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PubMed1992

Intra- and interindividual variability in systemic exposure in humans to 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl- 6-phenylimidazo[4,5-b]pyridine, carcinogens present in cooked beef.

During the cooking of beef, the genotoxic heterocyclic aromatic amines 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) are formed. Little is known about the fate of these compounds in humans or the factors affecting it. We have developed assays based on capillary column gas chromatography-negative ion mass spectrometry capable of the simultaneous measurement of MeIQx, DiMeIQx, and PhIP in cooked meat and in human urine using stable isotope labeled analogues. Ten normal, healthy male volunteers were invited to consume a standard cooked meat meal (400-450 g lean beef, cooked as patties on a griddle hotplate) on four separate occasions over a period of 14 months. Following consumption of the test meals, urine was collected from 0 to 8 h, during which time all free amines were excreted and analyzed for MeIQx, DiMeIQx, and PhIP. Subjects ingested 240 +/- 9 (SEM) g cooked meat, which contained 2.2 +/- 0.2 ng MeIQx/g meat, 0.7 +/- 0.1 ng DiMeIQx/g meat, and 16.4 +/- 2.1 ng PhIP/g meat. The variability in relative systemic bioavailability was assessed from the percentage of ingested amine excreted unchanged in the urine. Subjects excreted 2.1 +/- 1.1% of MeIQx and 1.1 +/- 0.5% of PhIP ingested as unchanged amine in the urine. Levels of DiMeIQx in urine, if present, were below the sensitivity of our assay (20 pg/ml) and could not be detected in any of the samples analyzed. Irrespective of dose, urinary excretion of unchanged MeIQx or PhIP (expressed as a percentage of the ingested dose) remained constant for each individual subject. The intraindividual coefficients of variation for MeIQx (28.4%) and PhIP (23.7%) were low and the pooled interday (intrasubject) coefficients of variation for both compounds were only 19 and 3.4%, respectively. In contrast, inter-subject (intraday) variation was greater, with pooled coefficients of variation of 145% for MeIQx and 71% for PhIP. Based on these studies, it should be possible to use the percentage excretion of MeIQx and PhIP to assess the relative bioavailability of these compounds in humans.

Adult↗
PubMedDate not supplied

Domestic cooking fuel and lung functions in healthy non-smoking women.

OBJECTIVE: The objective of this study was to compare the pulmonary functions in healthy non-smoking women who used either biomass or liquified petroleum gas (LPG) as their sole cooking fuel. The effects of passive smoking, ventilation, over crowding and cooking index were also taken into account. METHODOLOGY: The study was conducted over a period of two years from January 1994. One hundred healthy non-smoking women were included 50 cooked solely with biomass and 50 cooked with LPG. A standardised respiratory symptoms questionnaire was administered to all the subjects and spirometry was carried out. RESULTS: Passive smoking showed no significant difference between the two groups. No statistically significant differences was found in lung functions in the two groups except for the PEFR, which was significantly lower (P < 0.01) in women using biomass. No correlation was observed between different variables and pulmonary functions. The step-wise multivariate linear regression analysis showed no correlation between cooking fuel and the pulmonary functions. CONCLUSION: The absence of the expected adverse effects of biomass on pulmonary functions was possibly due to better ventilation in the kitchens of subjects in the biomass group compared to previous studies.

Adult↗
PubMed2006

The effect of cooking method upon the titratable acidity of a popular vegetarian dish--scope for reducing its erosive potential?

