Natural Resources for Human Health,
Journal Year:
2024,
Volume and Issue:
4(4), P. 352 - 362
Published: Aug. 23, 2024
Implementation
of
business
and
process
transformation
can
be
accomplished
by
transforming
traditional
catering
enterprises
into
providers
shelf-stable
packaged
food,
capable
enduring
extended
periods
without
the
need
for
refrigeration
or
freezing.
It
is
necessary
to
achieve
a
F0
value
during
sterilization
minimum
3.0
minutes.
Ultra-micro
businesses,
particularly
those
in
food
service
industry
like
simple
with
household
menus,
have
significant
financial
burdens
when
it
comes
investing
equipment
ensuring
sterilizing
procedure
adequate.
To
address,
viable
approach
utilize
modified
pressure
cooker
purposes.
The
objective
this
study
examine
thermal
distribution
cookers
evaluate
effectiveness
various
product
sector.
Product
testing
involves
evaluating
using
both
General
Ball
Formula
methods.
research
findings
indicated
that
milkfish,
squid,
grilled
chicken,
rendang
undergone
commercial
values
7.44,
17.32,
7.01,
8.01
minutes,
respectively,
at
B
74,
83,
88,
82
conducted
temperature
246.2°F
cooker.
variable
utilized
products
provides
nine
scheduled
conditions.
With
exception
chicken
satay,
entire
has
capacity
remain
stable
more
than
1
year.
Commercial
enhance
shelf
life
products,
improve
security,
promote
sustainability
businesses.
Foods,
Journal Year:
2024,
Volume and Issue:
13(3), P. 390 - 390
Published: Jan. 25, 2024
The
cooking
method
is
extremely
important
for
the
production
of
low-salt,
wet-marinated,
fermented
golden
pomfret
because
it
strongly
influences
its
flavor
components
and
organoleptic
quality.
There
are
also
significant
differences
in
preferences
different
populations.
present
study
analyzed
aroma
characteristics
wet-marinated
after
boiling,
steaming,
microwaving,
air-frying,
baking
using
a
combination
an
electronic
nose,
GC-IMS,
SPME-GC-MS.
Electronic
nose
PCA
showed
that
flavors
boiled
(A),
steamed
(B),
microwaved
(C)
treatment
groups
were
similar,
(D)
air-frying
(E)
similar.
A
total
72
compounds
detected
GC-IMS
analysis,
comparative
analysis
cooked
yielded
greater
abundance
compounds.
SPME-GC-MS
108
compounds,
results
similar
air-frying.
Twelve
key
substances,
including
hexanal,
isovaleraldehyde,
(E)-2-dodecenal,
identified
by
orthogonal
partial
least-squares
discriminant
(OPLS-DA)
VIP
analysis.
These
could
be
factor
distribution
pomfret,
consumers
can
choose
appropriate
accordingly.
provide
theoretical
guidance
more
effective
processing
fish
products
development
subsequent
food
products.
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
23, P. 101662 - 101662
Published: July 16, 2024
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
sensory,
physicochemical
properties,
microbial
composition
grass
carp
meat
during
refrigerated
storage,
alongside
unheated
raw
(RW)
as
control.
The
results
showed
that
treatment
improved
sensory
quality
shelf
life
meat,
their
was
RW
<
BO
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2024,
Volume and Issue:
23(4)
Published: July 1, 2024
Abstract
Frying
is
a
popular
cooking
method
that
produces
delicious
and
crispy
foods
but
can
also
lead
to
oil
degradation
the
formation
of
health‐detrimental
compounds
in
dishes.
Chemical
reactions
such
as
oxidation,
hydrolysis,
polymerization
contribute
these
changes.
In
this
context,
emerging
technologies
like
ultrasound‐assisted
frying
(USF)
microwave
(MW)‐assisted
show
promise
enhancing
quality
stability
oils
fried
foods.
This
review
examines
impact
innovative
technologies,
delving
into
principles
processes,
their
influence
on
chemical
composition
oils,
implications
for
overall
food
products
with
focus
reducing
nutritional
sensory
properties
food.
Additionally,
article
initially
addresses
various
occurring
during
process
influencing
factors.
The
advantages
challenges
USF
MW‐assisted
are
highlighted
comparison
traditional
methods,
demonstrating
how
techniques
have
potential
improve
Foods,
Journal Year:
2024,
Volume and Issue:
13(2), P. 304 - 304
Published: Jan. 18, 2024
Concerns
regarding
product
quality
and
nutrition
are
raised
due
to
the
effects
of
high
temperatures
on
frying
fats.
The
aim
this
research
was
examine
temperature
burdock
extract
addition
in
relation
parameters
for
dietary
lard
goose
fat
exposed
heating.
In
order
monitor
changes,
animal
fats
0.01%
additivated
were
heated
at
different
(110,
130,
150,
170,
190,
210
°C
30
min).
Thiobarbituric
acid-reactive
substances
test
(TBARS),
peroxide
value
(PV),
iodine
(IV),
acid
(AV),
saponification
(SV),
total
polar
compounds
(TPoC),
phenolic
content
(TPC),
fatty
(FA)
content,
microscopic
examination
established
quantify
level
oxidative
rancidity.
Heating
additivation
had
a
significant
(p
<
0.001)
effect
value.
all
fats,
values
thiobarbituric
significantly
increased
with
heating
temperature,
but
decreased
when
added
proportion
0.01%.
Positive
correlations
found
between
AV
PV
(r
=
0.98;
p
0.96;
0.001).
MUFAs
both
(mostly
non-additivated
fat).
Statistical
analysis
data
showed
that
concentration
0.01)
reduced
installation
oxidation
process
alimentary
temperatures.
Animal
well
protected
from
by
extract,
which
demonstrated
its
efficacy
as
an
antioxidant;
it
may
be
used
estimate
their
shelf-life
stability.
