The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at 4°C. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation p...

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water...

The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 1...

This study investigated the effects of cooking methods on the digestibility of lipids and formation of cholesterol oxidation products (COPs) in pork, during in vitro human digestion. Pork patties were cooked using four different methods (oven cooking, pan frying, boiling, and microwaving), to an internal temperature of approximately 85℃. The digestibility of pork patties were then evaluated, us...

The present study aimed to determine the effects of different traditional cooking methods on folate (tetrahydrofolate - THF, 5-methyltetrahydrofolate - 5- MTHF and 5-formyltetrahydrofolate - 5-FTHF) retention in leafy vegetables. The analysis of folates was carried out by high performance liquid chromatography (HPLC), with detection by fluorescence, using gradient elution, mobile phase of aceto...

The effect of commonly household cooking methods (boiling, microwaving and grilling) on amino acid and mineral (Fe, Mg, K and Zn) contents was investigated in the longissimus lumborum muscle of Barrosã-PDO veal. Fifteen Barrosã purebred calves at 7-8 months of age and an average weight of 177±37 kg were slaughtered. Cooking had a strong effect (P<0.05) on yield, being higher (67.5%) in boiling ...

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had s...