The purpose of this in vitro study was to determine the effect of cooking method on the erosive potential of ratatouille. Two cooking methods, stewing and oven roasting, were applied to standardised ingredients taken from the same fruits and vegetables. The resultant dishes were liquidised and diluted with 100 mls of distilled water. Five 25 ml samples of each group were titrated to pH 7.0 against 0.1 Molar Sodium Hydroxide. In order to ascertain the relative contribution of each ingredient each was singly prepared and cooked by stewing or oven roasting following the same quantities and dilutions as for the dish as a whole. 25 ml samples of these were titrated to pH 7.0 against 0.1 Molar Sodium Hydroxide. For ratatouille as a dish significantly (P < 0.0001) more alkali had to be added to the oven roast group (Mean = 8.60 mls, S.D. = 0.31) than to the stewed group (Mean = 3.92 mls, S.D. = 0.50) in order to bring about neutrality. Oven roasting of ingredients significantly (P < 0.001) lowered the initial pH with the exceptions of tomatoes and red peppers. Stewing reduced the volume of alkali required to neutralise aubergine (P < 0.001), green peppers (P < 0.001) and courgettes (P < 0.05). Significantly (P < 0.001) more alkali however was required to neutralise stewed red pepper. It was concluded that the method of cooking identical ingredients affects the erosive potential of ratatouille. Although oven roasting results in a higher erosive potential of ratatouille compared to stewing the method of cooking, at an individual ingredient level, does not have a universal effect upon erosive potential as determined by titratable acidity. This should be borne in mind when advising patients.

Acids↗
PubMed1991

[Effects of traditional cooking on antinutritional factors of the black beans (Phaseolus vulgaris) of Costa Rica].

Trypsin inhibitors, alfa amylase inhibitors and hemagglutinins were determined in black beans (P. vulgaris) produced in Costa Rica. The effect of the traditional cooking on such antinutritional factors was also studied. The antinutritional factors were analyzed spectrophotometrically in the raw beans, as well as after several cooking periods of time. The results showed that alfa-amylase inhibitors were the most thermoresistant. After 30 min of cooking time there was a 33% of activity left from the initial activity of the raw beans. Approximately 80% of the antitryptic activity was destroyed at 9 min of cooking time. After 10 min of cooking time, only 1% of hemagglutinin activity was present.

Amino Acids, Essential↗
PubMed1979

Hospital cook/chill foodservices systems. Effect of end temperature of initial cooking on yield and moisture of beef loaf during processing.

Hospital cook/chill foodservice systems are characterized by two heat processes: Intial cooking and microwave heating for service. End temperature (ET) of initial cooking for beef loaf in actual and in simulated cook/chill systems has been reported to vary from 123 degrees F. (51 degrees C.) to 170 degrees F. (77 degrees C.). After preparation, beef loaf (5 kg.) was initially uncooked or initially cooked to ETs of 113 degrees, 140 degrees, 167 degrees, or 194 degrees F. (45 degrees, 60 degrees, 75 degrees, or 90 degrees C.), stored chilled (24 hr. at 42 degrees F. [6 degrees C]), and portions (100 gm.) were microwave heated to 165 degrees F. (74 degrees C.) or above. Multiple comparison t-test on data for yield and for moisture content of beef loaf indicated that increasing the ET of initial cooking significantly (P of less than or equal to 0.01) decreased yield and moisture content of beef loaf after initial cooking and after microwave heating for service.

Animals↗
PubMed1981

[Influence of previous cooking on the biological value of sardine protein concentrates, obtained by extraction with ethanol].

The authors studied the effect of previous cooking on the residual content of lipids and on the biological value of the fish protein concentrates (FPC) from Sardinella aurita. The extraction of lipids was done with ethanol at 95%. It was observed that previous cooking facilitates the extraction, decreasing the residual content of lipids at a level of 0.72% in the FPC submitted to previous cooking, and at a level of 1.05% in the FPC not submitted to previous cooking (P greater than 0.05). The aminogram indicated that threonine was the primary limiting amino acid in relation to the FAO reference protein. The biological test of the protein of FCP in 21 day-old weanling male rats of the Wistar strain, was studied through the food and protein efficiency ratio (FER and PER), apparent digestibility (Dap), and net protein utilization (NPU). The biological value obtained was between 46 and 44%, respectively, for the fish protein concentrate, with and without previous cooking (P greater than 0.005).

Animals↗
PubMed1996

[Factors affecting the cooking of longissimus muscle beef from Venezuela cattle].

