Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations

Xu, Ying; Xie, Xiaofei; Zhang, Wenwen; Yan, Huimin; Peng, Yalin; Jia, Chuankang; Li, Meiqi; Qi, Jun; Xiong, Guoyuan; Xu, Xinglian; Zhou, Guanghong

doi:10.1016/j.jfca.2021.104240

Cited by 15 publications

(6 citation statements)

References 37 publications

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“…The addition of harmful fats or a longer cooking time might be associated with higher levels of this inflammatory marker. Regarding this latter, recent studies have found that a longer cooking time—such in stewing, increases fat content of food 38 , 39 that could lead to deleterious effects on health 40 .…”

Section: Discussionmentioning

confidence: 99%

“…The addition of harmful fats or a longer cooking time might be associated with higher levels of this www.nature.com/scientificreports/ inflammatory marker. Regarding this latter, recent studies have found that a longer cooking time-such in stewing, increases fat content of food 38,39 that could lead to deleterious effects on health 40 . Concerning other inflammatory markers, the association of raw food consumption (mainly fruit and vegetables) with lower counts of white blood cells and neutrophils was also examined in other studies.…”

Section: Discussionmentioning

confidence: 99%

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Cooking methods are associated with inflammatory factors, renal function, and other hormones and nutritional biomarkers in older adults

Rodríguez-Ayala

Banegas

Ortolá

et al. 2022

Sci Rep

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Evidence of the role of cooking methods on inflammation and metabolic health is scarce due to the paucity of large-size studies. Our aim was to evaluate the association of cooking methods with inflammatory markers, renal function, and other hormones and nutritional biomarkers in a general population of older adults. In a cross sectional analysis with 2467 individuals aged ≥ 65, dietary and cooking information was collected using a validated face-to-face dietary history. Eight cooking methods were considered: raw, boiling, roasting, pan-frying, frying, toasting, sautéing, and stewing. Biomarkers were analyzed in a central laboratory following standard procedures. Marginal effects from generalized linear models were calculated and percentage differences (PD) of the multivariable-adjusted means of biomarkers between extreme sex-specific quintiles (Q) of cooking methods consumption were computed ([Q5 − Q1/Q1] × 100). Participants’ mean age was 71.6 years (53% women). Significant PD for the highest vs lowest quintile of raw food consumption was − 54.7% for high sensitivity-C reactive protein (hs-CRP), − 11.9% for neutrophils, − 11.9% for Growth Differentiation Factor-15, − 25.0% for Interleukin-6 (IL-6), − 12.3% for urinary albumin, and − 10.3% for uric acid. PD for boiling were − 17.8% for hs-CRP, − 12.4% for urinary albumin, and − 11.3% for thyroid-stimulating hormone. Concerning pan-frying, the PD was − 23.2% for hs-CRP, − 11.5% for IL-6, − 16.3% for urinary albumin and 10.9% for serum vitamin D. For frying, the PD was a 25.7% for hs-CRP, and − 12.6% for vitamin D. For toasting, corresponding figures were − 21.4% for hs-CRP, − 11.1% for IL-6 and 10.6% for vitamin D. For stewing, the PD was 13.3% for hs-CRP. Raw, boiling, pan-frying, and toasting were associated with healthy profiles as for inflammatory markers, renal function, thyroid hormones, and serum vitamin D. On the contrary, frying and, to a less extent, stewing showed unhealthier profiles. Cooking methods not including added fats where healthier than those with added fats heated at high temperatures or during longer periods of time.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Cooking methods are associated with inflammatory factors, renal function, and other hormones and nutritional biomarkers in older adults

Rodríguez-Ayala

Banegas

Ortolá

et al. 2022

Sci Rep

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“…The increase in protein oxidation and cross-link is the main reason for the increase in shear force. In a study conducted by Xu et al (2022), it was discovered that stewing for 200 min, the hardness, springiness, cohesiveness and chewiness were markedly lower in subcutaneous fat from the pork hind legs and back, which could be caused by the melting and gelation of the connective tissue. Tian et al (2020) pointed out that the oxidation of lipids in pork during the thermal processing probably facilitated the increase of protein carbonyls and reduction of protein total sulfhydryl groups.…”

Section: Introductionmentioning

confidence: 99%

“…In a study conducted by Xu et al . (2022), it was discovered that stewing for 200 min, the hardness, springiness, cohesiveness and chewiness were markedly lower in subcutaneous fat from the pork hind legs and back, which could be caused by the melting and gelation of the connective tissue. Tian et al .…”

Section: Introductionmentioning

confidence: 99%

Formation mechanism of texture characteristics of pork belly during stewing: focusing on the effects of myofibrillar protein modification

Liu

Ruan

et al. 2023

Int J of Food Sci Tech

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SummaryThe effects of stewing at a constant temperature (95 °C) for different times (45 and 90 min) on the physicochemical characteristics of lean meat (LM) and lean meat in pork belly (LMIPB) were investigated. When the stewing time was 90 min, the hardness, springiness, cohesiveness and chewiness of LMIPB were 186.35 g, 0.07 (ratio), 0.18 (ratio) and 241.90 g lower than those of LM, respectively. The chemical changes in myofibrillar protein (MP) mainly including the degree of oxidation degradation, such as carbonyl content, cross‐linked polymer and β‐sheet, were increased with prolonged stewing time. The sulfhydryl content, Zeta potential (absolute value) and α‐helix were decreased markedly. The chemical changes of MP in the LMIPB were greater than those in the LM during the stewing process. These results indicated that fat in stewing process could promote the oxidation degradation of MP in meat, and then affected the texture characteristics of meat.

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“…Stewing is a common cooking method, which can effectively improve the flavor and texture of meat products [ 5 ]. This has been demonstrated to decrease the hardness, springiness, cohesiveness, and chewiness in subcutaneous fat from the hind legs and back, which could be caused by the melting and gelation of the connective tissue [ 6 ]. In a previous study, we (2012) reported that the prolonged stewing times of 60 and 120 min contributed to the improvement of texture by a reduction in cross-linkage, decorin (DCN) and glycosaminoglycan (GAG) levels of collagen fibers, and the unfolding the triple-helix structure of collagen [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce

Wang

Sheng

Zhang

et al. 2022

Foods

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In order to clarify the effect of a high pressure/heating combination on the texture of Chinese traditional pig trotter with soy sauce, textural parameters (springiness, chewiness, hardness, and gumminess), the secondary structures, cross-links, decorin (DCN), glycosaminoglycans (GAGs) levels, and the histochemical morphology of collagen fibers under different treatments (0.1 MPa, 150 MPa, 300 MPa, 0.1 MPa + 50 °C, 150 MPa + 50 °C, and 300 MPa + 50 °C) were assessed. At room temperature, the 150 and 300 MPa treatments increased the hardness and chewiness of the pig trotter with weak denaturation of collagen proteins compared with the control group. Textural parameters were improved at 300 MPa + 50 °C, accompanied by an ultrastructural collapse of collagen fibers, the reduction in cross-links, DCN and GAGs levels, and unfolded triple-helix structure. We concluded that the positive effects on the textural parameters of pig trotters by a combination of treatments could be attributed to the collapse of collagen structure.

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Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations

Cited by 15 publications

References 37 publications

Cooking methods are associated with inflammatory factors, renal function, and other hormones and nutritional biomarkers in older adults

Cooking methods are associated with inflammatory factors, renal function, and other hormones and nutritional biomarkers in older adults

Formation mechanism of texture characteristics of pork belly during stewing: focusing on the effects of myofibrillar protein modification

Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce

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