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Fulltext Preliminary studies on the evaluation of nutritional composition of unripe and ripe ‘Kundang’ fruits (Bouea macrophylla Griffith)

Rajan, Nithiya Shanmuga, Bhat,Rajeev, Karim, A.A.

International Food Research Journal, 2014;21(3):985-990.
MyJurnal

Unripe and ripe kundang fruits (Bouea macrophylla Griffith) is either consumed fresh or is cooked in Malaysia. In this study composition of unripe and ripe fruits (proximate, amino acids profile, minerals and heavy metal contents) were evaluated. Results obtained showed unripe kundang fruit to possess higher moisture, ash, crude lipid, crude fiber and crude protein contents than the ripe fruits. With regard to amino acid contents, unripe fruits had higher content of essential amino acids. The unripe and ripe fruits were found to be rich in essential minerals with potassium (K) to be in abundance. Heavy metals such as cadmium, nickel, mercury, lead and arsenic, were detected in trace amounts (< 5.0 mg/kg) in both unripe and ripe fruits. Through this investigation, it is concluded that both unripe and ripe fruits to posses’ adequate amount of nutritionally important compounds beneficial to human health and can be explored for commercial purposes.

Matched MeSH terms: Cooking
Fulltext Effect of number and washing solutions on functional properties of surimi-like material from duck meat

Ramadhan K, Huda N, Ahmad R

J Food Sci Technol, 2014 Feb;51(2):256-66.
PMID: 24493882 DOI: 10.1007/s13197-011-0510-1

Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat's functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.

Matched MeSH terms: Cooking
Fulltext Physicochemical and sensory characteristics of burger made from duck surimi-like material

Ramadhan K, Huda N, Ahmad R

Poult Sci, 2012 Sep;91(9):2316-23.
PMID: 22912469 DOI: 10.3382/ps.2011-01747

Burgers were prepared using duck surimi-like material (DSLM) with polydextrose added (SL) and DSLM with sucrose-sorbitol added (SS), and the properties of these burgers were compared with those of burgers made of chicken meat (CB) and duck meat (DB). Quality characteristics such as chemical composition, cooking loss, diameter shrinkage, color, and texture were measured. The DB had a lower moisture content (55.58%) and higher fat content (21.44%) and cooking loss (11.01%) compared with other samples, whereas CB, SS, and SL did not differ significantly in moisture (65.21-66.10%) and fat (10.42-11.16%) content or cooking loss (5.32-6.15%). The SS and SL were positioned below CB and above DB in terms of hardness, chewiness, and springiness. Ten trained panelists assessed the burgers using quantitative descriptive analysis. Among the burgers, CB had the greatest brightness of color, hardness, springiness, and chewiness. The SS had greater sweetness than the other burgers. Both SL and SS had significantly less animalic odor, meaty flavor, oiliness, juiciness, and saltiness compared with DB. The physicochemical and sensory characteristics of burgers prepared from DSLM approached those of burgers made of chicken.

Matched MeSH terms: Cooking
Comparative Evaluation of Dental and Skeletal Fluorosis in an Endemic Fluorosed District, Salem, Tamil Nadu

Ramesh M, Malathi N, Ramesh K, Aruna RM, Kuruvilla S

J Pharm Bioallied Sci, 2017 Nov;9(Suppl 1):S88-S91.
PMID: 29284943 DOI: 10.4103/jpbs.JPBS_77_17

Background: High levels of fluoride in the drinking water, especially ground water, results in skeletal fluorosis which involves the bone and major joints. This study was conducted to assess the prevalence of skeletal fluorosis to compare with dental fluorosis in an endemically fluorosed population in the District of Salem, Tamil Nadu.
Materials and Methods: Institutional ethical clearance was obtained. A total of 206 patients who reported to the Department of Hematology for blood investigations were the participants in this study. Age, sex, place, weight, height, dental fluorosis, and skeletal complaints were noted down. Body mass index was calculated, and statistical analysis was performed.
Results: Dental fluorosis was present in 63.1% and absent in 36.9% of the samples reported. Skeletal fluorosis was present in 24.8% and was absent in 75.2%. A large number of the patients had knee pain and difficulty in bending. Chi-square test was used for statistical analysis. Skeletal fluorosis and age were compared and P value was 0.00 and was significant. Dental fluorosis and skeletal fluorosis were compared and P value was found to be 0.000 and significant.
Discussion and Conclusion: There is a need to take measures to prevent dental and skeletal fluorosis among the residents of Salem district. Calcium balance should be maintained, and fluoride intake should be minimized to reduce the symptoms. The government should provide water with low fluoride level for drinking and cooking. Once the symptoms develop, treatment largely remains symptomatic, using analgesics and physiotherapy.