A survey was conducted to study variation in cookery traits of beef longissimus in Venezuela. Cattle originated from the main beef producing regions of the country (n = 274) provided steaks to study the effects of cattle type (Zebu-dairy, Zebu), Sex (bull, steer, heifer), age by dentition (estimated chronological age of 2, 3 and 4 yr), maturity levels (A, B,C) and marbling scores (none, traces, slight). Cookery traits were affected (P > .05) by marbling and maturity. Steaks with "traces" of marbling cooked faster and had more cooking losses (P < 0.05) than steaks with marbling amounts described as "slight" or "none". Steaks derived from the more mature, "C" cattle, required lesser time (i.e., 14 min) and retained 3 g/100 g more weight during cooking than those from younger ("A" and "B") maturity groups. Beef from bulls and steers typified as Zebu-dairy, lasted more in reaching the cooking endpoint (70 degrees C) than that from Zebu counterparts Regardless of age or cattle type, steaks from heifers cooked more rapidly than those from bulls and steers. These results call attention to some of the important sources of variation of cookery traits of beef and afford guidelines for meal planning.

Age Factors↗
PubMed1998

Comparative study of beans from vine and bush type of vegetative growth. Effect of storage on cell wall components as factors in increasing cooking time.

Four samples each of black beans representing two types of vegetative growth were collected from farmers' fields in four locations in Guatemala. Soon after collection, samples were stored at 4 degrees and 38 degrees C at ambient relative humidity and subsamples were withdrawn at 0, 45, 90 and 135 days of storage for determination of water absorption, cooking time and analysis of neutral- and acid detergent fiber, cellulose, hemicellulose and lignin. The fiber fraction analysis were done on samples of 0, 45 and 90 days of storage. Water absorption for all 4 samples of the bush type was similar at both storage T, however the samples stored at 38 degrees C and at 135 days absorbed more water than when stored at 4 degrees C. The 4 vine types of beans showed different water absorption rates, with two showing patterns similar to those beans of the bush type and two which did absorbed water at a very slow rate. For both types of beans stored at 4 degrees C, cooking time decreased from 0 to 135 days of storage. On the other hand for all bean samples of the two types cooking time increased when stored at 38 degrees C. Analysis of variance showed highly significant effects due to plant type, days of storage, temperature and locality, and for some interactions. Analysis of variance of the fiber fractions showed high significant differences for days of storage for NDF, ADF, cellulose, hemicellulose, and lignin. Plant type gave significant differences for cellulose and hemicellulose. Highly significant differences for hemicellulose were found for the interactions of type x days, type x temperature, locality x type, and type x days x temperature. The rate of synthesis of the 5 fractions were calculated by simple regression analysis. For the bush type of beans some synthesis occurred at 4 degrees C, but it was enhanced when stored at 38 degrees C. For vine type of beans at 4 degrees C relative high rates of synthesis were observed, which were higher at 38 degrees C for NDF, hemicellulose and lignin. Cooking time and fiber fraction contents were subjected to regression analysis. The correlations at 38 degrees C were higher than at 4 degrees C for all fractions for both types of beans, but statistical significance was obtained only for NDF, ADF and cellulose for vine type of beans. These data show therefore that synthesis of cell wall structure fractions, and not only lignin formation, are responsible for the increase in cooking time observed upon storage at high temperature.

Analysis of Variance↗
PubMed1995

Effect of cooking on proteinase inhibitors of Dolichos lablab bean (Dolichos lablab perpureus L.).

Proteinase inhibitory activity in ten different varieties of Dolichos lablab perpureus. L. was determined. All the varieties tested exhibited appreciable level of proteinase inhibitory activity (PIA). The trypsin inhibitory activity (TIA) (Mean: 20170 TIU/g) was relatively higher than the chymotrypsin inhibitory activity (CIA) (Mean: 15380 CIU/g). Effect of temperature and cooking on PIA was studied. The nature of cooking medium and duration of cooking had profound effect on the PIA. The dry fried seeds lost their PIA very rapidly (91% in 20 min). Seeds cooked in slightly alkaline medium lost their PIA quickly (89% in 30 min) compared to those cooked in acidic (80% in 30 min) and neutral pH (83% in 30 min). The PIA in green pods was also determined and they had only one third of the PIA (8200 TIU/g and 8125 CIU/g) found in the dry seeds.

