and micronutrients, amino acids, and fatty acids, which could contribute to meeting daily nutritional needs. The estimated shelf life of the product was 30 months. Therefore, this study successfully developed a high-quality HMR product containing abalone. Full article

(This article belongs to the Special Issue Recent Advances in Muscle Food Processing, Preservation Methods and Analytical Techniques)

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16 pages, 7825 KiB

Open AccessArticle

The Effect of Combined Superheated Steam Roasting and Smoking on the Quality Characteristic of Alaska Pollack (Gadus chalcogrammus) Roe

by Gabriel Tirtawijaya, Jin-Hwa Lee, Jong-Su Jang, Do-Youb Kim, Jae-Hak Sohn and Jae-Suk Choi

Foods 2021, 10(12), 3047; https://doi.org/10.3390/foods10123047 - 8 Dec 2021

Cited by 3 | Viewed by 3114

Abstract

Alaska pollack roe (APR) is a protein source that is usually salted and fermented, containing a high salt content. Using a combination of superheated steam roasting and smoking, we developed a new low-salt ready-to-eat APR variant, whose quality characteristics we analyzed. The optimal [...] Read more.

Alaska pollack roe (APR) is a protein source that is usually salted and fermented, containing a high salt content. Using a combination of superheated steam roasting and smoking, we developed a new low-salt ready-to-eat APR variant, whose quality characteristics we analyzed. The optimal conditions for roasting (216 °C for 4 min) and smoking (64 °C for 14 min) were obtained from sensorial attributes using response surface methodology. Under the optimal conditions, smoke-roasted APR had an overall acceptance (OA) score of 8.89. The combination of roasting and smoking significantly increased volatile basic nitrogen (VBN, 18.6%) and decreased the total bacterial count (TBC, 38.6%), while thiobarbituric acid reactive substances (TBARS) were not affected. Smoke-roasting APR also increased its nutritional content to 30% protein with 44% essential amino acids, and more than 40% DHA and EPA in 4.3% fat. During 30 days of storage, the OA, VBN, TBARS, and TBC values significantly changed with time and storage temperature (p < 0.05). The shelf life of the product was estimated to be 24 d. In conclusion, the combination of roasting and smoking APR could improve product quality and may be an alternative to diversify processed APR. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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15 pages, 3158 KiB

Open AccessArticle

Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

by Wei Wang, Lu Dong, Yan Zhang, Huaning Yu and Shuo Wang

Foods 2021, 10(7), 1490; https://doi.org/10.3390/foods10071490 - 27 Jun 2021

Cited by 31 | Viewed by 3817

Abstract

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in [...] Read more.

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable. Full article

(This article belongs to the Section Meat)

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21 pages, 1382 KiB

Open AccessArticle

Optimization of Texture-Modified Yellowfin Sole (Pleuronectes aspera) by Enzymatic Treatment and Superheated Steam Treating to Improve Quality Characteristics

by Woo-Hee Cho, Sung-Joon Yoon and Jae-Suk Choi

Processes 2021, 9(5), 763; https://doi.org/10.3390/pr9050763 - 27 Apr 2021

Cited by 9 | Viewed by 2974

Abstract

This study aimed to optimize the texture modification process of yellowfin sole (Pleuronectes aspera) to improve its quality characteristics for easier consumption by the elderly. Yellowfin sole was immersed in enzyme solution (Protamex:Neutrase = 1:2), marinated in herbal extract solution, and [...] Read more.

This study aimed to optimize the texture modification process of yellowfin sole (Pleuronectes aspera) to improve its quality characteristics for easier consumption by the elderly. Yellowfin sole was immersed in enzyme solution (Protamex:Neutrase = 1:2), marinated in herbal extract solution, and roasted by superheated steam. The product was evaluated for microbial, physicochemical, and sensory properties, as well as shelf life. Specifically, the optimal enzymatic treatment comprised a protease concentration of 1.00% (w/v) with an immersion time of 3.16 h. The optimal marination herb was determined to be bay leaves, as indicated by highest overall acceptance. The texture modification process led to lower hardness and higher overall acceptance values (76.23 kN/m² and 8.38, respectively) compared with nonenzyme processed product (120.43 kN/m², 7.43), also retaining high nutritional value and low trimethylamine levels. Shelf-life analysis indicated microbial activity was inhibited (not detected), low levels of total volatile basic nitrogen (10.50 mg%), low levels of thiobarbituric acid reactive substances (0.12 mg MDA/kg), and stable pH values (6.5–7.0). Overall, the texture-modified yellowfin sole possessed a soft flesh texture suitable for consumption by the elderly, with acceptable microbial, physicochemical, and sensory qualities. Full article

(This article belongs to the Special Issue Application of Proteomics and Enzyme Technologies in Foods)

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18 pages, 911 KiB

Open AccessArticle

Application of High-Frequency Defrosting, Superheated Steam, and Quick-Freezing Treatments to Improve the Quality of Seafood Home Meal Replacement Products Consisting of the Adductor Muscle of Pen Shells and Common Squid Meat

by Bertoka Fajar Surya Perwira Negara, Seung Rok Kim, Jae Hak Sohn, Jin-Soo Kim and Jae-Suk Choi

Appl. Sci. 2021, 11(7), 2926; https://doi.org/10.3390/app11072926 - 25 Mar 2021

Cited by 10 | Viewed by 3287

Abstract

We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of the pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, and quick freezing. Test HMR products were produced by mixing defrosted and roasted [...] Read more.