Matched MeSH terms: Cooking
Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)

Reihani SF, Tan TC, Huda N, Easa AM

Food Chem, 2014 Jul 15;155:17-23.
PMID: 24594148 DOI: 10.1016/j.foodchem.2014.01.027

In Malaysia, fresh ulam raja leaves (Cosmos caudatus) are eaten raw with rice. In this study, beef patties incorporated with extracts of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500 mg/kg were stored at -18°C for up to 10 weeks. Lipid oxidation, cooking yield, physicochemical properties, textural properties, proximate composition and sensory characteristics of the beef patties were compared between those incorporated with UREX, GTE and the control (pure beef patty). Incorporation of UREX or GTE at 500 mg/kg into beef patties reduced the extent of lipid oxidation significantly (P<0.05). UREX showed a strong lipid oxidation inhibitory effect, comparable with GTE. In addition, a significant improvement (P<0.05) in cooking yield and textural properties was also recorded. However, incorporation of UREX and GTE into beef patties showed no significant influence (P>0.05) on the colour, pH, proximate composition and overall sensory acceptability of the patties.

Matched MeSH terms: Cooking
Fulltext Application of anthropometric dimensions for estimating stove height, stove depth and cooking task envelope for Malaysian elderly population

Ruhaizin Sulaiman, Zahari Taha, Siti Zawiah Md. Dawal

Pertanika Journal of Science & Technology, 2013;21(1):15-28.
MyJurnal

Elderly are exposed to physical impairment. This has a strong impact on their daily activities including
frying, which is one of the most popular cuisine preparations. The stove height and work envelope
are two major ergonomic issues in performing cooking task. There has been little research focusing
on Malaysian elderly task performing in addressing these issues. The objectives of this study were to
identify the acceptable stove height and depth and to determine the working envelope among Malaysian
elderly using anthropometric data. A total of 55 Malaysian elderly (25 male and 30 female) aged between
60 to 85 years participated in this study. Five body measurements were taken from each subject using
an anthropometer. The measurements are stature height, shoulder height, arm span, arm reach forward
and waist height. Apart from these anthropometric measurements, their present stove height was also
measured. The acquisition of stove height dimensions was performed through a series of door to door
visit of the elderly homes in Kg. Sg. Merab. These variables were used to estimate the elderly working
envelope and determine the stove height, width and depth. Data were analysed using SPSS software. The
waist height dimension was to estimate the stove height, the arm reach forward for the depth and the arm
span for the length of the table-top where the stove was placed. Meanwhile the stature and shoulder height
were used for estimating the position of the overhead compartment or placement of cooking utensils.
The 5
th
percentile was chosen since it is appropriate to accommodate 90% of the studied population. The 5
th
percentile was also applied for the setting
of the working envelope so as to provide better
reaching tolerances. Meanwhile, standard was used
to compare the present state of the studied kitchen
setting. The results show that 56.4% of the elderly
waist height is lower than the standard table-top
height which is 36 inches (91.4cm) and 36.4% of the stove height was found higher than that of the standard. This could apparently cause fatigue and
discomfort to shoulders, the neck, the arm and the back of the user. Anthropometrics measurements can
be used for estimating the stove height, length and depth. These could also calculate a space taken for
certain physical activities, such as frying task envelope. Providing a good combination of stove height,
length, depth and ergonomic working envelope could hopefully improve the elderly cooking task and
increase their quality of life.

Matched MeSH terms: Cooking; Cooking and Eating Utensils
Alkyl amides and nitriles as novel tracers for biomass burning

Rushdi AI, bin Abas MR, Didyk BM

Environ Sci Technol, 2003 Jan 1;37(1):16-21.
PMID: 12542285

The occurrence of n-alkanoic acids, amides, and nitriles in samples of aerosol particulate matter from Kuala Lumpur and Santiago suggests that emissions from cooking and biomass burning are the primary sources of these organic markers in the atmosphere. It is proposed that fatty acids react with ammonia during biomass burning or combustion to produce amides and nitriles, which can be applied as useful biomarker tracers. To test this hypothesis, nonadecanoic acid and hexadecanamide were used as reactants in hydrous pyrolysis experiments. These experiments produced amides and nitriles and indicated that ammonia is an essential agent in their formation. Thus amides and nitriles are of utility as indicators for input from combustion and biomass burning in the ambient atmosphere.

Matched MeSH terms: Cooking
The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review

Sajali N, Wong SC, Hanapi UK, Abu Bakar Jamaluddin S, Tasrip NA, Mohd Desa MN

J Food Sci, 2018 Oct;83(10):2409-2414.
PMID: 30184265 DOI: 10.1111/1750-3841.14338

High-quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA-based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review.