Fabaceae↗
PubMed1989

Antinutrients in amphidiploids (black gram x Mung bean): varietal differences and effect of domestic processing and cooking.

Phytic acid, saponin and polyphenol contents in grains of various varieties of black gram (Vigna mungo) Mung bean (Vigna radiata L.) amphidiploids ranged from 697 to 750, 2746 to 2972 and 702 to 783 mg/100 g, respectively. Domestic processing and cooking methods including soaking, ordinary and pressure cooking of soaked and unsoaked seeds, and sprouting significantly lowered phytic acid, saponin and polyphenol contents of the amphidiploid seeds. Soaking for 18 h removed 31 to 37% of the phytic acid; the extent of removal was higher with long periods of soaking. Saponins and polyphenols were relatively less affected. Loss of the antinutrients was greater when soaked instead of unsoaked seeds were cooked. Pressure cooking had a greater effect than ordinary cooking. Antinutrient concentrations declined following sprouting; the longer the period of germination the greater was the reduction.

Fabaceae↗
PubMed1997

Cotyledon thermal behavior and pectic solubility as related to cooking quality in common beans.

The characteristic of proteins, starch and pectic substances in cotyledons of two bean cultivars varying in cooking time were determined to investigate their possible contribution to bean cooking quality. Both cultivars showed the same enthalpies of starch gelatinization but different protein denaturation enthalpies. The proportion of hot water soluble pectins was higher in Michigan, the cultivar with the lower cooking time, than in Ojo de Cabra, the cultivar with the higher cooking time. These results were not due to differences in pectin methylation or in the ratio of monovalent to divalent cations in the tissue, suggesting that in fresh beans the beta-elimination reaction is not the sole or predominant route of thermal pectin degradation. Overall, this study indicates that varietal differences in bean cooking quality may be reflections of the rate of pectin loss during soaking/heating and that the thermal properties of starch and protein fractions seem to have a minor contribution. Researchers involved in this study propose that in fresh beans, the thermal pectin loss results from a two step mechanism: pectin enzymic breakdown during the bean soaking followed by thermal solubilization rather than beta-elimination during the bean heating.

Absorption↗
PubMed1994

Effect of cooking on the concentration of toxins associated with paralytic shellfish poison in lobster hepatopancreas.

The hepatopancreases from lobsters (Homarus americanus) obtained from two locations in eastern Canada (Gaspé and Bay of Fundy) were analysed for paralytic shellfish poisons (PSP) before and after the shellfish were cooked by boiling or steaming. Forty-five lobsters from each location were divided into three groups of 15. Two of the groups were boiled or steamed while the third was uncooked for comparison purposes. The hepatopancreases of all lobsters were individually analysed for total PSP toxicity using the standard mouse bioassay procedure. Individual toxins were determined in each sample using a high-performance liquid chromatographic procedure employing pre-chromatographic oxidation of the toxins to form fluorescent derivatives. The results demonstrated that boiling or steaming reduced total toxicity (measured as saxitoxin equivalents per hepatopancreas) by approximately 65% compared to values obtained from raw lobsters. Of the individual toxins studied, saxitoxin decreased by about 60% with both the cooking treatments while gonyautoxins 2 and 3 (combined) decreased by almost 100% in the Gaspé samples and by about 90% in the Fundy samples with the same cooking treatments. Trace amounts of saxitoxin or gonyautoxins 2 and 3 were detected in some samples of tail or claw meat before or after cooking. In vitro boiling of raw hepatopancreas for up to 30 min led to no change in total or individual PSP concentration, indicating that the toxins in cooked lobster are not removed through chemical decomposition but are leached out during the loss of water.

Animals↗
PubMed1995

Human diets cooked by microwave or conventionally: comparative sub-chronic (13-wk) toxicity study in rats.