We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of the pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, and quick freezing. Test HMR products were produced by mixing defrosted and roasted AMPS, CSM, and sauce in ratios of 27.5, 27.5, and 45.0% (w/w), respectively, followed by quick freezing at −35 °C in a polypropylene plastic bowl covered with a plastic film. The chemical characteristics, nutritional quality, microbial and sensory properties, and shelf life of the product were examined. The response surface methodology identified the optimal temperature and heating time of the superheated steam for AMPS (220 °C, 1 min) and CSM (300 °C, 1.5 min). Chemical characteristics showed low levels of volatile basic nitrogen (9.45 mg%) and thiobarbituric acid-reactive substances (1.13 mg Malondialdehyde [MDA]/kg). No significant changes (p < 0.05) were observed in microbial, color, flavor, taste, texture, and overall acceptance at −23 °C for 90 days. After reheating, the sensory scores varied from “like moderately” to “like very much.” The shelf life of the HMR product was estimated to be 24 months. In conclusion, HFD, superheated steam, and quick freezing successfully improved product quality, with little loss of nutrition and texture. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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15 pages, 2087 KiB

Open AccessArticle

Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristics

by Md. Masud Rana, Md. Mohibbullah, Na Eun Won, Md. Abdul Baten, Jae Hak Sohn, Jin-Soo Kim and Jae-Suk Choi

Appl. Sci. 2021, 11(6), 2629; https://doi.org/10.3390/app11062629 - 16 Mar 2021

Cited by 9 | Viewed by 3199

Abstract

Chub mackerel (CM), Scomber japonicus, is a commercially important fish species in pacific countries including South Korea and its rapid quality deterioration by various spoilage mechanisms while marketed has been reported, leading to a dramatic decline of the market price. To overcome this [...] Read more.

Chub mackerel (CM), Scomber japonicus, is a commercially important fish species in pacific countries including South Korea and its rapid quality deterioration by various spoilage mechanisms while marketed has been reported, leading to a dramatic decline of the market price. To overcome this problem, a combination of superheated steam roasting (270 °C for 4 min) and hot smoking (70 °C) on CM fillets was applied to impart extending shelf-life at the market level. Using different sawdust with time-dependent smoking revealed that Oak sawdust at 25 min of optimized smoking time significantly (p < 0.05) provided the highest sensory properties (appearance, odor, color, texture and overall preferences), improved physicochemical, microbial, and nutritional properties, and subsequently, promoted shelf life of processed CM during the storage period at 10 °C for up to 34 days. Moreover, the processed CM offered high nutritional value, especially, essential and non-essential amino acids were found to be 13.14 and 15.48 g/100 g of CM fillets, and also reduced the trimethylamine-N-oxide level to an acceptable limit, indicating its quality and safety with high nutritional standards to end-point users upon consumption. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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15 pages, 1302 KiB

Open AccessFeature PaperArticle

Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam

by Ahmad K. Alafeef, Fazilah Ariffin and Musfirah Zulkurnain

Foods 2020, 9(9), 1197; https://doi.org/10.3390/foods9091197 - 29 Aug 2020

Cited by 14 | Viewed by 6066

Abstract

Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in green and roasted beans, antioxidant [...] Read more.

Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in green and roasted beans, antioxidant activities, and formation of acrylamide during conventional and superheated steam roasting. Comparisons were made with positive (pretreated without selenium) and negative (untreated) controls. The acrylamide formation was significantly inhibited in Se-coffee (108.9–165.3 μg/kg) compared to the positive and negative controls by 73.9% and 52.8%, respectively. The reduction of acrylamide by superheated steam roasting only observed in the untreated coffee beans (negative control) by 32.4% parallel to the increase in its antioxidant activity. Selenium pretreatment significantly increased antioxidant activity of the roasted Se-coffee beans after roasting although soaking pretreatment significantly reduced antioxidant activity in the green beans. Acrylamide reduction in the roasted coffee beans strongly correlated with the change in antioxidant capacities after roasting (∆FRAP, 0.858; ∆DPPH, 0.836). The results indicate that the antioxidant properties of the organic selenium suppressed acrylamide formation during coffee roasting. Full article

(This article belongs to the Special Issue Natural Antioxidants: Innovative Extraction and Application in Foods)

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