Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Abdulhameed, Asmaa A.; Yang, Tajul A.; Abdulkarim, Abdullah Adnan

doi:10.1515/pjfns-2015-0044

Cited by 15 publications

(15 citation statements)

References 22 publications

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“…In a study by Abdulhameed et al . () on chicken sausage, hardness was decreased with both time and temperature. The drop in the hardness value could be due to the softening of connective tissue caused by the conversion of collagen to gelatin, which improved meat tenderness (Dhanapal et al ., ).…”

Section: Texture Profilementioning

confidence: 94%

“…The gumminess and the chewiness were decreased significantly (P < 0.05) in the superheated steam samples with increased cooking time from 0 to 4 min. In a study by Abdulhameed et al (2016) on chicken sausage, hardness was decreased with both time and temperature. The drop in the hardness value could be due to the softening of connective tissue caused by the conversion of collagen to gelatin, which improved meat tenderness (Dhanapal et al, 2012).…”

Section: Texture Profilementioning

confidence: 98%

“…The colour of meat degrades at the higher heating temperature. Similarly, the texture gets more tough/hard depending upon the heating mechanism and the temperature applied to meat while cooking (Abdulhameed et al, 2016). The consumption of lamb meat in different forms such as grilled and roasted is central to various cuisines in China, New Zealand and Australia, and its popularity is increasing globally due to the high level of important nutrients such as iron, zinc, selenium, fatty acids and vitamins (Cabrera & Saadoun, 2014;Mao et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

Suleman

Teng

Wang

et al. 2019

Int J of Food Sci Tech

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Summary The colour, textural profile and heterocyclic aromatic amines content of lamb patties cooked by charcoal grilling, infrared grilling and superheated steam roasting were investigated. The results of colour showed that lightness and yellowness values were highest in the superheated steam and lowest in charcoal grilled patties. The texture characteristics observed in the superheated steam, and infrared patties were much better. Water loss was highest in charcoal grilled meat. Charcoal grilling produced a significantly (P < 0.05) much higher amount of total HAAs, ranging from 171.26 ng g−1 to 555.29 ng g−1 (polar) and from 200.77 ng g−1 to 426.07 ng g−1 (non‐polar) HAAs, than infrared (39.21 ng g−1 −181.37 ng g−1) and (52.84 ng g−1 −148.59 ng g−1) and superheated steam roasting (from 8.67 ng g−1 to 30.66 ng g−1 and from 23.61 ng g−1 to 89.66 ng g−1) for both types of HAAs in lamb patties. Colour, texture and HAAs were significantly influenced by time and by the temperature used for each cooking method.

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Section: Texture Profilementioning

confidence: 94%

Section: Texture Profilementioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

Suleman

Teng

Wang

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…Superheated steam is also reported to minimize energy consumption during the roasting process [9]. It has also been reported that the roasting process of the superheated steam is better than the traditional cooking methods in reducing lipid oxidation and preserving food nutrient substances, color, and texture [10][11][12][13][14]. ese beneficial factors make superheated steam an attractive alternative cooking method with minimum nutritional destruction, especially polyunsaturated fatty acids (PUFA) content in squids.…”

Section: Introductionmentioning

confidence: 99%

Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

Sutikno

Bashir

Kim

et al. 2019

Journal of Food Quality

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The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.

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“…SHS drying is associated with longer constant rate periods, lower critical moisture contents and higher drying rates for the falling rate period compared with air drying (Speckhahn et al, 2010). Studies have also evaluated changes in product quality during processing at different times and temperatures (Abdulhameed et al, 2016). Heat treatment strongly affects texture, protein content and other important quality factors of the final product (Ayadi et al, 2009), which are important factors related to consumer satisfaction.…”

Section: Introductionmentioning

confidence: 99%

Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking

Rui-rui

Huang

Zhang

et al. 2019

Int J of Food Sci Tech

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Summary We evaluated changes in the texture, colour, microstructure and volatile compounds of pork loins after superheated steam (SHS) cooking at 120, 140, 160 or 180 °C for 5, 10, 15 and 20 min. Results showed that the texture changed significantly with heating temperature and time. Hardness increased significantly with increasing temperature above 140 °C. Scanning electron microscopy micrographs showed that cooked pork with SHS had more complete muscle fibre bundle structure than that of pork in HA. The L* value indicating colour was significantly increased during the early period and then decreased, whereas the a* and b* values showed a continuous increase. Ninety‐five volatile compounds were identified in cooked pork from SHS by gas chromatography/mass spectrometry with solid‐phase microextraction. The amount of volatile compounds increased during cooking and decreased as cooking time increased and was well retained at 140 °C. Considering those variations, samples cooked at 140 °C showed better quality attributes.

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Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Cited by 15 publications

References 22 publications

Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking

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