To compare the possible effects of microwave and conventional cooking on a range of common dietary components, mixed human diets containing beef, potatoes and vegetables were fed to groups of 10 male and 10 female Wistar rats for 13 wk. The diet ingredients were cooked by either of the methods in a normal and an abused manner, the latter consisting of the normal treatment followed by two cycles of reheating to approximately 85 degrees C and cooling. The cooked ingredients were freeze-dried, ground and mixed with supplements of vitamins and minerals to meet the rat requirements. An additional control group was fed a cereal-based rodent diet. Criteria to assess toxicity included clinical observations, ophthalmoscopy, growth, food and water intake, haematology, clinical chemistry, urinalysis, organ weights, micronucleated erythrocytes in bone marrow, gross examination at autopsy and microscopic examination of a wide range of organs. The results indicate no adverse effects of the diets cooked by microwave compared with those cooked conventionally.

Analysis of Variance↗
PubMed2004

Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.

In this study, 91 strains, originating from meat products, were subjected to a step-by-step screening and characterisation to search for potential protective cultures to be used in the cooked cured meat industry. Strains were first tested on their homofermentative and psychrotrophic character and salt tolerance. Secondly, the antibacterial capacities towards Listeria monocytogenes, Leuconostoc mesenteroides, Leuconostoc carnosum and Brochotrix thermosphacta were determined in an agar spot test. In total, 38% of the tested strains were inhibitory towards all indicator strains. However, 91%, 88% and 74% of the strains could inhibit, respectively, L. monocytogenes, B. thermosphacta and Leuc. mesenteroides. Finally, 12 strains, with the highest antibacterial capacities, were evaluated on their competitive nature by comparing their growth rate, acidifying character and lactic acid production at 7 degrees C under anaerobic conditions in a liquid broth. All 12 strains, except for a bacteriocin producing Lactobacillus plantarum strain and the lactocin S producing Lactobacillus sakei 148, combined a fast growth rate with a deep and rapid acidification caused by the production of high levels of lactic acid. The 12 selected strains were then further investigated for their growth capacity on a model cooked ham product to establish whether the presence of these cultures on the ham did not negatively influence the sensory properties of the ham. All strains grew in 6 days at 7 degrees C from a level of 10(5)-10(6) to 10(7)-10(8) cfu/g and again the bacteriocin producing L. plantarum strain was the slowest growing strain. As the glucose level of the model cooked ham product was low (0.09+/-0.03%), growth of the putative protective cultures resulted in glucose depletion and a limited lactic acid production and accompanying pH decrease. Cooked ham inoculated with isolates 13E, 10A, 14A (all three identified as L. sakei subsp. carnosus by SDS-PAGE) and with strains L. sakei 148 (LS5) and L. sakei subsp. carnosus SAGA 777 (LS8) were not rejected by the sensory panel at the 34th day of the vacuum packaged storage at 7 degrees C. Therefore, these strains could have potential for the use as protective culture in cooked meat products.

Animals↗
PubMed1999

Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat.

Contamination of cooked meat products with Listeria monocytogenes poses a constant threat to the meat industry. The aim of this study was therefore to investigate the use of indigenous lactic acid bacteria (LAB) as protective cultures in cooked meat products. Cooked, sliced, vacuum- or gas-packaged ham and servelat sausage from nine meat factories in Norway were inoculated with 10(3) cfu/g of a mixture of three rifampicin resistant (rif-mutant) strains of L. monocytogenes and stored at 8 degrees C for four weeks. Growth of L. monocytogenes and indigenous lactic acid flora was followed throughout the storage period. LAB were isolated from samples where L. monocytogenes failed to grow. Five different strains growing well at 3 degrees C. pH 6.2, with 3% NaCl, and producing moderate amounts of acid were selected for challenge experiments with the rif-resistant strains of L. monocytogenes. a nalidixic acid/streptomycin sulphate-resistant strain of Escherichia coli O157:H7 and a mixture of three rif-resistant strains of Yersinia enterocolitica O:3. All five LAB strains inhibited growth of both L. monocytogenes and E. coli O157:H7. No inhibition of Y. enterocolitica O:3 was observed. A professional taste panel evaluated cooked, sliced, vacuum-packaged ham inoculated with each of the five test strains after storage for 21 days at 8 degrees C. All samples had acceptable sensory properties. The five LAB strains hybridised to a 23S rRNA oligonucleotide probe specific for Lactobacillus sakei. These indigenous LAB may be used as protective cultures to inhibit growth of L. monocytogenes and E. coli O157:H7 in cooked meat products.

