Effects of reheating methods on the product quality of Hongsu chicken dish

Wang, Jingyu; Zhang, Min; Fan, Kai; Yang, Chaohui; Fang, Zhongxiang

doi:10.1111/jfpp.13823

Cited by 12 publications

(6 citation statements)

References 22 publications

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“…It has also been suggested that meat products could be preboiled to partially cooked to shorten the heating/cooking time of the subsequent high temperature cooking, such as grilling and roasting, which would result in reduced PAHs levels (Omodara et al., 2014). Moreover, boiling was found to enhance the texture properties (reduced hardness, tenderness, and shear force) and retain the sensory attributes (such as taste, flavor, color, and overall acceptability) of a cooked Chinese meat dish of pork belly and chicken drumstick (Wang, Zhang et al., 2018). Therefore, the combination of boiling and common cooking methods could be a potential solution to improve eating quality and safety for meat products with regards to PAHs levels.…”

Section: Factors Influencing Pahs Formation and Common Reduction Tech...mentioning

confidence: 99%

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Wang

Warner

et al. 2022

Comp Rev Food Sci Food Safe

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Polycyclic aromatic hydrocarbons (PAHs) are a large group of carcinogenic compounds. PAHs are ubiquitous in the environment and food, thus human beings may be exposed to PAHs through ingestion (water and food), inhalation (air and smoking), and skin contact in daily life. Dietary intake is the major source of exposure to PAHs in humans. Significant and harmful levels of PAHs can be generated during food processing and cooking. Although the formation of PAHs during processing is almost unavoidable, the levels can be diminished with reduction strategies. This review aims to provide comprehensive insights into the mechanisms underlying the formation of PAHs and factors influencing their formation in processed foods. The strategy for the reduction of PAHs including change in ingredients (i.e., reducing fat content), pretreatment conditions (i.e., reducing the pH), processing methods and parameters (i.e., reducing processing temperature and time), and packaging and storage conditions, are discussed. Potential novel strategies for PAH reduction are also identified and the feasibility is evaluated.

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Section: Factors Influencing Pahs Formation and Common Reduction Tech...mentioning

confidence: 99%

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Wang

Warner

et al. 2022

Comp Rev Food Sci Food Safe

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“…Microwaving causes water to vibrate and generate heat, which heats food. Therefore, changes in moisture content could be attributed to the rapid temperature rise caused by the heating mechanism of the microwaves (J. Wang et al., 2018). When the samples were vacuum‐autoclaved, the moisture content decreased to 69%.…”

Section: Resultsmentioning

confidence: 99%

Influence of a post‐processing heat treatment method on the textural properties of textured vegetable protein

Choi

Lee

Ryoo

et al. 2022

Journal of Food Science

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Textured vegetable protein (TVP) is gaining popularity as the market for meat analogues grows, but research on processing to improve the texture of TVPs is needed. Heat treatments can change the textural properties during the processing of meat and meat analogues. Therefore, this study analyzed the textural characteristics of low‐moisture TVPs following heat treatments using steaming, oven‐cooking, microwaving, and vacuum‐autoclaving, which combines vacuum packaging and autoclaving. The moisture content of the meat analogues had different patterns depending on the treatment used, with the most significant decrease in moisture occurred with microwaving. The morphological analysis of the meat analogues showed that oven‐cooking and microwaving preserved a large air–cell structure and that steaming and vacuum‐autoclaving caused a small air–cell structure to form. The texturization index tended to increase only with microwaving. Disulfide bonds were increased with steaming and vacuum‐autoclaving; this was thought to be related to the increase in tiny air–cell structures. In conclusion, the most helpful cooking method was vacuum‐autoclaving since it allowed the treated meat analogues to trap moisture well, and this led to the formation of a dense structure and a lowering of the texturization index. Therefore, the proposed technique of vacuum‐autoclaving was shown to be significant for its potential as a way of processing meat analogues. Practical ApplicationIt is expected to improve the quality of plant‐based meat analogue products by controlling the physical properties of low‐moisture textured vegetable protein (TVP) through steaming, oven, microwave, and vacuum autoclave as post‐heat treatments.

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“…This finding was explained by the denaturation of the muscle protein in material during the aforementioned process, and thus the contraction and hardening of the tissue structure (Erdogdu, Balaban, Otwell, & Garrido, 2004). In conclusion, the T A B L E 1 Recent selected studies about the effects of microwave heating on food texture : 3, 6, 8, 9, 10, 11, 12, 14, 16, and 19 min for 40, 50, 55, 60, 65, 70, 75, 80, 85, and Microwave reheated samples had the best sensory scores, the taste and texture Wang, Zhang, Fan, Yang, and Fang (2018) authors recommended heating this food material in the microwave heating system at 90 C for a minimum of 100 s or at 130 C for a minimum of 80 s to obtain the best texture quality. In addition to these studies, there is a study in which the microwave treatment has a negative effect.…”

Section: Microwave Heatingmentioning

confidence: 86%

Impact of different microwave treatments on food texture

Kutlu

Pandiselvam

Saka

et al. 2021

Journal of Texture Studies

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Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.

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Effects of reheating methods on the product quality of Hongsu chicken dish

Cited by 12 publications

References 22 publications

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Influence of a post‐processing heat treatment method on the textural properties of textured vegetable protein

Impact of different microwave treatments on food texture

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