Application of Superheated Steam in Sample Preparation (Chicken Sausage) for Determination of Total Fat, Fatty Acid and Lipid Oxidation

Abdulhameed, Asmaa A.; Zzaman, Wahidu; Yang, Tajul A.

doi:10.13189/fst.2014.020301

Cited by 10 publications

(1 citation statement)

References 24 publications

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“…The crude fat content was decreased by steam treatment. Indeed, treatment of chicken sausage with superheated steam led to loss of fat on the surface [54]. The crude fat content decreased as a result of loss surface fat because of the high cooking temperature.…”

Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Bak

Cha

Park

et al. 2023

Journal of Food Processing and Preservation

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We analyzed the quality characteristics of wheat-free, gluten-free dough, steam-treated dough, and cooked noodles. Dough was prepared from soaked-and-dried soybean (SDS) powder amended with 10%, 25%, or 40% psyllium husk; the SDS was prepared by soaking soybeans for 12 h at room temperature and hot air drying at 60°C for 24 h. Dough was then steam-treated at 120°C for 5, 10, or 15 min and subsequently formed into noodles. Dough and noodle can be made using SDS powder and psyllium husk powder, but it is difficult to maintain noodle shape after cooking without steam treatment. Steam treatment improved the texture of the dough, enabling noodle production. The hardness, gumminess, springiness, cohesiveness, and chewiness of the steam-treated dough were improved compared to nonsteamed dough, yielding a texture similar to wheat flour dough. Moreover, the dough cross-section became denser after steam treatment. As the cooking time increased, the hardness, gumminess, cohesiveness, and chewiness of cooked noodles decreased, and the springiness of cooked noodles increased by increasing of water absorption rate; overall, their form was maintained. Therefore, steam-treated psyllium husk-containing dough enables noodle production without the addition of gluten.

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Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Bak

Cha

Park

et al. 2023

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

Effects of drying methods and enzyme aided on the fatty acid profiles and lipid oxidation of rice by-products

et al. 2015

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Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Tirtawijaya

Park

Won

et al. 2020

J Food Process Preserv

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The hagfish (Myxine glutinosa), an eel‐shaped demersal fish, is a potential protein source with a distinctive flavor. Additionally, the consumption of hagfish is believed to exert aphrodisiac activity. This study attempted to evaluate the effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish under optimal conditions. There was a significant increase in the sensory attributes such as color, taste, aroma, and texture of processed hagfish (p < .05). Cooking the hagfish with this combination resulted in acceptable physicochemical and microbial properties. Additionally, the processed hagfish exhibited good nutritional value with high contents of protein (10.8 g), fat (5.4 g), carbohydrate (12.1 g), and calorie (140.2 kcal/100 g). The processed product can maintain its quality for 22 days at 10°C. These results indicated that the ready‐to‐eat hagfish can be an alternative for healthy consumption of processed food and for the diversification of processed marine products. Practical applications Conventional foods are increasingly popular as they are ready‐to‐eat and simple to cook. The quality and nutritional value of these foods are important for the production process. Our study revealed that steaming in superheated steam roaster (SS) and hot smoking (HS) treatment combination improved the quality characteristics of hagfish meat, a popular fish in Korea. We optimized the temperature and duration of steaming and smoking for cooking hagfish. The processed hagfish exhibited acceptable sensory properties and marketable physicochemical and microbial properties. Our investigation resulted in a shelf‐life improvement of the new ready‐to‐eat seafood product. The results of this study revealed that treating the hagfish with the combination of SS and HS can preserve its quality for 22 days when stored at 10°C. Hence, this study establishes the procedures for preparing this product, which can be readily marketed.

show abstract

Application of Superheated Steam in Sample Preparation (Chicken Sausage) for Determination of Total Fat, Fatty Acid and Lipid Oxidation

Cited by 10 publications

References 24 publications

Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Effects of drying methods and enzyme aided on the fatty acid profiles and lipid oxidation of rice by-products

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

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