Animals↗
PubMed2002

Detection of adulteration in cooked meat products by mid-infrared spectroscopy.

Mid-infrared spectroscopy was used to discriminate between pure beef and beef containing 20% w/w of a range of potential adulterants (heart, tripe, kidney, and liver). Spectra were acquired from raw samples and from samples cooked using two different cooking regimes. Chemometric methods (principal component analysis, partial least squares regression, and linear discriminant analysis) applied to the spectra showed that discrimination between the pure and adulterated sample types was possible, irrespective of cooking regime. The cross-validated classification success rate obtained was approximately 97%. Discrimination between all five sample types (pure beef and beef containing one of each of the four adulterants) at each level of cook was also possible, but became more difficult as the cooking level increased.

Animals↗
PubMed2002

Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content, sensory-perceived texture, and near-infrared spectroscopy.

Properties of fresh potatoes, including dry matter (DM) content, starch content, and near-infrared (NIR) spectra, were determined and related to the sensory-perceived texture of the steam-cooked samples. To quantify these relationships, three potato cultivars, respectively representing a firm cooking potato (cv. Nicola), a mealy cooking potato (cv. Irene), and a cultivar (cv. Bintje) with intermediate cooking properties, were classified on the basis of three size categories. For each size category and cultivar a DM distribution was determined on the basis of the underwater weight of the individual potatoes. Each DM distribution was divided into three subcategories based on low, medium, and high DM contents. This categorization was performed for freshly harvested potatoes and for potatoes stored for 3 and 6 months, respectively. In total, this resulted in 27 DM distributions, of which 16 were non-normally distributed, and 81 samples. Linear relationships were established between the DM content, as determined by either underwater weight analysis or oven-drying, and the starch content. On the basis of partial least-squares regression (PLSR), statistical models were developed relating sensory-based texture descriptors with the DM matter content of the samples. It was also shown, by applying PLSR, that the NIR spectra, originating from the potato samples, could be related to the DM content and to the sensory-perceived texture. From the relationships between DM content and sensory-perceived texture, on the one hand, and from the DM content and NIR spectra, on the other, it was concluded that the DM content rather than the cultivar determines the sensory-perceived texture of steam-cooked potatoes. Cultivar-specific elements may also contribute to the perceived texture but are overruled by the DM content. Storage did not affect the mutual relationships between the DM content, the sensory properties, and the NIR spectra.

Food Technology↗
PubMed2004

Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method.

Proximate composition and fatty acid profile, conjugated linoleic acid (CLA) isomers included, were determined in separable lean of raw and cooked lamb rib loins. The cooking methods compared, which were also investigated for cooking yields and true nutrient retention values, were dry heating of fat-on cuts and moist heating of fat-off cuts; the latter method was tested as a sort of dietetic approach against the more traditional former type. With significantly (P < 0.05) lower cooking losses, dry heating of fat-on rib-loins produced slightly (although only rarely significantly) higher retention values for all of the nutrients considered, including CLA isomers. On the basis of the retention values obtained, both techniques led to a minimum migration of lipids into the separable lean, which was higher (P < 0.05) in dry heating than in moist heating, and was characterized by the prevalence of saturated and monounsaturated fatty acids. On the whole, the response to cooking of the class of CLA isomers (including that of the nutritionally most important isomer cis-9,trans-11) was more similar to that of the monounsaturated than the polyunsaturated fatty acids.

Animals↗