Matched MeSH terms: Cooking
Fulltext Bacillus cereus and Bacillus thuringiensis in ready-to-eat cooked rice in Malaysia

Sandra, A., Afsah-Hejri, L., Tunung, R., Tuan Zainazor, T. C., Tang, J. Y. H., Ghazali, F. M., et al.

International Food Research Journal, 2012;19(3):829-836.
MyJurnal

Bacillus cereus (B. cereus) isolates are toxigenic and can cause food poisoning. Cooked rice is
a potentially hazardous food, especially in tropical countries. The aim of this study was to determine the prevalence of B. cereus and B. thuringiensis in raw and cooked rice marketed in Selangor, Malaysia. In this research combination of Most Probable Number - Polymerase Chain Reaction (MPN-PCR) was used to detect gyrB gene in B. cereus and B. thuringiensis. Five local varieties of raw rice samples were negative for B. thuringiensis but all (100%) were positive for B. cereus. A total of 115 cooked rice samples (nasi lemak, nasi briyani, nasi ayam and nasi putih) were studied for the presence of B. cereus and B. thuringiensis. Nasi ayam was found to have the highest prevalence (100%) of B. cereus compared to nasi putih (76.2%) and nasi lemak (70.4%). Nasi briyani had the lowest prevalence (50%) of B. cereus. The frequencies of B. thuringiensis were found to be 10, 30 and 35.2 % in nasi putih and nasi ayam, nasi briyani and nasi lemak, respectively. The range of B. cereus and B. thuringiensis in the samples was from < 3 to 1100 MPN/g in different samples. Maximum number of B. cereus was observed in nasi lemak, nasi briyani and nasi putih ( > 1100 MPN/g) while nasi ayam showed less contamination (460 MPN/g) with B. cereus which was significantly different (P < 0.05 ) from others. The number of B. thuringiensis in nasi lemak, nasi briyani, nasi putih and nasi ayam were found to be >1100, 93, 9.2 and 3.6 MPN/g, respectively.

Matched MeSH terms: Cooking
Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study

Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA

Food Chem, 2012 May 1;132(1):134-43.
PMID: 26434272 DOI: 10.1016/j.foodchem.2011.10.044

Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake.

Matched MeSH terms: Cooking/methods*
Statistical analysis of PM₁₀ concentrations at different locations in Malaysia

Sansuddin N, Ramli NA, Yahaya AS, Yusof NF, Ghazali NA, Madhoun WA

Environ Monit Assess, 2011 Sep;180(1-4):573-88.
PMID: 21136287 DOI: 10.1007/s10661-010-1806-8

Malaysia has experienced several haze events since the 1980s as a consequence of the transboundary movement of air pollutants emitted from forest fires and open burning activities. Hazy episodes can result from local activities and be categorized as "localized haze". General probability distributions (i.e., gamma and log-normal) were chosen to analyze the PM(10) concentrations data at two different types of locations in Malaysia: industrial (Johor Bahru and Nilai) and residential (Kota Kinabalu and Kuantan). These areas were chosen based on their frequently high PM(10) concentration readings. The best models representing the areas were chosen based on their performance indicator values. The best distributions provided the probability of exceedances and the return period between the actual and predicted concentrations based on the threshold limit given by the Malaysian Ambient Air Quality Guidelines (24-h average of 150 μg/m(3)) for PM(10) concentrations. The short-term prediction for PM(10) exceedances in 14 days was obtained using the autoregressive model.

Matched MeSH terms: Cooking/statistics & numerical data
Fulltext Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

Santana P, Huda N, Yang TA

J Food Sci Technol, 2015 Mar;52(3):1507-15.
PMID: 25745219 DOI: 10.1007/s13197-013-1145-1

The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P > 0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P > 0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P

Matched MeSH terms: Cooking
Fulltext Differences in thermostable actin profile of goat meat as observed in twodimensional gel electrophoresis (2DE)

Sarah, S.A., Amin, I., Mokhtar, N.F.K., Sazili, A.Q., Karsani S.A.

International Food Research Journal, 2013;20(2):897-901.
MyJurnal

Different heat treatments, (1) chilled, 4°C (2) boiled at 100°C for 30 min and (3) autoclaved at 121°C at 15 psi for 20 min were employed on goat meat to mimic domestic and industrial cooking. The effects on intensity of actin proteins was observed using two-dimensional gel electrophoresis where significant differences (p>0.05) were observed in the spot intensity between chilled and boiled samples, similarly in chilled and autoclaved samples. However, no significant difference was observed between boiled and autoclaved samples. The slight changes observed in the cooking of meat confirmed that actin protein is susceptible to denaturation cause by heat. MALDI-TOF/TOF analysis revealed the peptide-mass fingerprint between positions 21 – 374 that not affected by heat treatment. Peptides from this position merit the candidature of actin as putative thermostable marker for detecting goat meat (chevon) in food product.

