Search

This study investigated the effect of different types of smoking materials on the flavor, heterocyclic aromatic amine (HAA) content, and sensory attributes of smoked chicken drumsticks. All smoked samples showed lower pH and L*-value and higher a*-value and b*-value than the control sample (P 0.05), but no significant differences in water content and water activity (P 0.05). The samples smoked with sucrose combined with pear-tree woodchips (SP) or green tea leaves (ST) had higher overall acceptability than other samples (P 0.05). Smoking increased the total HAA content, and the ST sample exhibited the highest total HAA content (P 0.05). A total of 54 volatile compounds was identified. Overall, SP and ST are suitable for smoked chicken considering the sensory properties, while S and SA are proper for smoked chicken considering the minimization of HAAs, which may provide a theory basis for the production of smoked chicken.

The effects of insoluble dietary fiber (IDF) and ferulic acid (FA) on steamed bread quality and gluten aggregation properties were investigated. IDF and FA increased the hardness and decreased the specific volume of steamed bread, except for 0.3 g of FA. Compared to the control sample, the hardness of steamed bread with 0.3 g of FA decreased by 36%, and the specific volume increased by 10.91%. FA promoted gluten aggregation through a cross-linking reaction because the sodium dodecyl sulfate extractable protein (SDSEP) of gluten with 1.8 g of FA decreased by 61.32% compared to the control sample under non-reducing condition. The ζ-potential of gluten during the proofing and steaming stages decreased by 46.64% and 68.10% with the increase in IDF, which showed that IDF promoted gluten aggregation by reducing the electrostatic repulsion. Gluten aggregation caused by IDF and FA could be the main reason for steamed bread deterioration.

The baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF content was determined in S-bread as 14.85 mg/kg. The baking atmosphere has a significant impact on L* and a* colour values of bread. The highest L* value was measured in S-bread as 71.2, whereas it was the lowest in the control sample as 49.1. According to the Pearson results, acrylamide showed a negative correlation between L* value. However, no correlation was detected between colour values and HMF. Acrylamide had a positive correlation with flavour, although it did not affect the taste features of bread. No correlation between HMF and sensory properties was determined. The result of the study suggested that inert or inhibitor baking atmosphere may help prevent the Maillard reactions in bakery products.

Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. is the third most produced edible mushroom worldwide due to its ability to colonize and degrade a large variety of lignocellulosic substrates. Therefore, the objective of this work was to evaluate the chemical composition of fruiting bodies of P. ostreatus grown in blank and printed paper substrates, in comparison with samples grown in oat straw (control). The nutritional properties of the control sample were similar to the ones reported in literature. Nevertheless, the chemical composition of the samples obtained using paper scraps, either blank or printed, was highly satisfactory. The results obtained validated the nutritional characteristics of the samples, highlighting a profit alternative to re-use paper. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to the research centres CIMO (PEst-OE/AGR/UI0690/2011) and REQUIMTE (PEst-C/EQB/LA0006/2011), A. Fernandes grant (SFRH/BD/76019/2011) and L. Barros contract (“Compromisso para a Ciência 2008”).

In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, textural and sensory properties of chocolates were investigated. The highest EPA/DHA stability was determined in samples prepared by free-flowing powder and microencapsulated forms of omega-3 fatty acids (FA). The L* and C* values varied from 32.16-33.37 and 7.45-8.09, respectively for the all samples. Hardness values ranged between 6422 and 8367 N and the use of EPA/DHA in the triglyceride form caused softer chocolate whereas control sample was the hardest sample. Melting and rheological properties were not significantly affected by the studied EPA/DHA sources (P < 0.05). Microencapsulated EPA/DHA added chocolate was the most preferred source whereas sample with algae oil showed the lowest acceptability. According to the results, dark chocolate can be used for delivering omega-3 FA by considering their origin and physical form.

