Influence of Reheating Methods on the Quality and Volatile Flavor Compounds of Pre-prepared Chicken Breast Meatballs
HU Yajie, XING Donghui, CAO Meng, ZHOU Feng
1. School of Tourism, Xinyang Vocational and Technical College, Xinyang 464000, China; 2. College of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang 464000, China
Abstract：The reheating process of frozen pre-cooked chicken breast meatballs can significantly affect their flavor. However, the impact of reheating methods on the flavor of chicken breast meatballs is still unclear. Therefore, it is very necessary to explore the influence of the optimal reheating method on the quality and flavor of chicken breast meatballs. In this study, frozen pre-cooked chicken breast meatballs were subjected to four common reheating methods, namely water bath, microwave, air fryer and oven, followed by analysis of texture, water distribution, water activity, moisture content, color, total volatile basic nitrogen (TVB-N) content, sensory quality, and volatile flavor compounds. The aim was to determine the optimal reheating method. The results showed that the sensory score of air fryer-reheated samples (150 ℃ for 4 min) was the highest, at (90.20 ± 1.56) points, the TVB-N content was the lowest, and the relative contents of flavor compounds such as aldehydes and ketones were relatively high. The reheated meatballs had a rich roasted aroma, formed by the Maillard reaction, and they were slightly crispy outside and soft inside. Water bath reheating (100 ℃ for 3.5 min) resulted in the best water retention, as evidenced by the highest moisture content of (76.98 ± 2.15)%. In addition, the reheated meatballs had the highest elasticity of (4.74 ± 0.12) mm, exhibited a tender and juicy texture, and retained the fresh and mild base flavor. In all four reheated samples, aldehydes and alcohols were the core flavor components. Reheating methods significantly affected their types and relative contents, and some reheating methods induced the generation of new flavor substances such as aromatic and heterocyclic ones. Finally, this study clarified the effects of different reheating methods on the quality of pre-cooked chicken breast meatballs, reheating in an air fryer was determined as the optimal reheating method.
胡雅婕，邢东辉，曹 蒙，周 枫. 复热方式对预煮鸡胸肉丸品质和挥发性风味化合物的影响[J]. 肉类研究, 2026, 40(10): 64-71 https://doi.org/10.7506/rlyj1001-8123-20260114-007
HU Yajie, XING Donghui, CAO Meng, ZHOU Feng. Influence of Reheating Methods on the Quality and Volatile Flavor Compounds of Pre-prepared Chicken Breast Meatballs. Meat Research, 2026, 40(10): 64-71 https://doi.org/10.7506/rlyj1001-8123-20260114-007
2026, Vol. 40 
