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At least 919 records · Page 51Linked to original sources
PubMed2000

Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures--a response surface analysis.

Mixtures of defatted soy flour and sweet potatoes were extruded at 0:100, 25:75, 50:50, 75:25 and 100:0 ratios in an Insta-Pro 600 single screw extruder operated at 180, 200, 220 rpm. Oil (3-5%) was added into the mix before extrusion. A 5 x 32 fractional factorial central composite response surface design was adopted for investigating the variables: feed composition, % oil, and screw rotation speed (RPM). Percent oil and screw speed were randomly investigated at three levels, while feed composition was randomly investigated at five levels. Effect of extrusion cooking on functional properties: bulk density, expansion ratio, water absorption and solubility indices and trypsin inhibitor were assessed. Results showed that feed composition and screw speed had strong influences on the process. The effect of adding oil, into defatted soybean significantly (p < 0.05) affected only trypsin inhibitor content. High extrusion temperature (> 130 degrees C), and accompanying high shear, were the result of the non-pasting nature of the extrudate. Therefore the products may have limited uses.

Cooking↗
PubMed1999

The cariostatic potential of cheese: cooked cheese-containing meals increase plaque calcium concentration.

OBJECTIVE: Eating cheese by itself increases plaque calcium concentration - which is probably one mechanism of the well-established action of cheese in reducing experimental caries. The objective of the present study was to determine whether consumption of cheese as part of a cooked, mixed meal (ie as it is habitually consumed) is able to increase plaque calcium concentration. DESIGN: Plaque samples were obtained from 16 adult volunteers before and 5 minutes after consumption of either a 15 g cube of cheese, one of two cheese-containing test meals, or one of two control meals. Each subject tested each of the four meals on a separate occasion. Plaque calcium concentration was measured using atomic absorption spectrophotometry. RESULTS: The test meals increased plaque calcium concentrations to a significantly greater magnitude than the control meals (P < 0.05). A non-significant trend was observed towards a larger magnitude of change in plaque calcium concentration in the 8 subjects with the lowest, compared with the 8 subjects with the highest baseline concentration. CONCLUSION: The findings suggest that cheese-containing meals increase plaque calcium concentration and thus probably protect against dental caries.

Adult↗
PubMed2003

Application of Leuconostoc carnosum for biopreservation of cooked meat products.

AIMS: To optimize the practical use of the bacteriocin producing Leuconostoc carnosum 4010 in order to inhibit the growth of Listeria monocytogenes in sliced meat products. METHODS AND RESULTS: Four different methods for biopreservation using the partially purified bacteriocin or the living culture of Leuc. carnosum 4010 were evaluated. The methods using the living protective culture added to the sliced gas packed meat product were more effective in preventing growth of L. monocytogenes than the use of the partially purified leucocins 4010 or bacteriocin produced during fermentation before heat treatment of the saveloy. The application method giving the highest reduction in L. monocytogenes used nozzles for sprinkling the protective culture on all surfaces of each slice of the meat product. In the control samples without the protective culture, L. monocytogenes grew to ca. 107 CFU g(-1), whereas for the application method using nozzles for distributing the protective culture, counts of L. monocytogenes never exceeded 10 CFU g(-1) during 4 weeks of storage at 10 degrees C. CONCLUSIONS: The live cells of the bacteriocin producing Leuc. carnosum 4010 was the most efficient method as it inhibited the growth of L. monocytogenes in cooked, sliced and gas packed saveloy stored at 5 and 10 degrees C for 4 weeks. SIGNIFICANCE AND IMPACT OF THE STUDY: The results indicate that biopreservation with lactic acid bacteria is a suitable alternative to chemical preservatives. An even distribution of the protective culture was found to be essential for the efficacy of the protective culture in pilot plant trials.

Antibiosis↗
PubMed1988

Cooking methods, carcinogens, and diet-cancer studies.

