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| Effect of Microwave Reheating on Quality of Precooked Sautéed Shredded Pork with Sweet Bean Sauce |
| ZAN Bowen, ZHOU Xingchen, WANG Zhengxi, WENG Dehui, BAI Ting, ZHANG Jiamin, WANG Wei |
| 1.Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; 2.Sichuan Gaojin Industrial Co. Ltd., Suining 629000, China |
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Abstract Microwave reheating is a common method of recooking or heating prepared dishes before consumption. The effects of microwave reheating time (20, 40, 60, 80 and 100 s) and microwave power (480, 560, 640, 720 and 800 W) on the quality of precooked sautéed shredded pork with sweet bean sauce were studied in this research. The results showed that different microwave reheating times and microwave powers had different effects on the sensory quality, juice loss rate, moisture content, shear force, flavor and taste of the product. The product quality was the best when it was microwaved at 720 W for 80 s. The average sensory score of the product was 8 out of 10, the juice loss rate was (87.60 ± 0.47)%, the moisture content was (55.99 ± 1.20)%, and the shear force was (714.76 ± 65.00) g. Besides, the product contained a wide variety of flavor substances and were rich in aldehydes and alcohols, and it had a rich taste with prominent umami.
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2021, Vol. 35 
