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Changes in Volatile Compounds and Sensory Properties of Chicken with Armillaria mellea During the Pressure-Cooking Process
Chicken with Armillaria mellea prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and Armillaria mellea were pressure-cooked for different amounts of time (20 min, 25 min, 30 min, 35 min, and 40 min). In total, 101 and 81 volatile compounds were identified by GC-MS and GC-IMS, respectively. The results showed that the content of volatile compounds was the highest at 40 min. Nonanal, decanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and 1-octen-3-ol were identified as the most critical aroma compounds at this time, which brought unique fat, oil, and mushroom aroma to chicken with Armillaria mellea during the pressure-cooking process. The optimal time was determined to be 35 min through sensory properties. In summary, the optimal cooking time for chicken with Armillaria mellea prepared via pressure cooking is 35–40 min. Our research results not only preliminarily determined the optimal conditions for industrial processing of the prepared dish of with Armillaria mellea prepared via pressure cooking, laying a foundation for the later industrial production of prepared dishes and international sales, but also stimulated innovative composite food development and promoted people’s exploration of the mechanism of heat treatment on composite food flavor and taste.
Journal Article
Reducing Veterinary Drug Residues in Animal Products: A Review
A survey we conducted suggests that the ingestion of veterinary drug residues in edible animal parts constitutes a potential health hazard for its consumers, including, specifically, the possibility of developing multidrug resistance, carcinogenicity, and disruption of intestinal normal microflora. The survey results indicated that antibiotics, parasitic drugs, anticoccidial, or nonsteroidal anti-inflammatory drugs (NSAIDs) are broadly used, and this use in livestock is associated with the appearance of residues in various animal products such as milk, meat, and eggs. We observed that different cooking procedures, heating temperatures, storage times, fermentation, and pH have the potential to decrease drug residues in animal products. Several studies have reported the use of thermal treatments and sterilization to decrease the quantity of antibiotics such as tetracycline, oxytetracycline, macrolides, and sulfonamides, in animal products. Fermentation treatments also decreased levels of penicillin and pesticides such as dimethoate, malathion, Dichlorodiphenyldichloroethylene, and lindane. pH, known to influence decreases in cloxacillin and oxacillin levels, reportedly enhanced the dissolution of antimicrobial drug residues. Pressure cooking also reduced aldrin, dieldrin, and endosulfan in animal products. Therefore, this review provides updated information on the control of drug residues in animal products, which is of significance to veterinarians, livestock producers, and consumer health.
Journal Article
Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics
Aquafaba is the residual water from cooking chickpea in water. It has a high gelling ability, allowing it to create stable gels. However, those functional properties depend on the legume composition, genotype, cooking time, pressure, and temperature. This study aimed to evaluate the different processes for obtaining aquafaba and compare their nutritional composition and technological characteristics using a systematic review. The authors performed the systematic review by performing specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest. A total of 17 studies were analyzed. Of them, 17.64% (n = 3) used the wastewater from canned chickpeas, 17.64% (n = 3) compared the wastewater of canned chickpeas and dry grains, and 58.82% (n = 10) used dry chickpeas. Studies used different methods to analyze the protein content. The most used (n = 5) was the Association of Official Analytical Chemists (AOAC). The aquafaba presented carbohydrates at 2.03–2.59 g/100ml; protein at 0.0.8–2.8 g/100ml; and fat at 0.07–0.1 g/100ml. In general, preparing aquafaba followed: soaking (8–10 h at 4 °C—1 chickpea: 4 water), pressure cooking (30 min—2 chickpea: 3 water), and refrigerating (24h/4 °C). In general, the results showed the following steps to prepare aquafaba: soaking for 8–10 h at 4 °C at the proportion of 1:4 (chickpea:water), pressure cooking for 30 min in the proportion of 2:3 (chickpea: water), and refrigerating 24 h/4 °C. These procedures in a homemade aquafaba presented the best results, considering foam development and higher stability. The aquafaba from canned chickpeas has a higher foam-ability and lower emulsion properties than homemade cooking aquafaba.
Journal Article
Vegan in an instant : 103 plant-based recipes for your Instant Pot
\"Including homemade staples and one-pot meals to sides and desserts, Marina Delio of Yummy Mummy Kitchen helps you create go-to recipes in your Instant Pot that are entirely plant-based and nourishing. Weeknight meals are full of flavor for both vegan and meat-eaters alike. Many recipes are free of oil, gluten, soy, and nuts, making them perfect for families with food sensitivities. With a breadth of cuisines and colorful fruits and veggies, you can whip up Crunchy Granola with Easy Vanilla Yogurt Jars, Veggie-Loaded Lentil Stew, Easy Yellow Curry with Sweet Potato, Cickpeas, and Spinach, or Creamy Polenta that pairs well with any entree. Don't forget about dessert with dairy-free Chocolate Fondue or oil-free and gluten-free Individual Apple Crisps. With the push-button convenience of an Instant Pot, you can pressure cook, steam, and saute an entire meal in record time.\"--Provided by publisher.
Book
Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes
This work evaluated the effect of different cooking methods (boiling, steaming, microwaving, frying and pressure cooking) on the nutrients, antioxidant activities, volatile and nonvolatile taste-active components of three varieties of Lentinus edodes (808, 0912 and LM) from Guizhou Province. The results showed that LM had the most polysaccharides, 0912 had the most minerals, but LM, 808 and 0912 had low amounts of polyphenols, dietary fiber and proteins, respectively. The dietary fiber and protein were decreased by 4.1~38.7% and 4.1~44.0% during cooking, while microwaving improved the nutritional value of the Lentinus edodes by increasing the polysaccharide (88~103 mg/g to 93~105 mg/g) and polyphenol content (6.4~8.1 mg/g to 7.5~11.2 mg/g), thereby strengthening the antioxidant activity. The nucleotides were all destroyed after cooking, especially frying or boiling. The glutamate content was the highest in LM and 808, and the methionine content appeared to be the highest in 0912. Pressure cooking and frying increased the proportions of sweet and umami amino acids and decreased the proportion of bitter amino acids, creating more aroma-active compounds. In summary, microwaving increased the content of bioactive compounds and antioxidant activities, and it preserved nonvolatile taste-active components, while pressure cooking and frying were the best methods for increasing the flavor compounds.
Journal Article
One pot recipes : meals for your slow cooker, pressure cooker, dutch oven, sheet pan, skillet, and more
With more than 100 easy recipes to make in a range of pots, Ellen Brown gives busy cooks a variety of delicious options for getting complete meals on the table-with little fuss and minimal cleanup. The success of the Instant Pot makes it clear that home cooks want easy \"one-pot\" solutions to meal planning. This cookbook gives them just that, with recipes for flavorful, balanced meals that include a protein, vegetables, and usually a starch or legume. That means it takes only one recipe- and one pot!- to get dinner on the table... and everything is ready at the same time. Recipes are divided according to the pot in which they're cooked, whether it's an Instant Pot, Dutch oven, slow cooker, or even a sheet pan or skillet.
Book
High pressure processing of foods
In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure, investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials, propose predictive mathematical models for predicting spore inactivation in foods treated with HPP, address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.
eBook