Inhibition of Lipid Oxidation in Pork Bundles Processing by Superheated Steam Frying

Huang, Tzu‐Chi; Ho, Chi‐Tang; Fu, Hui‐Yin

doi:10.1021/jf030641o

Cited by 32 publications

(26 citation statements)

References 30 publications

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“…For example, 3-methylbutanal and methional may have been derived from leucine and methionine, respectively. [24] Maillard, Strecker and associated reactions also potentially accounted for the formation of 2,3-butandione, [25] furfural, [26] methylpyrazine [8] and 2-methyl-3-furanthiol, as shown in some articles. [27,28] It is worth mentioning that several S-and N-containing compounds were identified in duck meat.…”

Section: Resultsmentioning

confidence: 99%

Aroma‐active compounds of Beijing roast duck

Chen

Song

2009

Flavour & Fragrance J

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The aroma-active compounds of Beijing roast duck were investigated by using aroma extract dilution analysis (AEDA), dynamic headspace dilution analysis (DHDA), gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odour activity values (OAVs; ratio of concentration to odour threshold). The following volatile components are the predominant odorants of Beijing roast duck: 3-methylbutanal, hexanal, dimethyl trisulphide, methional, 2-methylbutanal, octanal, heptanal, 2-methyl-3-furanthiol, 2-furfurylthiol, 2-ethyl-3,5-dimethylpyrazine, (E,E)-2,4-nonadienal, 1-octen-3-ol, nonanal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E,E)-2,4-octadienal (fatty, fried), etc. Due to abundant flavour precursors of Beijing crammed duck (raw material of Beijing roast duck), such as amino acids, esters, vitamins and carbohydrates, and the special process (e.g. roasting, drying, etc.), the identified compounds above were likely derived from different kinds of reactions, such as degradation of fatty acids and amino acids, Maillard/Strecker and other associated reactions, which were considered to account for the typical aroma of Beijing roast duck.

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Section: Resultsmentioning

confidence: 99%

Aroma‐active compounds of Beijing roast duck

Chen

Song

2009

Flavour & Fragrance J

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Section: Discussionmentioning

confidence: 99%

“…Because of its high heat transfer capabilities, it can be applied to a wide range of fields including food processing such as roasting of cocoa beans. It has been also claimed that this technology heated foods while retaining vitamins and other essential nutrients known as healthy cooked (Chen et al, 1992;Mujumdar, 1995;Huang et al, 2004;Pronyk et al, 2004;Head et al, 2011).Moisture, color and texture measurement are valuable indicators of the quality of roasted cocoa bean. Changes in moisture content or seed color are currently used as quality standards to determine flavor of cocoa after roasting.…”

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confidence: 99%

Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma cacao)

Zzaman

Yang

2013

FSTR

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Roasting is one of the important unit operation steps in cocoa base food industries. Cocoa beans (Theobroma cacao) were roasted using superheated steam oven (Healsio, AV-1500V, SHARP) in superheated steam mode and convection mode operated at three set of temperatures (150℃, 200℃ and 250℃) for 5 to 35 min. The changes occurred in the physical properties; colors, texture (hardness and fracturability), moisture content and heat inside the beans were examined at the same temperature and time. During superheated steam roasting the color values were more affected than convection roasting. Hardness of the cocoa beans were more affected by the convection roasting mode as compared to superheated steam while fracturability values were more affected in superheated steam mode as compared to convection roasting .The moisture losses of the cocoa beans were lower at each temperature in superheated steam roasting as compared to convection roasting whereas the heating rate inside cocoa beans was higher in superheated steam.Keywords: cocoa bean, superheated steam, convection, roasting, color, texture and moisture *To whom correspondence should be addressed. E-mail: taris@usm.my IntroductionThe cocoa is taxonomically classified under the family of Sterculiaceae under the order of Malvales and it belongs to the genus Theobroma. The cocoa bean are the seed from the fruit Theobroma cacao tree which is the essential ingredient of chocolate and chocolate base products obtained from cocoa butter, cocoa liquor, cocoa powder and cocoa cake (Krysiak, 2011). The cocoa beans are rich in history because of its good flavor and aroma. The Aztecs of Central America and the Mayan Indians considered the cocoa to be a valuable bean and believed the cocoa tree to be of divine origin, hence the name of 'Theobroma' meaning 'food of the gods' (Minifie, 1989). The most important technological unit operation in the processing of cocoa beans is roasting which develop characteristic favor and brown color and texture of roasted beans. In addition, excess moisture is driven off early in this stage of processing and the heat treatment also serves to loosen the shell when whole beans are roasted (Krysiak and Motyl-Patelska, 2006). The most commonly used method of thermal processing of raw cocoa beans is convection roasting method (Świechowski, 1996;Nebesny and Rutkowski, 1998). Roasting intensity of cocoa beans varies from 150℃ to 250℃ for 30 to 120 min depending on the color, flavor, texture and application desired (Ramli et al., 2006). A number of drawbacks have been reported on convection roasting because of traditional ways of heat and energy transfer. This heat treatment process takes too long and may contribute increased bitterness of bean and loss of aroma. It can bring an undesirable burned flavor and odors coming from bean (Świechowski, 1996). The temperature difference from 10 to 12℃ between the kernel and the husk of cocoa beans is also disadvantages of this method. In this traditional convection roasting of cocoa bean, another major demerit is to t...

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“…From the viewpoint of product quality, the advantages of using SS as a heat medium has received increasing attention. Recently, SS has been found to be effective for suppressing lipid oxidation in canned pork bundles (Huang et al, 2004). The oat groats processed by SS have acceptable storage stability due to the inactivation of peroxidase (Head et al, 2011(Head et al, , 2010.…”

Section: Introductionmentioning

confidence: 99%