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| Effects of Different Pretreatment and Reheating Methods on the Quality of Frozen Prepared Mutton Chop |
| BAO Yuhua, ZHANG Yanzhen, LIU Yang, WANG Fei, CHI Ming |
| Qinghai Light Industry Research Institute Co. Ltd., Xining 810000, China |
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Abstract The effects of different pre-reheating treatments (not thawing and thawing at 4 ℃) and reheating methods (microwave, steaming, frying, and baking) on the quality of frozen prepared mutton chop were investigated by determining its heating characteristics, texture characteristics, color, taste, and odor. The results demonstrated that thawing at 4 ℃ followed by microwave reheating was the most time-saving method, resulting in the lowest reheating loss rate. In terms of texture characteristics, after thawing at 4 ℃ and then microwave reheating, the meat hardness was reduced, the elasticity was increased, and the decrease in tenderness was smaller. Microwave reheating maintained the color of prepared mutton chop better, regardless of whether thawing at 4 ℃ was performed earlier or not. In terms of taste, the electronic tongue responses for bitterness, bitter aftertaste (richness), and umami of the direct frying reheating group were the highest, while that for richness of the thawing and then microwave reheating group was the highest. Both pre-treatment and reheating methods affected the odor of prepared mutton chop, mainly in terms of aromatic compounds, benzene, ketone alcohols, and shortchain alkanes. Collectively, it can be concluded that thawing at 4 ℃ and microwave reheating were the more ideal reheating pre-treatment and reheating method for frozen prepared mutton chop.
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ZHANG Xianshan, GUO Bingbing, SHI Liu, CHEN Sheng, WU Wenjin, GUO Xiaojia, CHEN Lang, ZHOU Zhi, WANG Lan. Effects of High Voltage Electrostatic Field Treatment on Muscle Quality and Water Distribution Characteristics in Channel Catfish[J]. Meat Research, 2026, 40(5): 27-35. |
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2026, Vol. 40 
