Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming

Jantaranikorn, Matthanee; Thumanu, Kanjana; Yongsawatdigul, Jirawat

doi:10.1016/j.psj.2022.102317

Cited by 4 publications

(6 citation statements)

References 37 publications

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“…The researchers attributed this to the faster and more extensive Maillard reactions caused by the higher temperatures of microwaves [36]. On the other hand, MWC is said to have little or no effect on the color of chicken breast meat.…”

Section: Influence Of Microwave Treatment On Food Colormentioning

confidence: 99%

Effects of Microwave Utilization on the Color Properties of Food: A Review

Alkanan,

Altemimi,

Hassan

et al. 2024

ChemBioEng Reviews

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This review discusses the importance of food coloring in determining consumer food preferences and the factors that can affect the color of food. It emphasizes the significance of preventing the degradation of pigments during food preparation and highlights the role of microwave ovens in preserving these pigments by reducing processing time and improving color quality. The review delves into the scientific principles underlying microwave heating and its effects on Maillard browning, caramelization, and other chemical reactions responsible for color changes in food. The potential benefits of microwave cooking (MWC) in preserving the natural color of certain foods are highlighted, along with challenges and considerations in maintaining color stability. The review synthesizes findings from diverse studies, providing a comprehensive overview of the current state of knowledge on the effects of microwave utilization on food color. Insights from this review contribute to a better understanding of the intricate relationship between microwave technology and the visual appeal of food, paving the way for informed culinary practices and the development of innovative MWC strategies.

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Section: Influence Of Microwave Treatment On Food Colormentioning

confidence: 99%

Effects of Microwave Utilization on the Color Properties of Food: A Review

Alkanan,

Altemimi,

Hassan

et al. 2024

ChemBioEng Reviews

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“…To investigate this phenomenon, a test was carried out in which microwaves of a frequency of 2450 MHz and a power of 500 W, which were directed at whole carcasses of chickens for 5 min. As a result, temperature variation was observed between different parts of the meat, where the temperature of the breasts oscillated between 15 • C and 45 • C compared to the thighs [108].…”

Section: Other Innovative Ways To Heat Foodmentioning

confidence: 99%

Advanced Technologies in Food Processing—Development Perspective

Gazda,

Glibowski

2024

Applied Sciences

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Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies.

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“…Combining steam injection with air convection in the oven chamber can help increase the tenderness and decrease the cooking losses of meat muscle (Murphy et al, 2001). Besides superheated steam and hot smoking and microwave heating and steaming (Jantaranikorn et al, 2023), the combined use of marinating and air-steaming processing techniques for chicken breast meats, which result in minimal cooking loss and tenderized flesh, appear promising (Barbanti & Pasquini, 2005) and potentially improve proximate composition. Moreover, the extra sensible heat that comes from superheated steam can help elevate the anticipated temperature to surpass the saturation point at a given pressure (Cenkowski et al, 2007;Choi et al, 2016).…”

Section: Boiling/steam Cookingmentioning

confidence: 99%

“…(Chandrasekaran et al, 2013). Recent studies have shown that microwaves can be combined with other processing methods and subsequently applied to marinated meat products (Jantaranikorn et al, 2023;Pankyamma et al, 2021;Wang et al, 2022). For instance, Wang et al (2022) studied the flavor attributes of marinated pork belly cooked using conventional pan-heating, microwave heating, and microwave coupled with conduction heating.…”

Section: Microwave and Ohmic Heatingmentioning

confidence: 99%

“…Furthermore, to prevent apparition of RBS, marinated chicken breasts have to be cooked to an internal temperature of 85°C for at least 1 min (Jantaranikorn & Yongsawatdigul, 2020). Moreover, the potential reduction of RBS in cooked marinated chicken breasts can occur using a combination of microwave heating and steaming (Jantaranikorn et al, 2023). Accordingly, microwave pre-heating for 7 min, followed by steaming to a core temperature of 82°C, seems an effective heating technique for lowering RBS incidence, along with reasonable cooking loss.…”

Section: Red Blood Spotsmentioning

confidence: 99%

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Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

Okpala

Hassani

Korzeniowska

et al. 2023

Food Sci. Technol (Campinas)

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Nowadays, natural preservatives, specifically involving marinades, are being applied to meat products to enhance various quality attributes. The need for food preservation has continually strengthened the processing of meat products. Besides the global production of bovine, porcine, ovine, and caprine animals, including poultry, that varies across continents, meeting the demands/needs of ever-increasing (global) population remains the focus. The growing consumer health awareness alongside intensifying global competition by meat producers cumulatively strengthens the call for healthier products, including preservation strategies. However, as published experimental/synthesized literature involving animal meat products, plant-based marination, and thermal processes continues to grow, there is a need to supplement existing information. Therefore, this treatise aims to discuss how the quality of animal meat products has been enhanced through plant-based marinations and thermal processes, drawing from plant-based marination: some key examples and usefulness; marination/marinades: briefs on preparation and applications; major thermal processes applied to marinated meat products; as well as quality implications of thermally processed marinated meat products. In certain instances, either marination would aid heat processing or vice versa, while in others, thermal processing may well be detrimental to marination.

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Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming

Cited by 4 publications

References 37 publications

Effects of Microwave Utilization on the Color Properties of Food: A Review

Effects of Microwave Utilization on the Color Properties of Food: A Review

Advanced Technologies in Food Processing—Development Perspective

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

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