Why cook with bay leaves?

Spence, Charles

doi:10.1016/j.ijgfs.2023.100766

Cited by 4 publications

(1 citation statement)

References 56 publications

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“…Laurel leaves are preferred in fish courses , due to the masking of sharp and distinct fish aroma during cooking. Laurel leaves are present when frying fish in a pan or cooker, but since they cannot be consumed directly due to their bitter flavor, they are mostly used for their aroma.…”

Section: Introductionmentioning

confidence: 99%

Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage

Ceylan,

Meral,

Alav

et al. 2024

ACS Omega

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In this study, the effects of zein nanofibers (Zn) containing ground laurel leaves (GLL) and air fry cooking on the quality characteristics of Rainbow trout (Oncorhynchus mykiss) were investigated. The zein nanofibers possessing 335.8 ± 43.6 nm average diameters were fabricated containing GLL. The Fourier transform infrared spectroscopy (FTIR) results of the zein, Zn, GLL, and zein nanofibers containing GLL (LZn) confirmed the electrospinning encapsulation of GLL into Zn and their interactions. The effects of the combination of LZn coating and air fryer cooking of fish fillets on the quality characteristics during storage at 4 °C for 10 days were monitored in terms of oxidative and microbiological stability, color, and sensory parameters. As compared to the control, the combination of LZn coating and air fryer cooking provided a microbial limitation of up to 45.21% during the analysis (p < 0.05). The changes in ΔE values between the control and the LZn-coated samples were obtained as ≤7.56 during 6 days, but then a dramatic color difference was observed. Besides overall sensory acceptability, particularly the odor parameter in the cooked fish samples coated with LZn was significantly preferred (p < 0.05). The combination of LZn coating and air fryer cooking delayed the thiobarbituric acid increase in the fish meat samples (3.51 to 2.57 mg malondialdehyde (MDA)/kg) up to the third day of storage. This study showed that LZn coating is a very functional layer on the fish meat and could be applied for not only fresh fish meat but also other fresh meat products.

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Section: Introductionmentioning

confidence: 99%