Home About us Contact
|
Home About us Contact | ||
|
|
||
Cooking Temperature (cooking + temperature)
Selected AbstractsProcess Optimization and Consumer Acceptability of Salted Ground Beef Patties Cooked and Held Hot in Flavored MarinadeJOURNAL OF FOOD SCIENCE, Issue 7 2010Subash Shrestha Abstract:, Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of,E. coli,O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partially or completely cooking frozen patties in liquid (93 °C water) together with hot holding in liquid was investigated. Initial studies demonstrated that compared to frying, liquid cooking decreased (P,< 0.05) patty diameter (98 compared with 93 mm) and increased (P,< 0.05) thickness (18.1 compared with 15.6 mm). Liquid cooked patties had greater weight loss (P,< 0.05) immediately after cooking (29 compared with 21%), but reabsorbed moisture and were not different from fried patties after 1 h hot water holding (61 °C). Protein and fat content were not affected by cooking method. However, liquid cooked patties were rated lower (P,< 0.05) than fried patties for appearance (5.7 compared with 7.5) and flavor (5.9 compared with 7.5). An 8-member focus group then evaluated methods to improve both appearance and flavor. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. Patties with 0.75% salt that were grill-marked and then finish-cooked in hot marinade (0.75% salt, 0.3% caramel color) were rated acceptable (P,< 0.05) by consumers for up to 4 h hot holding in marinade, with mean hedonic panel ratings > 7.0 (like moderately) for appearance, juiciness, flavor, and texture. Practical Application: Grill-marked and marinade-cooked ground beef patties reached a safe internal cooking temperature without overcooking the surface. Burgers cooked using this method maintained high consumer acceptability right after cooking and for up to 4 h of hot holding. Consumers and foodservice operations could use this method without specialized equipment, and instead use inexpensive and common equipment such as a soup pot or a restaurant steam table. Use of marinades (salt/caramel color or others) in this cooking and holding method provides a nearly endless culinary flavoring opportunity. [source] Effects of Rosemary Extracts on the Reduction of Heterocyclic Amines in Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 8 2006S.Y. Tsen ABSTRACT:, The effects of rosmarinic acid and a rosemary antioxidant powder were evaluated on the reduction and mutagenicity of MeIQx, PhIP, and comutagens norharman and harman in beef patties fried at 375 °F for 5 min each side and 400 °F for 7.5 min each side. Both rosemary extracts were found to effectively decrease the formation and overall mutagenic activity of heterocyclic amines (HCAs) due to their antioxidative characteristics. At the lower temperature, rosmarinic acid was able to reduce MeIQx by up to 64% and PhIP by 48%, while rosemary powder reduced the formations of MeIQx up to 69% and PhIP up to 66%. The effects of the rosemary extracts were more dramatic when cooking temperature and time were increased, as rosmarinic acid was able to reduce MeIQx formation up to 70% and PhIP up to 64%; also, rosemary powder significantly reduced MeIQx up to 57% and PhIP up to 77%. The overall mutagenic activity was evaluated by the Ames Salmonella assay and both rosemary extracts were capable of reducing mutagenicity in beef patties at the higher cooking temperature of 400 °F. At 375 °F there was an insignificant trend of the rosemary extracts decreasing the number of Salmonella revertants. There was no significant inhibiting effect by any of the rosemary extracts on the formation of either norharman and harman as measured in this study. [source] Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High MoistureJOURNAL OF FOOD SCIENCE, Issue 2 2000S. Lin ABSTRACT: The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.9, and 160°C cooking temperatures. The results showed that moisture content was a more important factor on the overall product texture than cooking temperature. Lower moisture content resulted in higher die pressure, harder texture, and lower total protein solubility. At a fixed moisture content, a higher cooking temperature resulted in a softer and less chewy product but only slightly changed the protein solubility. According to partial least square regression, the data from Texture Profile Analysis, protein solubility, and extruder responses correlated well and could be used to predict each other. [source] EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2009GUOZHOU LIAO ABSTRACT Heterocyclic aromatic amines (HAAs) are an important class of food mutagens and carcinogens produced in meats cooked at high temperature. The formation of HAAs in pork floss during processing and the effect of vitamin C and vitamin E on HAAs formation in pork floss were studied. Pork floss was prepared by steaming of raw pork, followed by pressing, tearing, adding various additives, and then the cooked pork was subjected to stir frying. The various HAAs in pork floss were isolated by solid phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that the type and level of HAAs increased with increasing processing temperature. Up to seven HAAs, 9H-pyrido[4,3-b]indole (Norharman), 1-methyl-9H-pyrido[4,3-b]indole (Harman), 2-amino-1- methyl-6-phenylimidazo[4,5-f]pyridine (PhIP), 2-amino-dipyrido[1,2-a: 3,,2,-d]imidazole (Glu-P-2), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-amino-9H-pyrido[2,3-b]indole (AaC) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAaC) were detected in pork floss when stir fried at 150C. Color development increased with cooking temperatures, and was correlated with HAAs formation. The addition of vitamin C at various levels was not effective toward HAAs inhibition. However, the incorporation of 0.1% vitamin E reduced Norharman, PhIP, AaC and MeAaC concentrations in the pork floss. PRACTICAL APPLICATION The formation of heterocyclic aromatic amines (HAAs) is one of the most unfavorable changes during the cooking of food. Since the connection between the consumption of dietary carcinogens and cancer risks in human has been established, interest in this matter has been growing. However, the processing methods and conditions of Chinese traditional food are different from Western, and to date, little is known about HAAs content in the traditional meat products of China. The information derived from this study serves as an essential base of knowledge from a public health standpoint, and contributes to a repository of HAAs information relevant to Chinese cooking; it also can provide clues to understanding the factors that affect HAAs formation and can indicate means of reducing or eliminating these compounds. [source] Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef TendernessJOURNAL OF FOOD SCIENCE, Issue 6 2002I.N.A. Ashie ABSTRACT: The relative effects of an aspartic proteinase (AP) and papain on meat proteins and beef tenderness were evaluated by measuring release of hydroxyproline in collagen, and breakdown of myofibrillar proteins. Tenderness was objectively measured by Warner-Bratzler shear. AP showed self-limiting hydrolysis of myofibrillar proteins resulting in 25 to 30% improvement in meat tenderness and was not adversely affected by pH, salt, phosphate, and ascorbate concentrations often encountered in meat processing. Like papain, its tenderizing effect was expressed primarily during cooking and caused no ignificant changes (p > 0.05) in tenderness during frozen or refrigerated storage. It was also inactivated at cooking temperatures in excess of 60 °C, therefore eliminating any undesirable side effects that may be associated with residual protease activity. [source] Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High MoistureJOURNAL OF FOOD SCIENCE, Issue 2 2000S. Lin ABSTRACT: The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.9, and 160°C cooking temperatures. The results showed that moisture content was a more important factor on the overall product texture than cooking temperature. Lower moisture content resulted in higher die pressure, harder texture, and lower total protein solubility. At a fixed moisture content, a higher cooking temperature resulted in a softer and less chewy product but only slightly changed the protein solubility. According to partial least square regression, the data from Texture Profile Analysis, protein solubility, and extruder responses correlated well and could be used to predict each other. [source] | ||||||||||