Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes

Abdel-Naeem, Heba H.S.; Sallam, Khalid Ibrahim; Zaki, Hamdy M.B.A.

doi:10.1016/j.meatsci.2021.108612

Cited by 52 publications

(47 citation statements)

References 37 publications

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“…Three readings were taken from each sample, and then the average was recorded. The meter was adjusted using two buffers (7.0 and 4.0) between every two samples [13].…”

Section: The Ph Valuementioning

confidence: 99%

Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder

Abdel-Naeem

Talaat

Imre

et al. 2022

Foods

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Camel is a valuable source of meat for African and Asian countries; however, the most important problem associated with camel meat is its extreme toughness. This toughness has been attributed to its contents of connective tissue, which become more crossly linked in old animals. The toughness of camel meat decreases the consumer acceptance of this meat and reduces its chances of being utilized as a raw material for further processing into meat products. Ginger and papain were used in the current study as tenderizing enzymes, and the structural changes, electrophoretic pattern, physicochemical characteristics, and sensory scores of the treated meat were examined. The treatment of camel meat with ginger and papain resulted in marked destructive changes in the connective tissue and myofibers, and a reduction in the protein bands, with a consequent improvement in its tenderness. All the enzyme-treated samples exhibited significant increases in the protein solubility, with significant decreases in the shear-force values. Moreover, an improvement in the sensory scores of the raw and cooked meat and a reduction in the bacterial counts after the treatments were recorded. Ginger and papain induced a significant improvement in the physicochemical characteristics, sensory attributes, and bacterial counts of the camel meat; therefore, these materials can be utilized by meat processors to boost the consumer acceptance of this meat, and to increase its suitability as a raw material for further meat processing.

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“…Three readings were taken from each sample, and then the average was recorded. The meter was adjusted using two buffers (7.0 and 4.0) between every two samples [13].…”

Section: The Ph Valuementioning

confidence: 99%

Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder

Abdel-Naeem

Talaat

Imre

et al. 2022

Foods

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“…The frying makes a great difference in quality attributes, including appearance, color, texture and flavor, by diverse physicochemical changes (Abdel‐Naeem et al., 2021). As shown in Table 3, scores of these attributes were lower in AF samples when compared with VF samples among the three parts.…”

Section: Resultsmentioning

confidence: 99%

Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis)

Pei

Wen

et al. 2021

Journal of Food Science

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Squid are commercial marine species that have high nutritional value. This study aimed to compare the influences of vacuum frying and atmospheric frying on the physicochemical properties and protein oxidation of three main parts (ring, tentacle, and fin) of the squid Loligo chinensis. The results showed that the vacuum-fried (VF) group had lower moisture and total fat contents and looser microstructures than the atmospheric-fried (AF) group. The amino acid contents and molecular weight revealed that the proteins were well preserved during vacuum frying. Carbonyl content in the VF ring, tentacle, and fin samples increased nearly 2.53-, 1.54-, and 2.56-fold, respectively, compared to that in the corresponding fresh group, but these increases were lower than those of the corresponding AF group. In addition, the secondary structures of proteins revealed a slight decrease in the α-helix and β-turn contents and a significant increase in the β-sheet content during vacuum frying. Therefore, vacuum frying can be used as an efficient processing method to conserve the high nutritive quality of the product. Practical Application: As a developing alternative technology to prepare healthier fried products, vacuum frying has been the focus of recent researches. Vacuum frying produced squid products that had lower TBARS values, carbonyl contents, and Schiff base substances compared to atmospheric frying. And the protein secondary structures of the vacuum-fried group retained better. The study proved that vacuum frying could be an effective method with the advantages of high protein stability and product quality.

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“…As heating and frying result in a decrease in the MUFA and PUFA values as well as in an increase in SFA and TFA values, these indices will also change into a more atherogenic and thrombogenic direction. Among different food preparation methods, frying can increase IA and IT values to the greatest extent [ 68 , 69 , 70 , 71 ]; however, the nature of the oils used during the processes can also greatly influence these values [ 51 , 55 , 56 , 68 , 72 , 73 , 74 ]. An experimental study showed that frying at lower temperature, in small amounts of oil and for a short time resulted in the highest IA and PUFA/SFA values [ 75 ], so the nutritional quality of fried food could be optimized with careful preparation.…”

Section: Discussionmentioning

confidence: 99%

Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils

Szabó

Marosvölgyi

Szabó

et al. 2022

Foods

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Several polyunsaturated fatty acids are considered to have beneficial health effects, while saturated fatty acids and industrial trans fatty acids (TFAs) are linked to negative health consequences. Given the increased formation of TFAs during heating, many studies already investigated compositional changes in oils after prolonged heating or at extremely high temperatures. In contrast, our aim was to measure changes in fatty acid composition and in some health-related indices in edible oils after short-time heating that resembles the conventional household use. Potatoes were fried in palm, rapeseed, soybean, sunflower and extra virgin olive oils at 180 °C for 5 min, and samples were collected from fresh oils and after 1, 5 and 10 consecutive heating sequences. Regardless of the type of oil, the highest linoleic acid and alpha-linolenic acid values were measured in the fresh samples, whereas significantly lower values were detected in almost all samples following the heating sequences. In contrast, the lowest levels of TFAs were detected in the fresh oils, while their values significantly increased in almost all samples during heating. Indices of atherogenicity and thrombogenicity were also significantly higher in these oils after heating. The present data indicate that prolonged or repeated heating of vegetable oils should be avoided; however, the type of oil has a greater effect on the changes of health-related indices than the number of heating sequences.

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Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes

Cited by 52 publications

References 37 publications

Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder

Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder

Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis)

Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils

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