肉类研究2025，Vol.39Issue(11)：16-24,9.DOI:10.7506/rlyj1001-8123-20250207-030
不同复热方式对预制小酥肉食用品质及风味变化的影响
Effects of Different Reheating Methods on the Eating Quality and Flavor Changes of Prepared Deep-Fried Battered Meat Strips
摘要
Abstract
To explore the influence of different reheating methods on the eating quality and flavor of deep-fried battered meat strips(Xiaosurou in Chinese),this study evaluated the moisture content,color and sensory attributes of Xiaosurou stored at-18℃for 48 h and reheated by three different methods:microwave,re-frying and air fryer.The texture characteristics,lipid oxidation,oil content and volatile flavor composition of Xiaosurou were investigated under optimal reheating treatment.The results showed that Xiaosurou re-fried at 180℃for 100 s had the highest hardness(83.42 N),oil content of crust(37%),thiobarbituric acid reactive substances(TBARS)value(0.75 mg/kg)and peroxide value(POV,0.44%).The sample microwaved at 500 W for 60 s had the highest adhesiveness(32.66 N),lowest oil content of crust(30%),TBARS value(0.48 mg/kg)and POV(0.30%).The sample reheated by air fryer at 190℃for 90 s had the lowest hardness(48.2 N),chewiness(39.1 mJ),adhesiveness(14.4 N)and elasticity(2.58 mm).A total of 40,35 and 41 volatile flavor compounds were detected in the samples reheated by microwave,re-frying and air fryer,respectively,while only 28 in the control.All three reheating methods increased the relative content of aldehydes,and new substances including hexanal,2,4-decadienal,tetradecanal,1-octen-3-ol,3-carene,(Z)-caryophyllene,and heptadecane appeared during the reheating process,which jointly contributed to the characteristic flavor profile of Xiaosurou.These findings provide a theoretical basis for the selection of reheating methods for Xiaosurou.关键词
复热方式/预制小酥肉/品质/风味Key words
reheating method/prepared deep-fried battered meat strips/quality/flavor分类
轻工纺织引用本文复制引用
詹珺,曹蒙,陈森,宋福香..不同复热方式对预制小酥肉食用品质及风味变化的影响[J].肉类研究,2025,39(11):16-24,9.基金项目
河南省科技攻关项目(242102110112) （242102110112）
