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At least 649 records · Page 36Linked to original sources
PubMed2006

Effect of cooking on the concentration of Vitamins B in fortified meat products.

B vitamins fortification of meat products is useful to compensate the loss of these compounds occurring during the heat treatment. The objective of this study was to evaluate the influence of heat treatments on the B vitamins concentration in fortified meat products. A rapid and reliable method for the simultaneous determination of Vitamins B(1), B(6) and B(12) in homogenized boiled ham and in various fortified burgers was set up. Extraction procedure and HPLC method ensure low detection limits, good sensitivity and resolution. Results showed that cooking processes caused a decrease in the B vitamins content both in mild (70-90 degrees C) and severe (120 degrees C) conditions. Performing a fortification of 25 microg g(-1) the residual concentration of B vitamins after cooking allow to reach the recommended daily allowance, thus suggesting that B vitamins fortification of meat product is an useful practice.

Animals↗
PubMed2006

Effects of cooking plant oils on recurrent aphthous stomatitis: a randomized, placebo-controlled, double-blind trial.

OBJECTIVE: One-third of the total population seems to develop minor recurrent aphthous stomatitis (RAS) during their lifetime. However, well-controlled dietary intervention studies to prevent minor RAS are very rare. The objective of the present study was to investigate whether the prevalence of RAS decreased with perilla oil (rich in alpha-linolenic acid). METHODS: Thirty subjects (8 men and 22 women) who had minor RAS at least once a month were randomly allocated to a soybean oil group or a perilla oil group in a double-blind manner (experimental phase) after a run-in phase of 4 mo during which subjects used a reference oil, the most popular cooking oil in Japan, or a 50/50 mixture of soybean oil and rapeseed oil. During the experimental phase, subjects were asked to use soybean oil or perilla oil as the sole cooking oil for 8 mo. Blood samples were collected at the start and end of the experimental phase for fatty acid analysis of total plasma phospholipid fraction. Occurrence and needed days for healing of minor RAS were recorded during the two phases and compared. RESULTS: alpha-Linolenic acid concentrations in the plasma phospholipid fraction increased significantly in both groups during the experimental phase to a similar extent. The prevalence of minor RAS in the experimental phase decreased significantly in both groups compared with the run-in phase to a similar extent, without intergroup differences. CONCLUSION: Perilla oil, which is rich in alpha-linolenic acid, was not superior to soybean oil in preventing minor RAS. There was a possibility that avoiding rapeseed oil might be beneficial for prevention of minor RAS.

Adult↗
PubMed2006

Transfer of lead from shot pellets to game meat during cooking.

We evaluated the transfer of Pb from shot to meat during the preparation of breasts of quails with 0, 1, 2 or 4 embedded Pb shot. A traditional Spanish recipe was used which utilizes vinegar during cooking to enhance the long-term preservation of the meat. The effect of the acidic conditions generated by the vinegar on Pb transfer was compared with the same recipe when the vinegar was substituted with water. The effect of up to 4 weeks of storage on Pb transfer has been also evaluated. The transfer of Pb from the embedded shot to the meat was much higher when cooking with vinegar than with water. However, the Pb transfer under acidic conditions did not increase significantly during long-term storage at room temperature. The consumption of only half a pickled quail per week with embedded shot may cause the provisional tolerable weekly intake (PTWI) of Pb by the Spanish consumer to be exceeded.

Acetic Acid↗
PubMed2003

Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 degrees C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results.

BACKGROUND: In a previous study a 9-kd lipid-transfer protein (LTP) was identified as the major allergen of raw maize in a population of 22 anaphylactic patients. However, the stability of this protein in cooked maize is unknown. OBJECTIVE: We investigated the allergenicity of 5 maize hybrids and its modification after different thermal treatments by using sera from anaphylactic patients and patients with positive double-blind, placebo-controlled food challenges. METHODS: Five maize hybrids were extracted by using different methods, obtaining the water-soluble, zein, total zein, glutelin, and total protein fractions. The IgE-binding capacity of the different extracts, both raw and after thermal treatment, was investigated by means of SDS-PAGE immunoblotting. A 9-kd heat-stable allergen was purified by means of HPLC and sequenced. Changes in its secondary structure during and after heating from 25 degrees C to 100 degrees C were monitored by means of circular dichroism. RESULTS: All raw maize hybrids showed similar protein and IgE-binding profiles. The SDS-PAGE of all the heat-treated hybrids demonstrated a decreased number of stained bands in respect to the raw samples. The IgE immunoblotting demonstrated that the major allergen of the water-soluble, total zein, total protein, and glutelin fractions was a 9-kd protein identified by means of amino acid sequence as an LTP and a sub-tilisin-chymotrypsin inhibitor (in total zein fraction). The IgE-binding capacity of this 9-kd protein remained unchanged after thermal treatments, even though circular dichroism demonstrated an altered secondary structure. CONCLUSIONS: Maize LTP maintains its IgE-binding capacity after heat treatment, thus being the most eligible candidate for a causative role in severe anaphylactic reactions to both raw and cooked maize.

