Volatile N‐nitrosamines (VNAs) and polycyclic aromatic hydrocarbons (PAHs) are two of the most hazardous compounds for human health in the meat products have cured by nitrite and smoke, on whose contents different cooking methods can have a significant effect on quality. The present study compared the effects of microwave as a novel cooking method and two conventional methods of pan‐frying and grilling on the VNAs and PAHs of beef cocktail smokies (smoked sausages, 55% meat). VNAs and PAHs were measured by Gas Chromatography‐Flame Ionization Detector (GC‐FID), following which they were isolated from the samples. Microwave cooking showed the lowest amount of total VNAs and PAHs compared with pan‐frying and grilling treatments, and there was no significant difference between most microwave treatments and the raw samples (p > .05). In contrast, grilling had significantly the greatest effects on the amount of VNAs sand PAHs (p < .05). In fact, microwave treatments were more appropriate procedures for the beef cocktail smokies (smoked sausages). Novelty impact statement In the current study, the effects of microwave, pan‐frying, and grilling on the formation of volatile nitrosamines (VNAs) and polycyclic aromatic hydrocarbons (PAHs) in smoked beef cocktails during cooking was investigated. Considering the toxic and carcinogenic effects of VNAs and PAHs on meat products, measuring these compounds can be used as a benchmark to determine the quality of processing and thermal treatments. Overall, obtained data confirmed that the microwave procedure was a healthier cooking method for smoked beef cocktails, in contrast, grilling significantly led to the largest increase in the levels of VNAs and PAHs.
Pistachios are one of the most important agricultural and export products of Iran. Fresh pistachio fruit has soft skin, is highly perishable, and therefore has a short life after harvesting, which has made traders and consumers have a great desire to increase the shelf life of this product. For this purpose, in this study, the effect of different concentrations of chitosan as an edible coating (0.5 and 1.5% w/v) and the duration of cold plasma treatment (60 and 120 s) were investigated during 180 days of pistachio storage. The effect of treatments on the shelf life of pistachio fruit was evaluated by determining moisture content, color components, peroxide value, total mold and yeast, hardness, aflatoxin content, and sensory evaluations. The results showed that the treatment with 1.5% chitosan coating and 120 s of cold plasma treatment preserved the hardness of the pistachio and the color indices in the best way (p < .05). Also, this treatment had the minimum number of peroxide, aflatoxin, and mold and yeast counts during the storage time. The treatments with chitosan coating and under plasma application did not cause any unpleasant odor or taste during the storage time. In conclusion, according to the results of this research, it was determined that the simultaneous use of chitosan coating and cold plasma treatment can potentially be used as a new approach for commercial applications and the export of fresh pistachios.
Pistachio is the second largest non-oil export in Iran. The most important problem in pistachio export is its contamination with aflatoxin. Therefore, this study aimed to evaluate the effects of several physical and chemical methods on the qualitative, qualitative and sensory properties of pistachios from Iran as well as the associated residual aflatoxin levels. This study investigated the effects of roasting (temperature 120 °C for 20 and 40 min), gamma radiation (2.5 and 5 KGy), and microwave (1 and 2 min) methods on pistachios and their qualitative characteristics, including moisture, colour, and sensory properties. In addition, aflatoxin B1 and total aflatoxins were artificially added to pistachios to determine the level of aflatoxin remaining after chemical and physical methods. The results showed that the lowest residual level of aflatoxin B1 was related to combined microwave and irradiation methods. Further, the combined methods showed the lowest total aflatoxins residue so the lowest total aflatoxins residue after chemical contamination of 8 μg/kg aflatoxin was related to the combined methods of 5 KGy irradiations with 2 min of the microwave. In addition, the microwaved and irradiated samples did not differ significantly from the control samples in terms of sensory characteristics (P<0.05). It can be concluded that these methods can be successfully applied without adversely affecting the characteristics of pistachios. Considering the position of pistachios in domestic and global markets, these processes can be used to reduce aflatoxins, improve the quality of pistachios, and increase export.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.