烹饪方式对凡纳滨对虾（Penaeus vannamei）脂质及挥发性物质的影响

为探究风味差异的形成机制,以凡纳滨对虾为研究对象,研究蒸制和微波加热2种烹饪方式对脂质组成、脂质氧化水解程度及挥发性物质的影响。结果表明,凡纳滨对虾在烹饪后总脂和脂质组成(磷脂、甘油三脂及游离脂肪酸)含量均显著降低(P<0.05)。蒸制和微波加热的对虾,其脂质组成也有所差别,与蒸制相比,微波加热虾肉中的磷脂含量偏高,而游离脂肪酸含量偏低。鲜虾烹饪后饱和脂肪酸含量显著下降,不饱和脂肪酸含量显著上升(P<0.05),可能与磷脂的水解有关。蒸制和微波加热加速了脂质的氧化水解,酸价和硫代巴比妥酸反应物值均显著升高(P<0.05)。电子鼻分析结果显示鲜虾、蒸制和微波加热虾肉的气味特征有明显不同,且微波加热气味变化更大。采用气相色谱-离子迁移谱从虾肉中分离鉴定出25种挥发性物质,其中2,3-戊二酮、2-丁酮、2-甲基丁醛、己醛、1-辛烯-3-酮和戊醛等是熟虾肉主要的风味物质,且在微波加热的样品中含量更高。Pearson相关性分析结果表明,脂质的氧化水解对风味形成有重要贡献,游离脂肪酸中的C_14:0、C_15:0、C_16:1     

The effect of cooking on Brassica vegetables

Assessing antioxidant intake requires a food antioxidant database. However, cooking may affect antioxidant content due to antioxidant release, destruction or creation of redox-active metabolites. Here, effects of boiling, steaming and microwaving of broccoli, cauliflower, cabbage and choy-sum (Chinese cabbage) were explored by measuring antioxidant contents of raw and cooked vegetables. Cooking water was also tested. For all cooked vegetables, antioxidant content was highest in steamed > boiled > microwaved, and decreased with longer cooking time, regardless of method. All steamed vegetables had higher antioxidant contents than had matching raw vegetables. Effects were variable for boiling and microwaving. Microwaving caused greater antioxidant loss into cooking water than did boiling. Marked losses of anitoxidants occurred in microwaved cabbage and spinach. To assess food antioxidant content/intake accurately, cooking effects need detailed study. Steaming may be the cooking method of choice to release/conserve antioxidants. The cooking water is a potentially rich source of dietary antioxidants.     

烹饪方法对兔排油脂氧化和挥发性呈味物的作用研究

本文对比研究了煎、炸、微波和烤4种中式烹饪方式处理的兔排脂质氧化程度和挥发性呈味物的异同与联系。烹饪导致兔排油脂氧化,以微波和烤制样品的TBARs值升高最为显著(P0.05),分别达到1.31 mg MDA/kg样品和1.23 mg MDA/kg样品。烹制兔排样品中共检测出56种挥发性化合物,不同烹制方式导致兔排中各挥发性化合物含量存在一定差异;烤兔排的总挥发性化合物含量最高。新鲜兔排挥发性化合物的主成分是酯类,而醛类是烹饪样品中挥发性化合物的主成分,在煎制、油炸、微波和烤制兔排样品中醛类化合物分别占据总挥发性化合物的54.31%、53.21%、59.99%和65.19%。兔排油脂氧化指数TBARs值与挥发性化合物中总酯类含量呈线性负向相关,与总醛类、总呋喃类及总挥发性化合物含量呈正相关,其中与己醛的相关系数高达0.793,说明油脂氧化产物是烹制兔排挥发性化合物的主成分物来源。     

<Emphasis Type="Italic">Sous</Emphasis><Emphasis Type="Italic">Vide</Emphasis> Processing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile,Color, and Shear Force of Potato (<Emphasis Type="Italic">Solanum tuberosum</Emphasis> L.)

This study aimed to assess the effect of sous vide cooking on the total and resistant starch content, color, and shear force in three potato cultivars (Agria, Agata, and Carrera). Potato strips were also cooked by three common treatments (boiling, frying, and microwaving) to evaluate the differences between the methods. According to principal component analysis (PCA), sous vide-processed cv. Agria and Agata potato strips were grouped with boiled samples, in contrast, cv. Carrera sous vide samples were grouped with microwaved samples. Higher water losses were associated with microwaved potatoes due to the diffusion of water inside the tuber. In addition, a significant decrease in shear force was obtained after microwaving and sous vide cooking (p < 0.05) irrespective of the treatment strength. The three cultivars became less bright, and the intensity of the color decreased; however, variations in the cook value (C ₁₀₀, min) between treatments did not affect the lightness and hue angle. Regardless of the initial value of resistant starch and the intensity of the cooking process, all of the cultivars reached a final content of less than 5%. From our results, in-pack sterilization may be considered for application in the food industry as a technology that has a similar impact to conventional cooking treatments used on potato products.     