Matched MeSH terms: Cooking
Fulltext Quality Assessment of Longissimus and Semitendinosus Muscles from Beef Cattle Subjected to Non-penetrative and Penetrative Percussive Stunning Methods

Sazili AQ, Norbaiyah B, Zulkifli I, Goh YM, Lotfi M, Small AH

Asian-Australas J Anim Sci, 2013 May;26(5):723-31.
PMID: 25049845 DOI: 10.5713/ajas.2012.12563

This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) and semitendinosus (ST) muscles in heifers. Ten animals were assigned to each of four treatment groups: i) animals were subjected to conventional Halal slaughter (a clean incision through the structures at the front of the upper neck - the trachea, oesophagus, carotid arteries and jugular veins) and post-cut penetrating mechanical stun within 10 to 20 s of the neck cut (Unstunned; US); ii) high power non-penetrating mechanical stunning followed by the neck cut (HPNP); iii) low power non-penetrating mechanical stunning followed by the neck cut (LPNP); and iv) penetrative stunning using a captive bolt pistol followed by the neck cut (P). For each carcass, muscle samples were removed within 45 min of slaughter, portioned and analysed for pH, cooking loss, water holding capacity (WHC), tenderness (WBS), lipid oxidation (TBARS) and color, over a two week storage period. Stunning did not affect pH and cooking loss. Significant differences in water holding capacity, tenderness, lipid oxidation and color were present at different storage time points. HPNP stunning resulted in lower WHC and color values, particularly lightness (L*), higher TBARS values and peak force values compared with those stunned using LPNP, P and US. These adverse effects on quality were mostly encountered in the ST muscle. In conclusion, the meat quality achieved using P, LPNP and US treatments was comparable, and no treatment stood out as considerably better than another.

Matched MeSH terms: Cooking
Fulltext Traps as treats: a traditional sticky rice snack persisting in rapidly changing Asian kitchens

Schwallier R, de Boer HJ, Visser N, van Vugt RR, Gravendeel B

J Ethnobiol Ethnomed, 2015;11:24.
PMID: 25889115 DOI: 10.1186/s13002-015-0010-x

An accessory to modern developing economies includes a shift from traditional, laborious lifestyles and cuisine to more sedentary careers, recreation and convenience-based foodstuffs. Similar changes in the developed western world have led to harmful health consequences. Minimization of this effect in current transitional cultures could be met by placing value on the maintenance of heritage-rich food. Vitally important to this is the preservation and dissemination of knowledge of these traditional foods. Here, we investigate the history and functionality of a traditional rice snack cooked in Nepenthes pitchers, one of the most iconic and recognizable plants in the rapidly growing economic environment of Southeast Asia.

Matched MeSH terms: Cooking
Fulltext Evaluating Crossbred Red Rice Variants for Postprandial Glucometabolic Responses: A Comparison with Commercial Varieties

Se CH, Chuah KA, Mishra A, Wickneswari R, Karupaiah T

Nutrients, 2016 May 20;8(5).
PMID: 27213446 DOI: 10.3390/nu8050308

Consumption of white rice predisposes some Asian populations to increased risk of type 2 diabetes. We compared the postprandial glucometabolic responses to three newly-developed crossbred red rice variants (UKMRC9, UKMRC10, UKMRC11) against three selected commercial rice types (Thai red, Basmati white, Jasmine white) using 50-g carbohydrate equivalents provided to 12 normoglycaemic adults in a crossover design. Venous blood was drawn fasted and postprandially for three hours. Glycaemic (GI) and insulin (II) indices, incremental areas-under-the-curves for glucose and insulin (IAUCins), indices of insulin sensitivity and secretion, lactate and peptide hormones (motilin, neuropeptide-Y, orexin-A) were analyzed. The lowest to highest trends for GI and II were similar i.e., UKMRC9 < Basmati < Thai red < UKMRC10 < UKMRC11 < Jasmine. Postprandial insulinaemia and IAUCins of only UKMRC9 were significantly the lowest compared to Jasmine. Crude protein and fiber content correlated negatively with the GI values of the test rice. Although peptide hormones were not associated with GI and II characteristics of test rice, early and late phases of prandial neuropeptide-Y changes were negatively correlated with postprandial insulinaemia. This study indicated that only UKMRC9 among the new rice crossbreeds could serve as an alternative cereal option to improve diet quality of Asians with its lowest glycaemic and insulinaemic burden.

