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| Effects of Different Reheating Methods on the Quality and Flavor of Baked Scallops |
| YANG Haozheng, CAO Junhao, QU Yang, LI Qianrui, WANG Zhen, LI Xiuxia |
| 1. National and Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology of Fresh Agricultural Products, Institute of Ocean, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Liaoning Weiheng Testing Technology Co. Ltd., Jinzhou 121013, China |
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Abstract The purpose of this study was to compare the effects of three reheating methods: microwave, steaming, and boiling, on the quality and flavor of baked scallops. The results showed that the hardness (2 391.87 g), elasticity (0.829 mm) and cooking loss rate (44.64%) of steamed samples were significantly higher than those of the other two reheated samples (P < 0.05). Boiling yielded higher sensory scores for elasticity, juiciness and color, as well as significantly higher yellowness value than did the other reheating methods (P < 0.05). Furthermore, water distribution in boiled samples was more uniform, which facilitated the maintenance of both bound and free water. The three reheating methods had a substantial impact on the flavor profiles of baked scallops. Microwave reheating produced higher concentrations of aldehydes, such as octanal (44.45 μg/kg), pentanal (35.39 μg/kg) and isovaleraldehyde (15.71 μg/kg), contributing to fruity and almond-like aromas. Boiling resulted in elevated levels of ethyl acetate (27.91 μg/kg), contributing to sweet aroma, while steaming generated higher concentrations of octadecanal (60.64 μg/kg) and ocimene (29.73 μg/kg), responsible for spicy and herbal aromas. In summary, boiling exhibited superior performance in retaining moisture, while microwave reheating produced fruity and nutty aromas, and steaming generated herbal flavor notes.
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2025, Vol. 39 