EFFECT OF COOKING METHOD ON THE AROMA CONSTITUENTS OF SWEET POTATOES [IPOMOEA BATATAS (L.) LAM.]

To better understand the factors controlling the flavor of horticultural products, the effect of method of cooking on the volatile flavor of sweet potatoes was assessed. Volatile extracts from sweet potatoes cooked by baking, boiling, and microwaving were studied by GC, GC‐MS and GC olfactory assessment. GC‐olfactory analysis identified 37 compounds that were odor‐active, 36 of which were identified. Compared with conventional baking, boiling and microwaving yielded only 54.26% and 6.43% of the relative total yield of aroma‐active compounds, respectively. From aroma extract dilution analysis, four compounds contributed to the aroma from each cooking method. In addition, cooking method specific aroma contributing compounds accounted for the unique aroma of each of the cooked products. Thus the flavor of cooked sweet potatoes is dependent upon the method of cooking both on a sensory and chemical level.     

Effect of domestic cooking methods on total phenolic content,antioxidant activity and sensory characteristics of Hericium erinaceus

This study evaluated the effect of different cooking methods (microwaving, boiling, steaming and stir-frying) on the phenolic acids and antioxidant activity in Hericium erinaceus (HE). The total phenolic content (TPC) of HE decreased after cooking and was in the order of dried (control) > stir-fried > microwaved > steamed > boiled. An increase in antioxidant activity was found in all cooked HE, albeit statistically insignificant (P > 0.05). Gallic acid was reported to be the dominant phenolic acid found in HE extracts in the range of 3.03–49.41 μg g⁻¹ dry weight. Low negative correlations were observed between 2,2-diphenyl-1-picrylhydrazyl (DPPH) and TPC as well as DPPH and gallic acid profile. Sensory data revealed that stir-fried HE received the most favourable response in colour, texture, aroma and flavour attributes. Overall, this study suggested that the method of stir-frying could be used to prepare HE for better retention of gallic acid and antioxidant activity with acceptable sensory characteristics.     

Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agaricus blazei Murril

The effects of boiling and microwaving on nutritional compositions, antioxidant components and antioxidant activities of fresh and frozen A. blazei Murril (AbM) were evaluated and compared. The results showed that the contents of crude protein, ash, total soluble protein, total soluble sugar, vitamin C, and total phenolics decreased by both cooking treatments, but no significant changes were observed in lipids. Amino acid composition analysis showed that the ratio of total essential amino acids to total amino acids increased, and the ratio of total non‐essential amino acids to total amino acids thus decreased by both cooking treatments. Boiling and microwaving significantly decreased the contents of glucose, galactose and mannose, and the effect of boiling was higher than that of microwaving. Furthermore, boiling and microwaving significantly decreased the DPPH‐scavenging activity and reducing power of AbM. Analysis of the relations between the antioxidant activities and total phenolic concentrations testified that the cooking treatments not only decreased the total phenolic contents, but also changed the types and relative amounts of phenolic compounds of AbM.     

基于营养与智能感官综合比较不同烹饪方式下芫根的品质差异

为筛选出芫根的适宜烹饪方式,本研究利用氨基酸自动分析仪、电子舌和食品热量检测仪（Calory Answer）比较了5种烹饪方式（水煮、气蒸、微波、高压和油炒）下芫根游离氨基酸、整体滋味和营养成分的差异,同时对芫根的抗氧化活性进行了分析。结果表明：新鲜芫根中总游离氨基酸含量为261.06 mg/100 g,以甜味氨基酸为主,气蒸、微波和油炒后芫根中总游离氨基酸的含量分别提高90.50%、59.74%和83.92%,其中苦味氨基酸比例增加;水煮能够增加酸味和鲜味氨基酸的比例,减少苦味氨基酸比例。油炒、微波和高压能显著提高芫根的能量和碳水化合物含量,气蒸和油炒能显著提高其多酚含量和抗氧化活性（P<0.05）。电子舌能有效区分不同方式烹饪的芫根,水煮和气蒸的芫根滋味较为接近,微波和高压的相似,油炒的较其他相比滋味差异较大。主成分综合评价分析表明：芫根最适宜的烹饪方式是气蒸,其次是油炒。     

Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking

Total flavonoid and individual hydroxycinnamoyl derivative (sinapic and caffeoyl‐quinic acid derivative) contents were evaluated in the edible portions of freshly harvested broccoli (cv Marathon inflorescences) before and after cooking and in the cooking water. High‐pressure boiling, low‐pressure boiling (conventional), steaming and microwaving were the four domestic cooking processes used in this work. The predominant sinapic acid derivatives were identified as 1,2,2′‐trisinapoylgentiobiose and 1,2′‐disinapoyl‐2‐feruloylgentiobiose. In addition 1,2‐diferuloylgentiobiose and 1‐sinapoyl‐2,2′‐diferuloylgentiobiose were also identified in broccoli inflorescences. The results showed large differences among the four treatments in their influence on flavonoid and hydroxycinnamoyl derivative contents in broccoli. Clear disadvantages were detected when broccoli was microwaved, namely high losses of flavonoids (97%), sinapic acid derivatives (74%) and caffeoyl‐quinic acid derivatives (87%). Conventional boiling led to a significant loss of flavonoids (66%) from fresh raw broccoli, while high‐pressure boiling caused considerable leaching (47%) of caffeoyl‐quinic acid derivatives into the cooking water. On the other hand, steaming had minimal effects, in terms of loss, on both flavonoid and hydroxycinnamoyl derivative contents. Therefore we can conclude that a greater quantity of phenolic compounds will be provided by consumption of steamed broccoli as compared with broccoli prepared by other cooking processes. Copyright © 2003 Society of Chemical Industry     

烹制方法对猪肉脂质氧化和挥发性风味物质的作用研究

研究对比了4种烹制方法(煮制、烤制、微波及油炸制(大豆油、花生油和葵花油))对猪肉脂质氧化及挥发性风味成分的影响。结果表明:烹制能够促进猪肉的脂质氧化,经不同方式烹制后,熟制猪肉的过氧化值(POV)和硫代巴比妥酸值(TBA)显著增加(P0.05)。不同熟制猪肉之间脂质氧化程度存在显著性差异(P0.05),其中烤制猪肉的脂质氧化程度最高,其次为微波和水煮,而炸制猪肉的氧化程度最低。气相色谱-质谱(GC-MS)联用技术从熟制猪肉中共分离鉴定出68种挥发性风味成分,主要包括醛类、脂肪烃类、醇类、酮类、酯类等,总挥发性风味化合物含量在221.09(大豆油炸制猪肉)-1084.61 AU×106/g(煮制猪肉)之间。醛类是主要的化合物,占总挥发性风味成分的73.78(葵花油炸制猪肉)-78.79%(烤制猪肉),而己醛是最主要的醛类物质。TBA值与醛类、醇类及总挥发性风味物质呈显著正相关(p0.05),而POV值与挥发性风味物质的相关性不显著(p0.05)。主成分分析法(PCA)能够很好地区分经不同烹制方法得到的熟猪肉。     

Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli

The microbial, physical, sensory and nutritional quality of boiled (vacuum and conventional), steamed, pressure cooked, sous vide, microwaved (sous vide and conventional), deep-fried (vacuum and conventional) and grilled kailan-hybrid broccoli (Bimi®) after cooking was studied. Sous vide microwaving greatly decreased microbial counts, achieving very low psychrophilic and enterobacteria counts (1.1 and 0.2 log CFU g^?1, respectively). Vacuum boiling and sous vide reduced the stem broccoli firmness by approximately 54–58 %, reaching a pleasant and moderate softening. Sous vide, grilling and steaming induced the lowest stem colour changes. Generally, all cooking treatments showed a good overall sensory quality. The total phenolic content (1,148 mg CAE kg^?1 fw) usually increased after cooking, with microwave and grilled treatments registering the highest increases up to 2-fold. Commonly, the total antioxidant capacity (296.6 mg AAE kg^?1 fw) increased after cooking by sous vide, microwaving and frying treatments registering the highest increments, by approximately 3.6-fold. Generally, the cooking process reduced the initial vitamin C content, with vacuum and conventional boiling showing the lowest and highest losses with 27 and 62 %, respectively, while vacuum deep frying preserved the initial value (1,737 mg kg^?1 fw). As a main conclusion, the studied grilling and vacuum-based cooking treatments resulted in better microbial quality, colour, stem firmness and sensory quality than the remaining ones. This maintained or even improved the total antioxidant content of the new kailan-hybrid broccoli studied.     