Matched MeSH terms: Cooking
Fulltext Changes in physicochemical characteristics of ozone-treated raw white rice

Shah NN, Rahman RA, Hashim DM

J Food Sci Technol, 2015 Mar;52(3):1525-33.
PMID: 25745221 DOI: 10.1007/s13197-013-1111-y

Ozone dose from 0.1 to 0.4 ppm has been proven to be effective in lowering Bacillus cereus count in uncooked and cooked rice. However, it induces physicochemical changes in raw white rice. Physicochemical tests were done to see the effect of ozone treatment towards moisture content, pH, color, hardness of uncooked rice, adhesiveness and hardness of cooked rice, cooking quality and total solids. Results have shown that moisture content, adhesiveness and hardness of cooked rice and uncooked rice have not undergone any significant changes (P > 0.05) in comparison with controlled rice sample. Meanwhile, color (L* and b* value), pH, total solids and cooking quality results have shown significant changes (P

Matched MeSH terms: Cooking
Fulltext Species-specific identification of porcine blood plasma in heat-treated chicken meatballs

Shahimi S, Abd Mutalib S, Ismail N, Elias A, Hashim H, Kashim MIAM

Saudi J Biol Sci, 2021 Apr;28(4):2447-2452.
PMID: 33911957 DOI: 10.1016/j.sjbs.2021.01.043

This study was conducted to detect the presence of chicken and porcine DNA in meatballs using mitochondria DNA (mtDNA) of cytochrome b (cyt b) and nuclear DNA (nDNA) short interspersed nuclear element (SINE) species-specific primers, respectively. While, the mtDNA primers targeted transfer RNA-ATP8 (tRNA-ATP8) gene was used for 1 and 5% (w/w) chicken meatball spiked with commercial porcine blood plasm. Chicken meatballs spiked with 1% and 5% (v/w) fresh and commercial porcine blood plasma, respectively were prepared and heat-treated using five (n = 5) cooking methods: boiling, pan-frying, roasting, microwaving and autoclaving. Two pairs of mtDNA and nDNA primers used, produced 129 and 161 bp amplicons, respectively. Whereas, tRNA-ATP8 primers produced 212 bp of amplicon. Electrophoresis analysis showed positive results for porcine DNA at 1% and 5% (w/w or v/v) for all of the different cooking techniques, either for fresh or commercial blood plasma using SINE primers but not for tRNA-ATP8 primers. The present study has highlighted the useful of species-specific primers of SINE primers in PCR analysis for detecting porcine DNA blood plasma in heat-treated chicken meatballs.

Matched MeSH terms: Cooking
Fulltext Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

Shahrai NN, Babji AS, Maskat MY, Razali AF, Yusop SM

Anim Biosci, 2021 May;34(5):904-913.
PMID: 32810938 DOI: 10.5713/ajas.20.0201

OBJECTIVE: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK).
METHODS: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists.
RESULTS: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm2) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman.
CONCLUSION: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

Matched MeSH terms: Cooking
Comparison of Cooking Methods on Physicochemical and Sensory Properties of the Black Jelly Mushroom, Auricularia polytricha (Heterobasidiomycetes)

Shamaruddin N, Tan ETT, Shin TY, Razali RM, Siva R

Int J Med Mushrooms, 2021;23(7):41-49.
PMID: 34375517 DOI: 10.1615/IntJMedMushrooms.2021038812

Black jelly mushroom (Auricularia polytricha) is a well-known Chinese traditional food that has therapeutic effects. This study evaluated the effects of different cooking methods (boiling, steaming, microwaving, and stir-frying) on the physicochemical characteristics (i.e., total phenolic content, antioxidants, α,α-diphenyl-β-picryl-hydrazyl [DPPH] free radical scavenging, and ferric reducing antioxidant power [FRAP]) along with color, texture, moisture, and sensory properties of black jelly mushrooms. Lightness (L*) was significantly lower for the stir-frying method (29.93) compared to the control (34.62). Stir-fried mushrooms had significantly lower firmness force (texture) and moisture content (80.13 N and 61.98%, respectively) compared to the control (2000.37 N and 86.52%). The steaming method contributed significantly higher total phenolic content (11.23 mg gallic acid equivalents/g) and antioxidant activity measured using the FRAP (33.54 mg Trolox equivalents/g) and DPPH (90.41% inhibition) assays compared to the respective controls.

Matched MeSH terms: Cooking

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