A neglect of natural, preservative, and cooking-induced carcinogens or mutagens in food, along with a neglect of dietary patterns during the first portion of a person's lifetime, may be responsible for the many conflicting epidemiological reports dealing with dietary factors and cancer. From animal and occupational studies, we know that the two most important factors in the study of cancer are the dose of carcinogen and allowance for a long latent period. Most of the recent nutrition and cancer studies have ignored both factors. Some bile acids or other endogenous factors may be influenced by diet and may act as cancer-promoting agents, but promoting agents cannot be studied in the absence of knowledge about, or control of, the cancer-initiating events with which they must interact.

Carcinogens↗
PubMed2001

Occurrence of aflatoxins B1, B2, G1 and G2 in cooked food components of whole meals marketed in fast food outlets of the city of São Paulo, SP, Brazil.

Samples of cooked components of regular meals served at fast food outlets of the city of São Paulo, Brazil were analysed for aflatoxins B1, B2, G1 and G2. The 322 samples were composed of prepared traditional Brazilian and ethnic foods in which aflatoxins might be present. Thin-layer chromatography was used for separation of the compounds and their determination was achieved by both long wave UV light and fluorodensitometry. Aflatoxins were detected in 30 samples (9.31% of the total) in a range of 2.80 to 1323 ng/g for B1 + B2 + G1 + G2 with 90th percentiles of 158 (B1 + G1) and 258 (B1 + B2 + G1 + G2). Aflatoxin B1 was detected in all contaminated samples. The contamination levels and frequency of aflatoxins B1 and G1 in positive samples above 20 ng/g in this study are high, indicating that there is a certain degree of exposure of the population to the carcinogenic aflatoxin.

Aflatoxin B1↗
PubMedDate not supplied

Temperature measurement during microwave cooking.

Product development of microwavable foods originally suffered from a high degree of non-uniform heating which is generic in microwave heating. Typically, foods have suffered from either overheated edges or under heated centres. This was compounded by short reheat times which allowed little opportunity for temperature equilibration. A crucial step in overcoming this problem has been the understanding provided from time-temperature data. Conventional temperature measurements by thermocouple, etc. are inappropriate in microwave cooking due to the high electric fields which are present (ca 15 kV/m). The result is either very significant interference, or even failure of the sensor. Therefore, alternative methods were developed to meet the need, some of which are discussed in this paper. One such measurement system is the now commonplace fibre optic probe, originally from Luxtron. The discrete data provided from this system are compared with the surface imaging data delivered by thermal imaging. These techniques are discussed in the context of microwave packaging materials heated in situ in a microwave oven and the need for temperature data as a basis for establishing testing regimes.

Cooking and Eating Utensils↗
PubMed1998

Safety evaluation of an ionized multilayer plastic film used for vacuum cooking and meat preservation.

The main concern in safety evaluation of ionized plastic food packaging materials is the possible formation of unsuspected potential migrants. Solvent extracts and migrates of a polypropylene-based multilayer film, beta-irradiated at 80 kGy and widely used for vacuum cooking of packaged meat were studied, using complementary analytical techniques. 1H-NMR and HPLC showed that 96% of the initial phenolic stabilizer was not found after irradiation. A phosphite stabilizer and its reaction products, identified by GC-MS, accounted for 35% of the initial amount. The sum of all potential migrants derived from the additives accounted for less than 1% of global migration. This global migration was mainly due to oligomers. By comparison our results with literature work done with the same film, but at lower doses, it was suggested that larger electron beam doses reduce the possibility of migration and enhance the consumer's safety.

Beta Particles↗
PubMedDate not supplied

The effect of soaking and cooking on the oxalate content of taro leaves.

Pacific Island people commonly eat taro (Colocasia esculenta var. Schott) as a staple food in their home islands and also like to consume this familiar food when living in New Zealand. Some of these foods are imported from the islands and some attempts are, currently, being made to grow these crops in New Zealand. The taro leaves in this experiment were grown in a greenhouse in the North Island of New Zealand. The soluble oxalate content of the raw leaves was 236.10 mg oxalate/100 g wet matter (WM). Soaking the raw leaves in water for 30 min marginally reduces the soluble oxalate content by leaching into the tap water. Soaking for 18 h results in a 26% reduction in the soluble oxalate content of the raw leaves. During the soaking treatments the insoluble oxalate (calcium oxalate) content of the leaves remained constant (mean 171.64 mg oxalate/100 g WM). Boiling the taro leaves resulted in a 36% loss of soluble oxalates, while the soluble oxalate content of baked tissue was very similar to the raw tissue. The mean insoluble oxalate content of the raw, boiled and baked tissue was 226.28 mg oxalate/100 g WM. Overall, boiling the taro leaves was an effective way of reducing the soluble oxalate content of the cooked tissue.