Influence of thermal treatment on formation of volatile compounds,cooking loss and lipid oxidation in foal meat

The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved.     

Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

The effect of different cooking methods on the flavour of mushroom soup was assessed. The results indicated that the levels of free amino acids and 5’‐nucleotides in the microwaved mushroom soup were (P < 0.05) higher than those in boiled and autoclaved mushroom soup. The number of volatile compounds identified in the boiled mushroom soup was (P < 0.05) higher than those in autoclaved and microwaved mushroom soup. The main aroma‐active compounds found in mushroom soup were 1‐octen‐3‐one (mushroom‐like), 3‐octen‐2‐one (cooked mushroom‐like), 2,6‐dimethyl pyrazine (roast nut), benzeneacetaldehyde (floral), dihydro‐5‐methyl‐2(3H)‐furanone (sweet) and some unknown compounds with popcorn and sauce flavour. In addition, boiled, autoclaved and microwaved mushroom soup possessed thirteen, ten and nine aroma‐active compounds (with flavour dilution factors > 1), respectively. Thus the flavour of mushroom soup is dependent on the cooking methods as proved by gas chromatography and olfactometry analysis.     

不同烹饪方式对干腌火腿理化、感官及风味品质的影响

熟肉制品的理化、感官和风味品质与烹饪方式密切相关,通过比较高压、微波、蒸制和煮制4 种烹饪方式对盘县火腿理化和营养特性、风味品质及感官评价的影响,筛选出最适宜盘县火腿的烹饪方法。结果表明：蒸制和煮制火腿色泽更好,pH值较高,分别为6.10和8.16,水分含量较高,分别为35.70%和35.20%,盐含量和烹饪损失率更低,分别为28.01%、5.15%和28.06%、4.99%;微波处理火腿粗脂肪和粗蛋白含量最高,分别为6.48%和55.14%;4 种烹饪方式均导致火腿中风味物质种类减少,但微波、蒸制和煮制可增加风味物质含量,特别是蒸制;聚类分析和Biplot分析同样显示出蒸制对原料火腿风味的改善作用;主成分分析结果表明,15 种特征香气成分中有7 种与蒸制火腿相关,包括2-甲基丁醛、3-甲基丁醛、己醛、壬醛、庚醛、辛醛和(E)-2-癸烯醛;感官评价结果表明,蒸制火腿的肉香属性得分最高,偏最小二乘回归相关性分析显示,这可能与其高含量的3-甲基丁醛、己醛和壬醛有关。盘县火腿最佳烹饪方式为蒸制,有助于改善其理化特性和风味品质。     

The effect of cooking methods on mineral and vitamin contents of African catfish

Proximate composition, mineral and vitamin contents (A, E, B₁, B₂, niacin and B₆) were investigated in cooked African catfish. Different cooking treatments were used (baking, grilling, microwaving and frying). The protein and ash contents increased in all cooked fish. The fat content increased only in fried fillets. The moisture content of cooked fish decreased. Mineral levels were affected by cooking methods, except for Cu Although the vitamin A content significantly increased in grilled and fried fish, vitamin E increased in all cooked fish. Vitamin B₁ content of cooked fish significantly decreased. Vitamin B₂ and niacin contents of grilled fish increased significantly. B₆ content of cooked fish significantly decreased but this did not occur for the grilled fish. High levels of vitamin and mineral contents were found in grilled catfish.     

Effect of cooking on the stability of veterinary drug residues in chicken eggs

ABSTRACT

The available information on drug residue stability in chicken egg is scarce. The objective of this study was to evaluate the stability of drug residues in egg under different traditional cooking procedures. Fresh eggs were spiked with different drug concentrations of albendazole (ABZ) and its albendazole sulphoxide (ABZSO) and albendazole sulphone (ABZSO₂) metabolites; flubendazole (FLBZ) and its reduced flubendazole (R-FLBZ) and hydrolyzed flubendazole (H-FLBZ) metabolites; amoxicillin (AMX); and enrofloxacin (EFX) and its ciprofloxacin (CFX) metabolite. The egg samples were cooked in different ways, namely, boiling, microwaving, and omelette making. Drug residue concentrations in egg were quantified by HPLC with UV or fluorescence detectors. ABZ and ABZSO concentrations in egg were not affected by boiling and microwaving, while the omelette processing significantly reduced these molecules. Residues of ABZSO₂ in egg were stable or increased after all cooking procedures. In contrast, FLBZ and its metabolites FLBZ-H and FLBZ-R residues in egg decreased after all treatments. The residue concentration quantified for EFX and CFX did not show significant changes after any cooking method. AMX residues were unstable, with extremely significant drug reduction after all cooking processes. Conventional methods of egg cooking cannot be considered a tool to eliminate all veterinary drug residues.     