Adult↗
PubMed2000

The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking.

Lactobacillus sakei subsp. carnosus was predominant in the spoilage flora of sliced, vacuum-packed, smoked, oven-cooked turkey breast fillets which developed mild, sour spoilage flavors after 4 weeks storage at 4 degrees C. In contrast, Leuconostoc mesenteroides subsp. mesenteroides predominated in the spoilage flora of sliced, vacuum-packed, unsmoked, boiled turkey breast fillets from the same plant which were also stored at 4 degrees C. The spoilage flora of the unsmoked breasts grew faster than that of the smoked breasts and was more diverse. Lactobacillus sakei, Weissella viridescens and an atypical group of leuconostoc-like bacteria were also members of the unsmoked turkey breasts flora. Consequently, the unsmoked breasts spoiled after 2 weeks at 4 degrees C: the packs swelled and the meat developed strong sour odors and flavors and abundant slime. Except for the unidentified leuconostocs, which apparently survived boiling of the unsmoked turkey, all the spoilage organisms contaminated the meats during the slicing and vacuum packaging operations. From their biochemical reactions and cellular fatty acid profiles, the atypical leuconostocs were more closely related to Leuconostoc carnosum than W. viridescens. Carnobacteria and Brochothrix thermosphacta were present in relatively large numbers on the raw turkey, but were not numerous in the spoilage flora of the cooked, vacuum-packed meat products.

Animals↗
PubMed1978

A study of bacteria contaminating refrigerated cooked chicken; their spoilage potential and possible origin.

Cooked chicken was allowed to spoil in a normal kitchen refrigerator (variable temperature) and at a standard 4C. After 10 days' storage, bacteria were isolated from the chicken. It was found that the numbers of organisms at variable refrigeration temperature were tenfold higher than those at a uniform 4C. In an attempt to find the sources of contamination, swabs were made of different areas of the kitchen. Many of the bacteria isolated from the spoiled chicken, were also isolated from the kitchen environment. When pure cultures of organisms isolated from spoiled chicken were inoculated into sterile cooked chicken and held at 4C, the main spoilage organisms were found to be Pseudomonas putida and Aeromonas hydrophila, which were also isolated from the refrigerator where the chickens were stored in the kitchen. Aeromonas hydrophila was found in significantly high numbers on plates, cutting knives, chopping boards and cold water taps.

Aeromonas↗
PubMed1981

Effect of cooking and cold storage on biologically active antibiotic residues in meat.

An investigation was undertaken to see if cooking or cold storage would destroy or decrease the level of biologically active antibiotic in tissues from animals given therapeutic doses of antibiotic on three occasions prior to slaughter. The effects of cooking and cold storage on the biological activity of the residues of ampicillin, chloramphenicol, oxytetracycline, streptomycin and sulphadimidine were varied; in some instances the effects were minimal, in others nil.

Animals↗
PubMed1989

The survival of salmonellas in shell eggs cooked under simulated domestic conditions.

Strains of Salmonella enteritidis, S. typhimurium and S. senftenberg inoculated into the yolks of shell eggs were found to survive forms of cooking where some of the yolk remained liquid. Survival was largely independent of the size of the initial inoculum. The organisms also grew rapidly in eggs stored at room temperature and after 2 days the number of cells per gram of yolk exceeded log10 8.0. With this level of contamination viable cells could be recovered from eggs cooked in any manner.

Animals↗
PubMed1995

Salmonella outbreak from microwave cooked food.

Following a buffet meal served to six guests at a private domestic function, five of the guests and the host developed symptoms of food poisoning. Salmonella enteritidis phage type 4 (PT4) was isolated from all four individuals who submitted faecal samples for investigation. Leftover samples of a savoury rice dish consumed by all six ill persons contained 6 x 10(3)/gm Salmonella enteritidis PT4. The rice salad comprised boiled rice, raw carrots, eggs, cheese and curry powder. The curry powder and remainder of the pack of six eggs were negative on microbiological analysis. The rice dish had been prepared by heating in a 500 W microwave oven with a rotating turntable on full power for 5 min. Although the hazards of inadequate microwave cooking are well recognized, this is only the second outbreak of food poisoning from microwave cooking to be reported.

Adult↗
PubMed2000

Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb.

