A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes DOI Creative Commons
Xuan Wang, Jun Li, Xiaomeng Wu

et al.

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12

Published: March 19, 2025

Objective With the rise of industrialized dishes, quality differences between industrial and traditional hand-cooked modes are a major concern for food industry consumers. This study examined nutrient content variations in Chinese cuisines these two cooking modes, addressing crucial research gap. Methods To account moisture changes during cooking, water both raw ingredients cooked dishes was adjusted, nutrients were reported on dry matter basis. The pre- post-cooking assessed by calculating relative percentage comparison to their levels ingredients. An independent t -test employed assess significance modes. Results Macronutrient remained relatively stable, with less than 20% across most methods, some exceptions noted. Fat-soluble vitamins A D exhibited minor fluctuations, ranging from 2.6 39.4%, while vitamin E consistently increased. In contrast, water-soluble vitamins, specifically B1, B2, B3, B6, experienced substantial decreases all dishes. fatty acid profiles consistent fat content, mineral demonstrated moderate increase under conditions. inter-group indicated no significant ( p > 0.05), except B6 retention, which significantly lower compared < 0.05). Conclusion Among six analyzed, did not differ notable exception retention. These findings contribute deeper understanding how different techniques impact nutritional value food, providing valuable insights dietary decision-making processing technologies.

Language: Английский

Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce DOI Creative Commons

Jinxiu Xu,

Xin Zhang,

Baifeng Fu

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 586 - 586

Published: Feb. 10, 2025

Fish sauce is a widely used condiment in cooking. However, the effects of various cooking processes on its quality remain poorly understood. This study evaluated fish subjected to methods (boiling for 10, 30, and 60 min stir-frying s) using sensory evaluation, electronic nose, gas chromatography-mass spectrometry, free amino acid analysis. Thermal significantly altered flavor profile sauce. A total 38 volatile compounds were identified quantified, 10 which screened as key aroma-active based their high odor activity values (OAVs ≥ 1). The OAV lowest unheated (346.51) varied from 347.64 707.40 heated maximum contents boiled stir-fried 4862.52 mg/100 mL 4922.49 mL, respectively, higher than those (4577.54 mL) (p < 0.05). Pearson correlation analysis indicated that temperature modulates production by influencing metabolism. These findings provide valuable insights into application food culinary practices.

Language: Английский

Citations

0
Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics DOI Creative Commons
Xiaoping Li, Xiaopeng Liu, S. Su

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(6), P. 1006 - 1006

Published: March 16, 2025

In this study, headspace gas chromatography-ion mobility spectrometry, chromatography-mass and lipidomics were used to explore the effects of three oil temperatures (210 °C, 180 150 °C) with single- traditional triple-oil-splashing processes °C → on formation key chili aromas. A total 31 aroma compounds identified, 2,4-nonadienal, α-pinene, α-phellandrene, β-ocimene being found in all treatment groups. Lipidomics suggested that oleic acid, linoleic α-linolenic acid highly positively correlated compounds, such as (E)-2-heptenal, 2-methylbutyraldehyde, limonene, (E, E)-2,4-heptadienal, 2,4-decadienal. The temperature frequency splashing significantly affected profile (p < 0.05). citrus, woody, grassy notes richer prepared at malty fatty aromas more prominent nutty was stronger 210 triple-splashed oil. present study reveals how sequential synergistically activate distinct lipid degradation pathways compared single-temperature treatments, providing new insights into lipid-rich condiment preparation, enabling chefs food manufacturers target specific profiles.

Language: Английский

Citations

0
A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes DOI Creative Commons
Xuan Wang, Jun Li, Xiaomeng Wu

et al.

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12

Published: March 19, 2025

Objective With the rise of industrialized dishes, quality differences between industrial and traditional hand-cooked modes are a major concern for food industry consumers. This study examined nutrient content variations in Chinese cuisines these two cooking modes, addressing crucial research gap. Methods To account moisture changes during cooking, water both raw ingredients cooked dishes was adjusted, nutrients were reported on dry matter basis. The pre- post-cooking assessed by calculating relative percentage comparison to their levels ingredients. An independent t -test employed assess significance modes. Results Macronutrient remained relatively stable, with less than 20% across most methods, some exceptions noted. Fat-soluble vitamins A D exhibited minor fluctuations, ranging from 2.6 39.4%, while vitamin E consistently increased. In contrast, water-soluble vitamins, specifically B1, B2, B3, B6, experienced substantial decreases all dishes. fatty acid profiles consistent fat content, mineral demonstrated moderate increase under conditions. inter-group indicated no significant ( p &gt; 0.05), except B6 retention, which significantly lower compared &lt; 0.05). Conclusion Among six analyzed, did not differ notable exception retention. These findings contribute deeper understanding how different techniques impact nutritional value food, providing valuable insights dietary decision-making processing technologies.

Language: Английский

Citations

0