Steam assisted hybrid cooking behavior of semitendinosus muscle: heterocyclic amines formation, soluble protein degradation, fat retention, surface color, and cooking value

Beef (Semitendinosus muscle) was cooked in natural convection, forced convection and steam assisted hybrid oven and saturated steam oven at different oven temperatures until the geometric center of samples reached different end temperatures. Heterocyclic amine (HCA) compounds formation, soluble protein degradation kinetics, cook value, changes in fat content, surface colour and overall acceptance of cooked beef were determined. Soluble protein degradation of beef was considered as first order reaction kinetics and the reaction rate constants, k, were determined in the range of 0.014-0.052 min(-1). In steam assisted hybrid oven had higher reaction rate constants compared to that of the convection ovens. The effect of cooking temperature on soluble protein degradation for natural convection, forced convection and steam assisted hybrid oven followed the Arrhenius type of equation with activation energies of 12.45, 14.57 and 60.16 kJ/mol, respectively. Lower HCAs contents, shorter cooking times, lower cook values and lower fat retention were obtained by steam assisted hybrid oven cooking. Steam assisted hybrid cooking could be considered as an alternative cooking method to obtain a healthier product without compromising the eating habits of conventional methods due to better appearance (moderate burned surface) than saturated steam oven samples and a product retaining the most of the nutritional values

Evaluation of clinical features and the factors related to nutrition in home care patients with pressure ulcer

Introduction: In this study, we aimed to determine the demographic and clinical characteristics of patients with pressure ulcers who received home health care in Kutahya city and to investigate the relationship between the factors related to nutrition and pressure ulcer grades. Methods: This study is designed as a retrospective and cross-sectional. The files of 500 patients who were registered at home health services unit of Kutahya Health Sciences University Training and Research Hospital between December 2016 and May 2017 were reviewed retrospectively. Of these, sixty-three patients with pressure ulcers were included in the study. Results: In this study, 26 (41.3%) were male and 37 (58.7%) were female. The mean age of the patients with pressure ulcers was 74.41 ± 12.30 (years). 36 patients (57.1%) had cerebrovascular disease, 5 patients (7.9%) had dementia, 9 patients (14.3%) had malignancy, 8 patients (12.7%) had osteoarthritis, 4 patients 6.3%) had peripheral vascular disease, and 1 patient (1.6%) had previous traffic accident. The majority (62.1%) were neurological disease-sequenced and nursing-care group. When all the patients were examined, the region with the most pressure was the sacrum (35.3%). Hemoglobin level was found to be related to pressure ulcer grade (One-way ANOVA, p = 0.019). There was no significant relationship between other nutrition-related parameters and pressure ulcer stage. Conclusion: Patients with cerebrovascular disease constitute a significant proportion of patients receiving home care services. Low hemoglobin increases the severity of the pressure ulcer. Therefore, determining risk factors that contribute to pressure ulcer formation and efforts to prevent them should be the primary target of the home health care unit

Influence of grape seed extract on suppression of biogenic amine accumulation, chemical and color traits of wet tarhana during fermentation

In this research, the influence of different replacement levels (0 g/kg, 4 g/kg, 8 g/kg, and 16 g/kg) of wheat flour with grape seed extract (GSE) on the changes in the concentration of individual and total biogenic amine content, total free amino acid content, total phenolic concentration, antioxidant capacity, chemical characteristics, and color values of tarhana during 15 days of fermentation were investigated. The amines were identified via high-performance liquid chromatography after being derivatized with benzoyl chloride, and quantified using the combined application of the internal standard and standard addition methods. Total amine concentrations of all samples tended to increase between the 5th and 10th days and then inclined to decrease. It was observed that as the replacement levels of wheat flour with GSE increased, the amounts of total biogenic amines decreased. Furthermore, the amine contents of all samples were at safe levels, and GSE was effective at improving the bioactive properties of wet tarhana. Based upon the overall assessment, a substitution of 8 g/kg of wheat flour with GSE can be recommended to reduce biogenic amines in wet tarhana without causing undesirable sensory characteristics