PubMed · 14873289
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1951. [Metals for table- and kitchenware].. https://pubmed.ncbi.nlm.nih.gov/14873289/
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This study investigated the evolution of eating quality (colour, texture and volatile flavour compounds), water status, microstructure and protein structure of pork meat under different cooking methods. The methods analysed included traditional cooking (TC: 10, 20, 30 and 40 min, 100 °C), sous-vide cooking (SV: 1, 2, 3 and 4 h, 60 °C) and micro-pressure cooking (MC: 10, 20, 30 and 40 min, 120 °C). Across the three cooking processes, as cooking time increased, cooking loss, lightness, yellowness, P23, β-sheet, random coil and surface hydrophobicity of the meat samples increased. By contrast, redness, P22, hydrogen proton density, esters content, α-helix, β-turn and sulfhydryl group content decreased. Moreover, the Warner-Bratzler shear force (WBSF), adhesiveness, hardness, springiness, gumminess, chewiness, alcohols, aldehydes, ketones and fluorescence intensity of the meat samples, initially increased and then decreased as cooking progressed. SV resulted in higher water-holding capacity (WHC), improved redness and increased alcohol and ester levels, whereas MC produced softer meat and greater water mobility. Furthermore, MC enhanced the degree of microstructural damage and protein structural unfolding in the meat. MC requires less time to achieve textures and flavours similar to those obtained using the TC and SV methods. Thus, MC is an efficient cooking method for the catering industry to obtain desired meat quality rapidly.
The reduction of deoxynivalenol (DON) during durum wheat processing and spaghetti cooking was investigated in nine samples of durum wheat contaminated with DON under field conditions (either naturally contaminated or artificially inoculated with Fusarium) at levels ranging from 0.3 to 13.1 microg/g. A consistent reduction of DON levels was observed during each of the processing steps from uncleaned durum wheat to cooked spaghetti. With respect to the uncleaned wheat, the average levels of DON were 77% in cleaned wheat, 37% in semolina, 33% in spaghetti and 20% in cooked spaghetti, with relative standard deviations of 11%, 13%, 12% and 8%, respectively. Average DON levels in the screenings, bran and fine middlings were 4.1-, 1.6- and 0.6-fold, respectively, relative to the uncleaned wheat. DON was almost completely recovered from spaghetti after cooking, with a repartition between cooked spaghetti (without the corresponding DON amount from absorbed water) and cooking water generally in favour of the latter. An increased DON leaching into the cooking water was observed when a higher water to spaghetti ratio was used during cooking. This study strongly supports the basis of previous knowledge on DON distribution in durum wheat, semolina and pasta products, and concludes that the retention level of DON from grains on the market to cooked pasta in the plate can be conservatively assessed at 25% or less.
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