The effect of thermal processing and storage on the physicochemical properties and in vitro digestibility of potatoes

Shepody potatoes were cooked using three common cooking methods – microwaving, boiling and pressure cooking. Microwaving for 2.5 min retained the highest amounts of slowly digestible starch (SDS, 19.6%) and resistant starch (RS, 48.8%) as compared to the other cooking treatments. Similarly, enthalpy and FTIR results (ratio of 1047/1022 cm^?1) were also higher for microwaved samples, again indicating incomplete gelatinisation. Potatoes were also boiled for 15, 30 or 45 min, followed by 1, 3 or 7 days retrogradation at 23 or 4 °C. Retrogradation enthalpy increased significantly (P ≤ 0.05) with increased storage time and decreased storage temperature; FTIR results displayed temperature dependency; at 4 °C, ordered structure increased with increasing storage time, whereas the opposite trend was seen at 23 °C. Lastly, formation of SDS and RS was favoured for longer boiling times (30 – 45 min), extended storage times (3–7 days) and 4 °C.     

Effect of Domestic Cooking Methods on Antioxidant Capacity of Fresh and Frozen Kale

The aim of this study was to evaluate the changes in the antioxidant capacity of fresh and frozen kale during domestic cooking methods (e.g., boiling, microwaving, and steaming). The antioxidant activities of the samples were measured using three in vitro assays (1,1-diphenyl-2-picrylhydrazyl assay, 2, 2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid assay, and ferric reducing antioxidant power assay). The steaming treatment was found to be the best cooking method to retain antioxidant compounds, followed by the microwaving and boiling treatments. The frozen uncooked samples exhibited a higher antioxidant capacity than the fresh, uncooked samples, indicating that the freezing process could enhance the antioxidant capacity of the kale.     

Effects of different cooking methods on the mineral contents of wild and farmed sea bream (Sparus aurata)

The effects of different cooking methods (steaming, boiling, oven cooking, grilling, frying in olive oil, frying in soybean oil, frying in corn oil and frying in sunflower oil) on mineral contents (Ca, Mg, K, Na, Fe, Zn, Cu and Mn) of wild and farmed sea bream (Sparus aurata) were determined. The moisture rate decreased significantly (P < 0.05) after boiling, grilling, oven cooking and frying but remains stable after steaming. The fat content increased with different frying treatments. The Ca, Mg, Na, K and Zn contents of wild and farmed sea bream cooked by almost all methods significantly decreased (P < 0.05). The Cu content in grilled wild and farmed sea bream increased significantly (P < 0.05). Losses of mineral content in fried sea bream were higher than those of fish cooked by other methods. On comparing the raw and cooked fish, the results indicated that cooking had considerable effect on the mineral contents.     

Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan

The effects of different cooking methods (boiling, frying and microwave cooking) on the antioxidant activity of some selected vegetables (peas, carrot, spinach, cabbage, cauliflower, yellow turnip and white turnip) were assessed by measuring the total phenolic contents (TPC), reducing power and percentage inhibition in linoleic acid system. TPC (gallic acid equivalents g/100 g of dry weight) and reducing power of the methanolic extracts of raw‐, microwaved‐, boiled‐ and fried vegetables ranged 0.333–2.97, 0.52–2.68, 0.48–2.08, 1.00–2.02 and 0.391–2.24, 0.822–1.10, 0.547–1.16, 0.910–4.07, respectively. The level of inhibition of peroxidation ranged 71.4–89.0, 66.4–87.3, 73.2–89.2 and 77.4–91.3%, respectively. Antioxidant activity of the vegetables examined was appreciably affected because of varying cooking treatments. TPC of vegetables, generally, decreased by boiling, frying and microwave cooking. There was a significant (P < 0.05) increase in reducing power as a result of frying. However, boiling and microwave cooking did not affect reducing power. Inhibition of peroxidation increased by boiling and frying, whereas, in contrast it was decreased by microwave cooking. The results of the present investigation showed that all the cooking methods affected the antioxidant properties of the vegetables; however, microwave treatment exhibited more deleterious effects when compared with those of other treatments. Thus an appropriate method might be sought for the processing of such vegetables to retain their antioxidant components at maximum level.