Effect of Reheating on the Quality of Pre-prepared Braised Pork
LI Xiangxiang, DU Jin, ZHOU Yangkaiming, ZHANG Tianyi, PENG Qiangjian, LI Zongjun
1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410000, China; 2. Hunan Pengjifang Agricultural Science and Technology Development Co. Ltd., Changsha 410129, China
Abstract：Pre-prepared braised pork (PBP) was frozen or sterilized (at 121 ℃ for 15 min or at 108 ℃ for 20 min) and then stored at 4 ℃ or ambient temperature before reheating. The differences in moisture content, pH value, thiobarbituric acid reactive substances (TBARS) value, texture properties, microstructure, color, and myoglobin relative content among different treatment groups were determined. Sensory evaluation was also performed, and the changes in odor and taste of PBP after reheating were analyzed using an electronic nose and an electronic tongue, respectively. The results showed that with the increase in the number of heating cycles, the quality of PBP declined remarkably. Specifically, the moisture content decreased significantly (P < 0.05); the TBARS value rose significantly (P < 0.05); the hardness, cohesiveness and chewiness increased significantly (P < 0.05), while the springiness was not changed significantly (P > 0.05); the brightness value and yellowness value significantly increased, and the redness value significantly decreased (P < 0.05); the relative content of methemoglobin significantly declined, and the relative content of deoxymyoglobin significantly rose (P < 0.05). Microstructural observation indicated that the gap between muscle fibers became wider with increasing number of heating cycles and the protein gel network became looser and more irregular with the formation of pore of different sizes. Sensory evaluation revealed that reheating reduced the overall acceptability score of PBP. Principal component analysis of the electronic nose and electronic tongue data showed that the aroma and taste of braised pork changed significantly after multiple reheating cycles, being significantly affected by heating intensity and storage methods. In conclusion, properly reducing the sterilization temperature and the number of reheating cycles could be conducive to maintaining the quality of PBP.
李湘湘，杜 金，周杨凯鸣，张天一，彭强建，李宗军. 反复热处理对预制红烧肉品质的影响[J]. 肉类研究, 2026, 40(2): 56-63.
LI Xiangxiang, DU Jin, ZHOU Yangkaiming, ZHANG Tianyi, PENG Qiangjian, LI Zongjun. Effect of Reheating on the Quality of Pre-prepared Braised Pork. Meat Research, 2026, 40(2): 56-63.
2026, Vol. 40 