Colocasia↗
PubMed2000

The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay.

Scavenging of the ABTS (2,2'-azinobis[3-ethylbenzothiazoline-6-sulphonate])-derived nitrogen-centred radical cation (ABTS*+) was used to compare the total antioxidant activities of several seasonings used in Asian cooking. The results were expressed as Trolox equivalent antioxidant capacity (TEAC). The TEAC activities of dark soy sauces were found to be exceptionally high. In evaluating the TEAC of commercial products, attention must be paid to the addition of preservatives by manufacturers to the seasonings tested. Sodium benzoate (a preservative added to several seasonings) did not react significantly with ABTS*+, but the sulphite content of certain white wines may have led to an over-estimation of their TEAC.

Antioxidants↗
PubMed2005

Cooking oil fumes improve lung adenocarcinoma cell survival through c-IAP2 induction.

Cooking oil fumes (COF) exposure was demonstrated to be associated with lung cancer development in Taiwanese nonsmoking women. Previous studies identified Cox-2 overexpression and oxidative DNA damage in lung adenocarcinoma cells after exposure to COF. Involvement of COF in lung tumorigenesis may be associated with cell survival, as well as proliferation of lung adenocarcinoma. To test this hypothesis, A549, a lung adenocarcinoma cell line, was used, and MTT assay data showed that the cell viability of A549 was significantly increased in a concentration-dependent manner by COF treatment for 48 h. Flow cytometery results indicated that the proportion of A549 cell at S-phase was markedly increased after exposure of COF. To elucidate whether the anti-apoptotic c-IAP2 (IAP2) was involved in COF-improved cell survival, IAP2 protein levels was determined by Western blot, and the results showed it was significantly induced by COF in a concentration-dependent manner. Moreover, the suppression of BAY, a nuclear factor (NF)-kappaB binding inhibitor, or the COF-induced IAP2 protein levels indicated that NF-kappaB activation by COF may partly be involved in IAP2 induction. These results showed that the positive impact of COF on cell survival and proliferation of A549 lung tumor cells may be through an induction of IAP2 overexpression.

Adenocarcinoma↗
PubMed1998

Chemical modification of isoflavones in soyfoods during cooking and processing.

The principal chemical forms of isoflavones in soybean are their 6''-O-malonyl-beta-glucoside (6OMalGlc) conjugates. Experiments were carried out to determine the best conditions for extraction of isoflavones from soyfoods and the effects of commercial processing procedures and of cooking on isoflavone concentrations and composition. Hot alcohol extraction of ground soybeans deesterified 6OMalGlc conjugates. Although room temperature extraction slowed the conversion, extraction at 4 degrees C for 2-4 h led to the highest yield of 6OMalGlc conjugates and the lowest proportion of beta-glucoside conjugates. Analysis of soyfood products by reversed-phase HPLC-mass spectrometry revealed that defatted soy flour that had not been heat treated consisted mostly of 6OMalGlc conjugates; in contrast, toasted soy flour contained large amounts of 6''-O-acetyl-beta-glucoside conjugates, formed by heat-induced decarboxylation of the malonate group to acetate. Soymilk and tofu consisted almost entirely of beta-glucoside conjugates; low-fat versions of these products were markedly depleted in isoflavones. Alcohol-washed soy-protein concentrates contained few isoflavones. Isolated soy protein and textured vegetable protein consisted of a mixture of all 3 types of isoflavone conjugates. Baking or frying of textured vegetable protein at 190 degrees C and baking of soy flour in cookies did not alter total isoflavone content, but there was a steady increase in beta-glucoside conjugates at the expense of 6OMalGlc conjugates. The chemical form of isoflavones in foods should be taken into consideration when evaluating their availability for absorption from the diet.