Diastase activity is a honey quality parameter used to determine if honey has been extensively heated during processing. Honey heating effect on the diastase activity was studied in two steps. Heating was carried out in the transient heating step, with final temperatures between 60 and 100 °C and 14 s elapsed time, and in the isothermal heating step, in which temperature was held between 60 and 100 °C at heating times between 120 to 1200 s. Six honey samples with initial diastase activity between 25.8 and 11.2 Schade units were tested. During the transient heating, it was observed a decrease in the diastase activity related to an increase in temperature in all assays. The activity becomes zero at 100 °C for both transient and isothermal heating. During isothermal heating, all samples showed a decrease of the diastase activity at short heating times. However, an activity recovery occurs in medium temperature treatments at longer times. The initial activity value, corresponding to the control sample, was not achieved in any case. This changing behaviour makes diastase activity an uncertain parameter to determine if honey has been submitted to heating.

A study was conducted on carnosine preblending at 0%, 0.5%, 1.0% and 1.5% levels with ground buffalo meat obtained from spent, adult, male Murrah buffalo carcasses, to identify the level of carnosine required for improving the quality of the meat during refrigerated storage at 4 ± 1 °C. It was observed that meat samples containing 1.0% and 1.5% carnosine significantly inhibited metmyoglobin formation and brown colour development. Carnosine also improved meat pH, and water-holding capacity and lowered cooking loss and 2-thiobarbituric acid-reacting substances (TBARS) values as compared to control sample. Carnosine also improved desired visual colour and odour, and gave higher LTCU ‘R’ and chroma of meat samples. Visual colour was inversely correlated with metmyoglobin, aerobic mesophiles and psychrotrophs plate count, and odour was inversely correlated with TBARS values. Use of 1.0% carnosine for preblending extended the shelf life of ground buffalo meat up to 8 days under refrigerated storage.

Meatballs were produced with three different formulations: the addition of 0.2% wheat flour, WPC and SPI. Control sample was formulated with 1% toasted bread-crumbs as traditional production. Meatballs were cooked 70 °C and subsequently stored at 4 °C up to 7 days or at −20 °C up to 1 month. The effects of ingredients on the lipid oxidation, colour, chemical and textural properties of the samples were studied. WPC and SPI were inhibitory toward oxidation in cooked meatballs. For inhibition of lipid oxidation, SPI was slightly more effective than WPC; however, WPC was more effective than SPI for inhibition of oxymyoglobin oxidation.

Full fat lupin, soya and triticale flour were added to a medium strength wheat flour. The added flour was used to replace 5 and 10% w/w of wheat flour. The effects of lupin, soya and triticale flour supplementation on physical dough properties, such as water absorption capacity, dough development time, dough stability, crumb, porosity and bread structure and quality characteristics were studied. Lupin and soya flour, at 5 and 10% substitution levels, increased the stability and the tolerance index of the dough. The volumes of the breads decreased as the level of lupin and soya flour increased due to the dilution of the gluten structure by the added protein. In the case of triticale substitution, the volumes of the breads increased as the level of triticale flour increased due to the fortification of the gluten structure by the gluten added. Nevertheless, substitution, at 5 or 10%, gives parameter values at least as good as the control sample and produce an acceptable bread, in terms of weight, volume, texture and crumb structure.

Full fat lupin flour (FFLF), concentrated lupin flour (CLF) and defatted concentrated lupin flour (DCLF) of Lupinus albus ssp. Graecus was added to a medium strength wheat flour. The lupin flour was used to replace 5, 10 and 15% of wheat flour. The effects of lupin flour supplementation on physical dough properties, crumb and bread structure and quality characteristics were studied. Lupin flour, at 5% substitution level, increased the stability and the tolerance index of the dough, while a marked weakening was noted at higher levels (15%) of supplementation. The volumes of the breads decreased as the level of lupin flour increased; nevertheless, substitution at 5 or 10% by CLF and DCLF gives parameter values at least as good as the control sample and produces an acceptable bread in terms of weight, volume, texture and crumb structure.