2-Alkyl-(2H)-thiapyrans and 2-alkylthiophenes have been identified in the volatiles of cooked beef and lamb. The quantities of both groups of compounds were higher in the meat of animals fed lipid supplements high in n-3 polyunsaturated fatty acids. 2-Alkyl-(2H)-thiapyrans were formed when (E,E)-2,4-dienals (C(6)-C(11)) and hydrogen sulfide were heated at 140 degrees C for 30 min. This confirmed their proposed route of formation in cooked meat from lipid-derived aldehydes and hydrogen sulfide; the latter was produced from the degradation of cysteine, via the Maillard reaction. The mass spectra and NMR spectra of these thiapyrans are reported for the first time. Although 2-alkyl-(2H)-thiapyrans were found to have only low odor potency, the reactions by which they are formed may have important implications for meat flavor. These reactions may remove potent aroma compounds and their intermediates from meat, thus modifying the overall aroma profile.

Animal Feed↗
PubMed2001

Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants.

The representativeness of the odor of mussel extract was assessed after each step of the distillation-extraction-concentration process. Results showed that the whole process was convenient for cooked mussels, but the extract was representative only when it was reincorporated into a suitable matrix such as water. Sensory and gas chromatography-olfactometry (GC-O) analyses were then performed on representative extracts of wild and bouchot mussels. Most of the sensory attributes were related to odors detected during olfactometry. Methional and (Z)-4-heptenal were two of the most potent odorants of mussels and, thus, were identified as the major contributors to the characteristic boiled potato-like odor of cooked mussels distinguished during sensory analysis. The sulfury note, highlighted for wild mussels during sensory analysis, could be linked to dimethyl disulfide, which was significantly more perceived in wild mussels by GC-O. Dimethyl disulfide could then be considered to be a characteristic compound of wild mussels.

Animals↗
PubMed1999

Modification of structure and digestibility of chestnut starch upon cooking: a solid state (13)C CP MAS NMR and enzymatic degradation study.

The modification of starch, which is the major component of the polysaccharide fraction of chestnuts (Castanea sativa), has been studied from the point of view of structure and digestibility to understand the modifications induced by cooking and, specifically, by the Maillard reaction. The study was carried out by enzymatic degradation kinetics, monitoring the glucose released upon time, and by solid state (13)C CP MAS NMR, which has the potential of monitoring the solid state phase changes occurring upon chemical modification due to the cooking process. Results obtained reveal that large changes are induced in the macromolecular structure of starchy materials and that these changes are correlated with changes of digestibility in terms of enzymatic degradation resistance. In the system studied, the extension of the Maillard reaction is not such as to exert a significant influence on structure and/or digestibility of chestnut starch.

Chromatography, High Pressure Liquid↗
PubMed2000

Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): effect of accelerated storage on quality.

Storage, at high temperature (> or = 25 degrees C) and high relative humidity (> or = 65%), causes development of hard to cook (HTC) phenomenon in grain legumes. The objective of this work was to study the effect of storage simulating tropical conditions on chickpeas quality. The hardening of the Surutato 77, Mocorito 88, and Blanco Sinaloa 92 chickpea varieties was produced using adverse storage (32 +/- 1 degrees C, RH = 75%, 160 days) conditions. For all samples, the Hunter 'L' values decreased and deltaE values increased during storage, meaning a loss of color lightness and development of darkening. Accelerated storage caused a significant decrease in the water absorption capacities and cooking times of whole seeds, cotyledons and seed coats of all samples, being more pronounced in The Blanco Sinaloa 92 variety. Furthermore, storage produced significant decreases in the seed coat tannin content of the three materials; this parameter increased significantly in the cotyledon. In all samples, the levels of phytic acid decreased significantly with the seed hardness. Hardening of chickpea grains caused a decrease in the in vitro protein digestibilities of all varieties. These results suggest that both the cotyledon and seed coat play a significant role in the process of chickpea hardening. Blanco Sinaloa 92 and Mocorito 88 might be classified as varieties with high and low proneness, respectively, to the development of the HTC condition.

Animals↗
PubMed2000

Dietary fiber content of commonly fresh and cooked vegetables consumed in India.

Legumes, leafy vegetables, roots and tubers, gourds and other vegetables were analyzed for total (TDF), soluble (SDF) and insoluble (IDF) dietary fiber contents, both before and after cooking either by a conventional open-pan method or by pressure cooker. Data revealed a significant increase in SDF fraction with a concomitant decrease in the IDF fraction upon cooking by both the methods employed. Although the decrease in IDF matched the increase in SDF values in some cases, it was found to be more in vegetables categorized as 'other'. The dietary fiber values have also been reported on a fresh weight basis which may serve as a guideline for calculating dietary intake of each component by the consumer.