Chromatography, High Pressure Liquid↗
PubMed2002

Exposure to cooking fumes in restaurant kitchens in norway.

OBJECTIVES: The purpose of this study was to assess exposure to fat aerosols and aldehydes in kitchens and to study the variations in exposure between different types of kitchen. METHODS: Measurements were made in four hotel kitchens, two hamburger chain restaurants, 10 à la carte restaurants and three small local restaurants serving mostly fried food. The measurements were performed as personal measurements and each person carried two sampling devices connected to pumps. One pump was connected to a filter cassette with a 37 mm glassfibre filter and the other to a sampling device for aldehydes. The measurements were repeated on 3 days in each kitchen. Variables which could influence the level of exposure were recorded by the occupational hygienist. RESULTS: The level of fat aerosols varied between the different types of kitchen. The highest measured level of fat aerosol was 6.6 mg/m(3), in a small local restaurant. The arithmetic mean for all the kitchens was 0.62 mg/m(3). The highest level of the sum of the aldehydes was 186 micro g/m(3) (0.186 mg/m(3)), while the arithmetic mean was 69 micro g/m(3). CONCLUSIONS: The exposure to fat aerosols was modest, but could be up to 50% of the Norwegian threshold limit value (TLV) for nuisance dust (10 mg/m(3)). Fat aerosols from frying will, however, contain a mixture of heat- and water-treated fat from the meat which is being fried, hydrolysed vegetable fat and other degradation products, such as fatty acids, other organic acids and aldehydes. As a consequence of this, cooking fumes should be regarded as harmful to the lungs. The levels of formaldehyde, acetaldehyde and acrolein were well below the TLVs.

Aerosols↗
PubMed1989

Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat.

Creatine or one of 15 amino acids were mixed with minced pork before broiling at 200 degrees C. Total mutagenic activity and reversed-phase HPLC-separated mutagenicity profiles were determined for the crust and pan residue of all samples and also in the aerosol fraction of the smoke formed during cooking of the creatine-fortified samples. Addition of 5% (w/w) creatine increased the total mutagenicity 4-fold without changing the mutagenicity profile of either crust, pan residue or aerosol. Amino acid addition (1% w/w) increased the total mutagenicity between 1.5 (lysine) and 43 times (threonine). In most cases the mutagenicity profiles of crust and pan residues were changed by amino acid addition. Dry-heated mixtures of amino acids and creatine were all mutagenic with a 250-fold range between the amino acids. The production of known food mutagens in these mixtures was analyzed by LC-MS of HPLC-fractionated mutagenic peaks. Serine, threonine, phenylalanine, alanine, leucine and tyrosine were all shown to give rise to one of the known food mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) or 2-amino-trimethylimidazopyridine (TMIP). Lyophilized and subsequently fried meat patties and a heated powder of lyophilized meat juice were both mutagenic, with mutagenicity profiles similar to the regular meat crust, showing that water is not a prerequisite for mutagen formation in meat. MeIQx, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-di-MeIQx) and PhIP were shown, by LC-MS, to be present in the dry-heated meat juice. It is concluded that creatine and free amino acids are the main reactants of the mutagen-forming reactions that occur during frying of meat. Creatine is probably a necessary part of all of these reactions; what specific compounds are formed in each case therefore depends upon the levels in the meat of certain free amino acids and their interactions with other, as yet unknown, compounds in the meat.

Amines↗
PubMed1992

Organ-specific distribution of genotoxic effects in mice exposed to cooked food mutagens.

