Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

Gál, Robert; Kameník, Josef; Salek, Richardos Nikolaos; Polášek, Zdeněk; Macharáčková, Blanka; Valenta, Tomáš; Haruštiaková, Danka; Vinter, Štěpán

doi:10.1016/j.psj.2022.101923

Cited by 8 publications

(2 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For example, one study found that three cooking methods, namely, steaming, boiling, and deep-frying, can lose starch and reduce sugar in sweet potato, and the degree of loss from high to low was observed in deep-frying, boiling, and steaming ( 20 ). Furthermore, when food is deep-fried or stir-fried, the protein is severely damaged ( 21 , 22 ).…”

Section: Discussionmentioning

confidence: 99%

Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing

Li,

Cong,

Wang

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

ObjectiveThis study aimed to establish an accurate and efficient scientific calculation model for the nutritional composition of catering food to estimate energy and nutrient content of catering food.MethodsWe constructed a scientific raw material classification database based on the Chinese food composition table by calculating the representative values of each food raw material type. Using China’s common cooking methods, we cooked 150 dishes including grains, meat, poultry, fish, eggs, and vegetables and established a database showing the raw and cooked ratios of various food materials by calculating the ratio of raw to cooked and the China Total Diet Research database. The effects of various cooking methods on the nutritional composition of catering food were analyzed to determine correction factors for such methods on the nutritional components. Finally, we linked the raw material classification, raw and cooked ratio, and nutritional component correction factor databases to establish a model for calculating the nutritional components of catering food. The model was verified with nine representative Chinese dishes.ResultsWe have completed the construction of an accurate and efficient scientific calculation model for the nutritional composition of catering food, which improves the accuracy of nutrition composition calculation.ConclusionThe model constructed in this study was scientific, accurate, and efficient, thereby promising in facilitating the accurate calculation and correct labeling of nutritional components in catering food.

show abstract

Section: Discussionmentioning

confidence: 99%

Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing

Li,

Cong,

Wang

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…It is important to understand the physical changes of meat texture during cooking, in fact, duration and temperature applied for cooking meat have a large effect on the physical properties of meat and eating quality ( 40 ). Moreover, tenderness is an important quality trait which determines satisfaction, repeat purchase and willingness-to-pay premium prices ( 41 ). Cooking is the final step prior to consumption and has a significant effect on sensory qualities ( 42 ).…”

Section: Thermal Processing Technologiesmentioning

confidence: 99%

Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review

et al. 2023

View full text Add to dashboard Cite

Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle’s proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers’ necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.

show abstract

Comparative flavor precursors and volatile compounds of Wenchang chickens fed with copra meal based on GC–O–MS

Zhang,

Wu,

Liu

et al. 2023

Food Research International

View full text Add to dashboard Cite

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

Cited by 8 publications

References 9 publications

Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing

Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing

Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review

Comparative flavor precursors and volatile compounds of Wenchang chickens fed with copra meal based on GC–O–MS

Contact Info

Product

Resources

About