Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

Development and Evaluation of Low-Fat Fish and Chicken Nuggets Fortified With Date Seed Powder and Quinoa Flour as Agricultural Dietary Fiber Sources

In recent years, high-oil-content fried products, such as nuggets, have posed a significant challenge and concern for consumers, leading to increased interest in fiber-enriched meat alternatives that offer specific functional properties and health benefits. This study investigated the incorporation of quinoa flour and date seed powder as fiber sources into chicken and fish paste formulations at a 6% concentration, with varying ratios of quinoa flour to date seed powder: 0:0 (T1), 100:0 (T2), 75:25 (T3), and 50:50 (T4). The results demonstrated that adding these ingredients markedly improved the dietary fiber content, water holding capacity, cooking yield, and pH levels of the nuggets (p < 0.05). Notably, the T4 treatment exhibited the lowest oil absorption (3.82 g for chicken and 5.19 g for fish per 100 g of product) among all formulations (p < 0.05). The fiber-enriched nuggets exhibited noticeable differences in texture and color. Additionally, the incorporation of quinoa flour and date seed powder positively influenced the sensory attributes of the nuggets, with T3 achieving the highest overall acceptance score. This formulation was identified as the most favorable option for both chicken and fish nuggets, owing to its optimal cooking yield, high acceptance, adequate fiber content, and minimal oil absorption.

Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle

Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the choice of fermenter, and fermentation conditions affect the quality and flavor of beef jerky. Therefore, we investigated the effects of inoculation with Pentosaccharomyces schizococcus and Staphylococcus veal, both pre- and post-fermentation, on the physicochemical characteristics and flavor quality of Yanbian beef jerky. Key parameters, including pH, water activity, fundamental nutrients, and color, were measured, while qualitative and flavor characteristics were assessed using a texture meter, an electronic nose, and an electronic tongue. The results indicated that samples inoculated with the composite fermenter exhibited significant increases in ash content, hardness, total free amino acid concentration, and levels of specific flavor-enhancing amino acids compared to unfermented jerky (p < 0.05). In contrast, moisture content, pH, and water activity were significantly reduced (p < 0.05). Three fatty acids-heptadecenoic acid, trans-oleic acid, and arachidonic acid-were identified for the first time in the fermented beef jerky. Furthermore, during the fermentation process, saturated fatty acid content was reduced by 21.88%, while polyunsaturated fatty acid content increased by 29.58% (p < 0.05).

Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage

This study aimed to employed the effects of five thermal processing methods, namely steaming (SM), boiling (BO), frying (FY), roasting (RO), and vacuum sealing (SV), on the sensory, physicochemical properties, and microbial composition of grass carp meat during refrigerated storage, alongside unheated raw meat (RW) as control. The results showed that thermal treatment improved the sensory quality and shelf life of refrigerated grass carp meat, and their shelf life was RW < BO Collapse

Key Words

• Correlation analysis
• Grass carp
• Microbial metabolism
• Refrigeration
• Thermal processing

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Affiliation(s)

Lu Zhang National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Yaqin Yu National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Chunming Tan School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Shi Nie National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Qinghui Wen School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Zongcai Tu National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China Nanchang University, Nanchang, Jiangxi 330006, China

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Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers

Mangosteen (Garcinia mangostana L.) fruits are high in nutrients and phytochemical compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS), instead of flour and sugar in crackers not only enhances the functional nutritional and medicinal benefits for consumers but also adds value to the products. The study investigated the nutritional value of MFS and then employed MFS to formulate MFS-based crackers with varying levels of MFS substitution in order to develop crackers enriched with functional ingredients. Proximate compositions, amino acids, sugars, minerals, fatty acids, color, texture, and antiradical properties were analyzed in fresh MFS and MFS-based crackers. The results indicated that MFS can be a source of crude fiber, minerals, amino acids, omega-6, and omega-9 fatty acids. Adding 13%, 18%, and 23% ground MFS to the crackers improved their nutritional value and physical characteristics compared to the control (0% MFS). MFS-based crackers promoted significantly (p < 0.05) higher fiber (4.04 ± 0.00-5.66 ± 0.01%gdw), ash (2.45 ± 0.00-2.74 ± 0.01%gdw), and protein (4.72 ± 0.00-7.72 ± 0.05%gdw) than the control without MFS addition. Carbohydrates (including dietary fiber) and total sugar decreased significantly (p < 0.05) to 57.68 ± 0.00-55.21 ± 0.11%gdw and 2.37 ± 0.00-4.42 ± 0.01%gdw, respectively, in all MFS-based crackers compared to the control basal cracker with added sugar. Moreover, MFS-based crackers contained oleic acid (C18:1, omega-9) at 5.19-5.78%gdw and linoleic acid (C18:2, omega-6) at 0.63-0.77%gdw. Furthermore, the MFS-based crackers had higher levels of minerals (i.e., potassium, phosphorus, sulfur, calcium, and magnesium) and bioactive compounds such as total phenolic acid and total flavonoid, as well as antiradical activity. This study revealed that MFS can be applied as an alternative functional ingredient in the manufacturing of nutritious cracker products, and the findings could potentially be implemented to promote the utilization of mangosteen seed as a sustainable agricultural product and waste-reducing method.

Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties

In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) and protein hydrolysate (PH) obtained from salmon frame was used as an innovative source of calcium. The objective was to evaluate the effect of the incorporation of BF and PH in a 1:1 ratio (providing two calcium concentrations to the nuggets, 75 and 125 mg/100 g) on calcium content and sensory attributes of salmon nuggets submitted to baking or shallow frying. Proximal chemical analyses, fatty acid composition, calcium content, and sensory evaluation (acceptability and check-all-that-apply test) were tested in the nuggets. The incorporation of BF/PH (1:1) in both concentrations increased the calcium content of salmon nuggets being higher for the 125 mg/100 g. On the other hand, no negative effects were observed on sensory properties where all samples showed good overall acceptability for baked and fried nuggets. Therefore, the incorporation of BF/PH (1:1) into salmon nuggets enhances the nutritional quality of these products by providing a higher calcium content without significantly affecting their sensory properties.

Cellulose nanofiber-based multifunctional composite films integrated with zinc doped-grapefruit peel-based carbon quantum dots

This study aimed to develop a multifunctional active composite film to extend the shelf life of minced pork. The composite film was prepared by incorporating zinc-doped grapefruit peel-derived carbon quantum dots (Zn-GFP-CD) into a cellulose nanofiber (CNF) matrix. The resulting film significantly improved UV-blocking properties from 39.0 % to 85.7 % while maintaining the film transparency. Additionally, the CNF/Zn-GFP-CD5% composite film exhibits strong antioxidant activity with ABTS and DPPH radical scavenging activities of 99.8 % and 77.4 %, respectively. The composite film also showed excellent antibacterial activity against both Gram-negative and Gram-positive bacteria. When used in minced pork packaging, the composite films effectively inhibit bacterial growth, maintaining bacterial levels below 7 Log CFU/g after 15 days and sustaining a red color over a 21-day storage period. Additionally, a significant reduction in the lipid oxidation of the minced pork was observed. These CNF/Zn-GFP-CD composite films have a great potential for active food packaging applications to extend shelf life and maintain the visual quality of packaged meat.

Possible interactions between selected food processing and medications

The impact of food processing on drug absorption, metabolism, and subsequent pharmacological activity is a pressing yet insufficiently explored area of research. Overlooking food-processing-drug interactions can significantly disrupt optimal clinical patient management. The challenges extend beyond merely considering the type and timing of food ingestion as to drug uptake; the specific food processing methods applied play a pivotal role. This study delves into both selected thermal and non-thermal food processing techniques, investigating their potential interference with the established pharmacokinetics of medications. Within the realm of thermal processing, conventional methods like deep fat frying, grilling, or barbecuing not only reduce the enteric absorption of drugs but also may give rise to side-products such as acrylamide, aldehydes, oxysterols, and oxyphytosterols. When produced in elevated quantities, these compounds exhibit enterotoxic and pro-inflammatory effects, potentially impacting the metabolism of various medications. Of note, a variety of thermal processing is frequently adopted during the preparation of diverse traditional herbal medicines. Conversely, circumventing high heat through innovative approaches (e.g., high-pressure processing, pulsed electric fields, plasma technology), opens new avenues to improve food quality, efficiency, bioavailability, and sustainability. However, it is crucial to exercise caution to prevent the excessive uptake of active compounds in specific patient categories. The potential interactions between food processing methods and their consequences, whether beneficial or adverse, on drug interactions can pose health hazards in certain cases. Recognizing this knowledge gap underscores the urgency for intensified and targeted scientific inquiry into the multitude of conceivable interactions among food composition, processing methods, and pharmaceutical agents. A thorough investigation into the underlying mechanisms is imperative. The complexity of this field requires substantial scrutiny and collaborative efforts across diverse domains, including medicine, pharmacology, nutrition, food science, food technology, and food engineering.

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

Introduction

The nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature.

Methods

The objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky.

Results and discussion

The findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.

Prevalence of per- and polyfluoroalkyl substances (PFASs) in marine seafood from the Gulf of Guinea

PFASs are ubiquitous in the global environment due to their wide use, persistence and bioaccumulation, and are of concern for human health. This study investigated the levels of PFASs in seafood with a view to provide knowledge on the occurrence of PFASs in marine resources and to evaluate seafood safety and human health risk via dietary exposure to coastal communities in the Gulf of Guinea, where there is currently very little data. The sum of targeted PFASs was between 91 and 1510 pg g^-l ww (mean 465 ± 313 pg g^-l ww), with PFOS and long-chain PFCAs prevailing. The concentrations of PFASs in the three species of croakers were species- and location-dependent, with habitat and anthropogenic pressure as likely drivers of the differences. Significantly higher contamination levels were found in male croakers. The trophic transfer and biomagnification of PFASs from shrimps to croakers was evidenced for PFOS and long-chain PFCAs (with a significant increase of contaminants from the prey to the predator). The calculated estimated daily intakes (EDIs) and hazard ratio (HR) for PFOS in croakers (whole fish and muscles) and shrimp were lower than the European Food and Safety Agency's recommended level for PFOS (1.8 ng kg^-1 day^-1) and below the HR safety threshold value of 1. From the results, based on present safety limits, PFOS levels in croakers and shrimps from the Gulf of Guinea do not pose immediate health risks to the human population. This study provides the first insight regarding the distribution of PFASs in seafood from the tropical NE Atlantic region of the Gulf of Guinea and highlights the need for further monitoring across the Gulf.