Cooking↗
PubMed2001

Tannin contents and protein digestibility of black grams (Vigna mungo) after soaking and cooking.

The objective of this research was to ascertain the effects of soaking black grams (Cultivar AARI-5732) in different salt solutions at different temperatures and different time periods, and different methods of cooking on the tannin content and protein digestibility. Tannin content of black grams was reduced to various extents by soaking at 30 degrees and 100 degrees C for different time periods. However, soaking at 100 degrees C increased the rate of extraction and reduced the extraction time of tannins. Soaking black grams in water at 100 degrees C reduced tannins by 22.14% in 45 minutes whereas about 2.5 times more tannin was reduced after soaking in sodium bicarbonate solution with or without sodium chloride. Maximum improvement in protein digestibility was also observed after soaking black grams in sodium bicarbonate solution. Tannin contents were further reduced along with improvement in protein digestibility as a result of cooking.

Cooking↗
PubMed2003

Effect of cooking on protein solubility profiles of faba beans (Vicia faba L.) grown using different nutritional regimes.

A field experiment was carried out to study the effect of cooking on protein solubility profiles of mycorrhizal inoculated, phosphorus and sulphur fertilized faba beans under two water regimes. The results indicated that cooking significantly (p < or = 0.05) increased the G3-glutelin fraction as well as the insoluble protein but significantly (p < or = 0.05) decreased the globulin and albumin fractions; prolamin, G1-glutelin and G2-glutelin fractions were slightly increased. Mycorrhizal inoculation and mycorrhiza + phosphorus + sulphur fertilization significantly (p < or = 0.05) increased albumin content. All fertilizer treatments significantly (p < or = 0.05) decreased the insoluble protein.

Cooking↗
PubMedDate not supplied

Assessment of indoor fine aerosol contributions from environmental tobacco smoke and cooking with a portable nephelometer.

Personal monitoring studies have indicated that environmental tobacco smoke (ETS) and cooking are major indoor particulate sources in residential and nonindustrial environments. Continuous monitoring of fine particles improves exposure assessment by characterizing the effect of time-varying indoor sources. We evaluated a portable nephelometer as a continuous monitor of indoor particulate levels. Simultaneous sampling with the nephelometer and PM2.5 impactors was undertaken to determine the relationship between particle light scattering extinction coefficient (sigma(sp)) and particle mass concentration in field and environmental chamber settings. Chamber studies evaluated nephelometer measurements of ETS and particles produced from toasting bread and frying foods. Field measurements were conducted in 20 restaurants and bars with different smoking restrictions, and in five residential kitchens. Additional measurements compared the nephelometer to a different mass measurement method, a piezobalance, in a well-characterized residence where various foods were cooked and ETS was produced. Since the piezobalance provides 2-min average mass concentration measurements, these comparisons tested the ability of the nephelometer to measure transient particle concentration peaks and decay rate curves. We found that sigma(sp) and particle mass were highly correlated (R2 values of 0.63-0.98) over a large concentration range (5-1600 microg/m3) and for different particle sources. Piezobalance and gravimetric comparisons with the nephelometer indicated similar sigma(sp) vs. mass slopes (5.6 and 4.7 m2/g for piezobalance and gravimetric comparisons of ETS, respectively). Somewhat different sigma(sp) vs. particle mass slopes (1.9-5.6 m2/g) were observed for the different particle sources, reflecting the influence of particle composition on light scattering. However, in similar indoor environments, the relationship between particle light scattering and mass concentration was consistent enough to use independent nephelometer measurements as estimates of short-term mass concentrations. A method to use nephelometer measurements to determine particulate source strengths is derived and an example application is described.

Aerosols↗
PubMed2005

Determination of perfluorooctanoic acid (PFOA) extractable from the surface of commercial cookware under simulated cooking conditions by LC/MS/MS.

Salts of pentadecafluorooctanoic acid (PFOA) are polymerization aids used in the manufacture of fluoropolymers; one of the applications of fluoropolymers is the coating of metal cookware products. A method was developed to determine if PFOA might be present in and extracted from the surface of commercial frying pans coated with a DuPont fluoropolymer under simulated cooking conditions. Commercial grade cookware was obtained, then extracted with water and ethanol/water mixtures at 100 and 125 degrees C, and the resulting extracts were analyzed by liquid chromatography tandem mass spectrometry (LC/MS/MS). Detection and quantification limits as low as 100 pg cm(-2) were demonstrated. None of the fluoropolymer treated cookware samples analyzed showed detectable levels of PFOA when extracted under simulated cooking conditions.

Caprylates↗