Tarhana, a traditional Turkish yogurt-wheat flour mixture, was extruded using a twin-screw extruder. The effects of extrusion variables and post-extrusion process on the in vitro digestibility (PD) of the protein and contents of thiamin and riboflavin in the extruded samples were measured and the results were compared with those of an unextruded control sample. The changes in barrel temperature (60–120°C), feed rate (10–20 kg/h, wb) and screw speed (10–300 rpm) did not have any significant ( p > 0.05) detrimental effect on the PD and thiamin and riboflavin contents of tarhana at constant moisture content (43%, wb). However, oven-drying at 55 °C for 48 h after extrusion caused approximately 30% thiamin losses in the samples while the in vitro protein digestibility and riboflavin content of the samples did not change significantly ( p > 0.05).

Steel-cut oats (SCO) was used to replace wheat flour in the tarhana formulation (control) at the levels of 10%, 20%, 30% and 40% (w/w). Control sample included no SCO. Substitution of wheat flour in tarhana formulation with SCO affected the mineral contents positively. SCO additions also increased phenolic acid contents of tarhana samples. The most abundant phenolic acids were ferulic and vanillic acids, followed by syringic acid in the samples with SCO. Tarhana samples with SCO also showed higher antioxidant activities than the control. Compared with the control, the total phenolic content increased when the level of SCO addition was increased. SCO addition did not have a deteriorative effect on sensory properties of tarhana samples and resulted in acceptable soup properties in terms of overall acceptability. SCO addition improved the nutritional and functional properties of tarhana by causing increases in antioxidant activity, phenolic content and phenolic acids. (C) 2013 Elsevier Ltd. All rights reserved.

The effect of packaging (aerobic and vacuum) either with citrus extract, natamycin individually added, or the combination of two, was studied on the shelf-life of a Greek traditional deli salad “Tzatziki” during storage under refrigeration (4 °C). Irrespective of the packaging conditions and treatments, yeasts populations of approximately 4.0–6.5 log cfu/g were recorded in the microflora of the salad, whereas the Pseudomonas spp. populations were lower (2–3 log cfu/g). Tzatziki’s overall flavour was better under vacuum, and of all the treatments examined, the addition of citrus extract, and to a letter extent the combination with natamycin, improved the taste and odour (fruity, pleasant, refreshing with reduced garlic typical flavour) of Tzatziki salad. The shelf-life of Tzatziki was extended by ca. >10 days (citrus extract, citrus–natamycin) and 5–6 days (natamycin, citrus and citrus–natamycin) under aerobic or vacuum, respectively, as compared to the control sample.

Meat quality of freshwater prawn (Macrobrachium rosenbergii) treated with soybean and bambara groundnut extracts at different concentrations was monitored during 10 days of iced storage. During storage, the control sample (without treatment) had a higher pH, TCA-soluble peptide content, heat soluble collagen content, proteolytic activities and psychrophilic bacterial count than did samples treated with soybean and bambara groundnut extracts. Conversely, shear force value and likeness scores of the control sample decreased (p < 0.05), more likely associated with softening of muscle. The decrease in myosin heavy chain in the control sample was found after 6 days of storage. However, no changes in protein patterns of samples treated with soybean extracts at 2.5 mg/mL were found after 10 days of storage. Therefore, the injections of legume seed extracts, especially soybean extract, at a sufficient concentration, could be a means to retard muscle softening and maintain the qualities of freshwater prawn during iced storage.

A soda cracker biscuit was processed using a fine powder of marjoram, spearmint, peppermint and basil, and their purified ether extracts as natural antioxidants. Addition of purified ether extract of each of the four plant materials gave an excellent antioxidant effect on the biscuit compared with the effect of BHA at concentrations of 0·01, 0·02, and 0·03%. Addition of a fine powder of all plant materials at 0·5% gave an antioxidant effect on the biscuit, compared to the control sample. Addition of a 1% mixture of equal amounts of the four plant powders caused a pro-oxidant effect in the biscuit.