The induction of organ-specific genotoxic effects of five cooked food mutagens in Swiss albino mice was investigated in microbial animal-mediated assays. The indicator of the induction of DNA damage was a pair of Escherichia coli K12 strains, differing vastly in repair capacity (uvrB/recA versus uvr+/rec+). All compounds gave positive results in the tested dose range between 2.5 and 40 mg/kg body weight (i.p. administration, exposure time 120 min). 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) were slightly more genotoxic than 2-amino-3,8-dimethylimidazo[4,5-f]quinoline (MeIQx), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) which caused similar effects. When the compounds were administered orally, higher doses were required to induce repairable DNA damage. The pattern of organ-specific effects was essentially similar for all compounds; genotoxicity was most pronounced in livers and lungs, whereas in kidneys, spleen and testes comparatively lower effects were measured. The activity of PhIP, MeIQ and IQ in the blood was similar to that observed in the liver. The results obtained in vivo were compared with data gained in vitro with subcellular organ fractions. Our findings indicate the following. (i) The concentrations required to induce repairable DNA damage in microbial animal-mediated assays are substantially higher than might be expected on the basis of the liquid suspension tests. (ii) The ranking order of the genotoxicity of the various compounds in vitro is similar to that measured in vivo, but the differences in genotoxic potencies are less pronounced in the living animal.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed1997

Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigments.

The pink color defect in cooked, uncured turkey is a sporadic problem that can result in economic loss and consumer dissatisfaction. Fourteen ligands were tested in ground turkey samples for their ability to reduce pink color development in control samples and in the presence of 150 ppm sodium nitrite or 1.0% nicotinamide (pink color producing agents). The 14 ligands evaluated were: 3-amino pyridine (AP), 4-benzoylpyridine (BP), diethylenetriamine pentaacetic acid (DA), ethylenedinitrilo-tetraacetic acid disodium salt (EA), 2,3 dihydroxybenzoic acid (DB), 3-ethyl pyridine (EP), trans 1,2-diaminocyclohexane-N,N,N',N' tetraacetic acid monohydrate (HA), calcium reduced nonfat dried milk (NM), 2,3 phthalic acid (PA), 3-picoline (PC), pyrrole (PY), pyridazine (PZ), pyridinedicarboxcylic acid (YA), and pyrazinedicarboxcylic acid (ZA). All ligands were incorporated into ground turkey at 0.20 mg/g (meat weight basis) except for NM (30 mg/g). Color was evaluated using a reflectance spectrophotometer to measure pigment changes (nicotinamide hemochrome, nitrosohemochrome) and with a chroma meter to determine CIE L* a* b* values. Reduction in pink color development was apparent with the addition of the ligand alone and in the presence of sodium nitrite and especially nicotinamide. The four most effective ligands tested were DA, EA, HA, and NM. In general, pink color reduction was highest in the ligand only and the ligand plus nicotinamide samples as was observed by CIE a* and nicotinamide hemochrome value reductions.

Animals↗
PubMed2005

Effects of regular and modified starches on cooked pale, soft, and exudative; normal; and dry, firm, and dark breast meat batters.

The effects of potato and tapioca starches (regular and modified) on the texture, yield, and microstructure of pale, soft, and exudative (PSE); normal; and dark, firm, and dry (DFD) chicken breast meats were studied. Cook yield and fracture force were higher in DFD than in normal and PSE meat. All starches significantly improved yield with modified tapioca showing the best results. Light microscopy showed even distribution and gelatinization of large potato starch granules and small tapioca granules. Addition of starches to the normal meat (46 < L* < 53, 5.9 < pH < 6.1) resulted in higher modulus of rigidity (G') values above 60 degrees C. During cooling, this trend continued as all starches provided significantly higher G' values compared with the control; regular and modified potato resulted in higher G' values than the tapioca starches. Overall, starch addition can compensate for part of the meat protein functionality lost in PSE meat.

Animals↗
PubMed2005

Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets.

The effects of chicken breast meat lightness value (L*) on microstructure, protein extraction, and marinating and tumbling was investigated. Pale soft, and exudative (PSE) meat (L* = 57.7, pH 5.72) showed significantly lower salt soluble protein extraction with less heavy myosin chains compared with dark, firm, and dry (DFD) meat (L* = 44.8, pH 6.27). The PSE meat showed larger intercellular spaces among muscle fibers and bundles compared with normal and DFD meat. Marinated and tumbled PSE breast fillets had higher unbound brine compared with the other meats. Further cooking resulted in lower yield and higher shear force values for the PSE meat compared with normal and DFD fillets.

Animals↗