Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES

Campos, Náira da Silva; Alvarenga, Flávia Barbosa Magalhães; Sabarense, Céphora Maria; Oliveira, Marcone Augusto Leal de; Timm, Janaína Garcia; Vieira, Mariana Antunes; Sousa, Rafael Arromba de

doi:10.1590/1981-6723.30819

Cited by 4 publications

(4 citation statements)

References 32 publications

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“…These phenomena limited the release of soluble solids from the ingredients into the soup, resulting in a lower soluble solid content in the EC group than in the CP group at the end of boiling. By contrast, the SS was composed of dense metal particles, which were excellent conductors of heat, and had rapid heat transfer and fast water evaporation with great loss of soluble solids ( 24 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

Lai

Wang

et al. 2022

Front. Nutr.

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The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5′-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added Clitocybe squamulose (Pers.) Kumm (a natural edible fungus) were investigated. The results showed that CP chicken soup had higher soluble solid matter (5.83 g/100 mL), total sugar (2.38 mg/mL), crude protein (7.58 g/100 g), and 5′-nucleotides (325.53 mg/mL) than EC and SS chicken soups. 48 volatile flavor compounds, mainly aldehydes and alkanes, were found by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor substances were identified by Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). Hexanal, (E,E)-2,4-decadienal and 3-methyl-hexadecane were the most abundant differential volatile compounds in the CP chicken soup. Additionally, the results of sensory evaluation showed that the chicken soup cooked in CP had the higher values of aroma, taste, and overall acceptability. Our results indicate that CP mode might be the best option for cooking chicken soup. This study provides a new perspective in the improvement of the quality and flavor of chicken soup by using an appropriate cooking mode. Theoretical support for the use of various cooking modes is also discussed to improve the quality of chicken soup at home and in the industry.

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Section: Resultsmentioning

confidence: 99%

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

Lai

Wang

et al. 2022

Front. Nutr.

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“…Campos et al [16] analyzed chicken tissues before and after cooking in iron and aluminum pots, quantifying the content of Al, Fe, Cu, Ca, Cu, Mn, and Ni using microwave-induced plasma optical emission spectrometry and flame atomic absorption spectrometry. Ca, Fe, and Al were the major leached contents in the analyzed samples.…”

Section: Introductionmentioning

confidence: 99%

Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS

Ammar,

Saleh,

Sivasankaran

et al. 2023

Applied Sciences

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The present study examined the migration of elements from aluminum cooking pots to foods after the cooking process. This study investigated the impact of pot quality (manufacturer), pot type (traditional or pressure cooker), water supply (tap water/mineral water), food acidity, salt, spices, temperature, and cooking time on the migration of elements into cooked food. The cooking experiments were conducted to simulate the actual cooking conditions. Standard food simulant B, with 3% (w/v) acetic acid, was used in subsequent cooking trials to confirm the results. Three methods were employed to analyze the elements in the food: ICP-MS, EDS-SEM, and XPS. The cooking pots used in this investigation were examined using a Spectromaxx metal analyzer to characterize their chemical composition. The concentration of aluminum in cooked food samples increased significantly when using an aluminum pressure cooker. Food acidity, cooking duration, and the type of aluminum pot (traditional/pressure cookers) all affected the concentration of elements that migrated into the food. The aluminum level increased from 80.17 to 133.7 µg/g when tomato sauce was added to the food. Increasing the heating time resulted in an increased aluminum content (157.9 µg/g) in the cooked food. Aluminum pressure cookers exhibited the highest amount of aluminum migration into the food. Foods cooked in a pressure cooker made by manufacturer (3) contained the highest aluminum content (252.7 µg/g), which increased the risk of exceeding the daily intake limit of aluminum. The prepared food samples under all conditions showed a safe health profile for daily intake of all elements (Fe, As, Cd, and Pb), except for Al, which exceeded the daily intake limit when using pressure cookers for extended cooking times. The results of element migration into food simulants were consistent with those of food samples. The results confirmed that SEM-EDS and XPS techniques are not suitable for quantifying the elements that migrated into food samples due to their detection limits.

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“…Therefore, research is still ongoing in the search for the best cooking practices that can mitigate the challenges of time, fuel, and energy consumption. These research efforts have resulted in the emergence of different types of cooking pots, including the arctic cooking pot, clay pot, brazier, sauce pot, stock pot, fryer pot, pasta pot, dutch oven, double boiler which is also known as Bain Marie, double broiler pot, double-wall pot, multiple-zone cooking pot, and double-cavity pot (DCP) [9][10][11][12][13][14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, work is available for the evaluation of the influence of different cooking pot types on the metallic elemental content in edible chicken tissues [16]. Moya et al [20] developed and validated a computational model for steak double-sided pan cooking.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of Cooking Time for Two Varieties of Foodstuffs using Single- and Double-Cavity Cooking Pots

Jubu,

Nathan-Abutu,

Otor

et al. 2023

Afr. Sci. Rep.

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The increase in the shortage of firewood due to deforestation, skyrocketing of electricity tariffs and fuel pump prices in recent times have propelled scientists to search for alternative measures of cooking that can reduce electric energy and fuel consumption. Double-cavity cooking pots have emerged in recent times to reduce the prolonged duration arising from the sequential cooking of different foodstuffs/ dishes using a single-cavity pot. However, experimental reports are rarely available to sensitise users about the advantages of using the double-cavity pot. The present work describes a simple and informative experimental report that compares the cooking time for two varieties of foodstuffs (rice and beans) using single- and double-cavity pots. It was found that the average time rate of cooking in the double-cavity pot was 1.33 ◦ C/min less than in the single-cavity pot. The total time taken to concurrently cook equal masses of rice and beans in separate cavities of the double-cavity pot was found to be 9.98 min less than that of the single-cavity pot. The double-cavity pot proved to be economically viable by reducing the cooking time, electric energy, and fuel consumption that arise from the successional cooking of a variety of foodstuffs using the single-cavity pot.

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Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES

Cited by 4 publications

References 32 publications

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS

Optimisation of Cooking Time for Two Varieties of Foodstuffs using Single- and Double-Cavity Cooking Pots

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